The Best Pumpkin Snickerdoodles (soft and chewy)

The moment the leaves start to turn and the crisp air settles in, my mind races to tantalizing fall treats – and nothing embodies the season quite like these Pumpkin Snickerdoodles. Imagine pulling a batch from the oven, their golden tops dusted with a sweet cinnamon sugar that crackles gently when you sink your teeth in. Each soft and chewy bite is not just a cookie; it’s a sweet embrace of cozy autumn afternoons.

After a whirlwind week, I found myself craving something comforting yet bursting with fall flavors. That’s when I decided to whip up these delightful cookies, infused with the essence of pumpkin spice and laced with hints of nutmeg and cinnamon. They’re the ultimate indulgence for sharing at gatherings or cozying up on the couch with a warm cup of cider. Trust me, once you take a bite, you’ll want this recipe in your fall baking repertoire!

Why Are The Best Pumpkin Snickerdoodles Irresistible?

Soft and Chewy Texture: These cookies are the exact definition of comfort food. With a perfect balance of softness and chewiness, every bite melts in your mouth.
Flavor Explosion: The combination of pumpkin spice, cinnamon, and nutmeg creates a warm, nostalgic taste that is quintessentially fall.
Easy to Make: Minimal prep time and straightforward steps mean you’ll have a delicious treat ready in no time.
Versatile: Great for sharing at gatherings, or keep them all for yourself—either way, they’re a hit among friends and family!
Perfect for Any Occasion: Whether it’s a cozy night in or a festive celebration, they fit seamlessly into any autumn setting. Enjoy them while sipping on a warm beverage, and you’ll find yourself in pumpkin paradise!

The Best Pumpkin Snickerdoodles Ingredients

• Here’s everything you need to whip up these delightful pumpkin spice cookies!

For the Cookie Dough

All-purpose flour – Provides structure; you can substitute with a gluten-free blend if desired.
Cornstarch – Softens the texture; if you’re out, using extra flour works too.
Cream of tartar – Essential for that classic tangy snickerdoodle flavor; don’t skip this!
Baking soda – Crucial for the right rise and texture; make sure to include it.
Baking powder – Adds extra fluffiness; always a good idea!
Salt – Enhances the cookie’s overall flavor; a must-have ingredient.
Ground cinnamon – The star spice in these cookies; absolutely essential for fall vibes.
Ground ginger – Adds depth; optional, but great for a spicy kick.
Ground nutmeg – Complements the cinnamon beautifully; optional for a nutty warmth.
Ground allspice – Boosts the fall flavor profile; while optional, it’s highly recommended.
Granulated sugar – Adds sweetness and moisture; you can swap it with coconut sugar for a different twist.
Brown sugar – Gives richness and chewiness; light brown sugar works best here.
Unsalted butter – Brings essential fat for flavor; ensure it’s at room temperature for smooth mixing.
Egg yolk – Holds everything together and adds moisture; do not substitute with a whole egg.
Canned pumpkin puree – The star ingredient providing flavor, moisture, and beautiful color; avoid using pumpkin pie filling.
Vanilla extract – Adds warmth and richness; definitely a key player for best taste.

For the Cinnamon Sugar Coating

Granulated sugar – Creates a sweet, crunchy exterior when mixed with cinnamon; roll your cookies for that signature topping.
Ground cinnamon – This necessary addition elevates the sweet coating for that classic snickerdoodle finish.

These are truly the best pumpkin snickerdoodles, perfect for embracing the flavors of the season!

How to Make The Best Pumpkin Snickerdoodles

Prepare dry ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, cream of tartar, baking soda, baking powder, salt, ground cinnamon, ground ginger, ground nutmeg, and ground allspice. This blend will set the foundation for the soft and chewy cookies you crave.
Mix wet ingredients: In the bowl of an electric mixer, beat the unsalted butter with the granulated sugar and brown sugar until light and fluffy. Add the egg yolk, canned pumpkin puree, and vanilla extract; mix gently until fully combined, embracing all those delicious fall flavors.
Combine mixtures: Gradually incorporate the dry mixture into the wet ingredients. Mix just until combined; be careful not to overmix, as this could affect the texture of your cookies.
Chill dough: Cover the bowl with plastic wrap or a clean kitchen towel and chill the dough in the refrigerator for at least 1 hour. This step ensures your cookies will be perfectly chewy and won’t spread too much in the oven.
Preheat oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will help prevent sticking and make for easy cookie removal.
Form cookies: Create the cinnamon-sugar coating by mixing granulated sugar and ground cinnamon in a small bowl. Then, scoop the chilled dough into tablespoon-sized balls, roll them in the cinnamon-sugar mixture, and place them evenly spaced on the baking sheet.
Bake: Bake the cookies for 12-14 minutes or until the edges are set, and the tops are puffy. Let them cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Optional: Drizzle with a light glaze to add a festive touch!

Exact quantities are listed in the recipe card below.

Pumpkin Snickerdoodle Variations

Get ready to explore a world of flavors, textures, and substitutions to make these cookies even more delightful!

Sweet Potato: Substitute pumpkin puree with sweet potato puree for a variation with a subtly different flavor, rich and creamy.
Chocolate Chip: Add 1 cup of semisweet or white chocolate chips to the dough for a decadent twist that adds sweetness and texture. Imagine biting into a cookie with melty chocolate—pure bliss!
Spice It Up: Boost the warmth by using pumpkin pie spice instead of individual spices. It’s a simple swap that brings a rich depth to every bite.
Nuts for Crunch: Incorporate 1/2 cup of chopped pecans or walnuts to the dough for a delightful crunch that contrasts beautifully with the soft cookie. Each bite becomes a textural delight!
Coconut Sugar: Swap out granulated sugar for coconut sugar for a lower-glycemic option that offers a hint of caramel flavor. It’s a lovely way to sweeten whilst keeping it a tad healthier.
Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour for a delightful gluten-free version that everyone can enjoy. No one will miss the gluten!
Dairy-Free: Replace the butter with coconut oil or a vegan butter substitute for a dairy-free treat that still brings all the warmth of fall. It’s an option that everyone will love!
Cinnamon Roll: Turn these snickerdoodles into cinnamon roll cookies by swirling in a cinnamon-sugar mixture before baking. It’s a delightful surprise that adds a swirl of extra sweetness!

With these variations, you can craft your own unique Pumpkin Snickerdoodles. Let your imagination run wild, and savor the cozy flavors of autumn!

How to Store and Freeze Pumpkin Snickerdoodles

Room Temperature: Keep cookies in an airtight container at room temperature for up to 5 days for optimal freshness and flavor.

Fridge: If you prefer a firmer cookie, you can refrigerate the Pumpkin Snickerdoodles for up to a week, ensuring they are kept in an airtight container.

Freezer: For longer storage, the dough can be frozen for up to 3 months. Portion it into balls, freeze on a baking sheet, then transfer to a freezer bag. Thaw before baking for fresh cookies anytime!

Reheating: To enjoy a freshly baked taste, reheat cookies in the microwave for 10-15 seconds or warm them in the oven at 350°F (175°C) for a few minutes.

Expert Tips for The Best Pumpkin Snickerdoodles

Room Temperature Ingredients: Ensure all ingredients, especially the butter and eggs, are at room temperature for a well-blended dough and the softest texture.
Chill the Dough: Don’t skip the chilling step! It’s crucial for achieving that perfect soft and chewy texture. If you’re short on time, chill for at least 30 minutes, but one hour is ideal.
Use Cream of Tartar: For authentic snickerdoodle flavor, be sure to include cream of tartar. Omitting it changes the cookie’s character, making it less tangy and chewy.
Avoid Overmixing: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough cookies instead of the delightful soft bites you’re aiming for.
Cookie Size Matters: Use a cookie scoop for uniformity. Consistently sized scoops will bake evenly, ensuring all cookies are perfectly delightful and chewy.

Make Ahead Options

These Soft and Chewy Pumpkin Snickerdoodles are perfect for busy home cooks who want to indulge in homemade goodness with minimal last-minute effort! You can prepare the cookie dough up to 24 hours in advance by covering it tightly and refrigerating it—this not only saves you time, but it also enhances the flavors as they meld. When you’re ready to bake, simply scoop the chilled dough, roll it in the cinnamon-sugar mixture, and place it on a baking sheet. For added convenience, you can even freeze the formed cookie dough balls for up to 3 months. Just bake them directly from the freezer, adding a couple of extra minutes to the baking time, and you’ll have warm, delicious cookies that are just as delightful as when made fresh!

What to Serve with Pumpkin Snickerdoodles?

There’s nothing like a warm batch of cookies to conjure cozy autumn vibes, and pairing them perfectly can elevate your treat.

Spiced Chai Latte: The aromatic spices in chai complement the pumpkin and cinnamon, making each sip and bite a delightful experience.
Cranberry Orange Salad: Bright, tangy cranberries and sweet orange add a refreshing contrast to the sweet richness of the cookies.
Creamy Vanilla Ice Cream: A scoop of vanilla ice cream provides a cooling contrast, enhancing the soft, chewy texture of the snickerdoodles beautifully.
Hot Apple Cider: This classic fall beverage warms your soul and the spices mirror those in your cookies, creating a harmonious flavor match.
Caramel Drizzle: A simple drizzle adds a sweet, buttery touch that enhances the sweetness of the cookies. It’s a decadent finishing flourish!
Pumpkin Spice Latte: If you’re a pumpkin lover, this seasonal favorite pairs perfectly, combining flavors in a symphony of fall goodness.
Pecan Pie Bars: Rich and nutty, these bars add a new texture to your dessert table, complementing the pumpkin flavor seamlessly.
Chocolate Milk: For a nostalgic feel, the sweet, creamy taste balances the spices of the snickerdoodles, perfect for both kids and adults.
Maple Custard: Silky and subtly sweet, this dessert rounds off an autumn-themed meal with a delightful contrast to the cookies’ texture.
Warm Cinnamon Rolls: Stretching the cozy vibes further, flaky cinnamon rolls echo the cookies’ flavors, making for an indulgent treat combination!

The Best Pumpkin Snickerdoodles Recipe FAQs

What type of pumpkin should I use in this recipe?
Absolutely! The best choice is canned pumpkin puree, as it provides the right texture and flavor. Avoid using pumpkin pie filling since it contains sugar and spices that can alter your cookie’s taste.

How long can I store these Pumpkin Snickerdoodles?
You can keep these cookies in an airtight container at room temperature for up to 5 days. If you’d like to extend their shelf life, they can be refrigerated for up to a week. Just make sure they’re sealed tightly!

Can I freeze the dough for future baking?
Of course! To freeze the dough, scoop tablespoon-sized balls and place them on a baking sheet. Freeze until solid, about 1-2 hours, then transfer them to a freezer bag. They can be stored this way for up to 3 months. When ready to bake, thaw them in the fridge overnight before baking at 350°F (175°C) for delicious fresh cookies!

What should I do if my cookies spread too much while baking?
If your cookies flatten during baking, it’s likely because the dough was too warm. Always chill the dough for at least an hour before baking. If you’re in a hurry, even a 30-minute chill can help! Additionally, ensure you’re baking on a cool sheet lined with parchment paper.

Are these Pumpkin Snickerdoodles suitable for those with allergies?
Great question! For gluten-free options, simply substitute all-purpose flour with a gluten-free flour blend. As for dairy, you can use a dairy-free butter alternative. If you have egg allergies, I suggest using a flax egg (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water) as a binding agent, though texture might vary slightly.

What can I do to achieve a thicker cookie?
To make thicker cookies, try adding an extra tablespoon of flour or cornstarch into your dry ingredients. Additionally, be sure to keep the dough chilled, as warm dough is more likely to spread. A little extra chilling time can lead to a wonderfully thick and chewy cookie!