Soft, chewy, and bursting with warm autumn flavors, these Pumpkin Snickerdoodles are a delightful twist on a classic treat. Infused with pumpkin spice and rolled in cinnamon sugar, each bite offers a cozy blend of sweetness and spice. The dough comes together in just 20 minutes, and after a quick 45-minute chill, they bake to golden perfection in 12 minutes. Perfectly balanced with a hint of richness from butter and a touch of pumpkin, these cookies are as comforting as they are irresistible.
With their tender centers and slightly crisp edges, these cookies are a sensory delight. The aromatic blend of cinnamon, nutmeg, and pumpkin creates a nostalgic warmth that’s hard to resist. At just 153 calories per cookie, they’re a guilt-free indulgence that’s perfect for sharing or savoring solo. Whether you’re baking for a fall gathering or simply treating yourself, these Pumpkin Snickerdoodles are sure to become a seasonal favorite.
Ingredients for Pumpkin Snickerdoodles
- ½ cup (113 g) unsalted butter, melted and cooled for at least 10 minutes
- ½ cup (100 g) sugar
- ⅓ cup (70 g) light brown sugar, tightly packed
- ¼ cup (73 g) pumpkin puree (use canned or homemade)
- 1 large egg yolk
- ¾ teaspoon vanilla extract
- 1 ½ cups (190 g) all-purpose flour
- 1 ½ teaspoons pumpkin pie spice (or substitute with ¾ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, and ¼ tsp cloves)
- ½ teaspoon baking soda
- ¼ teaspoon cream of tartar (essential for the classic snickerdoodle texture)
- ½ teaspoon salt
- For the Topping:
- ¼ cup (50 g) sugar
- 2 teaspoons ground cinnamon
Step-by-Step Instructions
- Mix wet ingredients: In a large bowl, combine the melted butter, sugar, and brown sugar. Stir until well-combined. Add the pumpkin puree and mix thoroughly.
- Add egg and vanilla: Stir in the egg yolk and vanilla extract until fully incorporated.
- Combine dry ingredients: In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, cream of tartar, and salt until evenly mixed.
- Mix wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing.
- Chill the dough: Cover the dough with plastic wrap and refrigerate for at least 45 minutes (this helps the dough firm up and prevents spreading).
- Preheat the oven: While the dough is chilling, preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper.
- Prepare the topping: In a small bowl, whisk together the sugar and cinnamon for the topping.
- Shape the cookies: Remove the dough from the refrigerator and scoop into 1 ½ Tablespoon-sized balls. Roll briefly between your palms to smooth, then roll each ball in the cinnamon sugar mixture. Place on the prepared cookie sheet, spacing them at least 2 inches apart.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Keep the remaining dough refrigerated while baking, and avoid placing dough on a hot baking sheet.
- Cool and enjoy: Allow the cookies to cool completely on the cookie sheet before serving. Enjoy your soft, spiced Pumpkin Snickerdoodles!
Perfect Pairings: Serving Suggestions
These Pumpkin Snickerdoodles are delicious on their own, but they shine even brighter with a warm cup of spiced chai tea or a creamy pumpkin spice latte. For a festive dessert, serve them alongside a scoop of vanilla ice cream or a dollop of whipped cream.
Keep Them Fresh: Storage and Reheating Tips
Store your cookies in an airtight container at room temperature for up to 3 days. To keep them soft, add a slice of bread to the container. For longer storage, freeze the dough balls in a zip-top bag and bake as needed. Reheat baked cookies in the microwave for 10-15 seconds to restore their warmth and softness.
Mix It Up: Recipe Variations
Try swapping the pumpkin pie spice for cinnamon and nutmeg for a simpler flavor. For a nutty twist, add ½ cup chopped pecans to the dough. If you’re feeling adventurous, drizzle the baked cookies with a caramel glaze for an extra indulgent treat.
Time-Saving Hacks
To speed up the chilling process, place the dough in the freezer for 20 minutes instead of the fridge. You can also prepare the dough ahead of time and refrigerate it overnight, so it’s ready to bake whenever you are. Use a cookie scoop to ensure uniform dough balls and save time rolling.
Essential Equipment Guidance
For best results, use a stand mixer or hand mixer to combine the ingredients smoothly. A silicone baking mat or parchment paper ensures easy cleanup and prevents sticking. A small whisk is perfect for blending the cinnamon sugar topping evenly.
Pumpkin Snickerdoodles
Ingredients
- ½ cup unsalted butter melted and cooled for at least 10 minutes
- ½ cup sugar
- ⅓ cup light brown sugar tightly packed
- ¼ cup pumpkin puree
- 1 large egg yolk
- ¾ teaspoon vanilla extract
- 1 ½ cups all purpose (plain) flour
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon cream of tartar
- ½ teaspoon salt
Topping
- ¼ cup sugar
- 2 teaspoons ground cinnamon
Instructions
- Combine butter, sugar, and brown sugar and stir until well-combined. Add pumpkin and stir well.
- Stir in egg yolk and vanilla extract.
- In a separate bowl, whisk together flour, pumpkin spice, baking soda, cream of tartar, and salt until well-combined.
- Gradually add dry ingredients to wet until ingredients are well-combined.
- Cover cookie dough with clear wrap and place in the refrigerator to chill for at least 45 minutes.
- One dough is nearly finished chilling, preheat oven to 350F (175C) and prepare a cookie sheet by lining with parchment paper.
- Prepare your cinnamon sugar mixture by whisking together ¼ cup sugar and 2 tsp ground cinnamon in a small bowl.
- Remove dough from refrigerator and scoop into 1 ½ Tablespoon-sized balls. Roll briefly between your palms until smooth and then roll through cinnamon sugar and transfer to prepared cookie sheet, spacing at least 2″ apart.
- Bake cookies in a 350F oven for 10-12 minutes. Keep your remaining dough refrigerated while cookies are baking and do not place cookie dough on a hot baking sheet.
- Allow baked cookies to cool completely on cookie sheet before enjoying.