Snickerdoodle Pumpkin Cookies

Name: Snickerdoodle Pumpkin Cookies
Prep time: 15 min
Cook time: 13 min
Total time: 3 h 28 min
Cuisine: American
Ingredients: 2 1/2 cups (300g) all-purpose flour; 1 tablespoon cornstarch; 1 teaspoon cream of tartar; 1 teaspoon baking soda; 1/4 teaspoon baking powder; 1 ½ teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/4 teaspoon ground allspice; 3/4 cup granulated sugar; 2/3 cup packed light brown sugar; 12 tablespoons unsalted butter, room temperature; 1 large egg yolk; 1/2 cup Libby’s pumpkin puree; 1 1/2 teaspoons vanilla extract; 1/4 cup granulated sugar (for rolling); 1 teaspoon ground cinnamon (for rolling)

Author: Lora

Published: September 3, 2025

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Introduction to Snickerdoodle Pumpkin Cookies

As the leaves begin to change and the air turns crisp, there’s nothing quite like the smell of warm Snickerdoodle Pumpkin Cookies wafting through your home. These delightful little treats blend the classic comfort of snickerdoodles with the cozy flavors of pumpkin spice, making them the perfect addition to your fall baking repertoire. Whether you’re juggling a busy schedule or looking to impress family during a cozy gathering, this recipe is a simple and delicious way to celebrate the season. Trust me, you’ll want to keep these cookies within arm’s reach as you dive into autumn delights!

Why You’ll Love This Snickerdoodle Pumpkin Cookies

You’re going to adore these Snickerdoodle Pumpkin Cookies for so many reasons! First off, they’re incredibly easy to whip up, even on your busiest days. The soft, chewy texture combined with that warm pumpkin spice flavor will delight your taste buds. Plus, they fill your kitchen with that irresistible fall aroma, instantly creating a cozy atmosphere. Whether you enjoy them with a cup of tea or share them with friends, these cookies are sure to become a seasonal favorite!

Ingredients for Snickerdoodle Pumpkin Cookies

Gathering the right ingredients is the first step to cookie perfection! Here’s what you’ll need to create your Snickerdoodle Pumpkin Cookies:

All-purpose flour: The backbone of your cookies, providing structure and the perfect chewy texture.
Cornstarch: Helps keep the cookies soft and tender, making every bite melt in your mouth.
Cream of tartar: Gives snickerdoodles their signature tang and helps them rise beautifully.
Baking soda and baking powder: These two work together to leaven the cookies, making them light and airy.
Ground spices (cinnamon, nutmeg, ginger, cloves, allspice): This warm medley captures the essence of fall, adding that cozy feel.
Granulated sugar and light brown sugar: Both sugars add sweetness; brown sugar also adds moisture and depth of flavor.
Unsalted butter: Ensure it’s at room temperature; this helps in achieving that fluffy consistency when creaming.
Egg yolk: Just the yolk adds richness and binds the ingredients without making the cookies too cakey.
Libby’s pumpkin puree: The star of the show! It packs in the pumpkin flavor and moisture.
Vanilla extract: Provides a lovely aroma and flavor boost, rounding out the sweetness nicely.
Cinnamon sugar for rolling: This sugary mix creates a delightful crunchy coating that enhances every bite!

If you want to get specific measurements, you can find them at the bottom of the article, where they’re available for printing. Happy baking!

How to Make Snickerdoodle Pumpkin Cookies

Making these Snickerdoodle Pumpkin Cookies is a breeze! Just follow these easy steps, and you’ll have a batch of cookies that brighten your autumn days.

Prepare the Dry Ingredients

Start by whisking together the flour, cornstarch, cream of tartar, baking soda, baking powder, and your array of warm spices in a mixing bowl. This step not only combines the ingredients but also aerates them, ensuring a light texture. Set this bowl aside for the moment.

Cream the Butter and Sugars

In the bowl of your electric stand mixer, cream the softened butter with granulated and light brown sugars on medium speed for about two minutes until fluffy. This mix should look pale and airy; it’s like creating a cozy cloud for your cookie dough!

Mix in Egg and Pumpkin

Now, switch the mixer to medium-low and add the egg yolk, followed by the delicious Libby’s pumpkin puree and vanilla extract. As you blend, the colors should meld beautifully, forming a delightful mix filled with fall vibes!

Combine with Dry Ingredients

Reduce the mixer speed to low and gradually incorporate your dry ingredient mixture. Mix just until you no longer see flour; overmixing can lead to tough cookies! I like to give the dough a final stir with a spatula to make sure everything’s combined properly.

Chill the Dough

Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least three hours. Feeling a bit impatient? You can cheat and freeze it for about 45 minutes. Chilling helps the cookies maintain their shape while baking, so don’t skip this step unless you want flat cookies.

Preheat and Prepare Baking Sheets

Once your dough is nicely chilled, preheat your oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats. This way, your cookies won’t stick, and cleanup will be a snap.

Roll the Cookie Dough

Using a 2-tablespoon cooking scoop, scoop out portions of the cookie dough. Roll each portion into a ball, ensuring it’s nice and round. Then, roll each ball in the cinnamon-sugar mixture until fully coated. The smell of these snickerdoodle pumpkin cookies will make your heart skip a beat!

Bake the Cookies

Place your cookie balls on the prepared baking sheets, leaving about two inches of space between them. Bake in the preheated oven for 10 to 13 minutes, just until they begin to crack on top. Remember, they will continue to bake a bit after you take them out. If they aren’t spreading, don’t panic! Lightly bang the tray on the counter to jumpstart that beautiful spread.

Cooling and Storing Tips

Once baked to perfection, let the cookies cool on the baking sheet for about five minutes. This helps them firm up nicely before transferring them to a wire rack for complete cooling. Store leftover cookies in an airtight container at room temperature. If they make it that long!

Tips for Success

Always measure your flour properly; use the spoon-and-level method for accuracy.
Chill the dough thoroughly for thick, puffy cookies that maintain their shape.
Consider using a cookie scoop for even-sized cookies—they’ll bake more uniformly.
If you want a stronger spice flavor, feel free to adjust the spices to your taste.
Store cookies in an airtight container with a slice of bread to keep them soft.

Equipment Needed

Electric stand mixer: A handheld mixer works too if you don’t have one.
Mixing bowls: Any size will do, just make sure they’re easy to handle.
Baking sheets: You can use any flat surface that fits in your oven.
Parchment paper or silicone mats: They make for easy cleanup.
Cookie scoop: A tablespoon works well if you don’t have a scoop.

Variations

Gluten-Free: Substitute all-purpose flour with a gluten-free blend to make these cookies gluten-free without losing flavor!
Vegan: Swap the butter for coconut oil or vegan butter and replace the egg yolk with a flaxseed meal or chia seed mixture for a plant-based delight.
Chocolate Chip Add-In: Toss in a handful of semi-sweet or dark chocolate chips to the dough for a delicious chocolate twist.
Nutty Flavor: Add chopped walnuts or pecans for an extra crunch and flavor dimension—simply delightful!
Spice Variation: Experiment with additional spices like cardamom or pumpkin spice blend for a unique flavor twist.

Serving Suggestions

Enjoy warm Snickerdoodle Pumpkin Cookies with a steaming cup of chai or spiced cider for a cozy treat.
Pair them with a scoop of cinnamon ice cream for a delightful dessert experience.
Serve on a decorative platter, garnished with mini pumpkins for a festive touch.
These cookies make perfect gifts when wrapped in cellophane with a cozy ribbon.

FAQs about Snickerdoodle Pumpkin Cookies

As I whipped up these Snickerdoodle Pumpkin Cookies, I found myself thinking of some common questions you might have. Let’s clear the air while we savor those cozy flavors!

Can I use fresh pumpkin instead of canned? Absolutely! Just be sure to cook and puree the pumpkin properly. Canned Libby’s pumpkin puree is often more convenient and gives a consistent result.

How can I keep my cookies from flattening? Chilling the dough is key! If your cookies are spread too much, try chilling them longer before baking. Cold dough helps maintain their shape.

What’s the best way to store Snickerdoodle Pumpkin Cookies? After they cool, store them in an airtight container at room temperature. Add a slice of bread to keep them soft for longer!

Can I freeze the cookie dough? Yes! You can scoop the dough into balls and freeze them. Just bake from frozen, adjusting the time by a couple of minutes longer.

Are these cookies suitable for a gluten-free diet? Absolutely! Just swap the all-purpose flour with a gluten-free flour blend, and you’re all set for a delicious treat!

Final Thoughts

As you bake these Snickerdoodle Pumpkin Cookies, you’re not just making a delicious treat; you’re crafting warm memories that will fill your home with love and comfort. Each bite transports you to crunchy autumn leaves and cozy family gatherings. They’re a gentle reminder that even on the busiest days, a moment spent sharing sweetness matters. So, whether you’re treating friends or simply indulging yourself, enjoy every crumb. The joy of baking brings us closer together—one delicious cookie at a time. Here’s to a delightful season filled with happiness and the irresistible aroma of your kitchen!