Pumpkin Snickerdoodle Cookies Recipe

If you’re ready to dive into fall flavors that feel like a warm hug, these Pumpkin Snickerdoodle Cookies are your new best friend. Combining the cozy spices of cinnamon and pumpkin pie spice with the tender chewiness of classic snickerdoodles, these cookies bring a seasonal twist that’s utterly irresistible. Each bite is packed with rich brown butter and pumpkin puree, creating a perfect balance between soft, moist texture and a crinkly cinnamon-sugar crust that simply melts in your mouth. Whether you’re baking for a holiday get-together or craving a comforting treat, Pumpkin Snickerdoodle Cookies deliver joy with every bite.

Ingredients You’ll Need

These ingredients are wonderfully straightforward yet essential, working together to create the unique flavor and texture that make Pumpkin Snickerdoodle Cookies so special. From the nutty richness of brown butter to the warm aromatics of pumpkin pie spice, each element plays an important role.

• Brown butter (1/2 cup, melted): Adds a deep, nutty flavor that elevates the cookie base beyond ordinary butter.
• Pumpkin puree (1 cup): Provides moisture, natural sweetness, and vibrant color that defines the cookie’s fall spirit.
• Brown sugar (1 cup): Brings caramel notes and chewiness that complement the pumpkin’s softness perfectly.
• Granulated sugar (1/2 cup): Balances sweetness and helps with the signature snickerdoodle crisp edges.
• Large egg (1): Binds the dough while adding richness and tenderness.
• Vanilla extract (1 tsp): Enhances all the warm flavors with its subtle, aromatic depth.
• Cinnamon (2 tsp): A classic spice key to snickerdoodle magic and fall vibes.
• Pumpkin pie spice (2 tsp): Infuses the perfect blend of cloves, nutmeg, and ginger for that unmistakable pumpkin flavor.
• All-purpose flour (2 cups): Forms the sturdy but tender structure of the cookies.
• Baking soda (1 tsp): Helps the cookies rise just right without over-expanding.
• Salt (1/2 tsp): Balances the sweetness and enhances the overall flavor profile.

How to Make Pumpkin Snickerdoodle Cookies

Step 1: Brown the Butter and Mix Wet Ingredients

Start by melting the butter over medium heat until it turns golden brown with a rich, nutty aroma—this caramelization is what gives these pumpkin snickerdoodle cookies their signature depth. Let the brown butter cool for a few minutes, then stir in the pumpkin puree, both sugars, and vanilla extract until the mixture is silky smooth.

Step 2: Incorporate the Egg

Beat in the egg thoroughly to create a luscious, cohesive base. The egg adds moisture and richness, which will help your cookies stay soft and tender without flattening out too much during baking.

Step 3: Combine Dry Ingredients Separately

In a separate bowl, whisk together flour, cinnamon, pumpkin pie spice, baking soda, and salt. Mixing these dry ingredients independently ensures your spices are evenly distributed, creating that perfect snickerdoodle flavor with every bite.

Step 4: Form the Cookie Dough

Gradually add the dry ingredients to your wet mixture, gently stirring until a soft and slightly sticky dough forms. Avoid over-mixing here to keep your cookies beautifully tender rather than tough.

Step 5: Shape and Roll in Cinnamon Sugar

Using a tablespoon scoop, portion out dough balls, then roll each into a cinnamon-sugar blend for that iconic snickerdoodle crust. This extra coating adds crunch and a burst of spice that brilliantly contrasts the soft interior.

Step 6: Bake to Perfection

Place the dough balls on a parchment-lined baking sheet, spacing them about two inches apart. Bake in a preheated 350°F oven for 10 to 12 minutes until the edges are golden but the centers remain soft and chewy. Allow cookies to cool on the sheet briefly before transferring them to a wire rack.

How to Serve Pumpkin Snickerdoodle Cookies

Garnishes

While these cookies are delicious on their own, you can add a dusting of powdered sugar or a drizzle of cream cheese glaze to make them extra special. Sprinkling a pinch of freshly ground cinnamon just before serving brings an enticing aroma that hints at the cozy bites to come.

Side Dishes

Pair your Pumpkin Snickerdoodle Cookies with a warm beverage like chai tea or a frothy latte for an autumn-inspired treat. They also complement pumpkin ice cream or a scoop of vanilla bean perfectly, turning simple cookies into a festive dessert experience.

Creative Ways to Present

Stack these cookies on a rustic wooden platter tied up with twine for a charming gift or party display. You can even sandwich vanilla or pumpkin-flavored frosting between two cookies for a delightful pumpkin snickerdoodle sandwich that’s sure to impress any crowd.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Pumpkin Snickerdoodle Cookies fresh by storing them in an airtight container at room temperature for up to one week. This method preserves their soft texture and vibrant flavors without the need for refrigeration.

Freezing

If you want to enjoy these cookies later, they freeze beautifully. Arrange cookies in a single layer on a baking sheet to freeze initially, then transfer to a freezer-safe container or bag. They can be stored for up to three months and thawed at room temperature when you’re ready to indulge.

Reheating

To bring back the freshly-baked warmth, pop your cookies in a preheated oven at 300°F for 5 minutes or microwave them for 10 to 15 seconds. This quick reheating revives that soft, tender texture and enhances the pumpkin spice aroma.

FAQs

Can I use canned pumpkin puree for this recipe?

Absolutely! Canned pumpkin puree is perfect and convenient for Pumpkin Snickerdoodle Cookies. Just ensure it’s pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.

What makes these cookies different from regular snickerdoodles?

These Pumpkin Snickerdoodle Cookies incorporate pumpkin puree and pumpkin pie spice, adding moisture, a festive flavor profile, and a softer texture compared to classic snickerdoodles.

Can I substitute the brown butter with regular melted butter?

You can, but brown butter adds a distinct nutty richness that makes these cookies extra special. If you want depth of flavor, it’s worth taking a few extra minutes to brown the butter.

Should I chill the dough before baking?

Chilling the dough for about 30 minutes is optional but recommended if you want thicker cookies. It firms up the dough, preventing too much spreading during baking.

How do I keep these cookies soft longer?

Store them in an airtight container with a slice of bread to maintain moisture, and avoid overbaking to keep that perfect soft center.

Final Thoughts

These Pumpkin Snickerdoodle Cookies are a celebration of fall in every bite, combining nostalgic flavors with a delightful twist. Easy to make and impossible to resist, they’re the perfect treat to share with friends, family, or just yourself. I encourage you to give this recipe a try—the cozy warmth and spice will quickly make them a favorite in your seasonal baking rotation.

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