Spiced Pumpkin Snickerdoodle Cookies

This Pumpkin Snickerdoodle Cookie Recipe invites the cozy warmth of autumn into your kitchen, offering soft, pillowy centers, delicately crisp edges, and a signature pumpkin-spiced sugar crust that’s utterly irresistible. Perfect for fall gatherings, holiday baking, or simply enjoying with a warm cup of coffee, these cookies are a seasonal twist on a beloved classic.

Craving more pumpkin goodness? Explore our other delightful pumpkin creations: Pumpkin Oatmeal Cookies, Pumpkin Bread, or our crowd-pleasing Pumpkin Bars.

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The Ultimate Pumpkin Snickerdoodles: A Fall Favorite That Disappears in Moments!

As a devoted fan of snickerdoodles, my baking journey has led me through many delightful variations. I’ve perfected the classic snickerdoodle, ventured into the rich depths of caramel snickerdoodles, and even transformed the beloved flavor into snickerdoodle blondies. But with the arrival of the first crisp autumn morning, a new vision sparked: a pumpkin snickerdoodle that would capture the very essence of fall.

This quest wasn’t without its challenges. I dedicated countless hours to testing and refining this recipe, meticulously balancing the pumpkin’s natural moisture to prevent a cake-like texture while enhancing its delicate flavor. My goal was to achieve the perfect harmony of warm spices and that signature crackly, sugary crust. After many attempts, I finally achieved a recipe that exceeded all expectations. The moment I tasted them, I knew they were something special. They vanished from the plate almost as quickly as they cooled, devoured by my kids and me alike. These pumpkin snickerdoodles have effortlessly climbed to the top of my list of all-time favorite fall cookies, and I have a strong feeling they’ll become a beloved tradition in your home too.

What makes these cookies truly exceptional is their incredible texture – a perfect blend of softness and chewiness, complemented by those delightful crisp edges. The pumpkin puree not only infuses them with a subtle, earthy sweetness but also contributes to their remarkable tenderness, making them melt in your mouth. Each bite is a warm embrace of cinnamon, nutmeg, and allspice, all enveloped in that sweet, spiced sugar coating. They are simple to make, yet yield a gourmet-level result that will impress everyone.

Essential Ingredients for Your Pumpkin Snickerdoodle Cookies:

Crafting the perfect pumpkin snickerdoodle begins with selecting high-quality ingredients. Each component plays a vital role in achieving that signature flavor and texture. Here’s a detailed look at what you’ll need and how to make the most of each one:

Step-by-Step Guide: How to Bake the Best Pumpkin Snickerdoodle Cookies

Creating these delightful pumpkin snickerdoodles is a straightforward process, but paying attention to each step ensures perfect results every time. Follow these instructions for cookies that are soft, chewy, and bursting with fall flavor:

1. Prepare Wet Ingredients: Begin by melting your unsalted butter in a large microwave-safe bowl. Allow it to cool completely to room temperature. This cooling step is essential to prevent a greasy cookie texture and ensure the dough isn’t too soft. Once cooled, add both granulated and brown sugars to the butter. Whisk vigorously until the mixture is smooth and well combined. Stir in the pumpkin puree and vanilla extract, mixing until just incorporated.
2. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, ground cinnamon, nutmeg, cloves, allspice, and pumpkin pie spice. Ensure all dry ingredients are thoroughly blended to distribute the leavening agents and spices evenly throughout the dough.
3. Gently Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients. Mix on low speed or by hand until the ingredients are just combined. It’s crucial not to overmix the dough, as overworking the flour can lead to tough cookies. Stop mixing as soon as no dry streaks remain. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This chilling period is vital for flavor development and to prevent the cookies from spreading too much during baking.
4. Shape and Coat the Dough: While the dough is chilling, prepare your spiced sugar coating. In a shallow bowl, combine ¼ cup granulated sugar with 1 teaspoon of pumpkin pie spice. Once the dough is adequately chilled, portion it into 45-gram balls, which is roughly equivalent to 2 tablespoons each. Roll each dough ball generously in the spiced sugar mixture, ensuring a complete and even coating. Place the shaped and coated dough balls onto a plate or baking sheet lined with parchment paper and return them to the refrigerator for an additional 30 minutes of chilling. This second chill helps set the sugar coating and further firm up the dough.
5. Bake to Perfection: Preheat your oven to 350°F (175°C) while the dough finishes chilling. Line a large baking sheet with parchment paper. Arrange 6 dough balls on the prepared baking sheet, leaving ample space between each to allow for spreading. Bake for 9–12 minutes. The cookies are ready when their edges are lightly set and the tops appear slightly crackled, but the centers still look soft and perhaps a touch underbaked. This ensures a chewy interior.
6. Cool and Enjoy: Once baked, remove the cookies from the oven and let them rest on the baking sheet for about 5 minutes. This allows them to set up further and prevents them from breaking when transferred. After 5 minutes, carefully transfer the cookies to a wire cooling rack to cool completely. Enjoy these warm, spiced pumpkin snickerdoodles fresh from the oven or once they’ve cooled!

No Eggs in This Pumpkin Snickerdoodle Recipe? That’s Right!

You might have noticed that this delicious Pumpkin Snickerdoodles recipe doesn’t call for any eggs, and that’s entirely intentional! In this particular recipe, the pumpkin puree acts as a fantastic natural substitute for eggs. Pumpkin is naturally moist and contains starches that help bind the ingredients together, providing structure and contributing to the cookies’ wonderfully soft and chewy texture. This unique characteristic allows for a simpler ingredient list without compromising on taste or quality. It’s a great option for those looking to bake without eggs or simply curious about the versatility of pumpkin in baking.

Expert Tips for Perfect Pumpkin Snickerdoodle Cookies Every Time

Achieving the perfect pumpkin snickerdoodle is easy with these insider tips and tricks. Pay attention to these details, and you’ll be baking bakery-quality cookies that are soft, chewy, and full of fall flavor:

• Choose the Right Pumpkin Puree: Not all pumpkin purees are created equal. For the best flavor and texture, use a dense, non-watery brand like Libby’s® 100% pure pumpkin puree. Avoid “pumpkin pie filling,” which contains added sweeteners and spices that will alter your recipe. If your puree seems excessively watery, lightly blot it with paper towels before adding to the dough to remove excess moisture and prevent overly cakey cookies.
• Precision with Flour Measurement: Baking is a science, and flour measurement is critical. Too much flour can result in dry, crumbly cookies, while too little can cause them to spread excessively and become flat. The most accurate method is to weigh your flour using a digital kitchen scale. Aim for precisely 395 grams (or 2-3/4 cups spooned and leveled) of all-purpose flour for perfect pumpkin snickerdoodles with ideal consistency and chewiness.
• Optimal Dough Shape for Texture: The shape of your dough balls significantly impacts the final cookie texture. Instead of flat disks, aim to shape your dough into tall, thin balls. This allows the edges to crisp up nicely while the center remains delightfully thick and chewy, creating that desired contrast in every bite.
• Don’t Skip the Chilling Process: Chilling the dough is paramount, especially when working with melted butter. This step isn’t just about making the dough easier to handle; it solidifies the butter, which helps prevent the cookies from spreading too much during baking. Moreover, chilling allows the flavors to meld and deepen, resulting in a more complex and satisfying taste. Chill the dough for the recommended time to achieve the ideal texture and prevent flat, overly crisp cookies.
• Avoid Overmixing: When combining the wet and dry ingredients, mix only until just combined. Overmixing develops the gluten in the flour, leading to tough, dense cookies. A light hand will ensure your snickerdoodles remain tender and soft.
• Slightly Underbake for Chewiness: For that ultimate soft and chewy center, it’s best to slightly underbake your cookies. They should look set around the edges but still appear soft or even a little doughy in the middle. They will continue to cook slightly from the residual heat once removed from the oven.
• Use Parchment Paper: Always line your baking sheets with parchment paper. This prevents sticking, promotes even baking, and makes for easy cleanup. Silicone baking mats also work wonderfully.

More Delightful Pumpkin Recipes to Explore:

If you’re anything like us, once you start on a pumpkin kick, it’s hard to stop! Here are a few more of our favorite pumpkin-infused recipes that are perfect for any occasion, from breakfast to dessert:

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4.89 from 17 votes

Pumpkin Snickerdoodle Cookie Recipe

By
Chelsea Lords

This Pumpkin Snickerdoodle Cookie Recipe delivers the perfect fall cookie: wonderfully chewy on the inside, crisp on the edges, and generously rolled in a delightful pumpkin-sugar coating.

Prep Time:
15 minutes

Cook Time:
9 minutes

Chill the dough:
1 hour

Total Time:
1 hour 24 minutes

Servings:
22 cookies

Equipment

• Sheet pan (15″ x 10″) lined with parchment paper
• Large mixing bowls
• Whisk
• Measuring cups and spoons
• Digital kitchen scale (optional, for precision)
• Wire cooling rack

Ingredients

• 16 tablespoons unsalted butter, melted and cooled
• 2/3 cup granulated sugar
• 2/3 cup light brown sugar, firmly packed
• 6 tablespoons 100% pure pumpkin puree (blotted of excess moisture)
• 1/2 tablespoon vanilla extract
• 2-3/4 cups all-purpose flour (approx. 395 grams, see Note 1)
• 1-1/2 teaspoons cream of tartar
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1-1/2 teaspoons pumpkin pie spice (for dough)

Cinnamon Sugar Coating

• 1/4 cup granulated sugar
• 1 teaspoon pumpkin pie spice

Instructions

1. In a large microwave-safe bowl, melt the butter. Set aside to cool completely to room temperature. This is crucial to prevent greasy cookies and ensure proper dough consistency.
2. Once the butter is cooled, transfer it to a large mixing bowl. Add both granulated sugar and light brown sugar. Whisk until the mixture is smooth and fully combined. Stir in the pumpkin puree and vanilla extract until well incorporated.
3. In a separate medium bowl, combine the flour, cream of tartar, salt, baking soda, ground cinnamon, nutmeg, cloves, allspice, and pumpkin pie spice. Whisk thoroughly to ensure all dry ingredients are evenly distributed.
4. Gradually add the dry ingredients to the wet ingredients. Mix until just combined, being careful not to overmix. Overmixing can lead to tough cookies. Cover the dough and chill in the refrigerator for 30 minutes.
5. While the dough chills, prepare your spiced sugar coating by combining 1/4 cup granulated sugar and 1 teaspoon pumpkin pie spice in a shallow bowl. After the initial chill, portion the dough into 45-gram balls (approximately 2 tablespoons each). Roll each dough ball generously in the spiced sugar mixture until completely coated. Place the coated dough balls on a plate and return them to the fridge for another 30 minutes. This second chill helps the sugar coating adhere and firms the dough for better baking.
6. Preheat your oven to 350°F (175°C) while the dough finishes its second chill. Line a baking sheet with parchment paper. Place 6 dough balls on the prepared sheet, ensuring ample space between each cookie for even baking and spreading.
7. Bake for 9–12 minutes. The cookies are done when the edges are lightly golden and set, but the centers still look slightly soft or underbaked. This ensures a wonderfully chewy texture.
8. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. This allows them to set up and prevents them from breaking when moved. After 5 minutes, transfer the cookies to a wire cooling rack to cool completely.

Recipe Notes

Note 1: Flour Measurement is Key: Using the correct amount of flour is absolutely crucial for the success of these cookies. Too much flour can result in dry, dense, and crumbly cookies, while too little can cause them to spread excessively and become thin and crispy. For the most accurate measurement, we highly recommend using a digital kitchen food scale. Switch to the metric unit on the recipe card (if applicable) and measure your flour to exactly 395 grams for perfect, consistent results every time.

Storage & Freezing: These pumpkin snickerdoodles are best enjoyed within 1–2 days of baking; many find their flavor and texture improve even more on day two! Store any extra baked cookies in an airtight container at room temperature to maintain their freshness and softness. If you have extra dough, you can form and roll the dough balls as instructed, then freeze them in a single layer on a baking sheet before transferring to an airtight freezer-safe container or bag. When you’re ready to bake, you can bake the frozen dough balls directly from the freezer, simply adding an extra 1-2 minutes to the baking time, or until they reach the desired doneness.

Nutrition Information

Serving: 1 serving | Calories: 294 kcal | Carbohydrates: 47g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 124mg | Potassium: 99mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1038IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 2mg

Nutrition information is automatically calculated and should only be used as an approximation. It is based on standard ingredient values and may vary.

Frequently Asked Questions About Pumpkin Snickerdoodle Cookies