Pumpkin Snickerdoodle Cookies Recipe

If you’re craving a cookie that perfectly captures the cozy flavors of fall, look no further than these Pumpkin Snickerdoodle Cookies. They combine the classic snickerdoodle charm—the cinnamon-sugar kiss and soft texture—with a luscious pumpkin twist that makes every bite delightfully moist and spiced just right. Whether you’re baking for a holiday gathering or just an everyday treat, this recipe brings a warm, inviting touch to your kitchen that’s impossible to resist.

Ingredients You’ll Need

The magic behind Pumpkin Snickerdoodle Cookies lies in a handful of simple, pantry-friendly ingredients. Each one plays a key role—from the brown butter that brings a nutty richness, to the pumpkin puree that adds moisture and natural sweetness, and of course, the fragrant spices that make these cookies uniquely autumnal.

• Brown butter, 1/2 cup, melted: Adds a deep, toasty flavor that elevates the cookie’s richness.
• Pumpkin puree, 1 cup: Keeps cookies soft and provides that unmistakable fall vibe.
• Brown sugar, 1 cup: Offers a chewy texture and caramel-like notes.
• Granulated sugar, 1/2 cup: Balances sweetness and helps with cookie structure.
• Large egg, 1: Binds ingredients and gives a tender crumb.
• Vanilla extract, 1 tsp: Enhances all flavors with a warm, sweet aroma.
• Cinnamon, 2 tsp: The classic snickerdoodle spice that’s essential here.
• Pumpkin pie spice, 2 tsp: A blend of spices that deepens the seasonal taste.
• All-purpose flour, 2 cups: Provides structure and the perfect chewy bite.
• Baking soda, 1 tsp: Helps cookies rise for a tender texture.
• Salt, 1/2 tsp: Balances sweetness and enhances all flavors.

How to Make Pumpkin Snickerdoodle Cookies

Step 1: Prepare Your Oven and Pan

First things first, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures your cookies bake evenly and don’t stick, making cleanup a breeze.

Step 2: Brown the Butter

Melt the butter in a large mixing bowl over medium heat until it turns a beautiful golden brown. This step is the secret to those rich, nutty notes that make these Pumpkin Snickerdoodle Cookies stand out. Let it cool slightly before moving to the next step so your eggs won’t scramble.

Step 3: Mix Wet Ingredients

Into the browned butter, stir the pumpkin puree, brown sugar, granulated sugar, and vanilla extract until smooth. This blend creates a moist, sweet base that promises tender, flavorful cookies.

Step 4: Add the Egg

Beat in one large egg until it’s fully incorporated. The egg helps bring the dough together and lends structure, ensuring your cookies hold their shape beautifully.

Step 5: Combine Dry Ingredients

In a separate bowl, whisk together the flour, cinnamon, pumpkin pie spice, baking soda, and salt. This dry mix is where all the signature snickerdoodle and pumpkin flavor builds.

Step 6: Bring the Dough Together

Gradually add the dry ingredients to the wet pumpkin mixture, stirring gently until a soft dough forms. Don’t overmix here—just enough to combine will keep those cookies wonderfully tender.

Step 7: Shape and Coat the Cookies

Scoop tablespoon-sized portions of dough and roll them into balls. In a small bowl, mix extra cinnamon and sugar for rolling. Roll each dough ball in this cinnamon-sugar coating to give your cookies that perfect, nostalgic snickerdoodle finish.

Step 8: Bake to Perfection

Place the coated dough balls on your prepared baking sheet, spacing them about 2 inches apart. Bake for 10 to 12 minutes or until the edges turn golden and the centers are set but still soft. Let the cookies cool on the sheet for a few minutes before transferring to a wire rack to cool completely.

How to Serve Pumpkin Snickerdoodle Cookies

Garnishes

If you want to add a touch of extra pizzazz when serving, a light dusting of powdered sugar or a drizzle of white chocolate can make your Pumpkin Snickerdoodle Cookies really shine. Chopped toasted pecans or walnuts also add a wonderful crunch and nutty contrast.

Side Dishes

These cookies pair fabulously with a hot cup of chai tea, pumpkin spice latte, or even a classic glass of cold milk. Serving them alongside a scoop of vanilla ice cream can turn them into an indulgent dessert everyone will love.

Creative Ways to Present

For a festive touch, arrange your Pumpkin Snickerdoodle Cookies in a pretty tin lined with parchment paper and tie with a rustic ribbon for gifting. You can also sandwich them with cream cheese frosting for a delightful bite that takes these cookies to a whole new level.

Make Ahead and Storage

Storing Leftovers

After baking, store your Pumpkin Snickerdoodle Cookies in an airtight container at room temperature. They stay fresh and soft for up to one week, making them perfect for enjoying throughout the week or sharing with friends.

Freezing

Want to keep these delicious cookies on hand longer? Freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They’ll keep for up to three months and thaw beautifully at room temperature.

Reheating

To refresh your Pumpkin Snickerdoodle Cookies, gently warm them in the microwave for about 10 seconds or pop them in a low oven (300°F) for 5 minutes. This brings back that fresh-baked softness and warms the spices right up.

FAQs

Can I use canned pumpkin puree for this recipe?

Absolutely! Canned pumpkin puree works perfectly and maintains the moist, rich texture essential to these Pumpkin Snickerdoodle Cookies.

What makes these cookies different from traditional snickerdoodles?

The addition of pumpkin puree and pumpkin pie spice creates a moister texture and a warmer, autumn-inspired flavor profile unique to Pumpkin Snickerdoodle Cookies.

Is it important to brown the butter?

While you can use melted butter, browning it adds a nutty depth that really enhances the cookie’s flavor. It’s a small step that delivers big results.

Can I make these cookies gluten-free?

Yes! Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Just make sure it contains xanthan gum for the best texture.

How thick are these cookies? Can I make them thicker?

If you prefer thicker cookies, chill the dough for about 30 minutes before baking. This makes the dough firmer and helps the cookies hold their shape without spreading too much.

Final Thoughts

These Pumpkin Snickerdoodle Cookies have quickly become one of my favorite fall treats, and I can’t wait for you to try them. They embody the perfect balance of cozy spices, soft texture, and that irresistible pumpkin goodness that makes fall feel all the more special. Whip up a batch and see how fast they disappear—you’ll be making these delightful cookies again and again!

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