Watch How To Make It
Want to see just how easy this pumpkin snickerdoodle recipe is to make? Check out the video below!
Why You’ll Love This Pumpkin Snickerdoodle Recipe
Once you try this recipe, I’m positive these pumpkin snickerdoodles will become one of your go-to fall recipes. Here’s a few reasons why.
Soft, chewy texture. These cookies have that classic chewy snickerdoodle texture, which is one of the reasons I love them so much.
Spiced pumpkin flavor. Snickerdoodles are always made with a good amount of cinnamon but these pumpkin snickerdoodles have the added flavor of pumpkin pie spice as well.
Dough can be made in advance. The cookie dough in this recipe is perfect for making a day or two in advance or even freezing. Full directions below.
What You’ll Need
This pumpkin snickerdoodle recipe uses classic snickerdoodle ingredients, plus a few extras for the pumpkin twist.
Flour
Cornstarch
Cream of tartar – Helps create a chewy texture in the cookies and adds a slight tang as well.
Baking soda and baking powder – Help the cookies rise.
Salt
Spices – Ground cinnamon is used for the classic snickerdoodle flavor, while pumpkin pie spice adds the pumpkin twice.
Sugar – Both brown sugar and granulated sugar sweeten the cookies.
Butter – I used unsalted, since I’m adding salt.
Egg – Helps give the cookies shape.
Pumpkin puree – I like to use Libby’s brand.
Vanilla extract
White sugar & cinnamon – For the cinnamon sugar coating.
How to Make Pumpkin Snickerdoodles
This pumpkin snickerdoodle recipe is super easy to prepare but keep in mind that the dough does need to chill before baking.
Make the dough. Whisk together the dry ingredients. In a separate bowl, cream the butter and sugars then add in the egg yolk, vanilla, and pumpkin puree. Slowly add in the dry ingredients and mix until combined.
Chill the dough. Cover the bowl and refrigerate the dough for at least 30 to 40 minutes.
Form the dough balls. Scoop balls of dough onto the baking sheet, leaving 2 inches between each one.
Add the cinnamon sugar. Combine the remaining sugar and cinnamon. Roll each dough ball into the cinnamon sugar.
Bake. Bake for 10 to 13 minutes, until the cookies are set. Cool on the baking sheet for 5 to 10 minutes then transfer to a wire rack.
Tips for Success
While these cookies are quite straightforward to make, there are a few important things to keep in mind.
Make sure to spoon in the flour when measuring. Also level it off with the back of a knife to get an accurate measurement.
Be sure to chill the dough. You will want to chill your dough for at least 30 minutes before baking to prevent the cookies from spreading too much.
Bake one cookie sheet at a time. Make sure to refrigerate the other batch of cookie dough while the first batch is baking.
Can I Make Pumpkin Snickerdoodle Dough in Advance?
Yes! One reason I love this recipe is that you can prepare the dough in advance. While it needs to chill for a minimum of 30 minutes, you can keep it in the fridge for up to 3 days.
If it’s too hard to scoop, let it sit on the counter for just a few minutes. Be sure not to let it come to room temperature, you just want it soft enough to scoop.
You can also freeze pumpkin snickerdoodle dough. I recommend doing so after you’ll rolled it into balls. Flash freeze on a baking sheet then transfer to an airtight, freezer-safe container. You can bake from frozen, though you’ll need to add an extra minute or two to the bake time.
Proper Storage
Room temperature. These pumpkin snickerdoodles will stay fresh in an airtight container for up to 4 days.
Freezer. You can also freeze your pumpkin snickerdoodles once they’ve cooled completely. Freeze in a ziploc bag for up to 3 months. Thaw on the counter and enjoy.
