Pumpkin Snickerdoodle cookie -

Hey there, friends! I’m beyond excited to share my absolute fall favorite with you today, the Pumpkin Snickerdoodle cookie. I stumbled upon this recipe a few years back when I was knee-deep in pumpkin spice everything, trying to impress my family at our annual autumn gathering. Let me tell ya, the first batch of Pumpkin Snickerdoodle cookie bliss was a game-changer—my picky nephew even asked for seconds, and that’s saying something!

I’ve tweaked and tinkered with this Pumpkin Snickerdoodle cookie recipe over the seasons, messing up a time or two (we’ll get to that later), but now it’s just right. Think soft, chewy cookies with that warm pumpkin flavor and a cinnamon-sugar hug in every bite. So, grab your apron, and let’s dive into making these beauties!

Why You’ll Love This Recipe

I’ve found that there’s something downright magical about a Pumpkin Snickerdoodle cookie fresh from the oven. It’s not just the cozy flavors of pumpkin and spice that get me every time; it’s how easy they are to whip up, even on a busy weeknight. In my kitchen, these cookies have become a staple for fall movie nights or when I need a quick treat to share.

And honestly, who doesn’t love a cookie that smells like a hug from autumn itself? They’re crowd-pleasers, plain and simple. Whether you’re baking for family or friends, a batch of Pumpkin Snickerdoodle cookie magic will have everyone begging for the recipe.

Ingredients List

Let’s talk ingredients for this Pumpkin Snickerdoodle cookie recipe. I’m a stickler for quality here, especially with the pumpkin puree—trust me, it makes a difference. I usually buy pure canned pumpkin (not pie filling!) from my local grocery, but if you’ve got homemade, even better.

Here’s everything you’ll need to make about 24 cookies. I’ve included my little notes on preferences because, well, I’ve made these a zillion times!

For the Cookie Dough

2 3/4 cups (345g) all-purpose flour, spooned and leveled for accuracy
1 teaspoon baking soda, to give that perfect rise
1/2 teaspoon baking powder, for extra fluff
1/2 teaspoon salt, to balance the sweetness
1 teaspoon ground cinnamon, for that warm fall vibe
1/2 teaspoon pumpkin pie spice, because we’re all about Pumpkin Snickerdoodle cookie flavor
3/4 cup (170g) unsalted butter, softened to room temp (I prefer unsalted for control over saltiness)
3/4 cup (150g) granulated sugar, for sweetness
3/4 cup (165g) packed brown sugar, light or dark—I like dark for deeper flavor
1 large egg, at room temperature for better mixing
1 teaspoon vanilla extract, pure if you can swing it
3/4 cup (180g) pumpkin puree, blotted to remove excess moisture (more on this later!)

For the Cinnamon-Sugar Coating

1/4 cup (50g) granulated sugar, for rolling
1 teaspoon ground cinnamon, to make that classic Snickerdoodle pop

I swear by blotting the pumpkin puree with paper towels—it’s a game-changer for a chewy Pumpkin Snickerdoodle cookie texture. Wet puree can make ‘em cakey, and nobody’s got time for that!

Variations

I love playing around with this Pumpkin Snickerdoodle cookie recipe because, honestly, there’s so much room to make it your own. Over the years, I’ve tried a bunch of twists depending on my mood or what’s in the pantry. Here are some of my fave variations to shake up your batch of Pumpkin Snickerdoodle cookie goodness.

White Chocolate Chip Bliss: Toss in 1/2 cup of white chocolate chips to the dough for a creamy, sweet surprise in every bite.
Nutty Crunch: Add 1/3 cup chopped pecans or walnuts for a bit of texture—I tried this once and my husband couldn’t stop munching!
Extra Spiced: Bump up the pumpkin pie spice to 1 teaspoon if you’re a spice fiend like me on chilly days.
Maple Glaze Drizzle: Mix 1/2 cup powdered sugar with 1-2 tablespoons maple syrup and drizzle over cooled cookies for a sticky-sweet finish.
Chocolate-Dipped Edge: Dip half of each Pumpkin Snickerdoodle cookie in melted dark chocolate for a decadent touch—my kids always ask for this version.
Pumpkin Seed Topping: Sprinkle roasted pumpkin seeds on top before baking for a fun, thematic crunch.
Brown Butter Base: Use browned butter instead of regular for a nutty depth—takes extra time, but oh, it’s worth it.
Gluten-Free Swap: Substitute with a 1:1 gluten-free flour blend; I’ve done this for a friend, and it still tastes like a proper Pumpkin Snickerdoodle cookie!

Experimenting is half the fun, right? Let me know which twist you try—I’m all ears!

Servings and Timing

I’ve made these Pumpkin Snickerdoodle cookie batches so often, I’ve got the timing down to a science. In my experience, it doesn’t take all day to get these on the table, which is a win when I’m craving something sweet. Here’s the breakdown for whipping up a batch of Pumpkin Snickerdoodle cookie perfection.

Prep Time: 15 minutes
Cook Time: 10-12 minutes per batch
Total Time: About 40 minutes (including chilling time)
Servings: 24 cookies, perfect for sharing (or not!)

Step-by-Step Instructions

Alright, let’s roll up our sleeves and get to baking this Pumpkin Snickerdoodle cookie recipe. I’m gonna walk you through each step like we’re hanging out in my kitchen. I’ve got a few tricks up my sleeve to make sure your batch turns out just as scrumptious as mine.

Pumpkin Snickerdoodle cookie recipe step-by-step guide — Delicious Pumpkin Snickerdoodle cookie prepared with love – follow this detailed recipe guide

Step 1: Prep the Pumpkin

First things first, grab that pumpkin puree and blot it with paper towels. I learned this the hard way after a soggy Pumpkin Snickerdoodle cookie disaster—too much moisture kills the chew! Lay a few paper towels on a plate, spread the puree, and press with more towels until it’s less watery. Takes a minute, but it’s worth it.

Step 2: Mix the Dry Stuff

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. I like to give it a good stir to make sure the spices are evenly spread—nothing worse than a spice-less bite of a Pumpkin Snickerdoodle cookie. Set this aside for now.

Step 3: Cream the Wet Ingredients

Now, in a large bowl, beat the softened butter with both sugars using a mixer until it’s fluffy—takes about 2 minutes. Add the egg, vanilla, and that blotted pumpkin puree, mixing until it’s all smooth. I’ve rushed this step before and ended up with weird lumps, so take your time here.

Step 4: Combine and Chill

Slowly mix the dry ingredients into the wet, stirring just until combined—don’t overdo it, or your Pumpkin Snickerdoodle cookie will get tough. Cover the dough and chill it in the fridge for at least 30 minutes. I sometimes leave it an hour if I’ve got the patience; it makes rolling so much easier.

Step 5: Roll in Cinnamon-Sugar

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment. Mix the sugar and cinnamon for the coating in a small bowl, then scoop out tablespoon-sized dough balls and roll ‘em in the mixture. This step is pure nostalgia for me—reminds me of baking Snickerdoodles as a kid, just with that Pumpkin Snickerdoodle cookie twist!

Step 6: Bake and Cool

Place the dough balls 2 inches apart on the sheet and bake for 10-12 minutes until the edges are set but the centers are soft. Let ‘em cool on the tray for 5 minutes before moving to a wire rack. Trust me, sneaking a warm Pumpkin Snickerdoodle cookie right now is chef’s privilege!

Nutritional Information

I’m not gonna lie, I don’t always obsess over the numbers when I’m enjoying a Pumpkin Snickerdoodle cookie, but I know some of you like to keep track. So, here’s the breakdown per cookie, based on a batch of 24. These are approximate, but in my experience, pretty close.

Calories: 130 per cookie
Fat: 5g
Protein: 1g
Carbohydrates: 20g
Sodium: 90mg

Not exactly health food, but hey, a Pumpkin Snickerdoodle cookie is worth the splurge once in a while, right?

Healthier Alternatives

If I’m watching my sugar or fat intake, I’ve swapped a few things in this Pumpkin Snickerdoodle cookie recipe with decent results. It’s not quite the same indulgence, but it still scratches that fall itch. Here are some tweaks I’ve tried for a lighter Pumpkin Snickerdoodle cookie.

Less Sugar: Cut the granulated sugar to 1/2 cup and use a natural sweetener like maple syrup for part of the brown sugar.
Butter Swap: Replace half the butter with unsweetened applesauce to lower the fat content—texture’s a tad different, but still yummy.
Whole Wheat Flour: Sub half the all-purpose flour with whole wheat for a bit more fiber; I think it adds a nutty note.
Egg Substitute: Use a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water) if you’re cutting cholesterol—works okay in a Pumpkin Snickerdoodle cookie.

Serving Suggestions

I love getting creative with how I serve a Pumpkin Snickerdoodle cookie, especially when I’ve got folks over. At my last fall get-together, these were the star of the show, and I’ve got a few go-to pairings. Try these out for your next batch of Pumpkin Snickerdoodle cookie heaven.

With Hot Drinks: Pair with a steamy pumpkin spice latte or hot apple cider—pure cozy vibes!
As Dessert: Sandwich a scoop of vanilla ice cream between two cookies for an epic treat.
For Gifting: Stack in a cute jar with a ribbon—my neighbors went nuts over this last year.
With Whipped Cream: Dollop some cinnamon-spiked whipped cream on a Pumpkin Snickerdoodle cookie for extra decadence.

Common Mistakes to Avoid

I’ve flubbed my fair share of Pumpkin Snickerdoodle cookie batches over the years, so let me save you the heartbreak. Trust me on this one, these little missteps can turn your dream cookie into a dud. Here are pitfalls I’ve stumbled into while perfecting the Pumpkin Snickerdoodle cookie.

Skipping the Blot: Not drying the pumpkin puree leads to soggy cookies—I learned the hard way on batch one!
Overbaking: Pulling them out too late makes ‘em hard as rocks; aim for soft centers.
Skimping on Chill Time: Warm dough spreads too much—my first tray looked like pancakes, ugh.
Heavy-Handed Mixing: Overmixing the dough kills the tender texture of a Pumpkin Snickerdoodle cookie; just mix until combined.

Storing Tips

I’ve found these Pumpkin Snickerdoodle cookie treats keep pretty well if you store ‘em right. In my experience, they don’t last long with my crew around, but here’s how to stretch their shelf life. Keep your Pumpkin Snickerdoodle cookie stash fresh with these tips.

Room Temperature: Store in an airtight container for up to 5 days—add a slice of bread to keep ‘em soft.
Freezer: Freeze baked cookies or dough balls for up to 2 months; thaw before baking or eating.
Refrigerator: Not my fave, but they’ll last a week chilled if you must.

Frequently Asked Questions

I get a bunch of questions about making the perfect Pumpkin Snickerdoodle cookie, so let’s tackle the most common ones. I’ve answered these based on my own trial and error. Here we go!

Can I use fresh pumpkin instead of canned?

Absolutely, you can! Just roast and puree your own pumpkin, but make sure to strain it well to avoid extra moisture. It’s more work, but the flavor in a Pumpkin Snickerdoodle cookie can be next-level.

Why are my cookies spreading too much?

This usually happens if the dough’s too warm. Pop it back in the fridge for a bit longer before baking.

Can I make the dough ahead of time?

Yup, I’ve made the dough a day ahead and kept it chilled. Just let it soften slightly before rolling for your Pumpkin Snickerdoodle cookie batch.

Do I have to blot the pumpkin puree?

Please do! It’s a pain, I know, but skipping it makes a cakey mess instead of a chewy Pumpkin Snickerdoodle cookie.

Can I freeze the baked cookies?

For sure, they freeze great. Layer them with parchment in a freezer bag for up to 2 months.

What if I don’t have pumpkin pie spice?

No worries, mix your own with cinnamon, nutmeg, ginger, and a pinch of cloves. Works just fine for a Pumpkin Snickerdoodle cookie.

Why are my cookies tough?

Probably overmixed the dough or baked too long. Keep mixing minimal and watch the timer!

Can I double the recipe?

Totally, I’ve doubled it for parties with no issues. Just make sure your mixer can handle the volume.

Conclusion

So there ya have it, my tried-and-true guide to the best Pumpkin Snickerdoodle cookie you’ll ever bake. I’ve poured my heart (and many messy kitchen hours) into perfecting this recipe, and I can’t wait for you to try it. Whether it’s for a cozy night in or a festive fall bash, a Pumpkin Snickerdoodle cookie is sure to steal the show—so go get baking!

Conclusion

I hope you enjoyed this recipe for Pumpkin Snickerdoodle cookie! It’s truly one of my favorites, and I’m confident you’ll love it too. Remember to follow the steps carefully for the best results. Don’t hesitate to experiment with your own variations and make this recipe your own.

Happy cooking!