How to Make the Best Pumpkin Snickerdoodle Cookies – Soft & Chewy Recipe

These cookies combine pumpkin puree, butter, and spices, creating a delightful treat for fall or the holidays. Following this pumpkin snickerdoodle recipe guarantees soft, chewy cookies every time. Plus, we’ll walk you through the essential ingredients and offer tips for mastering this recipe.

Whether you’re baking for a holiday party or just a cozy weekend at home, this pumpkin snickerdoodle recipe is perfect for any fall occasion. With a blend of pumpkin spice, sugar, and butter, this recipe is easy to make and stores well. You’ll be reaching for this pumpkin snickerdoodle recipe again and again.

In this article, we’ll cover how to tweak the recipe for dietary preferences and offer storage tips so your pumpkin snickerdoodle recipe remains as delightful on day five as it is fresh out of the oven.

Introduction to Pumpkin Snickerdoodle Cookies

Pumpkin snickerdoodles might sound like a fancy twist on a classic recipe, but they’re surprisingly simple and irresistibly delicious. If you’re a fan of regular snickerdoodles, you’re gonna love this autumn-inspired version that features warm pumpkin spice, a touch of vanilla, and a chewy texture that’s perfect for any cookie lover.

What Makes Pumpkin Snickerdoodles So Special?

What sets these cookies apart from traditional snickerdoodles is the pumpkin puree, which adds not just flavor but also moisture, giving the cookies that beloved soft and chewy texture, much like these Snickerdoodle Cookie Bars. Unlike other pumpkin cookies that can sometimes come out a little too cakey, these snickerdoodles strike the perfect balance.

The blend of pumpkin pie spice, cinnamon, and just the right amount of sugar makes them a treat you’ll want to bake again and again, especially during the fall months when pumpkin spice everything reigns supreme.

A Seasonal Treat Perfect for Fall and Beyond

What makes this recipe perfect for the fall season? It’s not just about the pumpkin—it’s also the spices and the comforting warmth they bring. Whether you’re baking for a Halloween party, a Thanksgiving dessert spread, or just a cozy afternoon at home, pumpkin snickerdoodles are sure to please, and for something extra special, try pairing them with Snickerdoodle Cheesecake Bars.

Plus, these cookies are super versatile! You can easily tweak the recipe to make it gluten-free or add fun extras like white chocolate chips, just like the Pumpkin Snickerdoodles recipe by Feel Good Foodie, to make them even more irresistible. And the best part? They store well, meaning you can enjoy them for days (if they last that long).

Get Ready to Fall in Love with a New Favorite

If you’re ready to dive into a delicious baking adventure, stick with us! In the next sections, we’ll dive deep into the ingredients that make these cookies shine, plus provide step-by-step instructions, pro tips, and even a few fun variations. Whether you’re a seasoned baker or just getting started, you’ll find everything you need to whip up a batch of these delicious cookies.

So, let’s get started and discover how to make pumpkin snickerdoodle cookies that’ll become your new fall favorite!

Why You’ll Love This Pumpkin Snickerdoodle Recipe

If you’re on the fence about trying these cookies, let me give you a few reasons why you absolutely need to add this recipe to your fall baking list. Trust me, it’s not just another pumpkin-flavored treat—it’s something special.

Soft, Chewy, and Never Cakey

One of the biggest complaints with pumpkin cookies is that they often turn out too cakey. But not these bad boys! These pumpkin snickerdoodles are all about that chewy, soft texture with just the right amount of bite, much like the Best Pumpkin Snickerdoodles from Modern Honey. The secret? A perfect balance of ingredients and technique that keeps these cookies chewy while still packing in all that pumpkin flavor. Plus, the addition of egg yolk instead of a whole egg helps keep the cookies dense, so you get that perfect chew every time.

The Perfect Blend of Pumpkin and Spice

These cookies hit that sweet spot between the spicy warmth of pumpkin pie spice and the subtle sweetness of pumpkin, offering a unique flavor contrast compared to Easy Lemon Cake Cookies. The cinnamon-sugar coating takes these cookies over the top, giving each bite a slightly crispy edge that contrasts beautifully with the soft, chewy center. You don’t just taste the pumpkin, you feel the fall flavors with every bite.

Quick and Easy to Make

Don’t have a ton of time? No problem! This pumpkin snickerdoodle recipe comes together quickly, making it perfect for busy bakers or those who don’t want to spend hours in the kitchen. With a handful of simple ingredients, you can whip up this delicious pumpkin snickerdoodle recipe in less than 30 minutes from start to finish. Plus, the cookies bake quickly—so you won’t have to wait long to enjoy them. Whether you’re a novice or experienced baker, this pumpkin snickerdoodle recipe will fit right into your fall baking routine.

A Crowd-Pleaser for Every Occasion

Whether you’re baking for yourself, your family, or a holiday party, these cookies are bound to be a hit. They make a great addition to any fall-themed dessert table, and because they’re easy to make in large batches, you can double or triple the recipe if you’re feeding a crowd.

Oh, and did I mention how well they pair with a steaming cup of pumpkin spice latte? It’s fall heaven in every bite and sip.

Versatile for Every Diet

One of the best parts about this pumpkin snickerdoodle recipe is how adaptable it is. Want to make it gluten-free? No problem—just swap out the flour for your favorite gluten-free alternative. Looking for a vegan option? Substituting plant-based butter and a flax egg works like a charm. These cookies are flexible enough to meet most dietary needs, and they still taste just as delicious!

Ingredients You’ll Need

Before you dive into baking these pumpkin snickerdoodle cookies, it’s essential to gather all the right ingredients. Each one plays a vital role in achieving that perfect balance of flavor and texture. Let’s take a closer look at what you’ll need and why these ingredients matter.

Essential Ingredients for Pumpkin Snickerdoodles

1. Pumpkin Puree

   You can’t have pumpkin cookies without pumpkin! Make sure you’re using 100% pure pumpkin puree, not pumpkin pie filling. The latter has added sugars and spices that could throw off the flavor balance. Pumpkin puree adds moisture and a subtle earthy sweetness that pairs perfectly with the spices. But, here’s a pro tip—blot your pumpkin puree with paper towels to remove excess moisture. Too much liquid can make your cookies cakey rather than chewy.

2. Unsalted Butter

   Butter is key to giving these cookies their soft and chewy texture. Unsalted butter works best because it lets you control the amount of salt in your recipe. You’ll want to cream the butter with sugar to help create that light and fluffy dough, which is critical for the cookie’s final texture.

3. Granulated Sugar and Brown Sugar

   These cookies use a mix of both sugars. Granulated sugar helps with sweetness and structure, while the brown sugar adds moisture and contributes to that chewy texture. The slight molasses flavor from the brown sugar also complements the pumpkin spice perfectly.

4. Egg Yolk

   Instead of a whole egg, this recipe uses just the yolk. Why? Because the egg yolk adds richness and helps keep the cookies dense and chewy without making them cakey. Plus, it binds the ingredients together beautifully.

5. Vanilla Extract

   A splash of vanilla extract enhances the overall flavor of the cookies. It pairs beautifully with cinnamon and pumpkin spice, adding a warm, sweet undertone that makes these cookies extra special.

6. Flour

   Regular all-purpose flour works perfectly here. If you’re making a gluten-free version, just swap it out for a gluten-free blend. Keep in mind that you don’t want to overmix the flour into the dough, as that can result in a tougher cookie.

7. Baking Soda and Salt

   These two simple ingredients ensure that your cookies rise just enough and that the flavors are well-balanced. Baking soda helps the cookies spread slightly and puff up, while salt enhances the sweetness and spices, rounding out the flavor.

8. Pumpkin Pie Spice and Cinnamon

   Now, this is where the magic happens. Pumpkin pie spice brings together warm flavors like cinnamon, nutmeg, ginger, and cloves, all of which are classic fall spices. You’ll also need extra cinnamon for rolling the cookie dough before baking to give them that iconic snickerdoodle flavor.

Choosing the Right Pumpkin Puree

Using the right pumpkin puree is crucial. Canned pumpkin is your best bet for consistency, but make sure it’s labeled “100% pumpkin” with no additives. Some people might prefer using fresh pumpkin puree, but it can have more moisture, which may require extra blotting or additional flour to maintain the right texture. Blotting is essential here to avoid cookies that are too wet and cake-like. Trust me, taking this extra step will ensure you get that chewy, non-cakey texture everyone loves.

Step-by-Step Instructions for Making Pumpkin Snickerdoodles

Now that you have all your pumpkin snickerdoodle ingredients ready, it’s time to bring them together! Don’t worry, the process is simple, and in just a few easy steps, you’ll have delicious, soft, and chewy cookies ready to devour. Let’s break down the entire process so you can follow along without missing a beat.

Preparing the Dough

1. Cream the Butter and Sugars
   Start by preheating your oven to 350°F (175°C) and lining your baking sheet with parchment paper. In a large mixing bowl, cream together your softened unsalted butter, granulated sugar, and brown sugar. You’ll want to beat this mixture on medium speed for about 2-3 minutes until it’s light and fluffy. This step helps to incorporate air, which will make your cookies softer and more tender.
2. Add the Pumpkin and Egg Yolk
   Once your butter and sugar are well-creamed, add in the pumpkin puree and egg yolk. Remember to blot the pumpkin to remove excess moisture—this is key for ensuring the right texture! Mix these ingredients until everything is well-combined. You’ll notice the dough becoming beautifully creamy and rich.
3. Incorporate the Dry Ingredients
   In a separate bowl, whisk together your all-purpose flour, baking soda, salt, and pumpkin pie spice. Gradually add the dry mixture to the wet ingredients, stirring slowly. Be careful not to overmix here—just combine until you don’t see any streaks of flour. Overmixing can lead to tough cookies, and we definitely don’t want that!

Rolling and Baking the Cookies

4. Prepare the Cinnamon Sugar Coating
   In a small bowl, combine cinnamon and granulated sugar. This mixture will give your cookies that iconic snickerdoodle flavor and a delightful sugary crunch on the outside.
5. Shape the Dough Balls
   Using a cookie scoop or a tablespoon, scoop out small portions of dough and roll them into balls, about 1.5 inches in diameter. After forming the balls, roll them generously in the cinnamon-sugar mixture. Make sure each ball is fully coated—this is what gives these cookies their classic snickerdoodle look and taste!
6. Bake the Cookies
   Place the dough balls onto your prepared baking sheet, spacing them about 2 inches apart. They’ll spread slightly as they bake. Pop them in the oven and bake for about 10-12 minutes, or until the edges are just starting to firm up but the centers still look soft. Remember, the cookies will continue to cook a bit as they cool, so don’t overbake them!
7. Cool on a Wire Rack
   Once out of the oven, allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This cooling period lets the cookies set up while maintaining that soft, chewy texture.

Pro Tips for Best Results

• Don’t Overbake: The key to achieving the perfect chewy pumpkin snickerdoodle is to avoid overbaking. Take them out of the oven when the edges are set but the centers are still slightly soft. They’ll firm up as they cool, resulting in that ideal texture.
• Blot the Pumpkin: I can’t stress this enough—blotting the pumpkin puree is crucial! Too much moisture will make your cookies cakey rather than chewy. If you want that perfect consistency, don’t skip this step.
• Chill the Dough (Optional): If you want your cookies to be extra thick and chewy, chilling the dough for 30 minutes before baking can help. It’s not required, but it can enhance the texture.

Recipe Variations

Now that you’ve mastered the classic pumpkin snickerdoodle recipe, let’s talk about some fun and tasty variations you can try. These twists will take your cookies to the next level, offering new flavors and textures that can suit different preferences and dietary needs. From adding mix-ins to tweaking ingredients, the possibilities are endless!

Adding White Chocolate Chips or Butterscotch

One easy and delicious way to amp up your pumpkin snickerdoodles is by adding mix-ins like white chocolate chips or butterscotch chips. These add an extra layer of sweetness and a creamy texture that complements the warm spices of the cookies.

• White Chocolate Chips: The smooth, rich flavor of white chocolate pairs wonderfully with the earthy sweetness of pumpkin puree. Stir in about ¾ cup of white chocolate chips to the dough before rolling the cookies in cinnamon sugar. The chips will melt slightly, creating pockets of creamy goodness in each bite.
• Butterscotch Chips: If you want something with a deeper, caramel-like flavor, try adding butterscotch chips. These provide a rich, buttery taste that enhances the cinnamon and pumpkin spice. Add around ¾ cup of butterscotch chips for a cookie that’s equal parts chewy and decadent.

Feel free to experiment with other mix-ins like chopped pecans or even dried cranberries for a more festive take on the recipe!

Gluten-Free Pumpkin Snickerdoodles

For those following a gluten-free diet, these pumpkin snickerdoodles can easily be adapted. The key is using a high-quality gluten-free flour blend that mimics the properties of all-purpose flour. Look for a blend that includes a binding agent like xanthan gum, which will help your cookies hold together.

Here’s how to make them gluten-free:

• Substitute the Flour: Swap the regular all-purpose flour for a gluten-free flour blend. A 1:1 gluten-free baking flour works perfectly in this recipe. The texture remains soft and chewy, just like the original version.
• Check Your Ingredients: Double-check that all your other ingredients, like baking soda and spices, are certified gluten-free. Some brands might process their products in facilities that handle gluten, so it’s always good to be cautious.

Vegan Pumpkin Snickerdoodles

If you’re looking for a vegan version of these cookies, you’re in luck! With a few simple swaps, you can make this recipe completely plant-based without sacrificing flavor or texture.

• Butter Substitute: Replace the unsalted butter with a plant-based butter substitute. Make sure it’s a solid butter alternative (not a margarine) to ensure your cookies maintain the right texture.
• Egg Replacement: Instead of using an egg yolk, substitute it with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). Let the mixture sit for a few minutes until it thickens. This will help bind the dough without changing the texture.
• Cinnamon Sugar Coating: Make sure the sugar you’re using for the cinnamon-sugar coating is vegan-friendly. Some brands use bone char in processing sugar, so opt for a certified vegan sugar brand to be sure.

Storing and Freezing Pumpkin Snickerdoodles

Once you’ve baked a fresh batch of these delightful pumpkin snickerdoodles, you’ll want to know the best ways to store them so they stay soft, chewy, and delicious. Plus, if you’ve made extra or are preparing for a future event, freezing your cookies or dough can be a total game-changer. Let’s explore how to store them properly and make sure your hard work doesn’t go to waste.

Storing Pumpkin Snickerdoodles at Room Temperature

If you plan on eating your cookies within a few days, storing them at room temperature is the way to go.

• Airtight Container: Store your cooled cookies in an airtight container at room temperature. This helps prevent the cookies from drying out and keeps them soft and chewy. You can layer the cookies with parchment paper if you’re stacking them to prevent them from sticking together.
• Shelf Life: These cookies will stay fresh for about 4-5 days when stored properly. However, for best flavor and texture, I recommend eating them within the first 2-3 days—if they last that long!

Freezing Pumpkin Snickerdoodles

If you want to make your cookies ahead of time or simply save some for later, freezing is an excellent option. You can either freeze the baked cookies or the dough, depending on your needs.

Freezing Baked Cookies

1. Cool Completely: Make sure your cookies have cooled completely before freezing. This prevents condensation from forming, which could cause freezer burn.
2. Wrap and Store: Place the cookies in a single layer on a baking sheet and pop them into the freezer for about an hour until they’re firm. After that, transfer them to a freezer-safe bag or an airtight container. Be sure to label the container with the date, so you know how long they’ve been frozen.
3. How Long They’ll Last: Baked cookies can be frozen for up to 3 months. When you’re ready to enjoy them, simply let them thaw at room temperature for a few hours, or warm them up in the microwave for about 10-15 seconds for that fresh-out-of-the-oven feel.

Freezing Cookie Dough

If you want to bake fresh pumpkin snickerdoodles on demand, freezing cookie dough is the perfect solution. Simply shape the dough into balls, coat them in cinnamon sugar, and freeze. This way, whenever a craving strikes, you’ll have dough ready to bake in no time.

1. Shape the Dough Balls: After you’ve mixed the dough and rolled it into balls, roll them in the cinnamon-sugar coating as usual. Then, place them on a baking sheet lined with parchment paper and freeze until solid (about 1-2 hours).
2. Store for Later: Once frozen, transfer the dough balls to a freezer-safe bag or airtight container, making sure to label it with the date and baking instructions.
3. Baking from Frozen: You don’t need to thaw the dough before baking! Simply place the frozen dough balls on a prepared baking sheet and bake at the usual temperature, adding an extra 2-3 minutes to the baking time. This way, you can enjoy fresh, warm cookies anytime the craving hits.

Tips for Keeping Cookies Fresh Longer

• Use a Slice of Bread: To help keep your cookies moist, place a slice of bread in the airtight container with them. The cookies will absorb the moisture from the bread, keeping them soft for longer.
• Avoid Refrigeration: While it may seem tempting to refrigerate your cookies to keep them fresh, doing so can actually dry them out. Stick to room temperature or the freezer for best results.

Frequently Asked Questions (FAQs)

As you get ready to bake your pumpkin snickerdoodle cookies, you may have a few questions on your mind. No worries! We’ve got you covered with answers to some common questions people often ask about this delicious recipe. Let’s dive into the FAQs and clear up any lingering doubts.

Can I Make This Recipe Without Pumpkin Puree?

Absolutely! If you don’t have pumpkin puree on hand, you can still make snickerdoodles using the traditional recipe. Simply leave out the pumpkin puree and adjust the wet ingredients slightly by adding a full egg (instead of just the yolk) to maintain the right texture. However, if you’re aiming for that signature fall flavor, I’d recommend sticking with the pumpkin version.

How Do I Prevent My Cookies from Becoming Cakey?

This is a common issue with pumpkin cookies, but it’s easy to avoid. The key to making sure your cookies don’t become cakey is blotting your pumpkin puree. Pumpkin has a lot of moisture, and too much can lead to a cakey texture. Simply place your pumpkin puree on a few layers of paper towels and gently press to remove excess moisture. Another tip is to avoid overmixing the dough once you’ve added the flour—overmixing can lead to a more cake-like consistency.

Can I Double the Recipe for Larger Batches?

Yes, you can easily double (or even triple) this recipe if you’re baking for a crowd or planning to freeze extra cookies for later. Just make sure you adjust all the ingredients proportionally, and you may need to bake in multiple batches depending on the size of your oven. If you’re freezing extra dough, check out our tips in the Freezing Cookie Dough section above.

Can I Add Different Spices to the Recipe?

Absolutely! While pumpkin pie spice and cinnamon are the stars of the show here, you can experiment with other warm spices to suit your taste. Some great options include a pinch of ground nutmeg, cloves, or even a hint of cardamom for a unique twist. These spices all complement the pumpkin flavor and bring an extra layer of warmth to your cookies.

Why Do I Need to Blot the Pumpkin Puree?

Blotting the pumpkin puree is crucial to achieving that perfect chewy texture. Pumpkin is naturally very moist, and if too much water is left in the puree, it can cause your cookies to spread too much during baking and become cakey rather than chewy. By removing the excess moisture, you ensure your cookies stay dense and chewy, just the way we want them.

Conclusion and Final Tips

By now, you’re equipped with all the tools, tips, and tricks needed to create the perfect batch of pumpkin snickerdoodle cookies. These soft, chewy, and flavorful cookies are sure to become a go-to treat in your fall baking repertoire. Whether you’re baking for a special occasion, whipping up a quick batch for a cozy evening at home, or freezing dough for future cravings, this recipe has you covered.

Final Baking Tips for Success

• Don’t Skip the Blotting: As mentioned several times, blotting your pumpkin puree is essential for maintaining that ideal cookie texture. Too much moisture can quickly turn your cookies cakey.
• Avoid Overmixing: Once you’ve added the flour, mix just until combined. Overmixing can develop the gluten in the flour, which could lead to a denser, tougher cookie. And nobody wants that!
• Customize with Mix-ins: Get creative with your cookies by adding white chocolate chips, butterscotch chips, or even chopped nuts. It’s a simple way to elevate the flavors and surprise your guests with something unique.
• Perfect for Gifting: These cookies make a great gift during the holiday season. Stack them neatly in a decorative tin, tie it with a ribbon, and you’ve got a thoughtful homemade present that everyone will love.
• Experiment with Spices: Don’t be afraid to play around with the spices. Adding a pinch of nutmeg or a dash of ginger can enhance the pumpkin spice flavors and give your cookies a personalized touch.

Keep Your Fall Baking Fun and Delicious

Pumpkin snickerdoodles are not just another cookie—they’re a celebration of the season, the warmth of autumn spices, and the joy of sharing homemade treats with others. Whether you’re serving them at a party, packing them in your lunchbox, or enjoying them fresh out of the oven with a mug of coffee, they’re guaranteed to bring a smile to your face.

So, get your ingredients ready, roll up your sleeves, and start baking! Your home will soon be filled with the irresistible aroma of cinnamon and pumpkin, and your taste buds will thank you.