Soft and Puffy Pumpkin Snickerdoodles are made with real pumpkin, fall seasonal spices mixed together and rolled with pumpkin pie spice and a touch of sugar to add that extra sweetness and fall flavor! This are a MUST make this fall season!
Pumpkin cookies are always a favorite in our home! ! If you love pumpkin cookies as much as I do try my Iced Pumpkin Spice Cookies, Pumpkin Cream Cheese Thumbprint Cookies, Caramel Pumpkin Snickerdoodles or Melt in Your Mouth Pumpkin Cookies with Cream Cheese Frosting.
Soft and Puffy Pumpkin Snickerdoodles
Anyone else loving this time of year?!
I love all the changes of colors, even the cooler temperatures and the sweet smell of pumpkin spice.
Cookies are a favorite in our home. They are simple to make and come together so easily.
My girls love to bake with me in the kitchen and of course the boys love to enjoy our baking creations!
These snickerdoodles come together so easily and make the perfect fall cookie this year.
They puff up beautifully in the oven and stay soft and sweet in every bite.
This is definitely a tried and true recipe that will be made over and over this fall season!
What you need to make pumpkin snickerdoodles
Super simple recipe that adds just the right amount of fall flavors but has the subtle hint of sweetness!
It is total perfection and comes together so easily.
If you don’t already have pumpkin puree that should be the only thing on your grocery list!
I have made these cookies super simple to make by including your pantry ingredients in the mix.
It all comes together quickly and easily to make the softest and puffiest cookies this fall!
- All purpose flour: this combines your cookies and thickens them up.
- Baking powder: helps the cookies to rise in the oven.
- Salt: works well with baking powder to puff up the cookies while they are cooking.
- Cinnamon: such a great spice to add to these cookies!
- Nutmeg: a nutty and earthy flavor of fall that makes these cookies even more delicious!
- Butter: unsalted is best since you are adding salt in.
- Sugar: some sweetness added in.
- Light brown sugar: my favorite type of sweetener! Light is best so you are not overpowering.
- Pumpkin puree: just what you need to call them pumpkin snickerdoodles!
- Large egg: combines it all together.
- Vanilla extract: just a dash!
Cinnamon Sugar Coating
- Sugar: roll it in the extra sugar for an added sweetness and texture.
- Pumpkin pie spice: adds that pumpkin fall flavor on the outside.
How to make pumpkin snickerdoodles
These pumpkin snickerdoodles come together so quickly and easily that they are made multiple times throughout the fall season.
Simply combine the dry ingredients and then the wet ingredients. Combine the two bowls of ingredients and let it rest in the refrigerator.
Once it is chilled, roll out dough balls and bake to perfection!
It is that easy! I love how it all comes together and they turn out so round, soft and chewy in every cookie!
These are a MUST make cookie that won’t last long!
- Whisk the dry ingredients together: In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside.
- Beat together: In a KitchenAid mixer with a paddle attachment, beat together the butter and sugars on medium high speed until fluffy about 2-3 minutes.
- Combine ingredients: Blend in pumpkin puree, beat in egg and then add vanilla. Slowly add dry ingredients on low speed just until combined. Cover and chill dough for an hour.
- Prepare to bake your cookies: Preheat oven to 350 and line the baking sheets with parchment paper. In a small bowl, combine the sugar and spices for the coating and set aside.
- Roll your cookies: To make the cookies, take a tablespoon of the cookie batter and roll it into a ball. Roll it into the cinnamon sugar coating and place on a parchment or Silpat lined baking sheet.
- Flatten your cookie balls: Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup.
- Bake your cookies: Bake the cookies for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack. Enjoy!
Tips for making pumpkin snickerdoodles
When baking pumpkin snickerdoodles it is best to have fresh ingredients.
After a few months some of the dry ingredients like baking powder tend to lose its strength and does not do what it is intended to do.
Also, making sure to measure some of the ingredients in a way that you are not changing the texture or consistency of the cookies.
Having the perfect cookies is what I strive for!
I love to have a fluffy, soft and chewy cookie but also one that looks just as good on the outside as it tastes on the inside.
These tips are here to help you make the best pumpkin snickerdoodles this fall season!
- Instead of scooping out the flour with a measuring cup, stir the flour before scooping and use a spoon instead to fill your measuring cup. Then level it off with the back of a knife. This will help you have fluffy and soft cookies rather than cake like cookies.
- Be careful not to overmeasure your flour. Using the back of a knife is very helpful to ensure the best baked cookies.
- There is a difference in pumpkin puree and pumpkin pie filling. Pumpkin puree is listed as the only ingredient on the can. You will want to choose pumpkin puree.
- If your pumpkin puree is a little watery on top, simply press out the extra liquid in a mesh strainer. You will want it to be thick and bright orange from the can. This will ensure that your cookies will be too sticky when you try to roll out the dough.
- Make sure your dry ingredients are fresh. It is best to replace those every 3 to 6 months for best results when baking.
- I find it best to refrigerate the cookie dough for about 20 to 30 minutes before baking. This will help your cookies from spreading too much in the oven.
- When rolling your cookie dough balls, it is best to shape them taller and skinnier. Then, when the cookies are baking you will get a thicker, soft and chewy center and the slightly crisp edges. The bottom of the cookie dough ball will bake first and push out to get a nice round bottom with a slightly crispy edge.
- If you like to be particular, you can even weigh each of your cookie dough balls on a food weigher for 1.5 to 1.7 ounces to ensure they are all even and bake together.
- White chocolate flavored morsels or white chocolate chunks are fun to add in to the cookies.
Add in mix-ins to these pumpkin snickerdoodle
It is always fun to add in different variations to these pumpkin snickerdoodle cookies.
There are so many flavored chips you can buy in the baking isle that it makes baking even more fun!
Add in about 1 cup of your favorite chips after combining all your ingredients together.
You can even add them to the top of your pumpkin snickerdoodles before baking.
- White chocolate chips
- Milk chocolate chips
- Toffee chips
Storing pumpkin snickerdoodles
The best way to enjoy pumpkin snickerdoodles fresh are when they are made the day of or within the first couple of days of baking them.
These pumpkin snickerdoodles do so well in the refrigerator and freezer too!
It is nice to have so many options and still have delicious pumpkin snickerdoodles when baked.
Storing these cookies just got easier with some of my favorite tips.
- Making the dough ahead: this recipe is perfect for making ahead. When I am done combining all the ingredients, I wrap the dough in a plastic wrap and get it ready to store in either the refrigerator or freezer. The dough can be made ahead of time and simply placed in the refrigerator for 30 minutes to 3 days or in the freezer for up to 1 month.
- Making the cookies ahead: store your completely cooked and cooled pumpkin snickerdoodles in an airtight container for up to one week on your counter top.
- Refrigerating: place the rolled dough in a ball and refrigerate for 30 minutes before baking or up to 3 days. You can even roll out your balls before hand and place on a cookie sheet covered with plastic wrap to place in the refrigerator.
- Freezing the dough: I like to roll the dough balls and place on a greased cookie sheet with plastic wrap over top and add it in the freezer for about 1 hour. Once they are frozen, I add them to a ziplock bag or an airtight container and freeze for up to one month. This will help the cookies from sticking to each other when frozen. When ready to bake simply roll the frozen dough in the cinnamon sugar coating and add an additional 1 to 2 minutes.
- Freezing the cookies: after they are baked and completely cooled, place on a cookie sheet and cover with plastic wrap and freeze for about 1 to 2 hours. Once frozen, add them to an airtight container and store in the freezer for about 1 month. When ready to enjoy, let them thaw at room temperature.
More pumpkin recipes
- Pumpkin Sweet Potato Bread
- Pumpkin PEcan Pie Muffins
- Pumpkin Pecan Pie Bars
- Pumpkin Pie Cupcakes with Cream Cheese Whipping Cream
- Pumpkin Cheesecake with Caramel Sauce
- 3¾ cups all-purpose flour
- 1½ tsp. baking powder
- ½ tsp. salt
- ½ tsp. ground cinnamon
- ¼ tsp. freshly-ground ground nutmeg
- 1 cup unsalted butter (at room temperature)
- 1 cup granulated sugar
- ½ cup light brown sugar
- ¾ cup pumpkin puree
- 1 large egg
- 2 tsp. vanilla extract
- ½ cup granulated sugar
- 1 teaspoon pumpkin pie spice
- In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside.
- In a KitchenAid mixer with a paddle attachment, beat together the butter and sugars on medium high speed until fluffy about 2-3 minutes.
- Blend in pumpkin puree, beat in egg and then add vanilla. Slowly add dry ingredients on low speed just until combined. Cover and chill dough for an hour.
- Preheat oven to 350 and line your baking sheets with parchment paper. In a small bowl, combine the sugar and spices for the coating and set aside.
- To make the cookies, take a tablespoon of the cookie batter and roll it into a ball. Roll it into the cinnamon sugar coating and place on a parchment or Silpat lined baking sheet.
- Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup.
- Bake the cookies for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a. wire rack. Enjoy!