Pumpkin Snickerdoodle Cookies | Pumpkin Spice Cookie Recipe

Fall baking just got even better with these Pumpkin Snickerdoodle Cookies! Imagine the classic, buttery snickerdoodle cookie but infused with rich pumpkin flavor and warm spices like cinnamon and nutmeg. These cookies are soft, chewy, and coated in a delicious cinnamon-sugar mix for a perfect autumn treat.

Why You'll Love This Delicious Dessert

• Soft and Chewy. These pumpkin snickerdoodles are perfectly soft with just the right amount of chewiness.
• Packed with Fall Flavor. The combination of pumpkin puree and warm spices creates the ultimate fall cookie.
• Easy to Make. With simple pantry ingredients, you’ll have these cookies prepped in no time.
• Perfect for Any Occasion. Whether it's a casual snack or a holiday treat, these cookies are a seasonal hit.

Whether you're cozying up with a book or baking for a fall gathering, these cookies are sure to satisfy every pumpkin lover's cravings.

What Do Pumpkin Snickerdoodle Cookies Taste Like?

These Pumpkin Snickerdoodle Cookies take everything you love about traditional snickerdoodles and give them an autumn twist.

The pumpkin puree adds extra moisture, making the cookies softer, while the spices bring a warm and cozy flavor to each bite. Plus, the cinnamon-sugar coating gives the cookies that classic snickerdoodle crunch.

Ingredients You'll Need

• All-Purpose Flour– Forms the structure of the cookie dough.
• Baking Soda– Helps the cookies rise and stay soft.
• Cream of Tartar– Gives snickerdoodles their signature tangy flavor.
• Ground Cinnamon & Nutmeg– The perfect spices for adding warmth and depth to the cookies.
• Salt– Enhances all the flavors.
• Unsalted Butter– Provides richness and moisture to the cookies.
• Granulated Sugar & Brown Sugar– Adds sweetness and a slight caramel flavor.
• Pumpkin Puree– Adds moisture and that rich pumpkin flavor.
• Egg– Binds the ingredients together and contributes to the cookies' texture.
• Vanilla Extract– Adds a sweet, aromatic note.
• Cinnamon Sugar– For rolling the cookies, giving them that iconic snickerdoodle look and taste.

How To Make Pumpkin Snickerdoodle Cookies

1. Preheat the Oven and Prepare the Baking Sheets. Preheat your oven to 350°F and line two baking sheets with parchment paper or silicone baking mats.
2. Whisk Dry Ingredients. In a medium bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt. Set aside.
3. Cream the Butter and Sugars. In a large mixing bowl, beat the softened butter with the granulated sugar and brown sugar until light and fluffy, about 2-3 minutes.
4. Add Wet Ingredients. Add the pumpkin puree, egg, and vanilla extract to the butter-sugar mixture and mix until combined.
5. Combine Wet and Dry Ingredients. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tougher cookies.
6. Roll in Cinnamon Sugar. In a small bowl, mix together the cinnamon and sugar for rolling. Scoop out about 1.5 tablespoons of cookie dough, roll it into a ball, and coat it in the cinnamon-sugar mixture.
7. Bake the Cookies. Place the coated cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the tops are slightly cracked.
8. Cool and Enjoy. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!

Tips And Tricks

For the perfect Pumpkin Snickerdoodle Cookies, follow these tips:

• Use Room Temperature Butter. Softened butter ensures your dough comes together smoothly.
• Don’t Overmix the Dough. Once the dry ingredients are added, mix just until combined to avoid tough cookies.
• Chill the Dough (Optional). If your dough is too sticky, chilling it for 30 minutes before rolling can make it easier to work with.
• Fresh Spices. Make sure your spices are fresh for the best flavor. Ground spices lose their potency over time.
• Roll Thoroughly in Cinnamon Sugar. Be generous when coating your dough balls in the cinnamon-sugar mixture for maximum flavor.

Variations

Looking to switch things up with your Pumpkin Snickerdoodle Cookies? Here are a few tasty variations:

• Pumpkin Chocolate Chip– Add 1 cup of semi-sweet chocolate chips to the dough for a chocolatey twist.
• Pecan– Fold in ¾ cup of chopped pecans for a nutty crunch.
• Maple Glazed – Drizzle a maple glaze over the cooled cookies for an extra layer of sweetness.

What To Enjoy With Pumpkin Snickerdoodle Cookies

These warm, spiced cookies pair perfectly with:

• Hot Beverages- A hot cup of coffee, tea, or spiced cider complements the cozy flavors of the cookies.
• Vanilla Ice Cream- For a fall-themed dessert, serve the cookies alongside a scoop of vanilla ice cream.
• Whipped Cream- Add a dollop of whipped cream on the side for an extra indulgent treat.

How Long Do They Last?

Store your Pumpkin Snickerdoodle Cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and chewy for days, but they’re so delicious, they probably won’t last that long!

Can You Freeze Them?

Yes! You can freeze the cookie dough or baked cookies:

• To Freeze Dough: Roll the dough into balls and freeze them on a baking sheet. Once frozen, transfer them to a freezer-safe bag. When ready to bake, roll in cinnamon sugar and bake as directed (you may need to add 1-2 minutes to the bake time).
• To Freeze Baked Cookies: Allow the cookies to cool completely, then place them in a freezer-safe container. They can be frozen for up to 3 months. Thaw at room temperature before serving.

More Perfect Pumpkin Recipes

• Pumpkin Butter
• Pumpkin Oatmeal Cookies
• Low Carb Pumpkin Bars
• Pumpkin Mac and Cheese
• Keto Pumpkin Pie

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