Pumpkin Snickerdoodles Recipe

If you’re in the mood for something that perfectly captures cozy autumn flavors in every soft, chewy bite, these Pumpkin Snickerdoodles are your new best friend. Imagine everything you love about classic snickerdoodles: cinnamon-sugar crackle, buttery bases, and that slight tang, but with a boost of real pumpkin and warming spices. The pumpkin keeps these cookies extra soft, and the hint of pumpkin pie spice sprinkled throughout each cookie makes them simply irresistible. If you’re looking to impress family, friends, or just treat yourself to an afternoon pick-me-up, Pumpkin Snickerdoodles are the way to go.

Ingredients You’ll Need

These ingredients are easy to find, but trust me, every single one plays a role in making your Pumpkin Snickerdoodles unforgettable. From the pure pumpkin puree for moisture to the cinnamon and pumpkin pie spice for depth, let’s see how they work together to give you that irresistible flavor and texture.

• Unsalted butter: Provides rich, creamy flavor and helps make the cookies soft and chewy.
• Light or dark brown sugar: Adds moisture and that signature warm, caramel undertone.
• Granulated sugar: Sweetens the dough and is essential for that crackly cinnamon-sugar coating.
• Pure vanilla extract: Rounds out the flavors and adds a classic cookie aroma.
• Pumpkin puree: Makes the cookies extra moist and brings the subtle, earthy sweetness of pumpkin.
• All-purpose flour: Gives the cookies structure while keeping them light and pillowy.
• Salt: Enhances all the other flavors—it’s a must, even in sweet recipes!
• Baking powder & baking soda: Help your cookies rise and stay soft.
• Ground cinnamon: Gives that classic snickerdoodle warmth and spice.
• Pumpkin pie spice: Layers in cloves, nutmeg, ginger, and more—pure autumn vibes.
• White chocolate chips (optional): For a creamy, melty contrast to the spicy cookies.
• Cinnamon-sugar coating: A generous roll in cinnamon and sugar for flavor and crackle.

How to Make Pumpkin Snickerdoodles

Step 1: Mix the Wet Ingredients

In a medium bowl, whisk together your melted butter, brown sugar, and granulated sugar until all lumps are gone. Add the vanilla extract and pumpkin puree, then whisk again until everything is silky and smooth. This is your foundation for rich, flavorful Pumpkin Snickerdoodles.

Step 2: Combine the Dry Ingredients

In a large bowl, combine the all-purpose flour, salt, baking powder, baking soda, ground cinnamon, and pumpkin pie spice. Whisk these together to ensure that your cookies have that perfect, even rise and consistent spice in every bite.

Step 3: Bring the Dough Together

Pour the wet pumpkin mixture into your bowl of dry ingredients. Using a robust spoon or trusty spatula, gently mix everything just until combined. The dough should be very soft and slightly sticky. If you’re adding white chocolate chips, now’s the time to fold them in—don’t worry if they don’t stick perfectly, just do your best to distribute them throughout the dough.

Step 4: Chill the Dough

This is the step you can’t skip! Cover your dough and let it chill in the refrigerator for at least 30 minutes (or up to three days if you want to make the dough ahead). Chilling keeps the cookies thick, gives time for the flavors to meld, and makes shaping so much easier.

Step 5: Prep for Baking

After chilling, take your dough out. Preheat the oven to 350°F (177°C) and get two large baking sheets ready with parchment paper or silicone mats. This ensures your Pumpkin Snickerdoodles bake evenly and won’t stick.

Step 6: Shape and Coat

Scoop out about 1.5 tablespoons of dough for each cookie and roll into balls. In a small bowl, mix a fresh batch of granulated sugar and cinnamon for the coating. Roll each dough ball in this mixture so they’re completely covered, then place them 3 inches apart on your prepared sheets. Gently flatten each one just a bit with the back of a spoon or bottom of a cup so they spread nicely during baking.

Step 7: Bake the Cookies

Bake the cookies for 11 to 12 minutes. They’ll look very soft and almost underdone in the center, but don’t worry—a soft center is the secret to super chewy Pumpkin Snickerdoodles. If they didn’t spread enough, you can flatten them gently right after they come out of the oven. Add extra white chocolate chips on top while they’re warm for a pop of color and a little sweetness.

Step 8: Cool and Enjoy

Let the cookies cool on their baking sheets for at least 10 minutes before moving them to a wire rack. They continue to set as they cool. If you can wait, Pumpkin Snickerdoodles taste even chewier and richer after a few hours—or even the next day! The longer they cool, the bolder the pumpkin flavor gets.

How to Serve Pumpkin Snickerdoodles

Garnishes

To really wow your guests, sprinkle a little extra cinnamon-sugar on the warm cookies right after baking for even more sparkle and flavor. For a bakery finish, press a few extra white chocolate chips into the top of each cookie while they’re still soft—you’ll get the perfect blend of gooey and pretty!

Side Dishes

These cookies pair beautifully with your favorite cozy beverages. Hot apple cider, a spiced chai latte, strong black coffee, or a mug of rich hot chocolate all bring out the autumnal flavors in Pumpkin Snickerdoodles. For gatherings, try serving them alongside fresh fruit or a platter of other spiced cookies for a crowd-pleasing treat table.

Creative Ways to Present

Stack Pumpkin Snickerdoodles into a cookie tower for a striking dessert table centerpiece or wrap them in cellophane with a cute ribbon for a thoughtful homemade gift. You can even sandwich a scoop of vanilla ice cream between two cookies for a seasonal twist on the classic ice cream sandwich—trust me, it’s ridiculously good!

Make Ahead and Storage

Storing Leftovers

Store any leftover Pumpkin Snickerdoodles in an airtight container at room temperature. They’ll stay soft, chewy, and flavorful for up to a week—honestly, they taste even better after sitting a day or two. Just make sure they’re completely cool before storing to prevent any sogginess.

Freezing

If you want to save some for later (or stash a few for midnight cravings), these cookies freeze wonderfully. Place cooled cookies in a freezer-safe bag or container with parchment between layers. They keep well for up to three months. You can also freeze unbaked, coated cookie dough balls—just thaw and bake when a pumpkin craving hits!

Reheating

To refresh Pumpkin Snickerdoodles, pop a cookie or two in the microwave for about 10 seconds or warm them in a 300°F oven for a few minutes. This brings back the fresh-baked texture and lets the spices bloom again. If you’re reheating from frozen, let them thaw at room temperature first for best results.

FAQs

Can I use homemade pumpkin puree for Pumpkin Snickerdoodles?

Absolutely! Homemade pumpkin puree works beautifully in this recipe as long as you blot it with paper towels to remove excess moisture. This keeps your cookies from getting too cakey and helps them stay chewy.

Do these cookies spread much in the oven?

Pumpkin Snickerdoodles won’t spread quite as much as traditional snickerdoodles because of the added moisture from pumpkin puree. That’s why it’s important to flatten the dough balls just a bit before baking for the classic cookie shape.

What if I don’t have pumpkin pie spice?

No pumpkin pie spice? No problem! You can make your own by combining cinnamon, nutmeg, ginger, and a hint of cloves or allspice. It’ll bring the same warm, spicy notes that are essential for Pumpkin Snickerdoodles.

How do I make them vegan or dairy-free?

To make Pumpkin Snickerdoodles vegan, use plant-based butter and make sure your white chocolate chips are dairy-free. These swaps work well in this recipe without sacrificing taste or texture.

Can I double the recipe?

Yes, you can easily double (or even triple!) the batch for a party or to freeze for later. Just be sure to chill the larger amount of dough thoroughly so your cookies turn out soft and chewy every time.

Final Thoughts

I can’t recommend these Pumpkin Snickerdoodles enough! They’re a joyful celebration of fall flavors, with just the right balance of spice, sweetness, and chewy texture. Whether you’re baking with friends or just want a warm treat for yourself, give this recipe a try—you’re in for a delicious surprise!

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