Introduction to Pumpkin Snickerdoodles

Few cookies are as nostalgic and comforting as the snickerdoodle. With their soft, chewy texture and signature cinnamon-sugar coating, they’ve been a favorite for generations. But when fall rolls around, it’s time to elevate this classic with a seasonal star ingredient: pumpkin.

Pumpkin Snickerdoodles take everything you love about the traditional cookie and infuse it with the earthy sweetness of pumpkin and the warmth of autumn spices. The result? A soft, pillowy cookie that’s cozy, fragrant, and perfect for the season. They’re not just cookies; they’re little bites of fall happiness.

These cookies are a must-bake for Halloween parties, Thanksgiving dessert tables, or simply enjoying with a mug of coffee or chai on a crisp autumn day. They’re easy to make, universally loved, and bring a seasonal twist to a classic recipe.

Why Pumpkin Snickerdoodles Are So Popular

Pumpkin Snickerdoodles have skyrocketed in popularity, and here’s why they’ve become a seasonal baking staple.

1. A Perfect Seasonal Flavor

Pumpkin adds depth and moisture, while the cinnamon-sugar coating keeps that familiar snickerdoodle charm.

2. Soft and Chewy Texture

Pumpkin purée makes these cookies even more tender than the original version.

3. Cozy Fall Vibes

These cookies embody everything people love about autumn—pumpkin, cinnamon, spice, and warmth.

4. Family-Friendly

Kids love the sugary coating, while adults appreciate the subtle spice blend.

5. Easy to Bake

No complicated techniques or fancy equipment required—just simple ingredients and a warm oven.

Pumpkin Snickerdoodles are the kind of recipe that checks every box for seasonal baking: cozy, delicious, and simple.

The Origins of Snickerdoodles and Their Pumpkin Twist

Snickerdoodles may feel like a purely American tradition, but their history goes back centuries.

German Roots → Many food historians believe the cookie name comes from the German word Schneckennudel, a type of cinnamon-dusted pastry.

Early American Baking → Snickerdoodles became popular in New England in the late 1800s, where they were often made with cream of tartar, giving them their unique tang.
Modern Popularity → Today, they’re loved for their cinnamon-sugar crust and soft centers, often compared to sugar cookies with a twist.
Pumpkin Addition → The pumpkin version is a modern adaptation, born from the trend of pumpkin-spiced everything during fall. Adding pumpkin purée not only enhances flavor but also transforms the texture into something extra moist and fluffy.

This fusion of old-world tradition and modern seasonal flavor is what makes Pumpkin Snickerdoodles so special.

Health Benefits of Pumpkin in Cookies

Sure, cookies are a treat, but pumpkin brings some surprising health benefits to the mix.

Pumpkin’s Nutritional Profile:

Rich in Vitamin A → Supports vision and immunity.

Fiber Content → Aids digestion and helps balance blood sugar.
Low Calorie → Adds bulk and moisture without heaviness.
Antioxidants like Beta-Carotene → Protect against oxidative stress and promote skin health.

Spices That Boost Health:

Cinnamon → May help regulate blood sugar.
Nutmeg & Ginger → Anti-inflammatory and digestive support.
Cloves → Rich in antioxidants.

So while Pumpkin Snickerdoodles remain a dessert, they’re also a slightly more nutrient-packed option compared to standard cookies.

Key Ingredients for Pumpkin Snickerdoodles

These cookies rely on a few pantry staples enhanced by pumpkin and spice.

For the Dough:

Pumpkin purée (not pumpkin pie filling) → Adds flavor and moisture.

All-purpose flour → Creates the cookie structure.
Butter → For richness and chewiness.
Sugar (granulated + brown sugar) → Sweetness with depth.

Egg yolk → Provides richness while keeping the dough soft.
Vanilla extract → Enhances flavor.
Baking powder & cream of tartar → Give snickerdoodles their signature lift and tang.

Pumpkin pie spice (cinnamon, nutmeg, cloves, ginger) → Infuses cozy fall flavor.

For the Cinnamon-Sugar Coating:

Granulated sugar → The classic crust.
Cinnamon → Warm spice that defines snickerdoodles.

Optional nutmeg or ginger → To boost the fall flavor.

Optional Add-Ins:

White chocolate chips → Sweet creaminess to balance pumpkin spice.
Chopped pecans → Add a nutty crunch.

Sea salt flakes → A modern touch that contrasts the sweetness.

These ingredients work together to create a cookie that’s unmistakably fall while staying true to the snickerdoodle tradition.

Pumpkin Snickerdoodles – A Fall Twist on a Classic Cookie

Author: WAFA LI

Print Recipe

Ingredients

• ½ cup (1 stick) unsalted butter, softened (or vegan butter)
• ⅓ cup granulated sugar
• ⅓ cup brown sugar
• ¼ cup pumpkin puree (unsweetened)
• 1 egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour (or gluten-free 1:1 blend)
• 1 tsp cream of tartar
• ½ tsp baking soda
• ½ tsp salt
• ½ tsp cinnamon (for dough)

For the coating:
• ¼ cup granulated sugar
• 1 ½ tsp cinnamon

Instructions

In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (2–3 mins).
Mix in pumpkin puree, egg, and vanilla until smooth.

In another bowl, whisk flour, cream of tartar, baking soda, salt, and ½ tsp cinnamon.
Gradually add dry ingredients to wet, mixing until a soft dough forms. Chill 15–20 minutes (helps prevent spreading).
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a small bowl, mix sugar and cinnamon for coating.
Roll dough into 1-inch balls, then roll each in cinnamon-sugar mixture.
Place on baking sheet and flatten slightly with your palm or the bottom of a glass.

Bake 10–12 minutes, until edges are set and centers are soft.
Let cool on the tray for 5 minutes—they’ll firm up as they cool.

✨ These stay soft for days—perfect for cookie jars, gift boxes, or pairing with a spiced latte!

💡 Pro tip: For extra chewiness, underbake slightly and let them rest in the warm oven after turning it off.

PREP TIME & NUTRITION :
Prep Time : 20 mins (includes chilling) , Cook Time : 12 mins , Total Time : 35 mins , Servings : 18 cookies , Calories : 110 , Net Carbs: 15g , Fats: 6g , Protein: 1g