Pumpkin Snickerdoodles Cookies

There’s something about that very first crisp breeze of autumn that makes me crave the kitchen — and the comfort of old, familiar recipes. Normally, I’d dig out the weathered index card with my grandmother’s beloved snickerdoodle recipe, smudged with years of cinnamon and sugar. But this year, inspiration struck differently. I wanted something that honored tradition yet brought a new seasonal twist — and that’s how these Pumpkin Snickerdoodle Cookies were born.

It all started last October, with leftover pumpkin purée from pie baking and a sudden longing for the cinnamon-sugar magic of my childhood. One spur-of-the-moment experiment later, I had soft, chewy cookies with that signature snickerdoodle tang, infused with the warmth of pumpkin and cozy autumn spices. They may be simple, but each bite wraps you in comfort — like your favorite sweater, fresh from the dryer.

Let’s get into the kitchen and create some magic together.

Why You’ll Love These Pumpkin Snickerdoodles Cookies

These cookies hold a special place in my heart for so many reasons. First, they’re incredibly forgiving – you don’t need to be a pastry chef to make them perfectly. The pumpkin keeps them soft and tender, while the cream of tartar gives them that classic snickerdoodle tang we all crave.

What really sets these apart is their versatility. They’re fancy enough for your holiday cookie exchange but simple enough for a Tuesday afternoon bake with the kids. The pumpkin spice blend adds warmth without overwhelming the traditional cinnamon-sugar coating that makes snickerdoodles so irresistible.

Most importantly, these cookies bridge generations beautifully. My teenage niece loves them for their Instagram-worthy fall vibes, while my mother-in-law appreciates how they honor the classic snickerdoodle tradition. They’re proof that the best recipes evolve while keeping their heart intact.

What You’ll Need To Make Pumpkin Snickerdoodle Cookies

Let me walk you through each ingredient like I’m standing right beside you in the kitchen. This recipe is all about quality ingredients working together to create something greater than the sum of their parts.

• Butter and shortening – I use both because butter gives us flavor while shortening keeps these cookies incredibly tender. Make sure your butter is softened but not melted.
• Granulated and brown sugars – The combination creates the perfect texture. Brown sugar adds moisture and a hint of molasses warmth.
• Fresh egg – This binds everything together and adds richness. Room temperature works best.
• Pumpkin puree – The star of our autumn show! Canned works beautifully, but if you’ve got homemade, even better.
• Pure vanilla extract – Don’t skimp here. Real vanilla makes a difference you can taste.
• All-purpose flour – The foundation that holds our cookies together.
• Pumpkin pie spice – This magical blend brings warmth and complexity. You can make your own or use store-bought.
• Cream of tartar – This is what gives snickerdoodles their signature tang. Don’t skip it!
• Baking soda and salt – These work together to create the perfect rise and enhance all the other flavors.
• Cinnamon sugar coating – The finishing touch that makes these cookies absolutely irresistible.

Let’s Make Pumpkin Snickerdoodle Cookies Together

1. Preheat and prep your oven to 375°F. Line your baking sheet with parchment paper – this prevents sticking and makes cleanup a breeze.
2. Cream the fats and sugars until light and fluffy. This takes about 3-4 minutes and creates the tender texture we’re after. Don’t rush this step!
3. Add the wet ingredients one at a time. Mix in the egg, then the pumpkin puree, then vanilla. The mixture might look a bit curdled – that’s perfectly normal.
4. Combine the dry ingredients gently. Add flour, pumpkin pie spice, cream of tartar, baking soda, and salt. Mix just until combined – overmixing leads to tough cookies.
5. Chill the dough for 10 minutes while you prepare your cinnamon sugar. This brief rest helps the cookies hold their shape.
6. Roll and coat each portion of dough into balls, then roll in the cinnamon sugar mixture. Place them 2 inches apart and gently flatten with your palm.
7. Bake for 8-10 minutes – they’ll look slightly underdone when you remove them, but they’ll continue cooking on the hot pan. This ensures they stay soft and chewy.

Serving Suggestions

These Pumpkin Snickerdoodles Cookies are delicious on their own, but they truly shine when paired thoughtfully. I love serving them warm with a glass of cold milk or a steaming mug of apple cider. The combination of temperatures and flavors is pure autumn comfort.

For special occasions, try sandwiching two cookies together with cream cheese frosting or vanilla buttercream. They also make an elegant dessert when served alongside vanilla ice cream and a drizzle of caramel sauce.

During the holidays, I arrange them on vintage platters with other fall treats. They hold their own beautifully next to traditional sugar cookies and gingerbread, adding that perfect pumpkin spice element to any cookie spread.

Make It Your Own

The beauty of this recipe lies in its adaptability. If you’re watching your sugar intake, you can reduce the granulated sugar by ¼ cup without sacrificing texture. The pumpkin provides natural sweetness that picks up the slack.

• For a gluten-free version , substitute the all-purpose flour with a 1:1 gluten-free baking blend. The results are nearly identical.
• Make them dairy-free by using vegan butter and shortening. The texture remains wonderfully soft and chewy.
• Add mini chocolate chips for the kids – about ½ cup folded in with the dry ingredients creates a delightful surprise.
• Try a maple twist by replacing half the vanilla with maple extract and adding a pinch of maple sugar to the coating.

Kitchen Tips & Tricks

I’ve learned a few things about these cookies through trial and error. First, don’t overbake them – they’ll continue cooking on the hot pan after you remove them from the oven. Look for edges that are just set, not browned.

The cream of tartar is absolutely essential for that authentic snickerdoodle flavor. I once tried to substitute baking powder, thinking it would be close enough. It wasn’t! The tang was completely missing, and the texture suffered.

Room temperature ingredients mix more easily and create a smoother dough. If you forget to take your egg out early, place it in a bowl of warm water for 5 minutes. For butter, I cut it into small pieces to speed up the softening process.

Finally, resist the urge to press the cookies too flat. A gentle press with your palm or the bottom of a glass is all they need. Over-flattening creates crispy cookies instead of the soft, chewy texture we’re after.

Storage & Make-Ahead Tips

These Pumpkin Snickerdoodles Cookies stay fresh in an airtight container for up to one week at room temperature. I like to tuck a slice of bread in the container – it helps maintain their soft texture by adding a bit of moisture.

For longer storage, they freeze beautifully for up to three months. Layer them between parchment paper in a freezer-safe container. They thaw quickly at room temperature, tasting just as fresh as the day you baked them.

The dough can be made ahead too! Shape the cookies, coat them in cinnamon sugar, and freeze them on a baking sheet. Once solid, transfer to freezer bags. You can bake them straight from frozen – just add an extra minute or two to the baking time.

More Recipes from My Kitchen

If you’re loving these Pumpkin Snickerdoodle Cookies , you’ll want to try :

• Pistachio Shortbread Cookies
• Classic Sugar Cookies
• Brown Butter Chocolate Chip Cookies
• Chewy Soft Snickerdoodle Cookie

Frequently Asked Questions About Pumpkin Snickerdoodle Cookies

Final Thoughts

These Pumpkin Snickerdoodles Cookies represent everything I love about fall baking – they’re comforting, approachable, and full of the flavors that make this season so special. They honor the classic snickerdoodle tradition while embracing the warmth and richness that pumpkin brings to our kitchens.

What makes them truly special isn’t just their incredible flavor – it’s how they bring people together. Whether you’re baking with little ones who love rolling the dough balls in cinnamon sugar, or sharing them with neighbors who stop by for coffee, these cookies create moments of connection and joy.

I hope these become a treasured part of your fall traditions, just like they have in mine. Don’t be afraid to make them your own – the best recipes are the ones that evolve with your family’s tastes and memories.

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