Pumpkin Snickerdoodles are the perfect blend of seasonal warmth and classic cookie charm. With a soft, chewy texture and a hint of pumpkin spice, these cookies are ideal for fall. They’re a delicious twist on a beloved favorite.

The dough combines pure pumpkin puree with vanilla bean paste, adding depth and flavor to each bite. Rolling the cookies in a pumpkin pie-spiced sugar coating enhances their autumnal appeal, making them irresistible to snickerdoodle lovers.

Whether for a cozy evening snack or a fall gathering, these cookies will quickly become a must-have treat. Enjoy them warm or save for up to three days in an airtight container.

Pumpkin Snickerdoodles Ingredients

In this Pumpkin Snickerdoodles ingredients section, each element plays a pivotal role in delivering the perfect balance of flavor and texture:

Pumpkin Puree: Adds rich moisture and a subtle autumn sweetness, infusing each cookie with the essence of fall.
Pumpkin Pie Spice: A fragrant blend of warming spices, enhancing the dough with cozy, seasonal flavors.
Brown Sugar: Provides a deep, caramel-like sweetness and contributes to the chewiness of the cookie.
Vanilla Bean Paste: Elevates the flavor, adding a luxurious, aromatic touch that balances the spices beautifully.
Butter: Melted butter enriches the dough, ensuring a tender, melt-in-your-mouth texture with crisp edges.

Recipe Tips for Pumpkin Snickerdoodles

Chill the Dough for Perfect Texture
The key to achieving the perfect soft and chewy texture is chilling the dough before baking. Allow the dough balls to firm up in the refrigerator for about 30 minutes. This helps prevent the cookies from spreading too much, ensuring they retain their fluffiness with slightly crispy edges.
Use Fresh Pumpkin Pie Spice
Pumpkin pie spice is the star of this recipe, so using a fresh, high-quality blend is essential. If your spice mix is old, it might lack the potency needed to infuse the cookies with those warm autumnal notes. You can even make your own spice blend by combining cinnamon, nutmeg, ginger, and cloves for an extra aromatic punch.
Don’t Overmix the Dough
When incorporating the flour mixture into the wet ingredients, fold the dough gently and stop once everything is just combined. Overmixing can result in dense, tough cookies rather than the soft, fluffy texture that makes these Pumpkin Snickerdoodles irresistible.

What to Serve with Pumpkin Snickerdoodles

Hot Apple Cider
A mug of spiced hot apple cider is the perfect complement to these pumpkin snickerdoodles. The sweet-tartness of the cider pairs beautifully with the rich, spiced flavors of the cookies, creating a comforting autumnal treat.
Vanilla Ice Cream
For a more indulgent pairing, serve the cookies warm with a scoop of vanilla ice cream. The cool, creamy ice cream contrasts wonderfully with the warm, chewy cookies, creating a delightful dessert duo.
Pumpkin Spice Latte
Why not go all out with a fall-inspired pairing? A pumpkin spice latte brings out the pumpkin and spice notes in the cookies, enhancing the seasonal flavors for a cozy, festive snack or dessert pairing.

Frequently Asked Questions

Can I make these cookies ahead of time?
Yes, you can! The dough can be made and refrigerated for up to 24 hours before baking. You can also freeze the dough balls and bake them as needed.
Can I substitute fresh pumpkin for canned pumpkin puree?
Fresh pumpkin can be used, but canned puree is preferred for consistency and texture. If using fresh, make sure it’s well-drained to avoid excess moisture that can affect the cookies’ texture.
Why did my cookies turn out flat?
If your cookies are flat, it may be due to not chilling the dough long enough. Chilling the dough helps maintain its shape during baking. Additionally, ensure your baking soda and cream of tartar are fresh for optimal rise.
How do I store these cookies?
Pumpkin Snickerdoodles can be stored in an airtight container at room temperature for up to 3 days. To keep them soft and chewy, add a slice of bread to the container, which helps maintain moisture.

Pumpkin Snickerdoodles

Pumpkin and snickerdoodle fans will rejoice with this delectable fusion! We’ve kept the signature sugary coating of snickerdoodles but swapped traditional cinnamon for the warm blend of pumpkin pie spice. The dough, enriched with canned pumpkin puree, creates a soft, fluffy cookie with perfectly chewy edges.

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Prep Time 20

Cook Time 10

Total Time 1

Course Appetizer, Cookies

Cuisine American

Servings 8

Ingredients

Dough:
2 cups all-purpose flour see Cook’s Note
1 teaspoon pumpkin pie spice
1 teaspoon kosher salt
3/4 teaspoon baking soda
1/2 teaspoon cream of tartar
1 cup 2 sticks unsalted butter, melted and slightly cooled
1 cup packed light brown sugar
2 large eggs room temperature
1/2 cup pure pumpkin puree
1 tablespoon vanilla bean paste
Coating:
1/4 cup granulated sugar
2 teaspoons pumpkin pie spice

Instructions

Begin by preparing three rimmed baking sheets by lining them with parchment paper.
In a medium bowl, combine the flour, pumpkin pie spice, salt, baking soda, and cream of tartar. Set aside for later use.
In a large mixing bowl, whisk together the melted butter and brown sugar until fully blended. Incorporate the eggs one at a time, mixing until each is fully combined. Stir in the pumpkin puree and vanilla bean paste, ensuring the sides of the bowl are scraped down. Add the dry ingredients to the wet mixture, gently folding the dough with a spatula until just combined. The dough should be soft and slightly sticky.
Using a tablespoon, portion out dough balls (approximately 1 1/2 tablespoons each) and place them onto the prepared baking sheets, with about 10 balls per sheet. Refrigerate the dough balls for around 30 minutes until they firm up and become slightly chilled.
Meanwhile, preheat your oven to 375°F, positioning the oven rack in the center.
In a medium bowl, whisk together the granulated sugar and pumpkin pie spice for the coating.
Roll each dough ball in the sugar-spice mixture, ensuring they are fully coated. Arrange the coated dough balls 2 inches apart on the baking sheets.
Bake one sheet at a time until the cookies puff up slightly and their edges are golden brown, about 12 minutes. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Store the cooled cookies in an airtight container for up to 3 days.

Notes

To properly measure flour, spoon it into a dry measuring cup and level it off with a straight edge. Scooping directly from the bag can compact the flour, resulting in denser baked goods.

Keyword Pumpkin Snickerdoodles

Pumpkin Snickerdoodles recipe