Pumpkin Snickerdoodle: The Ultimate Fall Cookie Recipe

Pumpkin Snickerdoodle cookies are the quintessential fall treat, and I’m thrilled to share my foolproof recipe with you! Imagine biting into a soft, chewy cookie, bursting with warm pumpkin spice and coated in a delightful cinnamon-sugar crust. It’s pure autumnal bliss in every bite!

While snickerdoodles themselves have a somewhat mysterious origin, with some believing they hail from Germany and others claiming a New England heritage, the addition of pumpkin is a distinctly American innovation. It perfectly captures the spirit of harvest season and Thanksgiving gatherings. Pumpkin has been a staple in American cuisine since colonial times, and its earthy sweetness pairs beautifully with the tangy cream of tartar that gives snickerdoodles their signature flavor.

People adore these Pumpkin Snickerdoodle cookies for so many reasons. The combination of the soft, almost cake-like texture with the slightly crisp, sugary coating is simply irresistible. The warm spices like cinnamon, nutmeg, and ginger evoke feelings of comfort and nostalgia. Plus, they’re incredibly easy to make, making them a perfect baking project for a cozy afternoon or a festive holiday gathering. Whether you’re a seasoned baker or just starting out, this recipe is sure to become a new favorite!

this RECIPE

Ingredients:

• For the Cookies:
• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups granulated sugar
• ½ cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree (not pumpkin pie filling)
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• For the Snickerdoodle Coating:
• ¼ cup granulated sugar
• 2 tablespoons ground cinnamon

Preparing the Pumpkin Snickerdoodle Dough

Alright, let’s get started! The key to amazing Pumpkin Snickerdoodles is a well-mixed dough that’s both flavorful and has the right consistency. We want soft, chewy cookies, not flat, crispy ones!

1. Cream the Butter and Sugars: In a large bowl (or the bowl of your stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes. Don’t rush this step! It’s important to incorporate air into the butter and sugar mixture, which will help create a tender cookie. I like to use my stand mixer with the paddle attachment for this, but a hand mixer works just as well. Make sure to scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.
2. Add the Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. The mixture should be smooth and creamy at this point.
3. Incorporate the Pumpkin Puree: Add the pumpkin puree and mix until just combined. Be careful not to overmix at this stage, as overmixing can lead to tough cookies. The dough will look a little curdled at this point, but don’t worry, it will come together in the next step.
4. Combine the Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, and cloves. Whisking ensures that the dry ingredients are evenly distributed, which is crucial for consistent baking.
5. Gradually Add the Dry Ingredients to the Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Again, be careful not to overmix. Overmixing develops the gluten in the flour, which can result in tough cookies. Mix until you no longer see streaks of flour. The dough will be soft and slightly sticky.
6. Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour, or preferably 2-3 hours. Chilling the dough is essential for several reasons. First, it allows the flavors to meld together. Second, it firms up the dough, making it easier to handle and preventing the cookies from spreading too much during baking. Third, it helps to prevent the cookies from becoming too flat. I know it’s tempting to skip this step, but trust me, it’s worth the wait!

Preparing the Snickerdoodle Coating

While the dough is chilling, let’s prepare the cinnamon-sugar coating. This is what gives Snickerdoodles their signature flavor and texture.

1. Combine Sugar and Cinnamon: In a small bowl, combine the granulated sugar and ground cinnamon. Mix well until evenly combined. Set aside.

Baking the Pumpkin Snickerdoodles

Now for the fun part – baking! This is where the magic happens, and your kitchen will start to smell amazing.

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. Parchment paper or silicone mats prevent the cookies from sticking to the baking sheets and make cleanup a breeze.
2. Scoop and Roll the Dough: Remove the chilled dough from the refrigerator. Using a cookie scoop or a spoon, scoop out rounded tablespoons of dough. Roll each ball of dough in the cinnamon-sugar mixture, coating it completely.
3. Arrange on Baking Sheets: Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.
4. Bake the Cookies: Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set. The cookies will still be slightly soft in the center, but they will continue to firm up as they cool. Keep a close eye on them, as baking times can vary depending on your oven.
5. Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents the cookies from breaking apart while they are still warm and soft.

Tips and Tricks for Perfect Pumpkin Snickerdoodles

Here are a few extra tips to ensure your Pumpkin Snickerdoodles turn out perfectly every time:

• Use Room Temperature Ingredients: Using room temperature butter and eggs helps to create a smoother, more cohesive dough. This results in cookies that are more tender and evenly baked.
• Don’t Overmix the Dough: Overmixing the dough develops the gluten in the flour, which can lead to tough cookies. Mix until just combined.
• Chill the Dough: Chilling the dough is essential for preventing the cookies from spreading too much during baking and for allowing the flavors to meld together.
• Use a Cookie Scoop: Using a cookie scoop ensures that all of your cookies are the same size, which helps them to bake evenly.
• Don’t Overbake the Cookies: Overbaking the cookies will result in dry, crispy cookies. Bake until the edges are lightly golden brown and the centers are set.
• Store Properly: Store the cooled cookies in an airtight container at room temperature for up to 3-4 days.

Variations and Additions

Want to get creative? Here are a few ideas for variations and additions to your Pumpkin Snickerdoodles:

• Add Chocolate Chips: Stir in ½ cup of chocolate chips (milk chocolate, semi-sweet, or dark chocolate) to the dough for a chocolatey twist.
• Add Nuts: Add ½ cup of chopped pecans or walnuts to the dough for added texture and flavor.
• Add Spices: Experiment with different spices, such as ginger, cardamom, or allspice, to customize the flavor of your cookies.
• Make Cream Cheese Frosting: Top the cooled cookies with a cream cheese frosting for an extra decadent treat.
• Drizzle with Caramel: Drizzle the cooled cookies with caramel sauce for a sweet and salty flavor combination.

Troubleshooting

Sometimes things don’t go as planned. Here are a few common problems and how to fix them:

• Cookies are too flat: This could be due to several factors, such as using butter that is too soft, not chilling the dough long enough, or overmixing the dough. Make sure to use softened (but not melted) butter, chill the dough for at least 1 hour, and avoid overmixing.
• Cookies are too dry: This could be due to overbaking the cookies or using too much flour. Make sure to bake the cookies until the edges are lightly golden brown and the centers are set, and measure the flour accurately.
• Cookies are too tough: This is usually due to overmixing the dough. Mix until just combined.
• Cookies are not spreading enough: This could be due to using too much flour or not enough butter. Make sure to measure the flour accurately and use the correct amount of butter.

Enjoy your delicious homemade Pumpkin Snickerdoodles! They’re perfect for fall gatherings, holiday parties, or just a cozy night in.

Conclusion:

So, there you have it! This Pumpkin Snickerdoodle recipe is more than just a cookie; it’s a warm hug on a chilly autumn day, a burst of comforting spice, and a delightful twist on a classic favorite. I truly believe this recipe is a must-try because it perfectly captures the essence of fall baking. The subtle pumpkin flavor doesn’t overpower the familiar tang of the snickerdoodle, but instead, it adds a layer of complexity and richness that will leave you wanting more. The texture is also spot-on – soft and chewy on the inside with a slightly crisp exterior, thanks to that generous coating of cinnamon sugar.

But the best part? It’s incredibly easy to make! Even if you’re not a seasoned baker, you can whip up a batch of these cookies in no time. The ingredients are simple and readily available, and the instructions are straightforward and easy to follow. I’ve tried to make it as foolproof as possible, so you can focus on enjoying the process and savoring the delicious results.

Why is this Pumpkin Snickerdoodle recipe a must-try? Because it’s the perfect combination of familiar comfort and exciting new flavors. It’s a crowd-pleaser that’s sure to impress your friends and family, and it’s a wonderful way to celebrate the season.

Now, let’s talk about serving suggestions and variations! These cookies are absolutely divine on their own, warm from the oven with a glass of cold milk or a cup of hot coffee. But if you’re feeling adventurous, here are a few ideas to take them to the next level:

* Ice Cream Sandwiches: Use two Pumpkin Snickerdoodles to sandwich a scoop of vanilla or pumpkin spice ice cream. Trust me, it’s heavenly!
* Cookie Crumble Topping: Crumble a few cookies over yogurt, oatmeal, or even a scoop of ice cream for a delightful textural contrast.
* Dipped in White Chocolate: Melt some white chocolate and dip half of each cookie for an extra touch of sweetness and elegance.
* Spiced Cream Cheese Frosting: Whip up a batch of spiced cream cheese frosting and spread it on top of the cooled cookies for a decadent treat.
* Add Chocolate Chips: For an even richer flavor, fold in some semi-sweet or dark chocolate chips into the dough.
* Nutty Delight: Add chopped pecans or walnuts to the dough for a bit of crunch and nutty flavor.

Don’t be afraid to experiment and get creative! Baking should be fun, so feel free to adjust the recipe to your liking and add your own personal touch. Maybe you want to add a pinch of nutmeg or ginger to the dough, or perhaps you want to use brown sugar instead of granulated sugar for a more molasses-like flavor. The possibilities are endless!

I’m so excited for you to try this recipe and experience the magic of these Pumpkin Snickerdoodles for yourself. I truly believe you’ll love them as much as I do. So, gather your ingredients, preheat your oven, and get ready to bake up a batch of pure deliciousness.

And most importantly, please share your experience with me! I’d love to hear how the recipe turned out for you, what variations you tried, and what your family and friends thought. You can leave a comment below, tag me on social media, or send me an email. I’m always eager to hear from my readers and see their creations. Happy baking!