Pumpkin Snickerdoodle Cookies Recipe

If you adore the cozy flavors of fall and the nostalgic warmth of a classic treat, then this Pumpkin Snickerdoodle Cookies Recipe is about to become your new go-to favorite. These cookies marry the soft, chewy texture of beloved snickerdoodles with the rich, spicy depth of pumpkin and pumpkin pie spices, delivering a cookie that’s bursting with autumn charm in every bite. Whether you’re baking for a holiday gathering or simply craving a sweet seasonal indulgence, this recipe invites you into a kitchen filled with comforting aromas and gooey, perfectly sugared delights.

Ingredients You’ll Need

Getting the ingredients right is half the magic behind these Pumpkin Snickerdoodle Cookies. Each component is carefully chosen not just for flavor but for the way it shapes texture and appearance, giving your cookies their signature moistness, spice, and that golden fall color we all crave.

• Unsalted butter (1 cup): Softened for creamy richness and the perfect tender crumb.
• Dark brown sugar (1¼ cups, packed): Adds deep molasses notes that complement the pumpkin flawlessly.
• Granulated sugar (1 cup): Balances sweetness and helps create that delightful crispy edge.
• Salt (1 teaspoon): Enhances all the flavors without ever tasting salty.
• 100% pumpkin puree (¾ cup): The star of the show, bringing moisture, flavor, and that enticing fall hue.
• Large eggs (2): Help bind the dough and contribute to structure.
• Vanilla bean paste (1 tablespoon): Intensifies the vanilla notes, superior to extract for that gourmet touch.
• All-purpose flour (4 cups): Forms the soft but sturdy base of these comforting cookies.
• Instant vanilla pudding mix (1 box): Adds moisture and chewiness, making the cookies irresistibly soft.
• Powdered milk (2 tablespoons): Adds richness and helps with tender texture.
• Pumpkin pie spice (1 tablespoon): The warm blend of cinnamon, nutmeg, and cloves that defines the flavor profile.
• Ground cinnamon (1 teaspoon): Adds a bright, fragrant spice note to the dough.
• Cream of tartar (2 teaspoons): Essential for that classic snickerdoodle tang and chewy texture.
• Baking soda (½ teaspoon): Helps with leavening and spread control for the perfect rise.
• Cinnamon sugar mixture: (¼ cup granulated sugar + ¾ teaspoon ground cinnamon + ¾ teaspoon pumpkin pie spice, twice) For coating the dough balls before and after baking, creating that iconic snickerdoodle crust with extra pumpkin spice flair.

How to Make Pumpkin Snickerdoodle Cookies Recipe

Step 1: Prep Your Oven and Pans

The very first step is setting your oven to 350°F and lining two baking sheets with parchment paper. This simple prep ensures that your cookies bake evenly and release effortlessly from the pans – a small detail that makes a huge difference when you’re baking batch after batch.

Step 2: Cream the Butters and Sugars

In a large mixing bowl or stand mixer, cream together the softened butter with the dark brown sugar and granulated sugar. This process, lasting about two minutes on medium speed, creates a light and fluffy base that’s essential for the right cookie texture. Scraping down the bowl halfway guarantees an even mixture and sets the stage for softness.

Step 3: Drain the Pumpkin Puree

Pumpkin puree is wonderfully moist, sometimes too much so for cookie dough. To prevent sogginess, spread it onto paper towels and press gently to remove extra moisture. This step ensures that your Pumpkin Snickerdoodle Cookies will have a tender, not wet, crumb.

Step 4: Incorporate Pumpkin into the Dough

Once drained, add the pumpkin to your butter and sugar mixture. Blend well until it disappears into the dough, infusing every bite with the essence of fall. Using a rubber spatula helps scrape down the bowl so nothing goes to waste.

Step 5: Add Eggs and Vanilla Bean Paste

Beat in the eggs one at a time, mixing just until you see a slight streakiness of yolk—it keeps the dough light. Then, fold in the aromatic vanilla bean paste, which elevates the flavor beyond ordinary vanilla extract with its rich and creamy undertones.

Step 6: Combine Dry Ingredients and Mix

In a separate bowl, whisk together the flour, instant vanilla pudding mix, powdered milk, pumpkin pie spice, cream of tartar, salt, cinnamon, and baking soda. Gradually add this mixture to your wet ingredients on low speed to prevent flour clouds in your kitchen. Mixing just until combined ensures your cookies are tender without becoming tough.

Step 7: Prepare the Cinnamon Sugar Coating

Mix the first batch of cinnamon sugar, which will later be used for rolling the dough balls before baking. This sweet and spicy coating is key to delivering that nostalgic snickerdoodle crust with a pumpkin twist.

Step 8: Scoop and Coat the Dough Balls

Using a large cookie scoop, portion out generous 2.5-ounce dough balls. Roll each ball between your palms to create smooth spheres, then coat thoroughly in the cinnamon sugar mixture. This step not only enhances flavor but also gives the cookies their signature crackled and sugary surface.

Step 9: Arrange for Baking

Place the dough balls on your prepared sheets about 2 to 3 inches apart, allowing room for spreading. For those who prefer a bit more chew and less dome, gently press the dough balls down with your palm to about ¾-inch thickness. This technique controls the texture to suit your personal taste.

Step 10: Bake to Perfection

Bake the cookies one sheet at a time for 11 to 13 minutes until just set with a slightly gooey center. The timing is crucial—over-baking can dry out the tender, moist crumb that makes these cookies so incredible.

Step 11: Prepare Fresh Cinnamon Sugar for Dipping

While one batch bakes, mix a fresh cinnamon sugar blend. This second coating will be used to dip the cookies once they’re out of the oven, adding a final crunch and vibrant spice burst.

Step 12: Cool and Dip

Allow the cookies to cool on the sheet for 5 minutes, then gently dip each warm cookie into the fresh cinnamon sugar mixture before transferring them to a wire rack to cool completely. This final touch creates that irresistible snickerdoodle crunch with an extra pumpkin pie spice kick.

How to Serve Pumpkin Snickerdoodle Cookies Recipe

Garnishes

A simple dusting of powdered sugar is a charming way to enhance these cookies visually if you’re serving them at a party. For an extra seasonal flair, sprinkle with a hint of freshly ground nutmeg or a drizzle of melted white chocolate to echo the warm pumpkin flavors.

Side Dishes

Pair your Pumpkin Snickerdoodle Cookies with a cozy cup of spiced chai tea or a pumpkin latte for a delightful autumn treat. They also make a fantastic companion to vanilla bean ice cream for a dessert that balances warm spices with creamy cold goodness.

Creative Ways to Present

If you’re hosting a fall gathering, consider stacking these cookies in a decorative jar layered with cinnamon sticks or arranging them on a rustic wooden board alongside small pumpkins and fall leaves. Wrapping individual cookies in parchment paper tied with twine can also make charming edible favors that guests will adore.

Make Ahead and Storage

Storing Leftovers

To keep your Pumpkin Snickerdoodle Cookies fresh and soft, store them in an airtight container at room temperature. Layer the cookies between sheets of parchment paper to prevent sticking. They stay deliciously moist for up to 5 days.

Freezing

This recipe freezes beautifully! After baking and cooling completely, place the cookies in a single layer on a baking sheet to freeze initially, then transfer to a freezer-safe bag or container. Frozen cookies keep well for up to 3 months, making them perfect to prepare in advance for busy holiday seasons.

Reheating

Warm your cookies just before serving by popping them in a preheated oven at 300°F for about 5 minutes. Avoid microwaving as it can sometimes change the texture, but a quick warm-up in the oven refreshes their soft, gooey center and revived cinnamon sugar crust wonderfully.

FAQs

Can I use canned pumpkin puree for this recipe?

Absolutely! Just make sure to use 100% pumpkin puree without any added spices or sweeteners. Also, be careful to drain some excess moisture as instructed to avoid soggy dough.

Is it okay to substitute vanilla bean paste with vanilla extract?

Yes, you can swap in vanilla extract if needed, but vanilla bean paste offers a richer, more authentic vanilla flavor and tiny flecks that add charm. Use the same amount for substitution.

Do these cookies taste strongly of pumpkin?

They have a beautifully balanced pumpkin flavor that’s noticeable but not overpowering, thanks to the warming spices and creamy vanilla notes that blend harmoniously with the pumpkin.

Can I make the dough ahead of time?

Definitely! Chill the dough in the refrigerator for up to 24 hours before baking. This resting time enhances the flavors and makes the dough easier to scoop and roll for coating.

What if I don’t have instant vanilla pudding mix?

If you don’t have the pudding mix, you might substitute with cornstarch and a bit more powdered milk, but the texture may not be quite the same. The pudding mix is key for that signature moist chewiness.

Final Thoughts

Trying this Pumpkin Snickerdoodle Cookies Recipe is like welcoming autumn into your kitchen in the most delicious way possible. From the first bite, you’ll appreciate how the familiar snickerdoodle steps into fall with pumpkin’s cozy spices and creamy vanilla warmth. Grab your apron, dust off those baking sheets, and treat yourself and your loved ones to these irresistible autumn treasures. I promise, once you make them, they’ll be a staple in your cookie collection every season.

Print