Pumpkin Snickerdoodles

Every autumn, I find myself craving a sweet treat that embodies the essence of the season. That’s when I whip up a batch of Pumpkin Snickerdoodles. These cookies are a delightful twist on a classic favorite, combining the warm spices of fall with the rich, creamy flavor of pumpkin. Imagine the aroma of cinnamon and sugar wafting through your kitchen as you bake these delightful cookies. It’s a comforting reminder of crisp days, colorful leaves, and holiday gatherings. My family eagerly awaits this special treat, and I love sharing them with friends and neighbors during this cozy time of year. You can even pack them up as gifts for those who need a sweet pick-me-up. The best part? They’re easy to make, and the results are absolutely irresistible.

Pumpkin Snickerdoodles Shopping List

When creating Pumpkin Snickerdoodles, the ingredients work together harmoniously. The star of the show is, of course, the pumpkin, which adds moisture and a subtle sweetness. The spices—cinnamon, nutmeg, and ginger—bring warmth and depth. Granulated sugar and brown sugar create a nice balance of flavor and texture, while the butter ensures a deliciously rich cookie. Each ingredient plays a crucial role, making this combination perfect for fall.

• 2 1/2 cups all-purpose flour (measure flour correctly or they will not spread, see notes)
• 1 tablespoon cornstarch
• 1 teaspoon cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 ½ teaspoons ground cinnamon
• 1/2 teaspoon each ground nutmeg, ground ginger, and salt
• 1/4 teaspoon each ground cloves and ground allspice
• 3/4 cup granulated sugar
• 2/3 cup packed light brown sugar
• 12 tablespoons unsalted butter, room temperature
• 1 large egg yolk
• 1/2 cup Libby’s pumpkin puree (not pumpkin pie filling, see notes)
• 1 1/2 teaspoons vanilla extract
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon

Making Pumpkin Snickerdoodles

Making Pumpkin Snickerdoodles is a delightful process that fills your kitchen with cozy scents. Start by gathering all your ingredients. This step is important to ensure you have everything you need for a successful baking session. With your ingredients ready, let’s dive into the fun part!

1. In a mixing bowl, whisk together the flour, cornstarch, cream of tartar, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, salt, ground cloves, and ground allspice until thoroughly combined. Set aside. This mix creates the perfect base for your cookies.
2. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the unsalted butter and granulated sugar along with the brown sugar on medium speed until fluffy, about 2 minutes. You want a light, airy mixture that will help give your cookies their perfect texture.
3. On medium-low, mix in the egg yolk, followed by the pumpkin puree and vanilla extract. The batter should be smooth and look slightly orange in color due to the pumpkin.
4. Continue on low, slowly mix in the dry ingredients just until combined. You want to see the flour mixture disappear into the wet ingredients without overmixing. Give the dough a final stir by hand to scrape up any dough at the bottom of the bowl.
5. Cover the dough and chill for 3 hours or freeze for 45 minutes. Chilling the dough is crucial for thick cookies that hold their shape. If you’re in a hurry, freezing works well, too.
6. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicone nonstick baking mats. This prevents the cookies from sticking and makes cleanup easier.
7. Whisk together the 1/4 cup granulated sugar and 1 teaspoon ground cinnamon in a small bowl; set aside. This mixture will give your cookies that signature snickerdoodle coating.
8. Using a 2-tablespoon cooking scoop, scoop the dough and roll it into a ball, then roll in the cinnamon sugar mixture to thoroughly coat. At this point, I like to roll the ball into a tall oval shape rather than a perfect circle to create thicker cookies.
9. Transfer the balls to the baking mat, spacing cookies 2 inches apart (about 6 per baking sheet). Refrigerate any dough you are not using at the time; colder dough equals thicker cookies!
10. Bake at 350 degrees F just until set and the tops are starting to crack (they should look slightly underbaked; they will continue cooking once removed from the oven). Baking times may vary depending on how cold your dough is, so plan on anywhere from 10 to 13 minutes.
11. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. If they aren’t really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter two to three times. This helps initiate that spread. Return to the oven to continue baking if needed.

Ways to Adapt This Recipe

There are always ways to get creative with Pumpkin Snickerdoodles. Here are some ideas to make these cookies your own:

• Add nuts: Chopped walnuts or pecans can add a delightful crunch to the soft cookies.
• Make them spicier: Increase the amount of ground cinnamon or add allspice for an extra kick.
• Frost them: A light cream cheese frosting can take these cookies to the next level. Just let them cool completely before frosting.
• Substitute the pumpkin: For a unique twist, replace half the pumpkin with mashed sweet potato for a different flavor.
• Change the sugars: Experiment with different types of sugars, like coconut sugar or maple sugar, for a different taste.

Serving Options for Pumpkin Snickerdoodles

When it comes to serving Pumpkin Snickerdoodles, there are numerous delightful options to consider:

• Pair with coffee: These cookies are perfect alongside a warm cup of coffee or tea, enhancing the cozy vibes.
• Ideal for parties: Serve them at holiday gatherings, Halloween parties, or fall picnics. They’ll definitely be a hit!
• Gift them: Package them in decorative tins or boxes, perfect for gifting during the holidays.
• Seasonal dessert: Enjoy them as a dessert option for Thanksgiving dinner. They pair wonderfully with pumpkin pie.
• Sweet snack: Keep some on hand for a sweet afternoon snack for both kids and adults alike.

FAQ

Conclusion

The warmth and flavor of Pumpkin Snickerdoodles make them a perfect treat for any fall occasion. Their soft, chewy texture combined with the delightful spices truly captures the essence of autumn. I encourage you to give this recipe a try; you won’t regret it! Whether for a cozy evening at home or a festive gathering, these cookies are sure to bring joy and warmth to your table.

Pumpkin Snickerdoodles

The ultimate fall treat, Pumpkin Snickerdoodles combine warm spices and creamy pumpkin for a deliciously chewy cookie. Perfect for sharing or enjoying with a warm drink, these cookies will be your new favorite autumn indulgence. Make them tonight for a cozy touch to your seasonal gatherings!

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Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Servings: 36 cookies

Course: Desserts

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 2 1/2 cups all-purpose flour measure flour correctly or they will not spread, see notes
• 1 tablespoon cornstarch
• 1 teaspoon cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 ½ teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 3/4 cup granulated sugar
• 2/3 cup packed light brown sugar
• 12 tablespoons unsalted butter room temperature
• 1 large egg yolk
• 1/2 cup Libby's pumpkin puree not pumpkin pie filling, see notes
• 1 1/2 teaspoons vanilla extract
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon

Equipment

• Oven
• Baking Sheet
• Wooden Spoon
• Whisk
• Mixing Bowl

Method

 

1. In a mixing bowl, whisk together the flour, cornstarch, cream of tartar, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, salt, ground cloves, and ground allspice until thoroughly combined. Set aside. This mix creates the perfect base for your cookies.
2. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the unsalted butter and granulated sugar along with the brown sugar on medium speed until fluffy, about 2 minutes. You want a light, airy mixture that will help give your cookies their perfect texture.
3. On medium-low, mix in the egg yolk, followed by the pumpkin puree and vanilla extract. The batter should be smooth and look slightly orange in color due to the pumpkin.
4. Continue on low, slowly mix in the dry ingredients just until combined. You want to see the flour mixture disappear into the wet ingredients without overmixing. Give the dough a final stir by hand to scrape up any dough at the bottom of the bowl.
5. Cover the dough and chill for 3 hours or freeze for 45 minutes. Chilling the dough is crucial for thick cookies that hold their shape. If you’re in a hurry, freezing works well, too.
6. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicone nonstick baking mats. This prevents the cookies from sticking and makes cleanup easier.
7. Whisk together the 1/4 cup granulated sugar and 1 teaspoon ground cinnamon in a small bowl; set aside. This mixture will give your cookies that signature snickerdoodle coating.
8. Using a 2-tablespoon cooking scoop, scoop the dough and roll it into a ball, then roll in the cinnamon sugar mixture to thoroughly coat. At this point, I like to roll the ball into a tall oval shape rather than a perfect circle to create thicker cookies.
9. Transfer the balls to the baking mat, spacing cookies 2 inches apart (about 6 per baking sheet). Refrigerate any dough you are not using at the time; colder dough equals thicker cookies!
10. Bake at 350 degrees F just until set and the tops are starting to crack (they should look slightly underbaked; they will continue cooking once removed from the oven). Baking times may vary depending on how cold your dough is, so plan on anywhere from 10 to 13 minutes.
11. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. If they aren’t really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter two to three times. This helps initiate that spread. Return to the oven to continue baking if needed.

Notes

• Measure the flour accurately: Too much flour will lead to dry, cakey cookies. Always stir the flour before measuring to ensure you don’t pack it in too tightly.
• Room temperature butter: Make sure your butter is at room temperature. Cold butter won't cream properly with the sugars and can lead to dense cookies.
• Chilling the dough: Chilling the dough helps to develop flavors and prevent the cookies from spreading too much in the oven.
• Storage: Keep any leftovers in an airtight container to maintain freshness. They should last about a week at room temperature.
• Freezing: You can freeze the dough for up to three months. Just scoop and freeze the balls of dough, then bake straight from the freezer, adding a few extra minutes of baking time.

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Meet Simone Patel

Food is the ultimate connector, and I approach every recipe with the host in mind. I focus on creating meals that scale well for crowds and make entertaining effortless. I cooked and tested this meal to ensure it holds up beautifully from the stove to the serving platter, ready for your guests.