Pumpkin Snickerdoodle Cookies – Soft, Spiced, and Perfect All Year Round
Few things evoke comfort like the warm, sugary aroma of Pumpkin Snickerdoodle Cookies baking in the oven. These cookies are my go-to treat when the leaves start to fall, or when summer calls for a soft-baked snack paired with iced coffee. Inspired by my grandmother’s classic snickerdoodle recipe and elevated with earthy pumpkin puree, this American favorite is chewy, spiced, and irresistibly good.
I still remember the first time I had Pumpkin Snickerdoodle Cookies—I was 8, bundled in a cozy sweater, watching my Nonna whisk cinnamon and sugar with pumpkin as the wind rustled the maples outside. This recipe is a homage to that magic, made modern for busy kitchens and seasonal cravings.
Why You’ll Love Pumpkin Snickerdoodle Cookies
- Soft & Chewy: The perfect cookie texture with every bite
- Spiced with Love: Cinnamon and nutmeg bring warmth and depth
- Year-Round Favorite: While often made in fall, these Pumpkin Snickerdoodle Cookies are delicious any time of year
- Freezer-Friendly: Make ahead for a quick sweet fix
Ingredients for Pumpkin Snickerdoodle Cookies
Yield: 12 cookies (6 servings)
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp cream of tartar
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- ⅓ cup pumpkin puree
- 1 egg yolk
- 1 tsp vanilla extract
Cinnamon-Sugar Coating
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
How to Make Pumpkin Snickerdoodle Cookies
🕒 Prep Time: 15 minutes
🔥 Bake Time: 10 minutes
❄ Chill Time: 30 minutes
⏱️ Total Time: 55 minutes
1. Combine the Dry Ingredients
Whisk flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt in a medium bowl. These spices are what give Pumpkin Snickerdoodle Cookies their signature warmth.
2. Cream the Butter and Sugars
In a mixing bowl, beat butter with both sugars until fluffy. This ensures your Pumpkin Snickerdoodle Cookies will have that tender crumb you love.
3. Mix in the Pumpkin
Add pumpkin puree, egg yolk, and vanilla extract to the creamed mixture. Stir until everything’s beautifully incorporated.
4. Fold in the Flour Mixture
Gradually combine the dry mix into the wet ingredients, stirring until a soft dough forms.
5. Chill the Dough
Cover and refrigerate the cookie dough for 30 minutes. This helps the Pumpkin Snickerdoodle Cookies hold their shape and enhances the flavor.
6. Preheat and Prepare
Heat oven to 350°F (175°C). Line a baking tray with parchment. Mix cinnamon and sugar in a shallow bowl.
7. Shape and Roll
Form tablespoon-sized dough balls and roll them generously in the cinnamon-sugar mixture.
8. Bake to Perfection
Arrange on the tray and bake for 10–12 minutes. The cookies should be puffed and golden. Let them cool on the sheet before transferring.
Seasonal Variations
These Pumpkin Snickerdoodle Cookies are versatile for any time of year:
Winter Warmth
- Add a pinch of cloves or ginger for a festive flair.
- Serve with spiced chai or peppermint hot cocoa.
Summer Sweetness
- Swap nutmeg for cardamom to keep flavors light.
- Sandwich with vanilla bean ice cream for a refreshing treat.
Pro Tips for Perfect Pumpkin Snickerdoodle Cookies
- Don’t skip chilling: It keeps cookies from spreading too much.
- Use pure pumpkin puree, not pie filling.
- Roll evenly for that classic snickerdoodle look.
Storage and Freezing
- Store Pumpkin Snickerdoodle Cookies in an airtight container at room temp for 4–5 days.
- Freeze dough balls for up to 3 months. Roll in sugar before baking straight from the freezer.
Reader Questions Answered
Q: Can I make these cookies gluten-free?
Yes, just use a 1:1 gluten-free flour mix.
Q: What’s the purpose of cream of tartar?
It creates the tangy flavor and chewy texture essential to authentic snickerdoodles.
Q: Can I double the batch?
Absolutely! These Pumpkin Snickerdoodle Cookies disappear fast.
What to Serve with Pumpkin Snickerdoodle Cookies
Pair your cookies with:
- Cinnamon latte or pumpkin cream cold brew
- Vanilla milkshake for a summer twist
- Apple cider for a fall classic combo
You Might Also Like
Here are a few more sweet ideas to explore:
- Cinnamon Sugar Apple Donuts
- Soft Pumpkin Chocolate Chip Cookies
- Brown Sugar Shortbread
- Spiced Pumpkin Muffins
The History Behind Snickerdoodles and Pumpkin Fusion
The snickerdoodle is a cookie with roots tracing back to 19th-century America. Traditionally made with butter, sugar, and flour, it’s distinguished by its light coating of cinnamon sugar and its signature tang from cream of tartar. The name “snickerdoodle” likely comes from German or Dutch origins, perhaps derived from “Schnecke,” meaning snail, which referred to the twisted shape of early versions.
But what happens when you blend tradition with a seasonal twist? You get Pumpkin Snickerdoodle Cookies—a cookie that celebrates the old and the new. By adding pumpkin, we not only infuse a vibrant orange hue but also enrich the cookie’s texture and add earthy sweetness. This fusion feels both nostalgic and exciting—perfect for cookie swaps, cozy nights in, or even outdoor brunches.
Nutritional Snapshot
Here’s a rough breakdown per cookie (based on a batch of 12):
- Calories: 160
- Total Fat: 7g
- Carbohydrates: 22g
- Sugars: 12g
- Protein: 1.5g
- Fiber: 1g
Using pumpkin not only enhances moisture but also adds a small dose of fiber, vitamin A, and beta-carotene.
Read more : https://chefnip.com/the-best-homemade-stuffed-hatch-chiles/
Ingredient Deep Dive
Let’s take a closer look at what makes these Pumpkin Snickerdoodle Cookies so special:
🎃 Pumpkin Puree
Pumpkin adds softness and depth of flavor. Be sure to use pure pumpkin puree and not pumpkin pie filling, which includes added sugars and spices.
🧈 Butter
Softened butter is key for that melt-in-your-mouth texture. For a richer flavor, try browning the butter beforehand (just be sure to chill it back to solid form).
🥚 Egg Yolk
We use only the yolk to keep the cookies tender without becoming cakey.
🍂 Spices
Cinnamon and nutmeg are classic, but don’t hesitate to try:
- Clove or ginger for warmth
- Cardamom for a summer-friendly twist
- Allspice for holiday vibes
Make It Vegan or Allergy-Friendly
With a few swaps, your Pumpkin Snickerdoodle Cookies can be easily adapted:
- Vegan: Use plant-based butter and a flax egg (1 tbsp ground flax + 3 tbsp water).
- Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free baking flour.
- Refined Sugar-Free: Use coconut sugar or maple sugar and roll cookies in date sugar and cinnamon.
Pumpkin Snickerdoodle Cookies for Every Occasion
These cookies aren’t just for October. Here are some creative ways to serve them year-round:
🍁 Fall & Winter
- Add to a Thanksgiving dessert board.
- Pack into cookie tins for holiday gifting.
- Serve alongside mulled cider or eggnog.
☀️ Spring & Summer
- Make ice cream sandwiches with vanilla or salted caramel gelato.
- Serve with iced chai or lavender cold brew.
- Crumble over yogurt parfaits for a brunch bar.
🧁 Party Favors & Gifting
- Wrap individually in parchment with a cinnamon stick and twine.
- Add to cookie boxes with chocolate chip, peanut butter, and oatmeal varieties.
- Include a handwritten note with your favorite spice blend to personalize it.
Kitchen Equipment Checklist
- Mixing bowls (1 large, 1 medium)
- Hand or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Cookie scoop or spoon
- Baking sheet
- Parchment paper
- Wire cooling rack
Investing in a cookie scoop helps ensure consistent sizes, resulting in even baking.
Troubleshooting Tips
- Flat cookies? Chill your dough longer or use cooler baking sheets.
- Too cakey? Use just the egg yolk, not the whole egg.
- Dough too sticky? Add 1–2 tablespoons of flour or extend chill time.
Fun Add-Ins and Variations
Turn your Pumpkin Snickerdoodle Cookies into a custom masterpiece:
- Chocolate chips or chunks for extra richness
- White chocolate and dried cranberries for a holiday twist
- Toasted pecans or walnuts for crunch
- Drizzle with maple glaze for a bakery-style finish
How to Make a Double Batch
Hosting a crowd? This recipe doubles beautifully. Just ensure you mix the dough thoroughly and chill for at least an hour to allow flavors to develop and prevent excess spreading.
Cookie Decorating for Kids and Family Fun
Want to make Pumpkin Snickerdoodle Cookies even more interactive?
- Let kids roll the dough in cinnamon sugar.
- Press a chocolate chip “pumpkin stem” into the center of each cookie.
- Shape into pumpkins and decorate with icing post-bake.
This is a fun, mess-friendly way to get the whole family involved.
Pumpkin Snickerdoodle Cookies FAQ Recap
Q: Can I add pumpkin to snickerdoodle cookie mix?
A: Yes, you can add pumpkin puree to snickerdoodle cookie mix! It gives the cookies a moist texture and adds fall flavor. Just reduce the amount of liquid in the recipe slightly or add a little extra flour to keep the dough from being too soft.
Q: Why do snickerdoodles need cream of tartar?
A: Cream of tartar adds a slight tangy flavor and reacts with baking soda to help the cookies rise. It also gives snickerdoodles their signature chewy texture and prevents them from becoming too crisp.
Q: Are snickerdoodles better with butter or shortening?
A: Butter gives snickerdoodles a rich flavor and slightly crisp edges, while shortening results in a softer, puffier cookie. For the best of both worlds, some bakers use half butter and half shortening.
Q: Are snickerdoodles just sugar cookies with cinnamon?
A: Not quite. While similar, snickerdoodles are distinct due to the addition of cream of tartar, which gives them a tangy taste and chewy texture. They’re also always rolled in a cinnamon-sugar mix before baking.
Q: Why are my pumpkin cookies so moist?
A: Pumpkin puree is full of moisture. If your cookies are too moist, you might have added too much puree or not enough flour. Chilling the dough before baking or slightly reducing the pumpkin can help.
Q: Why are my snickerdoodle cookies so flat?
A: Flat snickerdoodles can result from overly soft butter, too little flour, or not enough leavening. Make sure your butter is just softened (not melted), and try chilling the dough before baking to prevent spreading.
Final Serving Ideas
Don’t stop at just eating them plain—Pumpkin Snickerdoodle Cookies are the base for so much more:
- Pumpkin Tiramisu Layer: Use cookies instead of ladyfingers for a fall twist.
- Crumble Topping: Add crushed cookies to a pie or cobbler topping.
- Breakfast Boost: Crumble one over oatmeal or Greek yogurt.
Final Thoughts
Whether you’re baking for a fall gathering or just want a cookie that captures the coziness of a pumpkin patch day, these Pumpkin Snickerdoodle Cookies will hit the spot. Their blend of spice, softness, and sweetness makes them the perfect dessert for all seasons. I’ve shared this recipe at bake sales, family holidays, and summer parties—each time, they vanish in minutes!
If you try this recipe, tag your photos with #CozyKitchenBySarah or drop a comment below. I’d love to see your spin on these Pumpkin Snickerdoodle Cookies!
