The first time I smelled pumpkin snickerdoodle cookies baking, I thought someone had lit a pumpkin candle and shoved an apple pie in the oven. It’s cozy-season chaosin the best way. These cookies are all over reels right now, and yeah… they live up to the hype.
These remind me of the Sunday mornings my daughter and I used to bake “breakfast cookies” just to justify sugar before noon. This one’s been tested, devoured, tested again. I even added a little twist to keep the center extra gooey. You’ll love the secret!
Why You’ll Love These Pumpkin Snickerdoodle Cookies
Nostalgic flavors: The blend of pumpkin, cinnamon, and sugar is like a cozy autumn hug in cookie form.
Soft and chewy perfection: These cookies strike the perfect balance between pillowy softness and a chewy bite. Think soft pumpkin cookies with just a hint of snickerdoodle magic.
Simple ingredients: Pantry staples like pumpkin puree and cinnamon make this recipe easy and practical for any baker.
Perfect for fall gatherings: Whip these up for dessert, share at a bake sale, or sneak a few with your morning coffee (hello, breakfast ideas!).
Key Ingredients Breakdown
Let’s walk through what makes these cookies truly special. Here’s a quick guide to the key ingredients:
Ingredient
Purpose
Pumpkin Puree
Adds moisture, flavor, and a beautiful fall vibe.
Cinnamon & Pumpkin Pie Spice
The flavor heroes that create that warm, spiced kick.
Butter
For richness and that classic snickerdoodle chew.
Granulated and Brown Sugar
A combo that brings both sweetness and depth.
Coating Sugar & Cinnamon
Creates the iconic snickerdoodle crackled top.
Pro Tip: Don’t swap pumpkin puree with pumpkin pie fillingit’s too sweet and spiced! Stick with plain puree for the best results.
How to Make Pumpkin Snickerdoodle Cookies
This recipe comes together in a breeze. Here’s the step-by-step magic:
Preheat the oven: Set it to 350°F and prepare your baking sheets with parchment paper or silicone mats.
Mix the wet ingredients: Beat softened butter with both sugars until fluffy, then blend in the pumpkin puree and egg until smooth.
Combine the dry stuff: Whisk together the flour, spices, baking soda, and salt. Gradually mix them into the wet ingredients until just combined (don’t overdo it!).
Roll and coat: Scoop tablespoon-sized dough balls, roll them in your sugar-cinnamon mixture, and place on the baking sheet about 2 inches apart.
Bake: Pop them in the oven for 10–12 minutes. They’re done when the edges are just set and golden. Let them cool for a few minutes before transferring to a wire rack.
Pro Tip: For extra chewy pumpkin cookies, slightly underbake themthey’ll firm up as they cool.
Baking Timing Chart
Desired Texture
Baking Time
Soft and chewy
10 minutes
Slightly crisp edges
12 minutes
If in doubt, go for less baking time! You can always pop them back in if needed.
Storage and Freezing Tips
These cookies stay good for days, but here’s how to keep them fresh and tasty:
Storage Method
How Long?
Room Temperature (Airtight Container)
Up to 1 week
Freezer (Pre-Baked Cookies)
Up to 3 months
Freezer (Dough Balls)
Up to 3 months
Freezing Tip: If freezing dough balls, coat them in cinnamon-sugar before freezing. Bake directly from frozenjust add 1–2 extra minutes to the baking time!
Twists, Variations, and Serving Ideas
White Chocolate Pumpkin Snickerdoodles: Stir in some white chocolate chips for melts of creamy sweetness.
Nutty addition: Add a handful of chopped pecans or walnuts for crunch and extra fall vibes.
For breakfast: Pair these cookies with a hot cup of coffee or tea for a cozy treat.
Dessert dreams: Make “cookie sandwiches” by slathering cream cheese frosting between two cookies. Pumpkin cheesecake snickerdoodles, anyone?
Expert Insight: The Science Behind Pumpkin Snickerdoodle Cookies
Incorporating pumpkin into snickerdoodle cookies adds moisture and a subtle earthiness that balances the cinnamon-sugar coating. The natural pectin in pumpkin helps maintain a soft, chewy texture, making these Pumpkin Snickerdoodle Cookies a perfect autumn treat that’s both flavorful and tender.
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The Long Road to Perfect Pumpkin Snickerdoodle Cookies
After more than a few batches where the cinnamon sugar either burned or vanished, I finally nailed these Pumpkin Snickerdoodle Cookies. It was a slow dance of adjusting pumpkin amounts and chilling times, but this recipe now feels like a cozy win worth every sticky kitchen moment.
FAQs ( Pumpkin Snickerdoodle Cookies: A Perfect Fall Treat )
Can I use canned pumpkin for this recipe?
Absolutely! Canned pumpkin puree works perfectly for these soft pumpkin cookies and is often more convenient than fresh pumpkin. Make sure to use 100% pure pumpkin puree, not pumpkin pie filling, which contains added spices and sugar. The canned version provides consistent moisture and flavor, making it ideal for achieving that perfect chewy texture in your fall cookie recipes.
How do I make Pumpkin Snickerdoodle Cookies chewier?
To create extra chewy pumpkin cookies, slightly underbake them by removing them from the oven when the edges are just set but the centers still look soft. You can also add an extra egg yolk to the dough or use more brown sugar than white sugar in your recipe. Don’t overmix the dough, and let the cookies cool completely on the baking sheet to maintain that perfect chewy texture.
Can I freeze Pumpkin Snickerdoodle Cookies?
Yes! These pumpkin desserts freeze beautifully for up to 3 months. Store baked cookies in an airtight container with parchment paper between layers, or freeze the cookie dough balls on a baking sheet before transferring to freezer bags. When freezing dough, you can bake them straight from frozen – just add an extra minute or two to the baking time. This makes them perfect for preparing ahead during busy fall seasons.
What spices work best in Pumpkin Snickerdoodle Cookies?
The classic cinnamon-sugar coating is essential, but adding warm fall spices like nutmeg, ginger, and a pinch of cloves to the cookie dough creates amazing depth of flavor. Pumpkin pie spice is also a great shortcut that combines all these perfectly. Don’t forget vanilla extract – it enhances the pumpkin flavor and makes these soft pumpkin snickerdoodles absolutely irresistible.
How long do Pumpkin Snickerdoodle Cookies stay fresh?
When stored in an airtight container at room temperature, these cookies will stay fresh and soft for up to one week. The pumpkin content actually helps keep them moist longer than regular snickerdoodles. For longer storage, refrigerate them for up to two weeks, though they’re best enjoyed within the first few days when their texture and flavor are at their peak.
Wrapping Up Your Pumpkin Snickerdoodle Cookie Adventure
These pumpkin snickerdoodle cookies come together in under 30 minutes, delivering soft, chewy bites that feel like fall wrapped in a kitchen hug. You’ll love how easily they bake up messy-ingredient-friendly but still yield that cozy, melt-in-your-mouth magic every time.
Feel free to toss in white chocolate chips or toasted nuts for extra fall flair. Pro tip I picked up from a pro baker? Store them airtight or freeze dough balls for quick baking later. Homemade baking wins, with zero fuss.
Made these? Share your pics or secret kitchen tweaksI’m all ears! Did pumpkin baked goods warm your childhood days, too? Pass this recipe around. It’s perfect for passing down, snacking on, and making memories with your favorite people.
These soft pumpkin cookies are chewy pumpkin cookies perfect for fall cookie recipes. With comforting flavors of cinnamon, sugar, and pumpkin spice, these Pumpkin Snickerdoodle Cookies are deliciously soft and irresistible. Easy to make and a guaranteed family favorite.
Ingredients
Scale
1 cup pumpkin puree
1 cup unsalted butter softened
1/2 cup granulated sugar
1/2 cup brown sugar packed
1 large egg
2 1/2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup granulated sugar for coating
1 tablespoon cinnamon for coating
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or silicone baking mats.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the pumpkin puree and egg to the mixture, and beat until fully combined.
In a separate bowl, whisk together the flour, cinnamon, pumpkin pie spice, salt, and baking soda.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
In a small bowl, combine the 1/4 cup of sugar with the cinnamon for the coating.
Scoop tablespoon-sized portions of dough and roll them into balls. Then roll the dough balls in the cinnamon-sugar mixture.
Place the dough balls on the prepared baking sheet, spaced about 2 inches apart.
Bake for 10-12 minutes or until the cookies are set and lightly golden around the edges. Let them cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
To make the cookies extra chewy, avoid overbaking them
They should be slightly soft in the center when removed from the oven
If you’d like a thicker cookie, chill the dough for about 30 minutes before baking
Store any leftover cookies in an airtight container at room temperature for up to a week
For a fun twist, add chopped walnuts or pecans to the dough before baking
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
