Pumpkin Snickerdoodles

A Fall Twist on a Classic

The sweet, buttery flavor of classic snickerdoodles gets a festive makeover with the addition of pumpkin purée and cozy autumn spices. These Pumpkin Snickerdoodles are tender, chewy, and lightly spiced—with that signature crackled sugar exterior. They capture the hallmarks of fall baking: comfort, ease, and nostalgia.

Best of all? These cookies are simple to make—perfect for cookie swaps, lunchboxes, or weekend baking sprints. If you love pumpkin spice but crave chewy cookies, these are about to become your new seasonal obsession.

Why You’ll Love These Pumpkin Snickerdoodles

• Soft, chewy texture with gooey pumpkin centers

• Cozy fall spices—cinnamon, nutmeg, ginger blend beautifully

• Characteristic crinkly tops coated in cinnamon sugar

• One-bowl, easy dough—no chilling required

• Versatile and forgiving—great for beginners

• Perfect for sharing—ideal for bake sales, school snacks, or seasonal gifting

Ingredients You’ll Need

Dry Ingredients:

• 2 cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 tsp ground cinnamon

• ½ tsp ground nutmeg

• ¼ tsp ground ginger

Wet Ingredients:

• ½ cup unsalted butter, at room temperature

• ½ cup granulated sugar

• ½ cup light brown sugar, packed

• ⅓ cup pumpkin purée (well drained)

• 1 large egg, room temp

• 1 tsp vanilla extract

Cinnamon Sugar Coating:

• ½ cup granulated sugar

• 2 tsp ground cinnamon

How the Pumpkin Changes the Snickerdoodle

Snickerdoodles typically rely on sour cream or cream of tartar for tang and chew. Pumpkin brings moisture, richness, and fall spice. To preserve the classic texture, we adjust leavening and flour—ensuring these cookies are chewy but not cakey.

Step-by-Step Instructions

Step 1: Preheat and Prep

• Preheat oven to 350°F (175°C).

• Line a baking sheet with parchment paper or a silicone mat.

Step 2: Mix Dry Ingredients

• In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

Step 3: Cream Butter and Sugars

• In a separate bowl, beat room-temperature butter with granulated and brown sugars until fluffy (about 2–3 minutes).

• Add pumpkin purée, egg, and vanilla; beat until fully combined.

Step 4: Combine Dough

• Gradually fold dry ingredients into wet until just combined—don’t overmix.

• Dough should be slightly sticky but scoopable.

Step 5: Set Up Coating

• In a small bowl, mix cinnamon sugar: ½ cup sugar + 2 tsp cinnamon.

Step 6: Roll Cookies

• Scoop out 1.5-tablespoon dough balls, roll into smooth rounds.

• Roll each ball in cinnamon sugar to coat fully.

Step 7: Bake

• Place balls 2 inches apart on baking sheet.

• Bake for 10–12 minutes—edges will look set, centers slightly underbaked.

Step 8: Cool

• Allow cookies to rest 5 minutes on sheet, then transfer to wire rack to cool completely.

Baking Tips for Perfect Results

1. Drain the pumpkin purée: Place on paper towels to remove excess moisture.

2. Keep butter soft, not melted: Soft but firm ensures texture.

3. Don’t overmix: Overmixing makes cookies cakey. Stir until no visible flour remains.

4. Slight underbake is key: Allow centers to remain soft as they crisp while cooling.

5. Space cookies evenly: This gives them room to crack beautifully.

Variations & Add-Ins

• White chocolate chip swirl: Fold in ½ cup chips before scooping.

• Maple cinnamon coating: Add ½ tsp maple extract to cinnamon sugar.

• Pecan pieces: Roll dough in finely chopped toasted pecans before coating.

• Molasses boost: Replace 2 tbsp sugar with molasses for deeper flavor.

• Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum.

Pairing & Serving Suggestions

• Enjoy with a cup of chai latte or spiced coffee.

• Pack in lunchboxes or include in homemade gift baskets.

• Offer alongside baked apple slices or pumpkin bars for fall dessert boards.

• Scoop ice cream between two cookies to make seasonal sandwiches.

Storage & Make-Ahead Tips

• Room Temperature: Store in airtight container up to 4 days.

• Refrigerator: For extra freshness, refrigerate up to 7 days—warm briefly before serving.

• Freezer: Freeze dough balls or baked cookies in airtight bags for up to 3 months. Bake or thaw before serving.

Frequently Asked Questions (FAQs)

Q1: Can I halve the recipe?
Yes! Bake on the same schedule—just shape fewer cookie balls.

Q2: Why are my cookies flat?
Check dough consistency—if too warm or wet, refrigerate for 15 minutes before baking.

Q3: Can I use canned pumpkin pie filling?
Avoid it—pie filling has added sugar and flavors that affect texture.

Q4: Why don’t my cookies crack?
Either baked at low temp or dough too smooth. Ensure accurate oven temp and full cinnamon-sugar coating.

Q5: Can I make these vegan?
Substitute vegan butter, a flax egg, and ensure no dairy sugar.

Nutritional Snapshot (Approximate per cookie)

• Calories: 115

• Fat: 4g

• Carbohydrates: 17g

• Sugar: 9g

• Protein: 1g

Comparison: Pumpkin Snickerdoodle vs. Classic Snickerdoodle

Why You’ll Bake These This Fall

• Easy comfort food: Cozy and nostalgic, perfect for cooler days.

• Kid-friendly: Baking fun with minimal tools and fuss.

• Entertaining made simple: Crowd-pleasers that showcase autumn flavor.

• Customizable: Feel free to dress them up with toppings or fillings.

Final Thoughts

These Pumpkin Snickerdoodles offer the comforting chew of classic cinnamon-sugar cookies, elevated with the warmth of pumpkin and spices—perfect for enjoying during crisp fall mornings or cozy evening gatherings. They’re easy to bake in a single bowl, fun to roll in that signature sparkling cinnamon sugar coat, and garner rave reviews wherever they go.

Bake a batch, warm them slightly, and let the seasonal aroma drift through your kitchen—it’s fall in cookie form!