Name: Pumpkin Spice Snickerdoodles
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: 2 3/4 cups all-purpose flour; 2 teaspoons cream of tartar; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 1 cup unsalted butter (softened); 1 1/2 cups sugar; 1/2 cup brown sugar (packed); 1 large egg; 1 cup pumpkin puree (not pumpkin pie filling); 1 teaspoon vanilla extract; 1/4 cup sugar (for rolling); 1 tablespoon ground cinnamon (for rolling)

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Pumpkin Spice Snickerdoodles are the cozy cookie you never knew you needed this season. Imagine the soft, chewy texture of classic snickerdoodles, infused with the warm, comforting spices of pumpkin pie, and a hint of real pumpkin puree that adds moisture and depth. These cookies are a perfect blend of fall flavors wrapped in a cinnamon-sugar coating, making them irresistible for afternoon tea, holiday gatherings, or just an everyday treat. Whether you’re a seasoned baker or a newbie in the kitchen, this recipe is straightforward and yields a batch of cookies that are sure to become your new favorite.

Why You’ll Love This Recipe

These Pumpkin Spice Snickerdoodles are a delightful twist on the traditional cookie everyone loves. The addition of pumpkin puree gives them a tender crumb and a subtle earthiness, while the classic snickerdoodle coating adds a perfect cinnamon crunch on the outside. They’re soft, chewy, and bursting with seasonal spices like cinnamon, nutmeg, and ginger. Plus, they’re incredibly easy to make with simple pantry ingredients and require no fancy equipment. If you love the flavors of fall and crave a cookie that’s both comforting and unique, this recipe will quickly become a staple in your baking repertoire.

What You’ll Gather

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup unsalted butter, softened
1 1/2 cups sugar
1/2 cup brown sugar, packed
1 large egg
1 cup pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla extract
1/4 cup sugar (for rolling)
1 tablespoon ground cinnamon (for rolling)

What You’ll Need (Gear)

Mixing bowls – For combining wet and dry ingredients separately.
Electric mixer or stand mixer – To cream the butter and sugars easily.
Measuring cups and spoons – For precise ingredient amounts.
Baking sheets – To bake your cookies on.
Parchment paper or silicone baking mats – Prevent sticking and make cleanup easier.
Cooling rack – To cool cookies evenly after baking.
Small bowl – To mix the cinnamon-sugar coating.

The Method for Pumpkin Spice Snickerdoodles

Step 1: Prep Your Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, ground cinnamon, nutmeg, and ginger. This ensures your spices and leavening agents are well distributed and ready to give your cookies their signature flavor and texture.

Step 2: Cream Butter and Sugars

Using your electric mixer, beat the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy. This step is crucial as it incorporates air into the batter, helping your cookies rise just right.

Step 3: Add Wet Ingredients

Beat in the egg, followed by the pumpkin puree and vanilla extract, mixing until everything is well combined. The pumpkin puree keeps the cookies moist and adds that unmistakable fall flavor.

Step 4: Combine Dry and Wet

Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed just until incorporated. Avoid overmixing here to keep your cookies tender.

Step 5: Chill the Dough

Cover the dough with plastic wrap and chill it in the refrigerator for at least 1 hour. This step helps the dough firm up, making it easier to roll and preventing excessive spreading in the oven.

Step 6: Prepare Cinnamon-Sugar Coating

In a small bowl, combine 1/4 cup sugar and 1 tablespoon ground cinnamon. This classic snickerdoodle coating will envelope each cookie with a sweet, spicy crust.

Step 7: Shape and Coat Cookies

Preheat your oven to 350°F (175°C). Scoop tablespoon-sized balls of dough, roll them into smooth spheres, then roll each ball in the cinnamon-sugar mixture until fully coated.

Step 8: Bake

Place the coated dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set but the centers still look soft. The cookies will firm up as they cool.

Step 9: Cool and Enjoy

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm with a glass of milk or your favorite hot beverage.

Season-by-Season Upgrades

Fall: Add chopped pecans or walnuts to the dough for extra crunch and nutty flavor.
Winter: Drizzle with a simple powdered sugar glaze infused with a touch of maple syrup for a festive touch.
Spring: Incorporate dried cranberries or orange zest for a bright, fresh twist.
Summer: Swap pumpkin puree with mashed banana and ginger for a light, tropical take.

Frequent Missteps to Avoid

Skipping the chill: Not chilling the dough can lead to cookies that spread too much and lose their shape.
Using pumpkin pie filling: This contains added sugars and spices that can throw off the balance of the dough.
Overmixing the batter: This can make your cookies tough instead of tender and chewy.
Not measuring flour correctly: Too much flour results in dry cookies; spoon and level your flour for accuracy.

Make-Ahead & Storage

You can prepare the dough up to 24 hours in advance and keep it refrigerated, tightly wrapped to maintain freshness. When ready, simply roll, coat, and bake as instructed.

Once baked, store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a sealed container or zip-top bag for up to 3 months. Thaw at room temperature before serving.

Ask & Learn

Can I substitute the pumpkin puree with something else?

While pumpkin puree is the star ingredient that gives these snickerdoodles their unique flavor and moisture, you can experiment with sweet potato or butternut squash puree as alternatives. Just make sure they’re well-pureed and drained of excess liquid to keep the dough consistent.

What type of sugar is best for rolling the cookies?

The classic snickerdoodle coating is a simple mix of granulated sugar and ground cinnamon. Using coarse sugar can make the coating crunchier, but regular granulated sugar works perfectly to create that signature cinnamon-sugar crust.

Can I make these cookies vegan?

Yes! To make Pumpkin Spice Snickerdoodles vegan, substitute the butter with a vegan margarine or coconut oil and replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). Keep in mind the texture may vary slightly but will still be delicious.

Why do snickerdoodles use cream of tartar?

Cream of tartar is a key ingredient in snickerdoodles as it reacts with baking soda to create a tender, chewy texture and gives the cookie its characteristic tangy flavor. It also helps the cookies maintain their soft, chewy interior while crisping up the edges.

Cook This Next

Classic Pumpkin Pie – A timeless dessert that complements your Pumpkin Spice Snickerdoodles perfectly.
Creamy Roasted Pumpkin Soup – Warm up with a comforting bowl packed with seasonal flavors.
Chocolate Pumpkin Spice Cupcakes – For a rich and indulgent pumpkin treat that’s sure to impress.

Final Bite

These Pumpkin Spice Snickerdoodles bring together the best of autumn in a single bite: tender pumpkin-infused dough, a perfect balance of warming spices, and the classic snickerdoodle cinnamon-sugar crunch. Whether you’re enjoying them alongside a cup of coffee, gifting them to friends, or serving at your next holiday gathering, they’re guaranteed to be a hit. So grab your mixer, gather your ingredients, and bake up a batch of these cozy cookies that celebrate the season’s flavors in the most delicious way.

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