How to Make Snickerdoodle Pumpkin Cookies That Will Have Everyone Asking for the Recipe

Let’s face it – we all love a cookie recipe that’s both easy and delicious. These Pumpkin Snickerdoodle Cookies tick both boxes and more.

They’re an effortless twist on your classic Snickerdoodle cookies recipe, with the perfect touch of pumpkin and cinnamon. If you’re someone who’s always looking for easy-to-make cookies or a quick fix for a dessert craving, this is your recipe.

In just under 40 minutes, you’ll have a batch of warm, soft cookies that taste like fall in every bite.

Why You’ll Love This Recipe:

• Quick and easy prep, ideal for busy bakers.
• Soft and chewy texture that melts in your mouth.
• Uses ingredients you likely already have on hand.
• Great for fall baking recipes and holiday treats.

Snickerdoodle Pumpkin Cookies Recipe

• Preparation Time: 15 minutes
• Cooking Time: 12 minutes
• Total Time: 27 minutes

These Snickerdoodle Pumpkin Cookies are the perfect blend of warm fall spices, soft textures, and that familiar snickerdoodle sugar-cinnamon coating. Whether you’re baking for a cozy night in or a Friendsgiving food event, this recipe will impress. Best of all, it’s beginner-friendly, nutritious, and easily adaptable for dietary needs.

Ingredients for 4 servings:

• 1 cup (120g) all-purpose flour (substitute: gluten-free flour blend if necessary)
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp cream of tartar (Use in exactly small amounts only) (Can substitute with another 1/2 teaspoon of baking powder but it will change the texture and flavor slightly. Cream of tartar gives snickerdoodles their classic tangy flavor and chewy texture. Without it, the cookies might be less chewy and have a more neutral taste.)
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch of salt
• 1/4 cup (50g) granulated sugar (or coconut sugar for a healthier option)
• 1/4 cup (50g) light brown sugar (or maple sugar for a refined-sugar-free option)
• 1/4 cup (60g) unsalted butter, softened (substitute: dairy-free butter or coconut oil for a vegan option)
• 1/4 cup (60g) pumpkin purée (ensure it’s canned pure pumpkin or fresh cooked pumpkin purée)
• 1 large egg yolk (substitute: flaxseed egg for a vegan version)
• 1 tsp vanilla extract

For the cinnamon-sugar coating:

• 2 tbsp granulated sugar (or coconut sugar)
• 1/2 tsp ground cinnamon

Step-by-Step Instructions:

1. Preheat your oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.

Tip: Preheating ensures the cookies bake evenly. If you’re using an older oven, consider using an oven thermometer to ensure accuracy.

2. Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cream of tartar, cinnamon, nutmeg, and salt. Set aside.

Tip: If you’re using gluten-free flour, ensure it’s a 1:1 substitute for the best texture.

3. Cream butter and sugars: In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes). This step ensures the cookies will have a soft, chewy texture.

Tip: If using coconut oil instead of butter, slightly warm it so it blends smoothly with the sugars.

4. Add wet ingredients: Mix in the pumpkin purée, egg yolk (or flax egg), and vanilla extract until well combined.

Tip: For a vegan version, combine 1 tbsp ground flaxseed with 3 tbsp water and let it sit for 5 minutes to create a “flax egg.”

5. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the cookies tender.
6. Roll in cinnamon sugar: In a small bowl, mix together the 2 tbsp sugar and 1/2 tsp cinnamon. Scoop out 1 tablespoon-sized portions of dough, roll into balls, and coat each ball in the cinnamon-sugar mixture.

Tip: If you want a healthier option, roll the dough in coconut sugar for a lower-glycemic coating.

7. Bake: Place the cookie dough balls on the prepared baking sheet, leaving space between each. Bake for 12-14 minutes or until the edges are set and slightly golden.

Tip: If you prefer a slightly firmer cookie, bake for 14 minutes. For soft, chewy cookies, stick to 12 minutes.

8. Cool and serve: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Tip: These cookies taste even better once they’ve cooled slightly, allowing the flavors to meld.

Garnishing & Decoration Options for Snickerdoodle Pumpkin Cookies

Make these cookies truly eye-catching with one of these simple serving ideas:

• Drizzle with white chocolate: Melt some white chocolate and drizzle it over the cooled cookies for an extra touch of sweetness.
• Add a cinnamon glaze: Combine powdered sugar with a little milk (or plant-based milk) and a dash of cinnamon for a drizzle over each cookie.

• Cinnamon Sugar Dusting: After the cookies have cooled, lightly dust them with a mixture of cinnamon and powdered sugar for a rustic, elegant look. This adds a lovely sparkle and enhances the cinnamon flavor.
• Pumpkin Seed Topping: Before baking, press a few roasted and salted pumpkin seeds into the top of each cookie. This gives a crunchy texture and a vibrant green contrast that looks great in photos.
• Drizzled Chocolate Chips: Melt some chocolate Chips (or dairy-free white chocolate) and drizzle it artistically over the cooled cookies. For an extra touch, mix a bit of cinnamon into the white chocolate for a spiced version along with cream cheese frosting.

• Maple Glaze: Whisk together powdered sugar, a little maple syrup, and milk (or plant-based milk) to create a maple glaze. Drizzle over the top for a glossy finish and added sweetness. This pairs beautifully with the pumpkin spice flavor.
• Chopped Nuts: Sprinkle finely chopped pecans, walnuts, or hazelnuts over the cookies before baking. Nuts add both visual appeal and a delightful crunch to complement the softness of the cookies.

• Fall-themed Sprinkles: Use pumpkin or leaf-shaped sprinkles in fall colors (orange, yellow, and brown) to give the cookies a festive look. Gently press them into the cookies right after baking, while they’re still warm.
• Cream Cheese Frosting: Spread a thin layer of cream cheese frosting over the cooled cookies. You can swirl the frosting with the back of a spoon to create textured patterns, then add a dusting of cinnamon on top.

Notes to Remember:

• Storage: These cookies can be stored in an airtight container for up to 5 days at room temperature.
• Substitutes: Feel free to swap out ingredients for your dietary needs without losing flavor or texture.
• Serving Ideas: Pair these cookies with a warm mug of chai or a cold glass of almond milk for the ultimate fall treat.

Clarifications and Additional Tips For Making The Snickerdoodle Pumpkin cookies :

1. Pumpkin Purée Consistency: If using homemade pumpkin purée, ensure it’s not too watery. Excess moisture can make the cookies spread too much while baking. If necessary, strain the purée through a cheesecloth to remove excess water.
2. Chilling the Dough (Optional): If your dough feels too soft after mixing, chill it for 20-30 minutes before baking. This helps the cookies maintain their shape during baking and results in a slightly thicker, chewier cookie.
3. Measuring Flour: Be sure to measure the flour correctly to avoid a dense cookie. Lightly spoon the flour into your measuring cup and level it off with a knife. Avoid scooping flour directly from the bag, as it can pack in too much flour and affect the texture.
4. Timing Tip: Keep a close eye on the cookies during the last couple of minutes of baking. Overbaking will result in a crisp cookie, while underbaking slightly will keep them soft and chewy in the center. They should look set around the edges but slightly soft in the center when you remove them from the oven.
5. Pumpkin Flavor Enhancement: If you want a stronger pumpkin flavor, consider adding 1/4 tsp of pumpkin pie spice along with the cinnamon and nutmeg. This will enhance the warmth of the cookies without overpowering the classic snickerdoodle taste.
6. Storage Tip: To keep your cookies fresh and soft for several days, store them in an airtight container with a slice of bread. The bread helps retain moisture in the cookies, preventing them from drying out.

Common Mistakes to Avoid While Making Snickerdoodle Pumpkin Cookies

1. Ingredient Selection:

• Mistake: Using pumpkin pie filling instead of pumpkin purée.

• • How to Avoid: Always opt for 100% pumpkin purée (homemade or canned), as pumpkin pie filling has added sugars and spices that can throw off the balance of your recipe.

• Mistake: Skipping the cream of tartar.

• • How to Avoid: Cream of tartar gives Snickerdoodle Cookies their signature tangy flavor and soft texture. Don’t substitute this or leave it out, as it’s essential for authentic Snickerdoodle Recipes.

• Mistake: Choosing the wrong type of butter.

• • How to Avoid: Use unsalted butter to control the salt content. If using salted butter, reduce the added salt in the recipe.

2. Preparation Pitfalls:

• Mistake: Not chilling the dough.

• • How to Avoid: Chilling the dough for at least 20-30 minutes ensures that the cookies won’t spread too much during baking. This is especially important for softer doughs like those with pumpkin purée.

• Mistake: Overmixing the dough.

• • How to Avoid: Once the dry ingredients are added, mix just until combined. Overmixing can result in chewy cookies with a dense texture.

• Mistake: Incorrect sugar coating.

• • How to Avoid: Be sure to roll the dough balls completely in the cinnamon-sugar mix for the classic Snickerdoodle Cookies crackly, sugary surface.

3. Cooking Techniques:

• Mistake: Baking at the wrong temperature.

• • How to Avoid: 350°F (175°C) is the ideal temperature for Soft Chewy Snickerdoodle Cookies. Baking at a higher temperature can make the edges too crisp, while a lower temperature will make the cookies spread too much.

• Mistake: Taking cookies out too late.

• • How to Avoid: Remove the cookies from the oven when the edges are set and the center is still soft. They’ll continue to firm up as they cool, ensuring you get soft and thick snickerdoodles.

4. Seasoning and Flavoring:

• Mistake: Using too much pumpkin spice.

• • How to Avoid: Balance the flavor by sticking to the suggested measurements of cinnamon and nutmeg. Too much spice can overpower the delicate flavors of the Pumpkin Snickerdoodles.

• Mistake: Under-seasoning.

• • How to Avoid: Make sure to add enough cinnamon to both the dough and the coating mixture to achieve that rich, spiced flavor signature to Snickerdoodles Recipes.

5. Presentation Tips:

• Mistake: Allowing cookies to cool completely on the tray.

• • How to Avoid: Transfer cookies to a cooling rack after 5 minutes to avoid soggy bottoms and preserve the soft, fluffy texture.

• Mistake: Skipping decoration.

• • How to Avoid: For a stunning visual appeal, drizzle with white chocolate, or garnish with chopped nuts or edible glitter to make your Pumpkin Snickerdoodles stand out.

Pairing Suggestions & Seasonal Variation

1. Pairing Suggestions:

• Hot Drinks: Pair these Snickerdoodle Pumpkin Cookies with a hot chai latte or spiced apple cider to enhance their warm, autumnal flavors.
• Cold Drinks: For a refreshing contrast, serve with iced vanilla or pumpkin cold brew.
• Side Dishes: A small side of vanilla ice cream or pumpkin cheesecake makes these cookies feel extra indulgent.

2. Seasonal Variation:

• Fall/Winter: Add a pinch of ground ginger and cloves for an even cozier, spiced flavor during the holidays.
• Spring/Summer: Substitute pumpkin purée with mashed sweet potato for a lighter but still earthy sweetness that fits well with warm-weather desserts.

Pro Tips for Making Snickerdoodle Pumpkin Cookies

1. Perfect Texture with Chilling: After mixing the dough, chill it for at least 30 minutes to prevent excessive spreading and to achieve the ideal texture for Soft Chewy Snickerdoodle Cookies. Chilling also helps the flavors meld together, giving a deeper cinnamon-sugar infusion.
2. Use Fresh Spices: Always opt for freshly ground cinnamon and nutmeg for your Pumpkin Snickerdoodles. Fresh spices will give the cookies a more vibrant flavor, making them extra aromatic and delicious.
3. Coating in Cinnamon-Sugar: For a well-balanced flavor, be generous when rolling the dough balls in the cinnamon-sugar mixture. This gives your Snickerdoodle Recipe the signature crackly and sugary exterior that makes them irresistible.
4. Alternative Flours: If you want to cater to gluten-sensitive eaters, try substituting regular flour with a 1:1 gluten-free blend. Almond flour can also add a rich, nutty flavor, though the cookies may be slightly more crumbly.
5. Pumpkin Purée Consistency: If you’re using homemade pumpkin purée, make sure it’s not too watery. Blot it with paper towels to remove excess moisture, which could lead to overly soft cookies.
6. Presentation Touches: For an eye-catching result, drizzle with white chocolate or sprinkle crushed cinnamon chips over the cookies. You can also dust them with powdered sugar for a more refined, holiday-ready look.

Frequently Asked Questions (FAQs) for Snickerdoodle Pumpkin Cookies

1. Can I substitute canned pumpkin for homemade purée?
   • Answer: Yes! You can use either canned pumpkin or homemade pumpkin purée, but make sure to use pure pumpkin purée, not pumpkin pie filling. If using homemade, ensure it’s not too watery by draining any excess moisture.
2. Can I make these cookies gluten-free?
   • Answer: Absolutely! Substitute the all-purpose flour with a gluten-free 1:1 baking blend. You may need to adjust the dough’s consistency by adding an extra tablespoon of flour if the dough is too wet.
3. Can I freeze the dough?
   • Answer: Yes, you can freeze the dough. Shape it into balls, coat them in the cinnamon-sugar mixture, and freeze them on a baking sheet before transferring to a freezer-safe bag. When ready to bake, pop them in the oven straight from the freezer, just adding a couple of extra minutes to the bake time.
4. What can I use instead of cream of tartar?
   • Answer: If you don’t have cream of tartar, you can substitute with 1.5 teaspoons of baking powder for every teaspoon of cream of tartar. This helps retain the chewy texture of the cookies, although it won’t give them the traditional tangy flavor.
5. What is the best way to make these cookies dairy-free?
   • Answer: Use a plant-based butter like coconut oil or a dairy-free margarine in place of regular butter. Be mindful that coconut oil may add a slight coconut flavor to the cookies.

Closing Thoughts

These Pumpkin Snickerdoodle Cookies are a delightful blend of warm spices and pumpkin goodness, perfect for cozy autumn days or as a Friendsgiving food highlight.

The combination of the pumpkin’s subtle sweetness and the snickerdoodle’s signature cinnamon-sugar coating makes these cookies irresistible.

I’d love to hear how your batch turned out! Feel free to share any creative twists or ask questions in the comments. Your feedback is always welcome, and I look forward to seeing your results on social media. Happy baking!

Snickerdoodle Pumpkin Cookies

These Snickerdoodle Pumpkin Cookies are the perfect blendof warm fall spices, soft textures, and that familiar snickerdoodle sugar-cinnamoncoating. Whether you're baking for a cozy night in or a Friendsgivingfood event, this recipe will impress. Best of all, it’sbeginner-friendly, nutritious, and easily adaptable for dietary needs.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings 4

Ingredients

  

• 1 1/2 cups 190g all-purpose flour (substitute: gluten-free flour blend)
• 1/2 tsp baking soda
• 1/2 tsp cream of tartar optional for better texture and tangy taste
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup 115g unsalted butter, softened (substitute: dairy-free butter)
• 1/2 cup 100g granulated sugar
• 1/4 cup 50g brown sugar
• 1/3 cup 80g pumpkin purée (homemade or canned)
• 1 large egg yolk substitute: flax egg
• 1 tsp vanilla extract

Cinnamon-Sugar Coating:

• 1/4 cup 50g granulated sugar
• 1 tsp ground cinnamon

Instructions

 

• Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
• Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, cream of tartar, salt, cinnamon, and nutmeg.
• Cream butter and sugars: In a large bowl, beat butter, granulated sugar, and brown sugar together until light and fluffy. Mix in pumpkin purée, egg yolk, and vanilla extract.
• Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Don’t overmix.
• Chill dough (optional): If the dough feels soft, chill for 20-30 minutes to firm up.
• Prepare cinnamon-sugar coating: In a small bowl, mix sugar and cinnamon. Roll cookie dough into 1-inch balls and coat each ball in the cinnamon-sugar mixture.
• Bake: Place the dough balls on the prepared baking sheet, spaced 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden and the centers look slightly soft.
• Cool and serve: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Substitutions:

• Gluten-free: Use a 1:1 gluten-free flour blend.
• Dairy-free: Replace butter with dairy-free alternatives.
• Egg-free: Substitute a flax egg (1 tbsp flaxseed meal + 3 tbsp water).
• Use an extra 1/2 tsp  Baking powder for tartar cream

Notes:

• Adjust pumpkin purée if too watery by straining it before use.

To keep cookies soft, store them with a slice of bread in an airtight container

Disclaimer: The recipes shared on this blog are based on personal preferences and are provided for informational purposes only. I strive to ensure accuracy and relevance, but cannot guarantee that the information will always be up to date or error-free. They should not be considered as medical or health advice. If you have any health issues, dietary restrictions, or allergies, please consult with a specialist or healthcare provider before trying any recipe. I do not accept responsibility for any adverse effects that may arise from the preparation or consumption of the dishes featured on this site. Also, the final outcome of the recipes can look different depending on a lot of factors, including the cooking temperature, process, utensils you use, spices, etc. Enjoy responsibly!