Pumpkin Snickerdoodle Cookies Recipe: Bake Fall’s Best Treat!

Name: Pumpkin Snickerdoodle Cookies Recipe: Bake Fall's Best Treat!
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: All-purpose flour: 2 ¾ cups (340 g); Pumpkin puree: 1 cup (240 g); Granulated sugar: 1 cup (200 g); Brown sugar: ½ cup (100 g), packed; Unsalted butter: ½ cup (115 g), softened; Eggs: 2 large; Baking soda: 1 teaspoon; Ground cinnamon: 2 teaspoons (plus extra for coating); Ground nutmeg: ½ teaspoon; Salt: ½ teaspoon; Granulated sugar: 3 tablespoons (for coating)

April 28, 2025

By:

Julia marin

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Introduction to Pumpkin Snickerdoodle Cookies Recipe

The Perfect Fall Treat

As the leaves turn golden and the air becomes crisp, there’s nothing quite like the warm, inviting aroma of freshly baked cookies wafting through your home. Among the many delightful treats that grace our kitchens during the fall season, Pumpkin Snickerdoodle Cookies stand out as a true favorite. These cookies combine the classic snickerdoodle flavor with the rich, comforting essence of pumpkin, making them a perfect addition to your autumn baking repertoire.

Imagine biting into a soft, chewy cookie that is both sweet and spiced, with a hint of pumpkin flavor. The delightful combination of cinnamon and nutmeg adds warmth, while the pumpkin puree keeps the cookies moist and tender. Whether you’re hosting a fall gathering, celebrating Halloween, or simply enjoying a cozy evening at home, these cookies are sure to bring smiles to everyone’s faces.

Not only are Pumpkin Snickerdoodle Cookies delicious, but they are also easy to make. With just a few simple ingredients and straightforward steps, you can whip up a batch in no time. Plus, they are a fantastic way to use up leftover pumpkin puree from your favorite fall recipes. So, roll up your sleeves and get ready to bake a treat that captures the essence of the season!

In this article, we will guide you through the ingredients, preparation steps, and tips to ensure your Pumpkin Snickerdoodle Cookies turn out perfectly every time. Let’s dive into this delightful recipe and make your kitchen the heart of fall festivities!

Ingredients for Pumpkin Snickerdoodle Cookies Recipe

To create the perfect Pumpkin Snickerdoodle Cookies, you’ll need a selection of simple yet essential ingredients. Each component plays a vital role in achieving that delightful flavor and texture. Here’s what you’ll need:

All-purpose flour: 2 ¾ cups (340 g) – This forms the base of your cookies, providing structure.
Pumpkin puree: 1 cup (240 g) – Adds moisture and a rich pumpkin flavor that makes these cookies special.
Granulated sugar: 1 cup (200 g) – Sweetens the cookies and helps create a lovely texture.
Brown sugar: ½ cup (100 g), packed – Contributes to the cookies’ chewiness and adds a hint of caramel flavor.
Unsalted butter: ½ cup (115 g), softened – Provides richness and helps achieve a soft, tender cookie.
Eggs: 2 large – Binds the ingredients together and adds moisture.
Baking soda: 1 teaspoon – Acts as a leavening agent, helping the cookies rise.
Ground cinnamon: 2 teaspoons (plus extra for coating) – Infuses the cookies with warm, spicy flavor.
Ground nutmeg: ½ teaspoon – Adds a subtle depth of flavor that complements the pumpkin.
Salt: ½ teaspoon – Enhances the overall flavor of the cookies.
Granulated sugar: 3 tablespoons (for coating) – Creates a sweet, crunchy exterior when rolled on the cookie dough.

Gathering these ingredients is the first step toward baking your delicious Pumpkin Snickerdoodle Cookies. Each item contributes to the overall taste and texture, ensuring that every bite is a delightful experience. Now that you have everything you need, let’s move on to the preparation steps!

Step-by-Step Preparation of Pumpkin Snickerdoodle Cookies Recipe

Step 1: Preheat the Oven

Before you start mixing, it’s important to preheat your oven. Set it to 350°F (175°C). This ensures that your cookies bake evenly. While the oven heats up, you can prepare your baking sheets. Line two sheets with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze!

Step 2: Mix the Dry Ingredients

In a separate bowl, whisk together the dry ingredients. Combine 2 ¾ cups of all-purpose flour, 1 teaspoon of baking soda, 2 teaspoons of ground cinnamon, ½ teaspoon of ground nutmeg, and ½ teaspoon of salt. Mixing these ingredients together first helps distribute the baking soda and spices evenly throughout the dough. Set this bowl aside for now.

Step 3: Prepare the Wet Ingredients

Now, let’s focus on the wet ingredients. In a large mixing bowl, cream together ½ cup of softened unsalted butter, 1 cup of granulated sugar, and ½ cup of packed brown sugar. Use an electric mixer to beat them together until the mixture is light and fluffy. This should take about 2-3 minutes. Next, add in 2 large eggs, one at a time, mixing well after each addition. Finally, stir in 1 cup of pumpkin puree until everything is fully combined.

Step 4: Combine Wet and Dry Ingredients

It’s time to bring everything together! Gradually add the dry ingredient mixture to the wet ingredients. Mix gently until just combined. Be careful not to overmix; a few lumps are perfectly fine. Overmixing can lead to tough cookies, and we want them to be soft and chewy!

Step 5: Shape the Cookies

Using a cookie scoop or a tablespoon, scoop out portions of the dough. Roll each portion into a ball using your hands. This step is fun and allows you to create uniform cookie sizes. Aim for about 1 to 1.5 inches in diameter for each ball. This will help them bake evenly.

Step 6: Roll in Cinnamon Sugar

In a small bowl, mix together 3 tablespoons of granulated sugar with an extra teaspoon of cinnamon. Take each dough ball and roll it in this cinnamon-sugar mixture until fully coated. This adds a sweet, crunchy exterior that perfectly complements the soft cookie inside.

Step 7: Bake the Cookies

Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. This gives them room to spread while baking. Pop them in the preheated oven and bake for 10-12 minutes. You’ll know they’re done when the edges are set and the tops look slightly crinkled. Keep an eye on them to avoid overbaking!

Step 8: Cool and Enjoy

Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. This allows them to firm up a bit. After that, transfer them to a wire rack to cool completely. Now, it’s time to enjoy your delicious Pumpkin Snickerdoodle Cookies! Pair them with a glass of milk or your favorite fall beverage for the ultimate treat.

Tips for Perfect Pumpkin Snickerdoodle Cookies Recipe

Choosing the Right Pumpkin

When it comes to making Pumpkin Snickerdoodle Cookies, the type of pumpkin you use can make a big difference. For the best flavor and texture, opt for pure pumpkin puree. You can either make your own by roasting and blending fresh pumpkin or use canned pumpkin puree. If you choose canned, make sure it’s 100% pumpkin and not pumpkin pie filling, which contains added sugars and spices.

Fresh pumpkin can add a unique taste, but it’s essential to remove excess moisture. If you’re using fresh pumpkin, roast it until soft, then drain any liquid before pureeing. This will help keep your cookies from becoming too wet. Remember, the right pumpkin will enhance the overall flavor of your cookies, making them even more delightful!

Adjusting Spice Levels

Spices are what give Pumpkin Snickerdoodle Cookies their warm, cozy flavor. However, everyone has different taste preferences. If you love a strong spice flavor, feel free to increase the amount of cinnamon or nutmeg in the recipe. You can also experiment with adding other spices like ginger or allspice for a unique twist.

On the other hand, if you prefer a milder flavor, you can reduce the spices slightly. Just remember, spices are essential for that classic snickerdoodle taste, so don’t skip them entirely! Finding the right balance will ensure your cookies are just how you like them, making each bite a delightful experience.

Variations of Pumpkin Snickerdoodle Cookies Recipe

Gluten-Free Option

If you or someone you know has a gluten intolerance, you can still enjoy these delicious Pumpkin Snickerdoodle Cookies! To make a gluten-free version, simply substitute the all-purpose flour with a gluten-free flour blend. Many blends work well, but look for one that includes xanthan gum, as it helps mimic the texture of traditional flour.

When using gluten-free flour, keep an eye on the dough’s consistency. It may be slightly different than with regular flour. If the dough seems too dry, add a tablespoon of milk or water to help it come together. Follow the same steps for mixing and baking, and you’ll have delightful gluten-free cookies that everyone can enjoy!

Vegan Adaptation

For those following a vegan diet, you can easily adapt this Pumpkin Snickerdoodle Cookies recipe. Start by replacing the eggs with flaxseed meal or chia seeds. To do this, mix 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water for each egg. Let the mixture sit for about 5 minutes until it becomes gel-like. This will act as a binding agent in your cookies.

Additionally, swap the unsalted butter for a plant-based butter or coconut oil. Make sure to use a vegan-friendly sugar, as some sugars are processed with bone char. With these simple substitutions, you can create soft, chewy, and utterly delicious vegan Pumpkin Snickerdoodle Cookies that everyone will love!

Storing and Freezing Pumpkin Snickerdoodle Cookies Recipe

Once you’ve baked a batch of these delightful Pumpkin Snickerdoodle Cookies, you might wonder how to keep them fresh for as long as possible. Proper storage is key to maintaining their soft, chewy texture and delicious flavor. Here are some tips on how to store and freeze your cookies effectively.

Storing Cookies

To keep your Pumpkin Snickerdoodle Cookies fresh, store them in an airtight container. This will help prevent them from drying out. You can keep them at room temperature for up to a week. If you want to enjoy them for longer, consider refrigerating them. Just make sure to let them come to room temperature before serving, as this will enhance their flavor and texture.

Freezing Cookies

If you want to save some cookies for later, freezing is a great option! To freeze your Pumpkin Snickerdoodle Cookies, first, let them cool completely. Then, place them in a single layer on a baking sheet and freeze for about an hour. This step prevents them from sticking together.

Once frozen, transfer the cookies to a freezer-safe bag or container. Be sure to label the bag with the date so you can keep track of how long they’ve been stored. Frozen cookies can last for up to three months. When you’re ready to enjoy them, simply take out the desired number of cookies and let them thaw at room temperature. You can also warm them in the microwave for a few seconds for that fresh-baked taste!

By following these storage and freezing tips, you can enjoy your Pumpkin Snickerdoodle Cookies long after they come out of the oven. Whether you’re saving them for a special occasion or just want a sweet treat on hand, these methods will keep your cookies delicious and ready to enjoy!

FAQs about Pumpkin Snickerdoodle Cookies Recipe

Can I use canned pumpkin for the Pumpkin Snickerdoodle Cookies Recipe?

Absolutely! Canned pumpkin is a convenient option for making Pumpkin Snickerdoodle Cookies. Just make sure to choose 100% pure pumpkin puree, not pumpkin pie filling. The latter contains added sugars and spices that can alter the flavor of your cookies. Using canned pumpkin saves time and still gives you that rich pumpkin flavor you desire!

How do I know when the cookies are done baking?

Knowing when your cookies are done baking is key to achieving the perfect texture. Look for the edges to be set and the tops to appear slightly crinkled. The cookies will continue to firm up as they cool on the baking sheet. If you notice a golden-brown color around the edges, that’s a good sign they’re ready to come out of the oven. Remember, it’s better to underbake slightly than to overbake, as this keeps them soft and chewy!

Can I add chocolate chips to the Pumpkin Snickerdoodle Cookies Recipe?

Yes, you can definitely add chocolate chips to your Pumpkin Snickerdoodle Cookies! Chocolate chips add a delightful twist to the classic recipe. Simply fold in about 1 cup of chocolate chips into the dough after combining the wet and dry ingredients. This addition will create a delicious contrast with the pumpkin and spices, making your cookies even more irresistible!

How long do Pumpkin Snickerdoodle Cookies last?

When stored properly, Pumpkin Snickerdoodle Cookies can last up to a week at room temperature in an airtight container. If you want to keep them fresh for a longer period, consider refrigerating them. For even longer storage, you can freeze the cookies for up to three months. Just remember to let them cool completely before freezing, and thaw them at room temperature when you’re ready to enjoy!

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About me

Hi, my name is Julia, I am the heart of Vihaad Recipes and a passionate lover of good food. My love for cooking began in childhood, inspired by my grandmother's delicious meals. Today, I share tasty recipes that bring people together through the shared enjoyment of food.