The Pumpkin Snickerdoodles Recipe is the perfect fall cookie with soft centers, chewy edges and warm pumpkin spice flavor. These homemade cookies combine classic snickerdoodle goodness with real pumpkin puree for an extra soft texture.
They are coated in a sweet cinnamon-sugar mixture that creates a delicious finish. If you want to learn How to make Pumpkin Snickerdoodles, this easy recipe is perfect for beginner bakers. The Pumpkin Snickerdoodles Recipe is ideal for holidays, cookie exchanges and cozy autumn afternoons.
The Secret Behind This Delicious
The secret behind these cookies is removing extra moisture from the pumpkin puree. This helps create the classic chewy snickerdoodle texture instead of a cake-like cookie.
Cream of tartar gives snickerdoodles their signature tangy flavor and soft texture. Rolling the dough in cinnamon sugar before baking creates a lightly crisp and flavorful coating.
Recipe Card Info
- Recipe Name: Pumpkin Snickerdoodles Recipe
- Servings: 24 cookies
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Course: Dessert
- Cuisine: American
- Calories: 145 kcal per cookie
Equipment List
- Large mixing bowl
- Medium mixing bowl
- Electric mixer
- Measuring cups
- Measuring spoons
- Rubber spatula
- Baking sheets
- Parchment paper
- Cookie scoop
- Cooling rack
Ingredients You Need for Pumpkin Snickerdoodles
For the Cookie Dough
- 2 cups all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ¼ cup pumpkin puree, blotted to remove extra moisture
- 1 large egg yolk
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Coating
- ¼ cup granulated sugar
- 1½ teaspoons ground cinnamon
Optional Additions
- White chocolate chips
- Chopped pecans
- Chopped walnuts
- Caramel chips
- Maple glaze
Instructions
1. Preheat The Oven
Preheat the oven to 350°F. Line baking sheets with parchment paper.
2. Dry The Pumpkin
Blot the pumpkin puree with paper towels until much of the moisture is removed.
3. Mix The Dry Ingredients
Whisk together the flour, cream of tartar, baking soda, baking powder, salt, pumpkin pie spice and cinnamon.
4. Cream Butter And Sugar
Beat the butter and sugar until light and fluffy.
5. Add Wet Ingredients
Mix in the pumpkin puree, egg yolk and vanilla extract until smooth.
6. Combine Everything
Slowly add the dry ingredients and mix until a soft dough forms.
7. Prepare The Coating
Mix the cinnamon and sugar in a small bowl.
8. Shape The Cookies
Scoop the dough into balls and roll each one in the cinnamon sugar mixture.
9. Arrange On Baking Sheet
Place the dough balls about two inches apart on the prepared baking sheets.
10. Bake
Bake for ten to twelve minutes until the edges are lightly golden but the centers remain soft.
11. Cool
Allow the cookies to cool on the baking sheet for five minutes before transferring them to a cooling rack.
12. Serve And Enjoy
Enjoy the cookies warm or completely cooled with your favorite drink.
Expert Tips & Variations
- Remove excess moisture from the pumpkin puree.
- Do not overmix the cookie dough.
- Chill the dough if it becomes sticky.
- Add white chocolate chips for extra sweetness.
- Sprinkle flaky sea salt after baking.
- Use homemade pumpkin pie spice if available.
- Store with a slice of bread to keep cookies soft.
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 145 kcal |
| Protein | 2g |
| Carbohydrates | 21g |
| Fat | 6g |
| Fiber | 1g |
| Sugar | 12g |
Serving Suggestions
- Serve Pumpkin Snickerdoodles with hot coffee, pumpkin spice latte, chai tea or warm apple cider.
- They are perfect for Thanksgiving dessert tables, fall parties, holiday cookie trays or afternoon snacks.
- Package them in decorative boxes for thoughtful homemade gifts during the holiday season.
Storage & Reheating Tips
- Store the cookies in an airtight container at room temperature for up to five days.
- Freeze baked cookies or unbaked cookie dough for up to three months.
- Warm the cookies in the microwave for about ten seconds before serving for a freshly baked taste.
Pumpkin Snickerdoodles Recipe
Ingredients
For the Cookie Dough
- 2 cups all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- ¼ cup pumpkin puree blotted to remove extra moisture
- 1 large egg yolk
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Coating
- ¼ cup granulated sugar
- 1½ teaspoons ground cinnamon
Optional Additions
- White chocolate chips
- Chopped pecans
- Chopped walnuts
- Caramel chips
- Maple glaze
Instructions
Preheat The Oven
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
Dry The Pumpkin
- Blot the pumpkin puree with paper towels until much of the moisture is removed.
Mix The Dry Ingredients
- Whisk together the flour, cream of tartar, baking soda, baking powder, salt, pumpkin pie spice and cinnamon.
Cream Butter And Sugar
- Beat the butter and sugar until light and fluffy.
Add Wet Ingredients
- Mix in the pumpkin puree, egg yolk, and vanilla extract until smooth.
Combine Everything
- Slowly add the dry ingredients and mix until a soft dough forms.
Prepare The Coating
- Mix the cinnamon and sugar in a small bowl.
Shape The Cookies
- Scoop the dough into balls and roll each one in the cinnamon sugar mixture.
Arrange On Baking Sheet
- Place the dough balls about two inches apart on the prepared baking sheets.
Bake
- Bake for ten to twelve minutes until the edges are lightly golden but the centers remain soft.
Cool
- Allow the cookies to cool on the baking sheet for five minutes before transferring them to a cooling rack.
Serve And Enjoy
- Enjoy the cookies warm or completely cooled with your favorite drink.
Notes
- Remove excess moisture from the pumpkin puree.
- Do not overmix the cookie dough.
- Chill the dough if it becomes sticky.
- Add white chocolate chips for extra sweetness.
- Sprinkle flaky sea salt after baking.
- Use homemade pumpkin pie spice if available.
- Store with a slice of bread to keep cookies soft.
FAQs about Pumpkin Snickerdoodles Recipe
Can I use canned pumpkin puree?
Yes. Canned pumpkin puree works perfectly. Just remove as much moisture as possible before adding it to the dough.
Why do I need cream of tartar?
Cream of tartar gives snickerdoodles their classic tangy flavor and soft, chewy texture that makes them different from sugar cookies.
Can I freeze the cookie dough?
Yes. Roll the dough into balls, freeze them on a baking sheet, then transfer them to a freezer bag for later baking.
How do I keep the cookies soft?
Store them in an airtight container with a slice of bread. The bread helps maintain moisture and keeps the cookies soft.
Can I add chocolate chips?
Absolutely. White chocolate, milk chocolate or dark chocolate chips all pair wonderfully with pumpkin and warm spices.
Conclusion
This Pumpkin Snickerdoodles Recipe is soft, chewy and filled with warm fall flavors. Every cookie has a sweet cinnamon coating and a tender pumpkin center that makes it perfect for autumn baking.
Now you know How to make Pumpkin Snickerdoodles using simple ingredients and easy steps. Gather the Ingredients for Pumpkin Snickerdoodles and enjoy homemade cookies that are perfect for holidays, family gatherings and cozy evenings.
Sofia Lane is a food lover who loves cooking and sharing easy, tasty recipes. She believes in making cooking simple and fun for everyone. On DiveCrave, Sofia shares her favorite meals, desserts and treats that anyone can make at home.