The Best Pumpkin Snickerdoodle Cookies Recipe
These incredibly soft and chewy pumpkin snickerdoodle cookies combine the best of fall flavors with classic cinnamon-sugar goodness. Each bite delivers a perfect balance of warm pumpkin spice and that signature snickerdoodle tang that makes them absolutely irresistible.
Did you know that snickerdoodles originated in 19th-century New England, where creative bakers began adding cream of tartar for that distinctive tangy flavor?
These pumpkin-enhanced beauties take that beloved tradition and give it a cozy autumn twist that your whole family will adore.
What is Pumpkin Snickerdoodle Cookies?
Ever wondered why these delightful treats have such a quirky name? Snickerdoodles get their whimsical moniker from German and Dutch immigrants who brought their “schneckennudeln” (snail noodles) recipes to America. Over time, the name evolved into the playful “snickerdoodle” we know today.
Adding pumpkin to this classic cookie creates the perfect marriage of fall comfort and traditional charm. As they say, “the way to a man’s heart is through his stomach,” and these cookies are guaranteed to win hearts all season long. Ready to create some cookie magic in your kitchen?
Why You’ll Love This Pumpkin Snickerdoodle Cookies
Irresistibly Soft and Chewy Texture
These cookies boast an incredibly tender crumb thanks to the natural moisture from pumpkin puree. Unlike traditional snickerdoodles that can sometimes turn out crispy, the pumpkin keeps these beauties perfectly soft and chewy for days.
Budget-Friendly Fall Baking
Making these cookies at home costs a fraction of what you’d pay at a bakery. With simple pantry staples and one can of pumpkin puree, you can create dozens of gourmet-quality cookies that rival any specialty bakery’s offerings.
Complex Flavor Profile Made Simple
The combination of warm cinnamon, nutmeg, and ginger creates layers of autumn flavor that dance on your palate. The cream of tartar adds that signature snickerdoodle tang that balances beautifully with the sweet pumpkin. If you love our classic chocolate chip cookies, you’ll be amazed at how these seasonal treats elevate your cookie game to new heights. Get ready to fill your kitchen with the most heavenly aromas and create cookies that disappear faster than you can bake them!
How to Make Pumpkin Snickerdoodle Cookies
Quick Overview
These pumpkin snickerdoodle cookies are surprisingly simple to make. The secret lies in properly creaming the butter and sugar, then gently folding in the dry ingredients to maintain that perfect tender texture.
Prep Time: 15 minutes
Bake Time: 10-12 minutes
Total Time: 25-30 minutes
Yield: 24 cookies
Key Ingredients for Pumpkin Snickerdoodle Cookies
For the Cookies:
- 2 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable shortening or additional butter
- 1 1/2 cups granulated sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
For the Cinnamon Sugar Rolling:
- 1/3 cup granulated sugar
- 2 teaspoons ground cinnamon
Step-by-Step Instructions
Step 1: Prepare Your Workspace Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even browning.
Step 2: Mix the Cinnamon Sugar In a small bowl, whisk together 1/3 cup granulated sugar and 2 teaspoons cinnamon until well combined. Set aside for rolling the cookie dough balls later.
Step 3: Cream Butter and Sugar In a large mixing bowl, cream together the softened butter, shortening, and 1 1/2 cups sugar using an electric mixer on medium speed for 3-4 minutes until light and fluffy. This step is crucial for achieving the perfect texture.
Step 4: Add Wet Ingredients Beat in the pumpkin puree, egg, and vanilla extract until fully incorporated. The mixture should be smooth and well combined.
Step 5: Combine Dry Ingredients In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and ginger. This ensures even distribution of leavening agents and spices.
Step 6: Form the Dough Gradually mix the dry ingredients into the wet ingredients on low speed until just combined. Don’t overmix, as this can make cookies tough.
Step 7: Shape and Roll Using a cookie scoop or tablespoon, form dough into 1.5-inch balls. Roll each ball in the cinnamon sugar mixture until completely coated.
Step 8: Bake to Perfection Place cookies 2 inches apart on prepared baking sheets. Bake for 10-12 minutes until edges are set but centers still look slightly underdone. They’ll continue cooking on the hot pan.
Step 9: Cool Properly Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack. This prevents breaking while ensuring they maintain their soft texture.
What to Serve Pumpkin Snickerdoodle Cookies With
These delightful cookies pair beautifully with warm beverages like spiced apple cider, pumpkin spice lattes, or classic hot chocolate. For an elegant dessert spread, serve alongside vanilla ice cream or whipped cream for dipping.
Create a cozy autumn dessert table by pairing with caramel apple slices, pumpkin bread, or maple pecan fudge. The cookies also complement savory fall dishes like butternut squash soup or roasted turkey dinners.
For a special treat, sandwich vanilla buttercream between two cookies or dip half of each cookie in melted white chocolate and orange sprinkles for Halloween festivities.
Top Tips for Perfecting Pumpkin Snickerdoodle Cookies
Don’t Skip the Cream of Tartar
This ingredient is essential for authentic snickerdoodle flavor and texture. It creates that signature tangy taste and helps achieve the perfect chewy consistency. No substitutions will give you the same results.
Use Room Temperature Ingredients
Ensure your butter, egg, and pumpkin puree are at room temperature for optimal mixing. Cold ingredients won’t cream properly and can result in dense cookies.
Measure Flour Correctly
Use the spoon-and-level method for measuring flour. Too much flour will make cookies dry and cakey rather than soft and chewy.
Watch Your Baking Time
Slightly underbaked cookies will continue cooking on the hot pan and result in the perfect soft texture. Overbaking leads to dry, crumbly cookies.
Fresh Spices Make a Difference
Use fresh ground spices when possible. Old spices lose potency and won’t deliver that vibrant fall flavor you’re looking for.
Storing and Reheating Tips
Store cooled cookies in an airtight container at room temperature for up to one week. Place parchment paper between layers to prevent sticking and maintain their soft texture.
For longer storage, freeze baked cookies in freezer-safe containers for up to 3 months. Thaw at room temperature for 30 minutes before serving.
You can also freeze unbaked cookie dough balls on baking sheets, then transfer to freezer bags once solid. Bake directly from frozen, adding 1-2 extra minutes to baking time.
To refresh day-old cookies, warm them in a 300°F oven for 2-3 minutes or microwave for 10-15 seconds to restore their soft texture.
Frequently Asked Questions
Can I use canned pumpkin pie filling instead of pumpkin puree?
No, stick with plain pumpkin puree. Pumpkin pie filling contains added spices and sweeteners that will throw off the cookie’s flavor balance and texture.
Why are my cookies spreading too much?
This usually happens when butter is too warm or dough is too soft. Chill the dough for 30 minutes before baking if it seems too soft to handle.
Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly different but still delicious.
How do I know when the cookies are done?
The edges should be set and lightly golden, while centers still look slightly underbaked. They’ll firm up as they cool.
Can I add chocolate chips or nuts?
Absolutely! Fold in 1/2 cup of mini chocolate chips, chopped pecans, or white chocolate chips after mixing in the dry ingredients.
What if I don’t have shortening?
You can use all butter instead of shortening, but the cookies may spread slightly more and have a different texture. The flavor will still be excellent.
Nutrition Information
| Nutrient | Per Cookie |
|---|---|
| Calories | 165 |
| Total Fat | 6g |
| Saturated Fat | 3g |
| Cholesterol | 18mg |
| Sodium | 125mg |
| Total Carbs | 27g |
| Fiber | 1g |
| Sugar | 18g |
| Protein | 2g |
| Vitamin A | 8% DV |
Nutritional values are approximate and may vary based on specific ingredients used.
Pro Baker’s Extra Tips
Temperature matters more than you think. Use an oven thermometer to ensure accuracy, as most home ovens run hot or cold. This can mean the difference between perfect cookies and disappointment.
Consider chilling your cookie dough balls for 15 minutes before baking if your kitchen is warm. This prevents excessive spreading and helps maintain that perfect round shape.
Double-check your cream of tartar freshness. If it’s been sitting in your spice cabinet for years, replace it. Fresh cream of tartar provides that signature snickerdoodle tang that makes these cookies special.
For extra-special occasions, try making sandwich cookies by spreading cream cheese frosting or caramel between two cookies. Your guests will think you’re a professional baker!
These pumpkin snickerdoodle cookies prove that some of life’s greatest pleasures come from simple ingredients combined with a little love and attention to detail. Happy baking!
