Pumpkin Snickerdoodle Cookies Recipe
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Sink your teeth into a soft, delicious snickerdoodle cookie that’s flavored with pumpkin spices. This fall inspired Pumpkin Snickerdoodle Cookie Recipe has just the right amount of pumpkin spice and flavor and is sure to bring smiles to everyone’s faces. Video included!
More Snickerdoodle treats? Give these Snickerdoodle Cinnamon Chip Cookies, these Apple Cinnamon Snickerdoodle Bars, this 25 Snickerdoodle-Palooza Party Desserts and these Homemade Snickerdoodle Cookie Bars a try!
Why We Love These Snickerdoodle Pumpkin Cookies
This perfect combo of sweet cinnamon, earthy pumpkin, and crunchy cinnamon sugar, your taste buds will be delighted with every bite. Nothing says fall quite like the warm, comforting aroma of pumpkin snickerdoodle cookies baking in the oven. Don’t you agree? Can’t you just smell the aroma already?
If you’ve ever felt tempted by the delectable pumpkin snickerdoodle cookies sold in bakeries, now is your chance to make them yourself!
You don’t need to be a master baker to whip these up either – this recipe for pumpkin snickerdoodle cookies is simple enough for a beginner, yet delicious enough to satisfy the sweet tooth of any pumpkin snickerdoodle lover. Plus there are no eggs! So, grab your ingredients, preheat the oven, and get ready for the perfect autumn indulgence.
Ingredients Needed
Recipe for Batch of Pumpkin Snickerdoodle Cookies
- unsalted butter, cool from fridge or room temperature
- granulated sugar
- brown sugar
- vanilla extract
- pumpkin puree
- all-purpose flour
- cream of tartar
- baking soda
- pumpkin pie spice
- cinnamon
- nutmeg
- salt
Cinnamon-Sugar Mixture
- sugar
- cinnamon
More Variations
Add some chocolate chips, pecans or walnuts for some added texture and flavor! You can even leave off the sugar cinnamon mixture and frost with some cream cheese frosting!
For more spices, you could add allspice or ground ginger in addition or in place of spices already being used in this recipe.
How to Make Snickerdoodle Cookies with Pumpkin
Recipe for Pumpkin Snickerdoodle Cookies
- Preheat oven to 375 degrees and lightly grease or line a baking sheet with parchment paper.
- Wet Ingredients: In a large mixing bowl,using a stand mixer or hand mixer cream together butter and sugars. Add vanilla and pumpkin and mix well.
- Dry Ingredients: In a medium bowl, add flour, cream of tartar, baking soda, pumpkin pie spice, cinnamon, salt and nutmeg,and whisk together until combined and there are no more streaks of flour.
Scooping The Cookies
- Use large cookie scoop
(¼ cup) to make the cookie dough balls, scoop onto a baking sheet. Roll in the cinnamon-sugar mixture, then place on prepared baking sheet. I like to put all the scoops on baking sheet and place in fridge while the oven is preheating and make the cinnamon sugar mix.
How to Make the Cinnamon Sugar Mixture
- In a small bowl stir together 1/4 cup sugar and 3 teaspoons of cinnamon together.
Rolling the Cookies In Cinnamon Sugar
- Gently shape the dough ball so they are taller than wider to keep cookies from spreading, for extra thick cookies.
Baking The Snickerdoodle Pumpkin Cookies
- Bake for 12-14 minutes. (If you like soft and chewy, under bake cookies a bit, as they will continue to cook on the baking sheet while they are cooling).
- Allow to cool for 5-10 minutes on the baking sheet before transferring to a cooling rack to cool completely.
How to Store Your Cookies
- Store at room temperature in an airtight container up to 5 days.
How to Freeze Cookies
- Cookies will freeze well by simply wrapping tightly with plastic wrap and storing in airtight container in the freezer up to 2 months. Let them thaw for a few hours on the countertop before serving.
Can Raw Pumpkin Snickerdoodle Cookie Dough Balls Be Frozen?
- Sure! To freeze the cookie dough, roll into balls (as recipe guides you to do) then arrange on a cookie sheet lined with freezer paper. Stick them in the freezer for at least 20-30 minutes to harden. This will keep them from sticking together.
- Place the cookie dough balls in an airtight container and do not cram them together. Put a piece of freezer paper between each layer so they don’t stick. Close the lid and label the container for freezing up to 2 months. Put dough balls back in the freezer.
- When you’re ready to bake, take out how much frozen cookie dough you want and put it on a parchment lined baking sheet. You don’t need to thaw them first. Bake the dough for a few minutes more, like 16-18 minutes at 375 degrees.
These snacks are great to surprise your family at dinner, and you can quickly whip up a small batch. They’re also perfect for those days when you’re just really craving something sweet!
Tips for Making Perfect Pumpkin Snickerdoodles
- Make sure you measure your flour correctly! Adding too much flour will result in dry, crumbly type cookies.
- Use a large cookie scoop
(¼ cup) to make cookies and scoop onto a baking sheet if you have one to make life a little easier for portioning. Roll in the cinnamon-sugar mixture, then place on prepared baking sheet. If you want smaller cookies, no worries, just make your cookies smaller and adjust the baking time.
- Use cold butter or room temperature butter instead of softened butter for these cookies, so you don’t have to chill the dough. I like to flash-fridge these cookies by putting all the scoops on baking sheet and by placing in fridge while the oven is preheating and to give them that extra thickness for setting up.
- Under bake cookies just a tad to get super soft, moist pumpkin cookies!
- Don’t add extra cinnamon to the cinnamon sugar mixture, it’s not really necessary, since these cookies have cinnamon and sugar inside.
In conclusion, this pumpkin snickerdoodle cookies recipe is the perfect combination of sweet, cinnamon-y goodness. As a delicious twist on the traditional snickerdoodle cookie, you’ll find that these pumpkin cookies are full of unique pumpkin flavor and you won’t be able to resist them!
More Fall Inspired Desserts!
- Snickerdoodle Mini Donut Muffins
- Soft Snickerdoodle Cookies
- Gingerdoodles
- Crumbl Churro Cookies – Copycat Recipe
Pumpkin Snickerdoodle Cookies Recipe
Ingredients
Pumpkin Snickerdoodles
- 1 cup unsalted butter cold from fridge or room temperature
- ¾ cup sugar
- ½ cup brown sugar
- 1 tablespoon vanilla extract
- ½ cup canned pumpkin puree
- 2 ¾ cup all-purpose flour
- 1 ½ teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
Instructions
- Preheat oven to 375 degrees and lightly grease or line a baking sheet with parchment paper.
- In a large bowl cream together butter and sugars.
- Add vanilla and pumpkin and mix well.
- Add flour, cream of tartar, baking soda, pumpkin pie spice, cinnamon, salt mand nutmeg,and mix until combined and there are no more streaks of flour.
- Use large cookie scoop (¼ cup) to make cookies and scoop onto a baking sheet. Roll in the cinnamon-sugar mixture, then place on prepared baking sheet. I like to put all the scoops on baking sheet and place in fridge while the oven is preheating and make the cinnamon sugar mix.
- In a small bowl stir together 1/4 cup sugar and 3 teaspoons cinnamon and set aside.
- Thick Cookie Tip: Place and shape the dough balls so they are taller than wider to keep cookies from spreading, for extra thick cookies!
- Bake for 12-14 minutes. (If you like soft and chewy, under bake cookies a bit, as they will continue to cook on the baking sheet while they are cooling). Allow to cool for 5-10 minutes on the baking sheet before transferring to a cooling rack to cool completely.
Video
Notes
- Store at room temperature in an airtight container up to 5 days.
- Cookies will freeze well – Just simply wrap tightly with plastic wrap and store in airtight container in the freezer up to 2 months. Let them thaw for a few hours on the countertop before serving.
