Pumpkin Snickerdoodles: Soft, Spiced Fall Cookies with a Cinnamon-Sugar Crunch

If you love the warm, buttery comfort of classic snickerdoodles but crave a seasonal twist, meet the Pumpkin Snickerdoodle—a soft, chewy cookie that blends the best of autumn with the nostalgic charm of a timeless favorite. Infused with real pumpkin puree, cozy pumpkin pie spice, and rolled in a generous coating of cinnamon sugar, these cookies are the ultimate fall treat.

Perfect for holiday baking, Thanksgiving prep, or cozy weekend indulgence, Pumpkin Snickerdoodles are easy to make, irresistibly fragrant, and guaranteed to fill your kitchen with the scents of the season. In this comprehensive, SEO-optimized guide, we’ll walk you through a foolproof recipe, share pro tips, explore variations, and answer all your questions to help you bake the perfect batch of these spiced pumpkin delights.

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Why You’ll Love Pumpkin Snickerdoodles

Before we dive into the recipe, here’s why these cookies deserve a spot in your fall baking rotation:

• Soft & Chewy Texture: Tender centers with a slight crisp edge.
• Pumpkin-Powered Moisture: Natural pumpkin keeps them soft for days.
• Cinnamon-Sugar Coating: That signature snickerdoodle crunch in every bite.
• Warm Spice Flavor: Cinnamon, nutmeg, ginger, and cloves create a cozy flavor profile.
• No Rolling Required: Drop-style cookies for easy prep.
• Perfect for Gifting: Festive, flavorful, and beautifully golden.
• Great for Freezing: Dough or baked cookies freeze beautifully.

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The Story Behind Snickerdoodles

Snickerdoodles are a beloved American classic with debated origins—some trace them back to German Zwieback cookies, while others believe the name comes from the German word Schneckennudeln (“snail noodles”) due to their swirl-like appearance.

Known for their cracked tops and cinnamon-sugar coating, snickerdoodles gained popularity in the early 20th century and have remained a staple in cookie jars ever since. By adding pumpkin puree and pumpkin pie spice, we transform this classic into a seasonal sensation that captures the essence of fall in every bite.

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Ingredients You’ll Need

This recipe makes 24–30 soft pumpkin snickerdoodles. All ingredients should be at room temperature unless otherwise noted.

For the Cookie Dough:

• ¾ cup (170g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• ¾ cup (165g) packed light brown sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• ½ cup (120g) pure pumpkin puree (not pumpkin pie filling)
• 2 ½ cups (315g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 ½ teaspoons cream of tartar (essential for classic snickerdoodle tang)
• 1 ½ teaspoons pumpkin pie spice (or make your own blend)
• ½ teaspoon salt

For the Cinnamon-Sugar Coating:

• ¼ cup (50g) granulated sugar
• 1 ½ tablespoons ground cinnamon

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Step-by-Step Instructions

Follow these detailed steps to make perfectly soft, spiced Pumpkin Snickerdoodles.

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.

Step 2: Make the Cinnamon-Sugar Coating

In a small bowl, mix together ¼ cup sugar and 1 ½ tablespoons cinnamon. Set aside.

Step 3: Cream Butter and Sugars

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together with a hand mixer or stand mixer on medium speed for 2–3 minutes until light and fluffy.

Step 4: Add Wet Ingredients

Beat in the egg and vanilla extract until fully combined. Then, mix in the pumpkin puree until smooth and uniform.

Step 5: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, cream of tartar, pumpkin pie spice, and salt.

Step 6: Gradually Add Dry to Wet

With the mixer on low, slowly add the dry ingredients to the wet mixture. Mix just until the dough comes together. Do not overmix.

The dough will be soft, sticky, and slightly thicker than traditional snickerdoodle dough—this is normal due to the pumpkin moisture.

Step 7: Chill the Dough (Optional but Recommended)

Cover the dough and refrigerate for 30 minutes to 1 hour. Chilling firms up the butter, prevents spreading, and deepens the flavor.

Pro Tip: You can chill the dough overnight for even better results.

Step 8: Scoop and Roll

1. Use a medium cookie scoop (about 1.5 tablespoons) to portion the dough.
2. Roll each ball between your palms to form a smooth sphere.
3. Roll generously in the cinnamon-sugar mixture until fully coated.
4. Place on the baking sheet, spacing about 2 inches apart.

Step 9: Bake to Perfection

Bake for 10–12 minutes, or until the edges are lightly golden and the centers still look soft. The cookies will continue to set as they cool.

Do not overbake—this is key to keeping them soft and chewy.

Step 10: Cool and Serve

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. They’ll develop their signature cracked tops as they cool.

Serve warm or at room temperature.

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Tips for Success

Follow these expert tips to ensure perfect Pumpkin Snickerdoodles every time:

1. Use Real Pumpkin Puree: Not pumpkin pie filling. The latter contains added sugar and spices that will throw off the recipe.
2. Don’t Skip the Cream of Tartar: It gives snickerdoodles their signature tang and chewy texture.
3. Chill the Dough: Prevents flat cookies and enhances flavor.
4. Roll Generously in Cinnamon Sugar: For maximum flavor and that classic snickerdoodle look.
5. Use a Cookie Scoop: Ensures uniform size and even baking.
6. Underbake Slightly: Remove when centers look soft—they’ll firm up as they cool.
7. Measure Flour Correctly: Spoon and level flour to avoid dry cookies.

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Creative Variations

Once you’ve mastered the classic, try these delicious twists:

1. Pumpkin Snickerdoodle Bars

Press the dough into an 8×8-inch pan, sprinkle with cinnamon sugar, and bake for 20–25 minutes.

2. Gluten-Free Pumpkin Snickerdoodles

Replace all-purpose flour with a 1:1 gluten-free baking blend. Add ½ tsp xanthan gum if not included.

3. Vegan Version

Use plant-based butter, flax egg (1 tbsp ground flax + 3 tbsp water), and ensure your sugar is vegan.

4. Add White Chocolate Chips

Fold in ½ cup white chocolate chips for a sweet, creamy contrast.

5. Pecan-Crusted Snickerdoodles

Mix crushed pecans into the cinnamon-sugar coating for a nutty crunch.

6. Mini Pumpkin Snickerdoodles

Use a small scoop and bake for 8–9 minutes for bite-sized treats.

7. Spiked with Bourbon

Add 1 tablespoon bourbon to the wet ingredients for a deeper, caramel-like flavor.

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How to Store and Freeze

Room Temperature: Store in an airtight container for up to 5 days. Place a slice of bread inside to keep them soft.

Freezer (Dough): Scoop and roll dough balls, then freeze on a tray. Once solid, transfer to a freezer bag. Bake from frozen—add 1–2 minutes to baking time.

Freezer (Baked Cookies): Freeze cooled cookies in a single layer, then stack in a container. Thaw at room temperature.

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Serving Suggestions

These cozy cookies are perfect for:

• Fall Dessert Platters: Pair with apple pie, pumpkin bars, and cider.
• Holiday Gifting: Package in a mason jar or festive box with a ribbon.
• Afternoon Tea: Serve with chai, coffee, or spiced apple tea.
• School Treats: Great for bake sales or classroom celebrations (check for nut allergies).
• Ice Cream Sandwiches: Sandwich vanilla ice cream between two cookies.

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Nutritional Information (Per Cookie, Approx. 24 Cookies)

• Calories: 180
• Total Fat: 7g
• Saturated Fat: 4g
• Cholesterol: 30mg
• Sodium: 130mg
• Total Carbohydrates: 28g
• Dietary Fiber: 1g
• Sugars: 17g
• Protein: 2g

Note: Values may vary based on ingredient brands and exact measurements.

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Why This Recipe Works

The magic of Pumpkin Snickerdoodles lies in the perfect balance of:

• Pumpkin Puree: Adds moisture and a subtle earthy sweetness.
• Brown Sugar: Enhances chewiness and depth.
• Cream of Tartar: Gives the tangy snickerdoodle signature.
• Cinnamon-Sugar Coating: Crispy, spiced exterior contrasts the soft interior.
• Pumpkin Pie Spice: Warm, nostalgic flavor that screams fall.

Together, they create a cookie that’s soft, flavorful, and utterly addictive.

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Frequently Asked Questions (FAQs)

Q: Can I use canned pumpkin pie filling?
A: No—it contains added sugar, thickeners, and spices that will make the cookies too sweet and alter texture. Use 100% pure pumpkin puree only.

Q: Why are my cookies flat?
A: Likely causes: warm dough, expired leavening agents, or too much butter. Chill the dough and check your baking soda/powder.

Q: Can I make these without cream of tartar?
A: Not recommended. It’s essential for the classic snickerdoodle taste and texture. If needed, use 2 tsp baking powder as a substitute (but flavor will differ).

Q: Can I use pumpkin spice instead of pumpkin pie spice?
A: Yes—“pumpkin spice” and “pumpkin pie spice” are usually the same blend.

Q: Are these cookies cakey or chewy?
A: They’re soft and slightly chewy with a delicate crumb—similar to a cross between a muffin top and a traditional snickerdoodle.

Q: Can I double the recipe?
A: Absolutely! Just make sure your mixer can handle the volume.

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Final Thoughts

Pumpkin Snickerdoodles are the perfect marriage of two beloved treats: the cozy spice of pumpkin pie and the buttery charm of a classic snickerdoodle. With their soft centers, cinnamon-kissed crust, and irresistible autumn aroma, they’re destined to become a seasonal favorite in your home.

Whether you’re baking for a holiday party, a school event, or just because you love a good cookie, these Pumpkin Snickerdoodles deliver big flavor with minimal effort. They’re easy to make, fun to customize, and even better the next day.

So preheat your oven, grab that can of pumpkin, and get ready to roll your way into fall baking bliss.

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