Best Pumpkin Snickerdoodle Cookie Recipe - Delicious Chicken Recipes

If you’re someone who eagerly awaits pumpkin season each year, you’re in for a treat. These Pumpkin Snickerdoodle Cookies are the perfect blend of cozy spices, soft textures, and that unmistakable pumpkin charm. A creative twist on the classic snickerdoodle, these cookies bring the warmth of fall into every chewy bite.

Whether you’re hosting a fall gathering, baking for Thanksgiving, or simply want something comforting to enjoy with your favorite cup of tea or coffee, this recipe is a must-try. In this guide, we’ll walk you through the process of making these cookies from scratch, offer pro tips for success, and provide ideas for storage, variations, and presentation.

Why You’ll Love These Pumpkin Snickerdoodle Cookies

These aren’t just another pumpkin-flavored treat—they’re the perfect cookie to mark the changing seasons. Here’s why these cookies stand out:

Perfectly Spiced: A rich blend of pumpkin pie spice and cinnamon captures the essence of fall.
Soft and Chewy Texture: Pumpkin puree ensures a moist, pillowy cookie that stays soft for days.
Simple Ingredients: No complicated steps or hard-to-find ingredients—ideal for bakers of all skill levels.
Versatile and Shareable: Great for potlucks, cookie swaps, gifting, or cozy nights at home.
Freezer-Friendly: Both the dough and baked cookies freeze well for future indulgence.

Ingredients Breakdown

For the Cookie Dough

1 cup unsalted butter, softened – Adds richness and a smooth texture.
1/2 cup canned pumpkin puree – Provides moisture and a distinct pumpkin flavor.
1 cup granulated sugar + 1/2 cup brown sugar – A combo that enhances sweetness and chewiness.
2 teaspoons vanilla extract – Rounds out the flavor.
1 teaspoon pumpkin pie spice + 1/2 teaspoon cinnamon – Delivers classic autumn spice.
1/2 teaspoon salt – Balances sweetness.
1 1/2 teaspoons baking powder – Helps the cookies rise and gives them softness.
1 large egg – Binds the dough and adds richness.
2 2/3 cups all-purpose flour – Provides structure and chew.

For the Cinnamon Sugar Coating

1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice

This sugar-spice mixture gives each cookie its classic snickerdoodle crackle and aromatic crust.

How to Make Pumpkin Snickerdoodle Cookies

Follow these simple steps for the best results:

1. Cream the Butter

In a large mixing bowl, cream the softened butter using a stand or hand mixer until it’s smooth and fluffy. This helps create a light dough base and improves the cookie’s texture.

2. Mix in the Wet Ingredients

Add the canned pumpkin puree, granulated sugar, brown sugar, vanilla extract, pumpkin pie spice, cinnamon, salt, and baking powder. Mix thoroughly until everything is well incorporated and smooth.

3. Add the Egg

Crack in the egg and beat until fully combined. The egg is essential for binding and enriching the dough.

4. Incorporate the Flour Gradually

Add flour in three additions, mixing well after each. The dough will be soft but not sticky.

5. Chill the Dough

Cover the bowl and refrigerate the dough for at least 1 hour. This prevents excessive spreading and enhances the spice flavors. You can also chill it overnight for deeper flavor.

6. Preheat the Oven

When ready to bake, preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

7. Prepare the Sugar Coating

In a small bowl, mix the granulated sugar, cinnamon, and pumpkin pie spice for rolling the dough balls.

8. Roll and Coat the Cookies

Scoop out 2-tablespoon portions of dough and roll into balls. Roll each ball in the sugar-spice mixture, coating them generously.

9. Bake the Cookies

Place dough balls on the baking sheets, spacing them 2 inches apart. Bake for 11–13 minutes, until the edges are set and the centers are still soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Common Mistakes to Avoid

Avoid these pitfalls to make the most delicious pumpkin snickerdoodles:

1. Skipping the Chill Time

This step helps the cookies maintain their shape and allows the spices to develop a richer flavor.

2. Overbaking

Take the cookies out while the centers are still slightly soft. They will continue baking on the sheet as they cool, resulting in a perfectly chewy interior.

3. Inaccurate Measurements

Always spoon and level your flour to avoid dense, cakey cookies. Invest in a kitchen scale for the most accuracy.

Expert Tips for Perfect Results

Chill for Longer: If you can, chill the dough overnight for more depth of flavor.
Use High-Quality Spices: Fresh spices make a noticeable difference. Replace old, faded spices for a stronger aroma and taste.
Uniform Size = Even Baking: Use a cookie scoop for consistent results and even cooking.
Double Batch It: These cookies freeze well, so make extra and store them for later.

Serving Suggestions

These cookies are flavorful on their own, but here are a few serving ideas to make them even more special:

With a Cup of Tea or Coffee: They pair perfectly with a hot mug of chai, pumpkin spice latte, or vanilla tea.
Topped with Ice Cream: Serve with a scoop of vanilla or caramel ice cream for a quick dessert.
Drizzled with Glaze: A simple cream cheese or white chocolate drizzle adds a fancy touch.
Crumbled Over Yogurt: Add cookie crumbles to Greek yogurt for a festive fall breakfast.

Variations and Swaps

Want to personalize the recipe? Try these fun twists:

Add Chocolate Chips

Fold in 1/2 cup of chocolate chips for a pumpkin-chocolate combo.

Make It Gluten-Free

Use a 1-to-1 gluten-free flour blend to make them accessible for gluten-sensitive eaters.

Turn into Sandwich Cookies

Pipe cream cheese frosting between two cookies for a decadent dessert.

Spice Boost

Add a pinch of ginger or nutmeg to amplify the warming spices.

How to Store and Freeze

Storing at Room Temperature

Store in an airtight container at room temperature for up to 5 days. They remain soft and flavorful.

Freezing the Dough

Form cookie dough balls, place them on a baking sheet, and freeze until solid. Then transfer to a zip-top freezer bag. They’ll keep for up to 3 months. Bake from frozen just add 1–2 minutes to the baking time.

Freezing Baked Cookies

Let baked cookies cool completely. Layer them between parchment paper in an airtight container and freeze for up to 2 months.

Presentation & Gifting Ideas

These cookies also make a charming gift or festive dessert centerpiece.

Decorative Tins: Place cookies in a fall-themed cookie tin and tie with ribbon.
DIY Cookie Jar Gift: Layer the dry ingredients in a mason jar and attach a tag with instructions.
Holiday Cookie Trays: Include them in a mix of holiday treats like gingerbread, crinkle cookies, and sugar cookies.
Tiered Dessert Display: Serve on a tiered tray with fall leaves or mini pumpkins for a photo-worthy dessert table.

Frequently Asked Questions

Can I make the dough ahead of time?

Absolutely! You can make the dough up to 24 hours in advance. Just keep it refrigerated until ready to bake.

Can I use fresh pumpkin instead of canned?

Yes, but be sure to cook, puree, and drain excess moisture from the fresh pumpkin. Canned pumpkin is more consistent in texture and flavor.

What if I don’t have pumpkin pie spice?

You can make a homemade blend with:

1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/8 tsp cloves or allspice

Can I make smaller cookies?

Yes. Use a 1-tablespoon scoop for smaller cookies and reduce bake time to 8–10 minutes.

Why are my cookies spreading too much?

This may happen if the dough wasn’t chilled or if the butter was too soft. Always chill the dough and use room temperature (not melted) butter.

Conclusion

Now that you’re armed with this detailed guide, it’s time to bake a batch of these irresistible Pumpkin Snickerdoodle Cookies. From the inviting aroma of pumpkin spice wafting through your kitchen to the first soft, chewy bite, these cookies are everything you love about fall in dessert form.

Share This Post