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Pumpkin Snickerdoodle Cookies

I absolutely love the texture of snickerdoodle cookies, with the cinnamon sugar coating the outside. They’re so soft and chewy which makes them irresistible. Why not have a version for fall, too? These are the best Pumpkin Snickerdoodle Cookies and we make them every year. They’ve got a pumpkin spice flavor to accompany the soft texture. Then, they’re finished with a pumpkin spice sugar coating – just like the original version!

Soft and chewy, these Pumpkin Snickerdoodle Cookies are irresistible for fall.

Fall baking is one of my favorite traditions. We’re a big cookie family and it’s one of my favorite desserts to make. I love that you can easily take cookies to go and they’re a “pop-able” dessert that you can toss into your mouth to enjoy. Add a cup of coffee (maybe even a PSL) and you’ve got one of my favorite fall desserts ever. You can’t go wrong with these Pumpkin Snickerdoodle Cookies!

Looking for even more great fall cookie recipes? Here are my absolute favorite cookies that will get you in the mood for spooky season every time you make them:

How To Make Pumpkin Snickerdoodle Cookies

The base of every great cookie recipe is the technique that you use. I like to use silicone baking mats to ensure my cookies don’t burn easily and they don’t stick. It takes away the need to use non-stick cooking spray, which can sometimes make your cookies greasy. Then, you just need some great baking sheets and you’re all set!

Snickerdoodle Cookie Recipe
These Snickerdoodle Cookies are so irresistible for fall!

Why We Love This Recipe & When To Make It

I just love fall baking and our kitchen smelling like pumpkin. I love these cookies as an afternoon snack or a fresh tray to enjoy after trick-or-treating. My kids also enjoy them in their lunches and we’ll make them for bake sales. One of the biggest selling points to making these cookies is that you don’t need a stand mixer!

Everything is mixed together in one bowl and you just use a spoon to stir the dough together. Plus, since it needs to be refrigerated, you can easily make these cookies ahead of time.

Why Do You Add Cream of Tarter?

Cream of Tarter adds a little tartness of flavor and helps to provide the texture of the cookies. These Pumpkin Snickerdoodle cookies crackle a little bit on top. The Cream of Tarter helps them maintain their shape, but gives it that crackle cookie look that we love.

How To Keep Your Pumpkin Snickerdoodle Cookies Fresh

After your pumpkin snickerdoodle cookies have completely cooled, you want to transfer them to an airtight food storage container. They’ll be freshest for the first 3-4 days (if your cookies last that long because everyone loves these).

I find that they stay soft and chewy in the airtight container. There’s no need to add a slice of bread for moisture. The consistency and freshness of the cookie will keep for several days to enjoy!

How to make classic pumpkin snickerdoodle cookies

Can You Freeze Pumpkin Snickerdoodle Cookies?

Absolutely! Pumpkin Snickerdoodle Cookies are great to freeze. I like to keep them in freezer bags to prevent any freezer burn. They’ll last in the freezer for up to 3 months. Let them thaw again to room temperature before enjoying again. It’s a great way to make them several months ahead of the fall season and just pull them out to enjoy when you’re ready.

Recipe Substitutions You Can Make

If you want to use dark brown sugar instead of light brown sugar, you can easily do that! If you want to make a sugar-free version, follow the instructions for the type of sugar substitute you want to use. Other than that, it’s such a simple recipe that you can’t change much else!

What You’ll Need From The Store:

  • Unsalted Butter
  • Light Brown Sugar
  • Pumpkin Puree
  • Vanilla Extract
  • All-Purpose Flour
  • Pumpkin Pie Spice
  • Cream of Tarter
  • Baking Soda
  • Kosher Salt
  • Baking Powder
  • Granulated Sugar

Directions To Make Pumpkin Snickerdoodle Cookies

In a medium bowl, whisk together the butter, brown sugar, pumpkin puree and vanilla until well combined. 

Wet pumpkin mixture ingredients

In a separate medium bowl, mix together the flour, pumpkin pie spice, cream of tartar, baking soda, salt and baking powder.

Dry ingredient pumpkin cookies

Add the flour mixture to the pumpkin mixture and stir until all the dry ingredients are well mixed. Cover the bowl and refrigerate until the dough is firm, overnight.

Preheat the oven to 350 degrees. Line 2 cookie sheets with silicone baking mats. Next, make the spiced sugar by stirring together the granulated sugar and pumpkin pie spice in a small bowl. 

Pumpkin Snickerdoodle Cookies ready to bake

Scoop the dough into balls, about 2 tablespoons each. Roll each ball in the spiced sugar until well coated and arrange at least 2-inches apart on the prepared baking sheets.

Bake until the cookies are puffed, set around the edges and begin to crack on top, 11 to 12 minutes. Let the cookies cool on the baking sheets for several minutes before transferring to wire baking racks.

Pumpkin Snickerdoodle Cookie Bite
Yield: 24 Cookies

Pumpkin Snickerdoodle Cookies

Snickerdoodle Cookie Recipe

Soft and chewy, these Pumpkin Snickerdoodle Cookies are perfect for fall baking. They're coated in a pumpkin spice sugar and baked to perfection.

Prep Time 10 minutes
Cook Time 12 minutes
Additional Time 7 hours
Total Time 7 hours 22 minutes

Ingredients

  • 1/2 cup unsalted butter (very softened)
  • 3/4 cup. light brown sugar
  • 1/3 cup. pumpkin puree
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon. cream of tartar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon. baking powder

For The Sugar Coating:

  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons pumpkin pie spice

Instructions

1. In a medium bowl, whisk together the butter, brown sugar, pumpkin puree and vanilla until well combined. 

2. In a separate medium bowl, mix together the flour, pumpkin pie spice, cream of tartar, baking soda, salt and baking powder.

3. Add the flour mixture to the pumpkin mixture and stir until all the dry ingredients are well mixed. Cover the bowl and refrigerate until the dough is firm, overnight.

4. Preheat the oven to 350 degrees. Line 2 cookie sheets with silicone baking mats. Next, make the spiced sugar by stirring together the granulated sugar and pumpkin pie spice in a small bowl. 

5. Scoop the dough into balls, about 2 tablespoons each. Roll each ball in the spiced sugar until well coated and arrange at least 2-inches apart on the prepared baking sheets.

6. Bake until the cookies are puffed, set around the edges and begin to crack on top, 11 to 12 minutes. Let the cookies cool on the baking sheets for several minutes before transferring to wire baking racks.

Notes

Store cookies in an airtight container for best freshness. Cookies can be frozen for up to 3 months. Let them thaw to room temperature before enjoying again.

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Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 93Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 73mgCarbohydrates: 14gFiber: 0gSugar: 7gProtein: 1g

**Nutrition is calculated by a third party. Actual values may vary.

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