A batch of Pumpkin Snickerdoodles recipe , soft and chewy, freshly baked on a tray. The cookies are golden brown with a crackled cinnamon-sugar coating, showcasing the warm, fall-inspired flavors of pumpkin and spice. Perfectly round and inviting, these cookies capture the essence of autumn in every bite.

Pumpkin Snickerdoodles Recipe – Soft, Chewy & Full of Fall Flavors

ByAchraf
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Pumpkin Snickerdoodles are a delightful twist on the classic cookie recipe. Soft, chewy, and packed with fall spices like cinnamon and nutmeg, they’re the perfect treat for autumn gatherings, cozy afternoons, or holiday cookie swaps. Quick and easy to make, this recipe will be a hit with family and friends. Ready in under 30 minutes!

Why You’ll Love Pumpkin Snickerdoodles :

I love making these Pumpkin Snickerdoodles because they combine everything I adore about fall into a cookie—pumpkin, cinnamon, and nutmeg. They’re easy to whip up, perfect for a snack, and are always a favorite at events. You can even freeze the dough for later, making them a convenient treat for any time of the season.

A Little History about Pumpkin Snickerdoodles :

While pumpkin-flavored treats have become synonymous with fall, snickerdoodles date back to 18th century Germany, where the name “snickerdoodle” likely comes from a delightful twist of the word “Schneckennudeln,” meaning “Snail noodles.” Don’t worry, nobody worries about snails or noodles right here! As for adding pumpkin to the mix? That’s a more recent, ingenious American invention. After all, why stop at pumpkin spice lattes when you can pumpkin-ify your cookies too? These Pumpkin Snickerdoodles are the love child of classic snickerdoodles and autumn’s favorite squash, bringing warmth and nostalgia with every bite.

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Pumpkin Snickerdoodles Recipe - Soft, Chewy & Full of Fall Flavors
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Pumpkin Snickerdoodles Recipe – Soft, Chewy & Full of Fall Flavors

Course: Surprise SelectionsCuisine: AmericanDifficulty: Easy
Servings

24

Cookies
Prep time

15

minutes
Cooking time

12

minutes
Calories

145

kcal

Soft, chewy Pumpkin Snickerdoodles are the perfect fall cookie, bursting with warm cinnamon, nutmeg, and pumpkin flavors. These delightful treats combine the comforting essence of pumpkin pie with the classic sugar-cinnamon coating of snickerdoodles, making them a cozy favorite for the season.

Pumpkin Snickerdoodles Ingredients:

  • For the Cookies:

  • 2 3/4 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1 1/2 teaspoons ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1 cup unsalted butter, softened

  • 3/4 cup granulated sugar

  • 1/2 cup brown sugar, packed

  • 1/2 cup canned pumpkin puree

  • 1 large egg

  • 1 teaspoon vanilla extract

  • For the Cinnamon Sugar Coating:

  • 1/4 cup granulated sugar

  • 1 teaspoon ground cinnamon

Pumpkin Snickerdoodles Directions :

  • Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
  • Whisk the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg until well combined. Set aside.
  • Cream the Butter and Sugars: In a large mixing bowl, using an electric mixer or stand mixer, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 2-3 minutes.
  • Incorporate the Wet Ingredients: Add the pumpkin puree, egg, and vanilla extract to the butter mixture. Beat until smooth and fully combined.
  • Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can result in a tougher cookie.
  • Prepare the Cinnamon Sugar Coating: In a small bowl, stir together the granulated sugar and ground cinnamon for the coating.
  • Shape the Cookies: Scoop out about 1 1/2 tablespoons of dough and roll it into a ball. Then, roll the dough ball in the cinnamon-sugar mixture until fully coated. Place each cookie about 2 inches apart on the prepared baking sheets.
  • Bake: Bake for 10-12 minutes, or until the cookies are set and slightly golden around the edges. The centers should still be soft. Avoid overbaking to keep the cookies chewy.
  • Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Make sure your butter is softened for a smooth, creamy texture in the cookie dough.
  • To prevent the cookies from spreading too much, chill the dough for about 30 minutes before baking.
  • You can add a pinch of cloves or ginger to the dough for an extra layer of warm spice.

Nutritional Information (Per Serving):

  • Calories: 145 kcal
  • Carbohydrates: 20g
  • Protein: 2g
  • Fat: 6g
  • Saturated Fat: 3g
  • Fiber: 1g
  • Sugar: 10g

FAQ: Pumpkin Snickerdoodles

Q: Can I make Pumpkin Snickerdoodles gluten-free?
A: Absolutely! To make these cookies gluten-freetruely update the all-cause flour with a gluten-free flour blend. Be sure to choose one that’s designed for baking to get the best texture.

Q:Can I use sparkling pumpkin as opposed to canned pumpkin?
A: Yes, you can substitute fresh pumpkin puree. Just make sure it’s well-drained, as fresh puree can be wetter than canned. Too much moisture might make your cookies too soft or doughy.

Q: How do I store Pumpkin Snickerdoodles?
A: Store them in an airtight container at room temperature for up to 4 days. If you’d like to keep them longer, you can freeze the cookies for up to 3 months. Just thaw at room temperature before serving!

Q: My cookies turned out too cakey. What did I do wrong?
A: Pumpkin adds a lot of moisture to baked goods, which can make them more cake-like. If you prefer a less cakey texture, try using less pumpkin or add a bit more flour to the dough.

Q: Can I use other spices besides cinnamon and nutmeg?
A: Absolutely! Feel free to experiment with fall spices like ginger, allspice, or cloves to customize your Pumpkin Snickerdoodles to your taste.

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