If you’re craving something that perfectly captures the essence of fall with a tender twist, I have just the thing for you: the Pumpkin Snickerdoodle Cookies Recipe. These cookies are a delightful marriage of classic snickerdoodle charm and cozy pumpkin spice, resulting in soft, chewy treats dusted with a warm, aromatic cinnamon sugar coating. Each bite offers a nostalgic sweetness elevated by the subtle earthiness of pumpkin puree, making these cookies an instant favorite for any autumn gathering or a cozy afternoon teatime. Trust me, once you try this Pumpkin Snickerdoodle Cookies Recipe, they’ll become your go-to comfort bake as much as they are mine.
Ingredients You’ll Need
The beauty of this Pumpkin Snickerdoodle Cookies Recipe lies in its straightforward, pantry-friendly ingredients. Each component plays an essential role, from the richness of butter to the spicy warmth of pumpkin pie spice, building layers of flavor and tenderness in every cookie.
- 1 cup unsalted butter (227g, softened): Provides the creamy, rich fat that ensures soft, melt-in-your-mouth cookies.
- 1¼ cup dark brown sugar (250g, packed): Adds deep molasses notes and moisture for chewiness.
- 1 cup granulated sugar (200g): Balances sweetness and helps with structure.
- 1 teaspoon salt: Enhances all the flavors and balances the sweetness.
- ¾ cup 100% pumpkin puree (175-200g): Brings moistness, a signature pumpkin flavor, and vibrant color.
- 2 large eggs (room temperature): Bind everything together with richness and structure.
- 1 tablespoon vanilla bean paste: Adds luxe fragrance and depth.
- 4 cups all-purpose flour (520g, spooned and leveled): The foundation for the perfect cookie texture.
- 1 (3.4oz.) box instant vanilla pudding mix (96g, unprepared): Gives extra moisture and a pillowy softness unique to this recipe.
- 2 tablespoons powdered milk (10g): Adds subtle creaminess and enhances tenderness.
- 1 tablespoon pumpkin pie spice: The essential blend of cinnamon, nutmeg, ginger, and cloves to evoke fall nostalgia.
- 1 teaspoon ground cinnamon: Boosts the spice profile with warm, sweet notes.
- 2 teaspoons cream of tartar: Classic ingredient in snickerdoodles that keeps cookies soft and adds a subtle tang.
- ½ teaspoon baking soda: Helps cookies rise just perfectly.
- ¼ cup granulated sugar (50g): For rolling – adds crunch and sparkle to the cookie coating.
- ¾ teaspoon ground cinnamon: For rolling – infuses every bite with that signature cinnamon kiss.
- ¾ teaspoon pumpkin pie spice: For rolling – layers on extra fall spice in the coating.
How to Make Pumpkin Snickerdoodle Cookies Recipe
Step 1: Preheat and Prepare Pans
Start by warming up your oven to 350°F. While it heats, line two large baking sheets with parchment paper. This simple step ensures your cookies don’t stick and bake evenly, setting a great foundation for sticky, gooey pumpkin snickerdoodles later on.
Step 2: Cream Butter and Sugars
Using a large bowl or stand mixer with a paddle attachment, beat together the softened butter, dark brown sugar, and granulated sugar on medium speed. This step is all about creating a light, fluffy base. The butter’s creaminess combined with the sugars gives a decadent texture and helps the cookies rise beautifully.
Step 3: Drain Excess Pumpkin Moisture
To avoid soggy dough, press the pumpkin puree between paper towels to squeeze out extra moisture. This little trick really concentrates pumpkin flavor without weighing down the dough, ensuring your cookies remain tender but not wet.
Step 4: Incorporate Pumpkin
Add the drained pumpkin into your butter and sugar mixture. Mix well until fully combined. This step infuses your dough with that unmistakable pumpkin warmth and gorgeous orange hue.
Step 5: Add Eggs and Vanilla
Beat in the eggs one by one, mixing just until each is incorporated but leaving a streaky swirl of yolk for a beautiful marbled effect. Then fold in the vanilla bean paste which adds that luxe layer of flavor not often found in typical recipes.
Step 6: Combine Dry Ingredients
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. Slowly add this dry mixture to the wet ingredients at low speed, incorporating gradually to avoid flour clouds and to keep the dough dense but soft.
Step 7: Prepare Cinnamon Sugar Coating
Mix together the sugar, ground cinnamon, and pumpkin pie spice in a small bowl. This will be the magical coating that gives your cookies their signature snickerdoodle crunch and spicy-sweet finish.
Step 8: Scoop and Roll
Using a large cookie scoop, portion the dough into about 2.5-ounce balls. Then roll each one between your palms before generously coating them in the cinnamon sugar mixture. This hands-on step turns every cookie into a perfectly spiced, sparkling gem.
Step 9: Arrange Cookies on Baking Sheets
Place the rolled dough balls on your lined baking sheets with a good 2 to 3 inches between them. For slightly chewier cookies, gently press each ball down about ¾-inch thick using your palm. Otherwise, leave them slightly puffed for a gooier center.
Step 10: Bake to Perfection
Bake each sheet one at a time for 11 to 13 minutes until the edges are lightly set but the centers stay soft and inviting. Don’t overbake — the hallmark of this Pumpkin Snickerdoodle Cookies Recipe is that irresistible gooeyness in the middle.
Step 11: Prepare Final Cinnamon Sugar Dip
While your cookies bake, quickly mix another batch of cinnamon sugar to dip the warm cookies into. This step adds an extra layer of spice and sparkle, making every bite even more special.
Step 12: Cool and Dip
Let the hot cookies cool for 5 minutes on the pan, then dip each cookie in the cinnamon sugar mixture and transfer to a wire rack to finish cooling. This final touch makes these cookies look and taste just like a cozy autumn day on a plate.
How to Serve Pumpkin Snickerdoodle Cookies Recipe
Garnishes
If you want to elevate your presentation, consider a light dusting of powdered sugar or a drizzle of white chocolate. These little garnishes enhance the visual appeal and add delicate sweetness without overpowering the glorious pumpkin spice flavor.
Side Dishes
These cookies pair beautifully with a warm cup of chai tea, pumpkin spice latte, or even a classic glass of cold milk. The creamy drinks balance the spiced notes and make every bite feel indulgently comforting.
Creative Ways to Present
Arrange your Pumpkin Snickerdoodle Cookies Recipe on a rustic wooden platter with autumn leaves or mini pumpkins for seasonal charm. Gift them in cellophane bags tied with twine for heartfelt holiday presents, or sandwich them with a generous spread of cream cheese frosting for a fun twist.
Make Ahead and Storage
Storing Leftovers
Store your cookies in an airtight container at room temperature for up to 5 days. Layering them between parchment paper helps retain their softness and prevents sticking without losing any of that irresistible spice aroma.
Freezing
If you want to keep your batch fresh longer, freeze the baked cookies in a single layer on a baking sheet before transferring to a freezer-safe container. They freeze well for up to 3 months and thaw beautifully at room temperature for an easy treat anytime.
Reheating
Warm leftovers for about 10 seconds in the microwave to revive their soft, gooey texture as if fresh from the oven. You can also pop them in a preheated 300°F oven for 5 minutes to gently refresh the cinnamon sugar crunch.
FAQs
Can I use canned pumpkin puree or fresh pumpkin?
100% canned pumpkin puree works best for consistent moisture and flavor in this recipe. Fresh pumpkin puree can be used but make sure it’s well-drained to avoid soggy dough.
Why do you use instant vanilla pudding mix in the dough?
The instant pudding mix adds moisture and softness, creating cookies that stay tender longer. It’s a game-changer for that perfect snickerdoodle texture with a seasonal twist.
Can I substitute the pumpkin pie spice?
Yes! If you don’t have pumpkin pie spice on hand, blend cinnamon, nutmeg, ginger, and allspice to create your own warm spice mix.
Are these cookies gluten-free?
This recipe calls for all-purpose flour, so it is not gluten-free as written. For gluten-free options, you’d need a suitable flour blend and might need to adjust the moisture for best results.
How do I make the cookies chewier?
For chewier cookies, gently press each dough ball flat before baking so the center stays soft throughout. Avoid overbaking, which can dry them out.
Final Thoughts
This Pumpkin Snickerdoodle Cookies Recipe is truly one of my favorite fall bakes. The tender texture, the warm pumpkin spices, and that irresistible cinnamon sugar coating make every bite feel like a cozy hug from the inside out. Whether you’re baking for a crowd or just treating yourself, these cookies bring that perfect seasonal comfort that everyone craves. I can’t wait for you to make a batch and see how they become your new autumn obsession too.
Print
Pumpkin Snickerdoodle Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Snickerdoodle Cookies are a perfect autumn treat combining the warm flavors of pumpkin and traditional cinnamon sugar coating. Soft, chewy, and slightly gooey in the center, these cookies are made with pumpkin puree, pumpkin pie spice, and instant vanilla pudding mix for a moist texture and rich taste. Ideal for fall celebrations or a cozy dessert, they bring a festive twist to the classic snickerdoodle.
Ingredients
Cookie Dough
- 1 cup unsalted butter (227g, softened)
- 1¼ cup dark brown sugar (250g, packed)
- 1 cup granulated sugar (200g)
- 1 teaspoon salt
- ¾ cup 100% pumpkin puree (175-200g), drained to about 100-115g
- 2 large eggs (room temperature)
- 1 tablespoon vanilla bean paste
- 4 cups all-purpose flour (520g, spooned and leveled)
- 1 (3.4oz.) box instant vanilla pudding mix (96g, unprepared)
- 2 tablespoons powdered milk (10g)
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 2 teaspoons cream of tartar
- ½ teaspoon baking soda
Cinnamon Sugar Coating
- ¼ cup granulated sugar (50g)
- ¾ teaspoon ground cinnamon
- ¾ teaspoon pumpkin pie spice
Extra Cinnamon Sugar for Dipping
- ¼ cup granulated sugar (50g)
- ¾ teaspoon ground cinnamon
- ¾ teaspoon pumpkin pie spice
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper and set aside to keep the cookies from sticking.
- Cream Butter and Sugars: In a large bowl or stand mixer fitted with a paddle attachment, beat the softened butter, dark brown sugar, and granulated sugar on medium speed for 2 minutes, scraping down the bowl midway to ensure even mixing.
- Drain Pumpkin Puree: Place the pumpkin puree on layers of paper towels and press gently to squeeze out excess moisture, replacing towels as needed. You should have about 100-115 grams of drained pumpkin.
- Add Pumpkin to Mixer: Add the drained pumpkin puree to the butter and sugar mixture, mixing until fully incorporated and smooth.
- Incorporate Eggs and Vanilla: Add the eggs one at a time, mixing after each until the yolk is just streaky throughout. Then add the vanilla bean paste and mix until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, instant vanilla pudding mix, powdered milk, pumpkin pie spice, cream of tartar, salt, ground cinnamon, and baking soda.
- Mix Dry Ingredients Into Wet: With the mixer on low speed, gradually add the dry ingredients a cup at a time. Use a flour shield if available to prevent mess. Once all flour is added, increase speed to medium and mix just until combined, then fold any remaining flour into the dough with a spatula.
- Prepare Cinnamon Sugar Coating: In a small bowl, mix ¼ cup granulated sugar with ¾ teaspoon cinnamon and ¾ teaspoon pumpkin pie spice. Set aside.
- Scoop and Roll Dough Balls: Using a large #16 cookie scoop (about 2.5 ounces), scoop dough, roll into balls with your hands, then coat each ball in the cinnamon sugar mixture. Discard leftover cinnamon sugar after coating all balls.
- Arrange Cookies on Baking Sheets: Place the coated dough balls on the prepared baking sheets, spacing them 2 to 3 inches apart. For chewier cookies, gently press each ball with your palm to about ¾-inch thickness.
- Bake Cookies: Bake one sheet at a time for 11 to 13 minutes until the edges are set but the center remains slightly gooey.
- Prepare Extra Cinnamon Sugar: While baking, mix an additional ¼ cup granulated sugar with ¾ teaspoon cinnamon and ¾ teaspoon pumpkin pie spice in a small bowl for dipping.
- Dip and Cool Cookies: Remove cookies from the oven and let cool on the baking sheet for 5 minutes. Then dip each warm cookie into the extra cinnamon sugar mixture and transfer to a wire rack to cool completely.
Notes
- Use a stand mixer with a paddle attachment for easier mixing, especially since the dough is dense.
- Draining the pumpkin puree is essential to prevent soggy cookies.
- The instant vanilla pudding mix adds moisture and tenderness to the cookies.
- If you don’t have pumpkin pie spice, mix cinnamon, nutmeg, ginger, and cloves to approximate.
- The cookies will have a soft, slightly gooey center when baked at 11-13 minutes; bake longer for a firmer texture.
- Rolling the dough balls in cinnamon sugar before and after baking enhances the classic snickerdoodle flavor with a festive seasonal twist.
