Felt that crisp air and sudden craving for cinnamon? Same here. These Pumpkin Snickerdoodle Cookies hit just rightlike fuzzy socks and candlelight in dessert form. They’re all over Pinterest and TikTok for good reason. Soft, chewy, and total comfort. Beginner-friendly too, just 30 minutes to bake.
They’ve got that melt-in-your-mouth creaminess from canned pumpkin, a cozy bite of cinnamon sugar, and a rich twist with white chocolate chips. Basically Soft Pumpkin Cookies with a snickerdoodle soul. Cozy pantry stuffnothing fancy. Full details in the blog!
I first tested these after a fall photo shoot left my kitchen smelling like brown sugar and spice. Somewhere between Snickerdoodle Pumpkin Bread and a chewy cookie, this one landed. I tweaked, chilled, and perfected. You’ll taste why the cinnamon sugar double roll is worth it!
Why You’ll Love These Pumpkin Snickerdoodle Cookies
Oh, these cookies. They’re like a cozy fall memory baked into chewy, cinnamon-sugar goodness. Here’s why you’ll come back to these time and time again:
Soft and Chewy Texture: A dreamy cross between soft pumpkin cookies and chewy snickerdoodles, these are melt-in-your-mouth perfection.
Quick & Beginner-Friendly: Just 30 minutes to bake and mix, with simple pantry staples you likely already have.
That Double Cinnamon-Sugar Roll: It’s the secret to achieving that warm, flavorful coating with every bite.
Versatile for Fall: These cookies complement every fall occasionbake sales, chill afternoons, or even as breakfast ideas with a cup of coffee (no judgment!).
The Essential Ingredients and Simple Swaps
One of the best things about these cookies is how adaptable they are. Let’s break down the recipe and some simple substitution tips:
Ingredient
Role
Possible Swap
Pumpkin Puree
Provides moisture and flavor.
Sweet potato puree (adds a slightly deeper flavor).
Unsalted Butter
Adds richness.
Coconut oil or vegan butter for a dairy-free option.
All-Purpose Flour
Creates the structure of the cookie.
Gluten-free all-purpose flour for a GF version.
Sugar (Granulated and Brown)
Adds sweetness and a chewy texture.
Swap brown sugar with coconut sugar for a natural alternative.
Pro Tip: Stick to pumpkin puree, not pumpkin pie fillingit’s unsweetened and gives you control over the flavor!
Easy Step-By-Step Process
Making cookies doesn’t have to feel overwhelming. Here’s how it all comes together:
Mix Wet Ingredients: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy. Add the pumpkin puree and egg, and mix until smooth and combined.
Combine the Dry Ingredients: Whisk the flour, cinnamon, pumpkin pie spice, baking soda, and salt in a separate bowl.
Bring It Together: Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
Roll in Cinnamon Sugar: In a small bowl, mix the cinnamon and sugar for coating. Roll tablespoon-sized dough balls in this mixture for that signature snickerdoodle flavor.
Bake to Perfection: Place the dough balls on a baking sheet lined with parchment and bake at 350°F for 10–12 minutes. Remove while they’re still soft in the center for the best texture.
Note: Letting them cool slightly on the tray before moving to a rack helps them set perfectly. Resist the urge to dive in right away!
Step
Key Tips
Mixing
Ensure butter is softened for easy creaming.
Rolling
Chill dough for 30 minutes if it feels too sticky to handle.
Baking
Take them out when edges are set, but centers are still soft.
How to Store and Enjoy Later
You’ll want to savor every last one of these cookies, but here’s how to make them last (if you can save any):
Room Temperature: Store in an airtight container for up to 5–7 days. Slip a slice of bread inside to keep cookies soft.
Freezing: Freeze rolled cookie dough balls before baking for up to 3 months. Just bake straight from frozen, adding 1–2 minutes to the bake time.
Reheating: Warm cookies in the microwave for 8–10 seconds for that fresh-baked feel.
Storage Method
Timeframe
Room Temperature
5–7 days
Freezer (Dough)
3 months
Freezer (Baked)
2 months
Tip: These cookies are also perfect for gifting. Wrap them up in wax paper or cellophane for a thoughtful fall treat!
Customization Ideas for Extra Flavor
Why stop at the classic? These ideas add a little flair while keeping the foundational goodness intact:
White Chocolate Pumpkin Snickerdoodles: Stir in white chocolate chips for rich, creamy pockets of sweetness.
Nutty Goodness: Add chopped walnuts or pecans for a satisfying crunch.
Pumpkin Cheesecake Snickerdoodles: Sandwich two cookies together with a cream cheese filling for an indulgent twist.
Get creative! These are some of the best snickerdoodle cookies you can tweak for Thanksgiving spreads, fall cookie recipes, or even pumpkin desserts with a personal touch.
Expert Insight: The Allure of Pumpkin Snickerdoodle Cookies
Incorporating pumpkin into classic snickerdoodles not only adds moisture but also infuses warm autumnal flavors that elevate this timeless cookie. Pumpkin Snickerdoodle Cookies offer a balanced sweetness with subtle spice, making them a sophisticated yet approachable fall treat perfect for any baking skill level.
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The Journey to Perfect Pumpkin Snickerdoodle Cookies
These Pumpkin Snickerdoodle Cookies took several rounds to get rightone batch was too cakey, another too flat. After learning how to balance the pumpkin moisture and cinnamon-sugar coating, I finally nailed a chewy, fragrant cookie that feels like fall in every bite. This recipe reflects all those little lessons and sweet memories.
FAQs ( Pumpkin Snickerdoodle Cookies: A Perfect Fall Treat )
Can I use canned pumpkin for this recipe?
Absolutely! Canned pumpkin puree works perfectly for these soft pumpkin cookies and is often more convenient than fresh pumpkin. Make sure to use 100% pure pumpkin puree, not pumpkin pie filling, which contains added spices and sugar. The canned version provides consistent moisture and flavor, making it ideal for achieving that perfect chewy texture in your fall cookie recipes.
How do I make Pumpkin Snickerdoodle Cookies chewier?
To create extra chewy pumpkin cookies, slightly underbake them by removing them from the oven when the edges are just set but the centers still look soft. You can also add an extra egg yolk to the dough or use more brown sugar than white sugar in your recipe. Don’t overmix the dough, and let the cookies cool completely on the baking sheet to maintain that perfect chewy texture.
Can I freeze Pumpkin Snickerdoodle Cookies?
Yes! These pumpkin desserts freeze beautifully for up to 3 months. Store baked cookies in an airtight container with parchment paper between layers, or freeze the cookie dough balls on a baking sheet before transferring to freezer bags. When freezing dough, you can bake them straight from frozen – just add an extra minute or two to the baking time. This makes them perfect for preparing ahead during busy fall seasons.
What spices work best in Pumpkin Snickerdoodle Cookies?
The classic cinnamon-sugar coating is essential, but adding warm fall spices like nutmeg, ginger, and a pinch of cloves to the cookie dough creates amazing depth of flavor. Pumpkin pie spice is also a great shortcut that combines all these perfectly. Don’t forget vanilla extract – it enhances the pumpkin flavor and makes these soft pumpkin snickerdoodles absolutely irresistible.
How long do Pumpkin Snickerdoodle Cookies stay fresh?
When stored in an airtight container at room temperature, these cookies will stay fresh and soft for up to one week. The pumpkin content actually helps keep them moist longer than regular snickerdoodles. For longer storage, refrigerate them for up to two weeks, though they’re best enjoyed within the first few days when their texture and flavor are at their peak.
Conclusion
The Pumpkin Snickerdoodle Cookies bake up in just 30 minutes, delivering that perfect soft and chewy texture you’ll crave all season. This easy recipe blends cozy fall flavors with a simple, approachable method you’ll love how these cookies fill your kitchen with warm, cinnamon-sugar goodness.
Feel free to mix in white chocolate chips or nuts for extra texture, or try sandwiching two for a delightful Pumpkin Cheesecake Snickerdoodles twist. Store leftovers in an airtight container to keep them soft, or freeze dough balls for quick future treats a tip I picked up from a pro baker.
Give these soft pumpkin snickerdoodles a whirl, then share your favorite tweaks or photos! Did you grow up with any fall cookie traditions? Pass this recipe to a friend, and enjoy the cozy baking memories you’ll create together.
Thomas Baker
Pumpkin Snickerdoodle Cookies: Deliciously Soft and Irresistible
These Pumpkin Snickerdoodle Cookies are soft pumpkin cookies with a chewy texture and warm fall spices. Perfectly blending cinnamon, sugar, and pumpkin spice, they make an irresistible fall cookie recipe that’s easy to bake and sure to become a family favorite.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or silicone baking mats.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the pumpkin puree and egg to the mixture, and beat until fully combined.
In a separate bowl, whisk together the flour, cinnamon, pumpkin pie spice, salt, and baking soda.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
In a small bowl, combine the 1/4 cup of sugar with the cinnamon for the coating.
Scoop tablespoon-sized portions of dough and roll them into balls. Then roll the dough balls in the cinnamon-sugar mixture.
Place the dough balls on the prepared baking sheet, spaced about 2 inches apart.
Bake for 10-12 minutes or until the cookies are set and lightly golden around the edges. Let them cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
To make the cookies extra chewy, avoid overbaking them. They should be slightly soft in the center when removed from the oven. If you’d like a thicker cookie, chill the dough for about 30 minutes before baking. Store any leftover cookies in an airtight container at room temperature for up to a week. For a fun twist, add chopped walnuts or pecans to the dough before baking.
