Pumpkin Snickerdoodle Cookies Recipe

If you are searching for a cookie that perfectly captures the essence of fall with a soft, chewy bite and a warm, spicy twist, look no further than this Pumpkin Snickerdoodle Cookies Recipe. These cookies wonderfully combine the classic snickerdoodle flavor with luscious pumpkin puree and pumpkin pie spices, creating an utterly irresistible treat that bursts with cozy autumn vibes. Whether you’re baking for a festive gathering or craving a seasonal sweet snack, this recipe will quickly become one of your favorites to make and share.

Ingredients You’ll Need

Getting the ingredients right is key to achieving that perfect balance of tender texture, rich flavor, and that iconic snickerdoodle cinnamon sugar coating. Each component adds something special, from the creamy butter to the aromatic spices and creamy pumpkin.

• 1 cup unsalted butter (227g, softened): Provides a rich, creamy base that adds moisture and flavor.
• 1¼ cup dark brown sugar (250g, packed): Adds a deep, molasses-like sweetness and moist texture.
• 1 cup granulated sugar (200g): Sweetness and structure, plus helps create that classic snickerdoodle crunch.
• 1 teaspoon salt: Balances out sweetness and enhances all the flavors.
• ¾ cup 100% pumpkin puree (175-200g): Gives the cookies their moist texture and distinctive pumpkin flavor.
• 2 large eggs (room temperature): Acts as a binder and adds richness.
• 1 tablespoon vanilla bean paste: Deep vanilla flavor, more intense than extract.
• 4 cups all-purpose flour (520g, spooned and leveled): The foundation of the dough, important for structure.
• 1 (3.4 oz.) box instant vanilla pudding mix (96g, unprepared): Keeps the cookies irresistibly soft and fluffy.
• 2 tablespoons powdered milk (10g): Adds tenderness and enriches flavor without extra liquid.
• 1 tablespoon pumpkin pie spice: The star spice mix that brings autumn warmth.
• 1 teaspoon ground cinnamon: Classic cinnamon flavor that complements pumpkin beautifully.
• 2 teaspoons cream of tartar: Essential for the snickerdoodle’s signature texture and tang.
• ½ teaspoon baking soda: Helps the cookies rise just right.
• ¼ cup granulated sugar (50g): For cinnamon sugar coating – adds that perfect crackly crust.
• ¾ teaspoon ground cinnamon: Combined with sugar to dust the cookies for the distinct snickerdoodle taste.
• ¾ teaspoon pumpkin pie spice: Mixed with sugar for a seasonal twist on the traditional coating.

How to Make Pumpkin Snickerdoodle Cookies Recipe

Step 1: Prepare Your Oven and Baking Sheets

Start by preheating your oven to 350°F and lining two large baking sheets with parchment paper. This ensures your cookies bake evenly and don’t stick, setting the stage for cookie perfection.

Step 2: Cream the Butter and Sugars

Using a stand mixer fitted with a paddle attachment (highly recommended to make mixing easier), cream together the softened butter, dark brown sugar, and granulated sugar on medium speed for two minutes. Remember to scrape down the sides halfway through for a smooth, creamy mixture that will be the base of your cookies.

Step 3: Drain the Pumpkin Puree

This is one of the secret tricks to avoid soggy cookies! Take your pumpkin puree and gently press it between several layers of paper towels to remove excess moisture. This step makes sure the pumpkin adds flavor and moisture without overwhelming the dough.

Step 4: Incorporate Pumpkin into the Batter

Add the drained pumpkin puree to the bowl and mix until fully combined. It should blend smoothly, helping create that tender, moist texture we all crave in these cookies.

Step 5: Add Eggs and Vanilla

Next, add the eggs one at a time, mixing until the yolk is streaky but not fully incorporated after each addition. Then pour in the vanilla bean paste, mixing just until combined for that rich, warm vanilla backdrop.

Step 6: Combine Dry Ingredients and Mix

In a separate bowl, whisk together your flour, instant vanilla pudding mix, powdered milk, pumpkin pie spice, cream of tartar, salt, cinnamon, and baking soda. Gradually add this dry mix to the wet ingredients on low speed, then increase to medium until just combined. A spatula can help fold in any stubborn flour at the bottom to ensure an even dough.

Step 7: Prepare Cinnamon Sugar Coating

Mix the coating sugar blend by combining granulated sugar, cinnamon, and pumpkin pie spice in a small bowl. This spicy-sweet dusting is what gives snickerdoodles their signature crumble and flavor punch.

Step 8: Scoop and Roll Dough Balls

Using a large cookie scoop, portion the dough into generous 2.5-ounce balls. Roll them smoothly between your palms, then coat each thoroughly in the cinnamon sugar mixture. This step adds a wonderful crackly texture and that unmistakable snickerdoodle taste.

Step 9: Space and Shape on Baking Sheets

Arrange the dough balls on the lined sheets with 2 to 3 inches gap for spreading during baking. For a slightly chewier texture throughout, gently press down on each ball to about ¾-inch thickness—it’s a simple trick to customize the cookie’s bite.

Step 10: Bake to Perfection

Bake one sheet at a time for 11 to 13 minutes. The cookies come out with a soft, slightly gooey center and crisp edges that perfectly embody the spirit of pumpkin snickerdoodles.

Step 11: Prepare Fresh Cinnamon Sugar

While cookies are baking, mix a fresh batch of cinnamon sugar for dipping, refreshing the coating that enhances every bite with that lovely spice aroma.

Step 12: Cool and Dip Cookies

After removing the cookies from the oven, allow them to rest on the pan for about five minutes to firm up slightly. Then dip each cookie briefly in the fresh cinnamon sugar, coating the edges in a delightful spice sugar layer as they finish cooling on a wire rack.

How to Serve Pumpkin Snickerdoodle Cookies Recipe

Garnishes

A simple sprinkle of extra cinnamon sugar or a drizzle of caramel sauce on top elevates these cookies instantly. For an extra touch, add a dollop of whipped cream or a smear of cream cheese frosting paired with a dusting of pumpkin pie spice for that elegant seasonal touch.

Side Dishes

Pair these cookies with a warm cup of chai tea, spiced coffee, or a frothy pumpkin latte to enhance those cozy fall flavors. They also serve wonderfully aside a scoop of vanilla ice cream or a small bowl of spiced hot chocolate for the ultimate indulgence.

Creative Ways to Present

Consider arranging your Pumpkin Snickerdoodle Cookies Recipe on a rustic wooden platter lined with autumn leaves and mini pumpkins for a perfectly festive look. You can also sandwich two cookies with pumpkin spice cream cheese filling for a delightful twist, making the cookie experience even more special.

Make Ahead and Storage

Storing Leftovers

Store your baked Pumpkin Snickerdoodle Cookies in an airtight container at room temperature for up to five days. This keeps them tender and packed with flavor without drying out or becoming chewy.

Freezing

If you want to make these cookies ahead of time, freeze the unbaked dough balls individually on a baking sheet, then transfer them to a freezer-safe bag. When ready, bake straight from frozen with an additional couple of minutes to the baking time. You can also freeze baked cookies for up to three months, wrapped tightly to maintain freshness.

Reheating

To refresh frozen or stored cookies, warm them in the oven at 300°F for 5 to 7 minutes. This gently revives the soft interior and brings back the aroma of pumpkin and cinnamon that makes these cookies truly unforgettable.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

Canned pumpkin pie filling contains added sugars and spices, which will alter the cookie’s flavor and texture. It’s best to use plain 100% pumpkin puree to get the perfect balance of moisture and flavor in the Pumpkin Snickerdoodle Cookies Recipe.

Why do you use cream of tartar in this recipe?

Cream of tartar gives snickerdoodles their classic tangy flavor and chewy texture. It works with baking soda to help the cookies rise while maintaining that distinctive snickerdoodle chewiness.

What if I don’t have vanilla bean paste?

You can substitute vanilla bean paste with high-quality vanilla extract. While paste has tiny vanilla bean flecks and a more intense flavor, extract will still add lovely vanilla warmth to the cookies.

How do I prevent my cookies from spreading too much?

Chilling the dough for at least 30 minutes before baking helps control spreading. Also, make sure your butter is softened but not melted to maintain the optimal cookie shape during baking.

Can this recipe be made gluten-free?

Yes! Swap the all-purpose flour with a gluten-free baking blend that includes xanthan gum, and make sure your pudding mix is gluten-free as well. The texture may vary slightly but will still be delicious.

Final Thoughts

I can honestly say this Pumpkin Snickerdoodle Cookies Recipe is a seasonal treasure that brings warmth and joy with every bite. It’s the perfect way to welcome autumn into your kitchen and impress anyone lucky enough to share these soft, flavorful cookies with you. Don’t wait for a special occasion—grab your ingredients and start baking today. I promise these treats will quickly become a beloved classic in your cookie collection.

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