The Best Pumpkin Snickerdoodles | Soft + Chewy Pumpkin Cookie Recipe! (2024)

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These soft and chewy Pumpkin Snickerdoodles are coated in sweet cinnamon sugar to create the perfect cookie recipe for fall! These easy pumpkin cookies are so addicting, I promise you won’t be able to just eat one!

The Best Pumpkin Snickerdoodles | Soft + Chewy Pumpkin Cookie Recipe! (1)

Table of Contents

  • Soft Pumpkin Snickerdoodle Cookies
  • What You’ll Need
  • How to Make Pumpkin Snickerdoodles
  • Tips for Success
  • Add-In Ideas
  • How to Store Leftovers
  • Can I Freeze These?
  • Get the Recipe

    Soft Pumpkin Snickerdoodle Cookies

    It is now Fall, which means I can start bombarding you all with pumpkin dessert recipes again. I know, I know. It’s such a hardship, right? :) Y’all should see me testing all these pumpkin recipes in July, it’s quite the sight!

    Anyway, I thought we’d keep it fairly simple today by making my kids’ favorite Pumpkin Snickerdoodle Cookies. Homemade snickerdoodles are such a comfort cookie. They’ve got that sprinkle of cinnamon that makes them super homey, they’re perfectly soft on the outside and chewy on the inside… And when they’re warm from the oven? Heaven.

    But when you throw in some rich canned pumpkin, they somehow become even BETTER. I’m completely serious. These pumpkin cookies are game-changers, and they are a must make for us every Fall. I’m excited to finally be sharing the recipe with all of you!

    So! Halt the pumpkin pie planning just for the time being, and give these cookies a try! I promise you will not walk away disappointed!

    The Best Pumpkin Snickerdoodles | Soft + Chewy Pumpkin Cookie Recipe! (2)

    What You’ll Need

    Alright, let’s talk key snickerdoodle ingredients. Other than pumpkin and cinnamon, what will you need? Here are the answers:

    • Flour: I generally use all-purpose flour in these cookies.
    • Spices: Use a mix of pumpkin pie spice and ground cinnamon.
    • Baking Soda and Baking Powder: To give your cookies a little lift.
    • Salt: To enhance the sweetness.
    • Unsalted Butter: Make sure to soften it before you start baking.
    • Sugar: This recipe uses both granulated sugar and packed light brown sugar.
    • Egg Yolk: Let this come to room temperature before starting.
    • Vanilla Extract: For a little extra sweet flavor.
    • Canned Pumpkin: Make sure not to use pumpkin pie filling.
    • Cinnamon Sugar Mixture: Simply combine granulated sugar with ground cinnamon.
    The Best Pumpkin Snickerdoodles | Soft + Chewy Pumpkin Cookie Recipe! (3)

    How to Make Pumpkin Snickerdoodles

    While these pumpkin snickerdoodles do take a little over 2 hours to make in total, most of that time is chilling time. So, technically, they only require 10 minutes of real prep work. And it’s super easy prep work, too. See for yourself in the following steps:

    Mix the Dry Ingredients: In a large bowl, combine flour, pumpkin pie spice, ground cinnamon, baking soda, baking powder, and salt. Whisk and set aside.

    The Best Pumpkin Snickerdoodles | Soft + Chewy Pumpkin Cookie Recipe! (4)

    Combine the Wet Ingredients: Next, using a stand mixer or hand mixer, add the softened butter, granulated and brown sugars to the bowl. Beat on medium speed for about 2 minutes for the mixture to fully incorporate. Then, reduce the speed to low (stir) and add the room temperature egg yolk and vanilla extract to the butter mixture.

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    Mix in the Pumpkin Purée: Add pumpkin purée, stopping occasionally to scrape down the sides. Once the pumpkin purée is fully combined, slowly add the flour mixture. And mix until everything is just combined, and no more dry flour is visible.

    • The Best Pumpkin Snickerdoodles | Soft + Chewy Pumpkin Cookie Recipe! (6)
    • The Best Pumpkin Snickerdoodles | Soft + Chewy Pumpkin Cookie Recipe! (7)

    Chill the Dough: Next, lay out a piece of plastic wrap and scoop the dough onto the plastic. Tightly wrap the dough and place it into the refrigerator for at least two hours – and up to 24 hours.

    Preheat the Oven: Once the dough has chilled, preheat the oven to 350°F. Line baking sheets with parchment paper or a silpat and set aside.

    Make the Cinnamon Sugar: In a shallow bowl, combine the granulated sugar and ground cinnamon.

    • The Best Pumpkin Snickerdoodles | Soft + Chewy Pumpkin Cookie Recipe! (8)
    • The Best Pumpkin Snickerdoodles | Soft + Chewy Pumpkin Cookie Recipe! (9)

    Coat the Dough in Sugar: Using a two tablespoon cookie scoop, scoop the dough into balls. Roll each scoop into the cinnamon sugar mixture until fully coated on all sides. Place each scoop on lined baking sheets ensuring at least 2” distance for all cookies for spreading.

    Bake for 10-12 Minutes: Once out of the oven, immediately tap the cookie sheet against the counter top several times. Allow the cookies to cool for 5 minutes before moving to a cooling rack. Continue this process for the rest of the dough. Enjoy!

    • The Best Pumpkin Snickerdoodles | Soft + Chewy Pumpkin Cookie Recipe! (10)
    • The Best Pumpkin Snickerdoodles | Soft + Chewy Pumpkin Cookie Recipe! (11)

    Tips for Success

    So, as you can see, everything here is pretty straightforward, but I’ve still got a couple of pumpkin-snickerdoodle-making tips for you:

    • Storage Note for Chilling the Dough: A large bowl can also be used to store the snickerdoodle dough in the fridge. Make sure to place plastic wrap against the dough to prevent too much air from getting in (that would dry the dough out).
    • Let the Dough Chill: Two hours is great, but 24 hours is even better. The longer the dough is in the fridge, the more the flavors will develop!
    • Make Sure the Baking Soda isn’t Expired: Expired baking soda/baking powder means that your cookies won’t rise/lift as much.
    • Can I Make the Dough Ahead? Sure! If you want to prep the dough and make the cookies later (as in more than 24 hours later), you definitely can. Just keep the dough covered in the fridge and you’re good to go!
    The Best Pumpkin Snickerdoodles | Soft + Chewy Pumpkin Cookie Recipe! (12)

    Add-In Ideas

    Though I love these pumpkin snickerdoodles as they are, you can definitely make additions to the recipe! Some of the first things that come to mind are: white chocolate chips, regular chocolate chips, dark chocolate chunks, extra cinnamon, etc. Feel free to experiment!

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    How to Store Leftovers

    Store these snickerdoodle cookies in an airtight container at room temperature for 5-6 days. You could also store them in the fridge if you want to, but it’s not necessary.

    Can I Freeze These?

    Sure! You can freeze these pumpkin cookies in an airtight container for 1-2 months.

    You can also freeze the unbaked cookie dough. Simply freeze the cookie dough balls on a baking sheet lined with parchment paper, then transfer them to a freezer-safe Ziploc bag or container. They will keep for up to 3 months.

    When you are ready to bake the cookies just place the cookie dough balls on a baking sheet and bake as indicated in the recipe, adding 2-3 minutes to account for the cookie dough being much colder.

    The Best Pumpkin Snickerdoodles | Soft + Chewy Pumpkin Cookie Recipe! (14)

    The Best Pumpkin Snickerdoodles | Soft + Chewy Pumpkin Cookie Recipe! (15)

    4.5 from 38 votes

    Print Pin Recipe

    Yield: 25 cookies (using a 2 tbsp cookie scoop)

    Pumpkin Snickerdoodles

    Add a bit of Fall flavor to your favorite Snickerdoodle cookies! Packed with pumpkin and a touch of cinnamon, these Pumpkin Snickerdoodles are sure to be a hit this Holiday season.

    Prep Time10 minutes minutes

    Cook Time10 minutes minutes

    Additional Time2 hours hours

    Total Time2 hours hours 20 minutes minutes

    Ingredients

    For the Cookies:

    • 2 ¼ cups all-purpose flour
    • 1 ½ teaspoon pumpkin pie spice
    • 1 teaspoon ground cinnamon
    • ¾ teaspoon baking soda
    • 1 ½ teaspoon baking powder
    • teaspoon salt
    • ¾ cup (1 1/2 sticks) unsalted butter, softened
    • ¾ cup granulated sugar
    • cup packed light brown sugar
    • 1 egg yolk, room temperature
    • 2 teaspoons vanilla extract
    • cup pumpkin puree, not pumpkin pie filling

    For the Cinnamon Sugar Mixture:

    • 3 tablespoons granulated sugar
    • 1 ½ teaspoon ground cinnamon

    Instructions

    • In a large bowl, combine flour, pumpkin pie spice, ground cinnamon, baking soda, baking powder, and salt. Whisk and set aside.

    • Next, using a stand mixer or hand mixer, add softened butter, granulated and brown sugars to the bowl. Beat on medium speed for about 2 minutes for mixture to fully incorporate. Then, reduce speed to low (stir) and add the room temperature egg yolk and vanilla extract to the butter mixture.

    • Add pumpkin purée, stopping occasionally to scrape down the sides. Once pumpkin purée is fully combined, slowly add the flour mixture. And mix until just combined and no more dry flour is visible.

    • Next, lay out a piece of plastic wrap and scoop dough onto plastic. Tightly wrap the dough and place it into the refrigerator for at least two hours – and up to 24 hours. The longer the dough is in the fridge, the more the flavors will develop!

    • Once the dough has chilled, preheat the oven to 350°F. Line baking sheets with parchment paper or a silpat and set aside.

    • In a shallow bowl, combine the granulated sugar and ground cinnamon.

    • Using a two tablespoon cookie scoop, scoop the dough into balls. Roll each scoop into the cinnamon sugar mixture until fully coated on all sides. Place on lined baking sheets ensuring at least 2” distance for all cookies for spreading.

    • Bake for 10-12 minutes. Once out of the oven, immediately tap the cookie sheet against the counter top several times. Allow cookies to cool for 5 minutes before moving to a cooling rack. Continue this process for the rest of the dough. Enjoy!

    Video

    Notes

  • Storage Note for Chilling the Dough: A large bowl can also be used to store the snickerdoodle dough in the fridge. Make sure to place plastic wrap against the dough to prevent too much air from getting in (that would dry the dough out).
  • Let the Dough Chill: Two hours is great, but 24 hours is even better. The longer the dough is in the fridge, the more the flavors will develop!
  • Make Sure the Baking Soda isn’t Expired: Expired baking soda/baking powder means that your cookies won’t rise/lift as much.
  • Can I Make the Dough Ahead? Sure! If you want to prep the dough and make the cookies later (as in more than 24 hours later), you definitely can. Just keep the dough covered in the fridge and you’re good to go!
  • Storage: Store these snickerdoodle cookies in an airtight container at room temperature for 5-6 days.
  • Nutrition

    Serving: 1 cookie, Calories: 137kcal, Carbohydrates: 20g, Protein: 1g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 23mg, Sodium: 92mg, Potassium: 27mg, Fiber: 1g, Sugar: 10g, Vitamin A: 697IU, Vitamin C: 0.2mg, Calcium: 25mg, Iron: 1mg

    © Jessica – The Novice Chef

    Cuisine: American

    Category: Cookies

    Categories:

    • Cookies
    • Desserts
    • Fall
    • Holidays
    • Pumpkin
    • Recipes
    • Videos

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    The Best Pumpkin Snickerdoodles | Soft + Chewy Pumpkin Cookie Recipe! (2024)

    FAQs

    Why are my snickerdoodles hard? ›

    Snickerdoodles might turn out hard if they are overbaked or if the dough is too dry. Be sure to keep an eye on them as they bake – when the edges are set but the centers are still soft and puffy, they are done. Also, make sure you're not adding too much flour.

    Why do snickerdoodles crack? ›

    Almost all recipes call for a combination of cream of tartar and baking soda (an acid and a base); the idea is that when they bake the reaction of these two ingredients will cause the cookies to puff up and then collapse, creating those cinnamon-y cracks on top.

    What is interesting about snickerdoodle cookies? ›

    The Joy of Cooking claims that “snickerdoodle” comes from “Schneckennudel,” a German word that literally means “snail noodles.” Schneckennudels don't have anything to do with snails or noodles, though—they're actually delicious-looking German cinnamon rolls.

    Why are cinnamon cookies called snickerdoodles? ›

    A few cookbooks explain that snickerdoodles are German in origin. They state that the cookie's name comes from the German word shneckennudel (which is a kind of cinnamon bun). Others trace its origin to New England's tradition of whimsical cookie names.

    What is the secret ingredient to keep cookies soft? ›

    Cornstarch Is The Secret To Soft And Chewy Cookies.

    What makes cookies chewy and not hard? ›

    Use Melted Butter

    If the goal is a chewy cookie, then you absolutely need to be using melted butter. The technique of creaming softened butter and sugar together is often used for making cakes. And for good reason! The process of creaming incorporates air into the butter which results in a more airy and cakey cookie.

    How to know when snickerdoodles are done? ›

    Bake the Snickerdoodles

    When they're done, the snickerdoodles will be puffed, a parts of the cookie will look set. There will be parts that look a little doughy (the crinkles) and that is a good thing. Every oven is different, but in my oven I cannot bake them more than 10 minutes or they're overdone.

    Why did my snickerdoodles come out dry? ›

    However they won't be particularly chewy and they should not spread out on the baking sheet that much. There are several reasons why the cookies may have become dry and crumbly but the two most likely are that either the cookies were baked for too long or too much flour was added to the dough.

    Why do my cookies go flat after I take them out of the oven? ›

    If your cookies come out of the oven looking flat, you may not have adequately chilled the dough before baking. Chilling times may vary depending on the cookie you're making, but you should typically chill cookie dough in the refrigerator for at least two hours before you pop it in the oven.

    What is the world's Favourite cookie? ›

    Oreo is the best-selling cookie in the world. It is now sold in over 100 countries. Oreo was first produced in 1912 by the National Biscuit Company, now known as Na-Bis-Co. But did you know Oreos are a copycat product?

    What is the nickname for snickerdoodles? ›

    “Snickerdoodles, also called snipdoodles or cinnamon sugar cookies, have been around since the late 1800s. They probably originated in New England and are either of German or Dutch descent.

    What is a substitute for cream of tartar in snickerdoodles? ›

    You can either replace cream of tartar with baking powder at a 1:1.5 ratio (1 teaspoon cream of tartar : 1 ½ teaspoons baking powder), or you can replace cream of tartar with the combination of baking soda and either lemon juice or vinegar (as with this recipe).

    Where are snickerdoodles most popular? ›

    The cookie is common to Mennonite and Amish communities and was a favorite treat of the Indiana poet James Whitcomb Riley.

    Why are they called wedding cookies? ›

    Food historians have noted that during the Cold War, Russian tea cakes started disappearing from American cookbooks, and wedding cookies began to appear. It could be a coincidence, but no one knows for sure," Parra explains. Most assume the cookie's name is due to its occasional appearance at some Mexican weddings.

    How do you soften hard Snickerdoodle cookies? ›

    Simply lay the bread at the bottom of the container and pile your cookies on top of it, seal the lid, and wait a few hours. The cookies will soak up all the moisture from the bread and by the next morning, they will taste as good as the day they came out of the oven gooey.

    Why do my homemade cookies get so hard? ›

    To keep your cookies soft and chewy, it's important to store them properly. The best way to store cookies is in an airtight container at room temperature. Avoid storing them in the fridge or freezer, as this can cause them to become hard and dry.

    How do you make cookies less hard? ›

    Keep the cookies and bread closed in the container unopened overnight, or for at least four hours, to give the cookies adequate time to soften. Moisture will naturally evaporate out of the hydrated bread into the surrounding area, whether that's an open room, a plastic bag full of more bread, or a container of cookies.

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