Looking for the ultimate fall cookie? These Pumpkin Snickerdoodles are the perfect combination of soft, chewy, pumpkin goodness, wrapped in a cinnamon-sugar blanket. Pumpkin and snickerdoodles together? It’s like they were destined to meet. This easy recipe is packed with fall flavors, and after one bite, you’ll wonder why you haven’t been making these every autumn.
Pumpkin Snickerdoodle
Pumpkin Snickerdoodles: A Match Made in Fall Heaven
I’m not even going to pretend I don’t have a problem—when fall comes around, I want pumpkin in everything. Lattes, soups, pies, candles—seriously, if pumpkin could be in toothpaste, I’d probably buy it. So naturally, when I realized I could merge my undying love for snickerdoodles with my pumpkin obsession, it was game over.
These Pumpkin Snickerdoodles are like the universe knew exactly what my fall baking needed. They’re soft, chewy, full of warm cinnamon spice, and have just the right touch of pumpkin flavor to make you feel like you’re walking through a crunchy pile of autumn leaves.
Where did Snickerdoodle Come From?
You might be familiar with the traditional snickerdoodle, a beloved cookie coated in cinnamon sugar with a slight tang from cream of tartar. But add a pumpkin twist, and you’ve got a fall dessert that’s hard to beat! This classic cookie has been around for centuries and is thought to have German origins, but it’s the pumpkin that gives this version its seasonal upgrade.
The combination of warm spices with pumpkin puree not only adds moisture but also amps up the cozy, comforting flavors. While the origins of this fusion aren’t exactly clear, I’d like to think someone out there—probably a fellow pumpkin enthusiast—was simply looking for a way to enjoy pumpkin in every single dessert. Honestly, bless them.
Why This Recipe Works:
This recipe takes everything you love about snickerdoodles and gives it a fall twist, making it the ideal cookie for cozy nights in or impressing your friends at any autumn gathering.
- Pumpkin & Spice: The pumpkin puree adds moisture and subtle flavor, while the pumpkin spice blend gives the cookie that quintessential fall warmth.
- Chewy, Not Cakey: Pumpkin in baked goods can often make things too cakey, but not these cookies. By pressing out the excess moisture from the pumpkin puree and chilling the dough, these cookies stay chewy and soft, just the way snickerdoodles should be.
- Cinnamon Sugar Heaven: Rolling the dough balls in cinnamon sugar gives these cookies a slightly crisp, caramelized exterior, which contrasts perfectly with the soft and chewy inside. Basically, each bite is a perfect blend of texture and flavor.
Tips for Making Pumpkin Snickerdoodle
• Cool the Brown Butter: When browning the butter, make sure it’s cooled to 70°F-75°F before mixing it with the sugars. If the butter is too warm, the cookies will spread in the oven and lose their soft, chewy texture. Patience is key here—let the butter chill in the fridge for 45-60 minutes, and stirring it every 20 minutes.
• Pumpkin Puree Drying Trick: Squeeze out that extra moisture from the pumpkin puree! If you skip this step, your cookies will end up cakey instead of chewy. Think of the pumpkin as a sponge—you need to wring it out before using it.
• Chill the Dough: Give the dough a few minutes in the fridge before rolling it into balls. If it’s too warm, the cookies will spread out too much when baking. You want thick, puffy cookies—not flat pancakes!
• Generous Cinnamon-Sugar Roll: When rolling the dough in cinnamon-sugar, don’t be shy! The more cinnamon-sugar coating, the better. That’s where the magic happens.
How to make Pumpkin Snickerdoodle
- 1 cup unsalted butter*
- 2/3 cup Libby’s Pumpkin Puree, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup plus 2 tablespoons dark brown sugar, packed
- 2 large egg yolks, room temperature
- 2 teaspoon vanilla extract
- 1 2/3 cup plus 1 tablespoon all-purpose flour**
- 1 1/2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
- 1/3 cup granulated sugar, for rolling
- 1 teaspoon ground cinnamon, for rolling
Step 1: Preheat the oven to 350°F (180 C). Line two baking trays with parchment paper and set aside.
Step 3: You should have just slightly under 1 cup of browned butter (184 grams). Pour into a glass measuring cup and let chill in the fridge, stirring it every 20 minutes, for about 45-60 minutes, until a thermometer inserted into the butter reads 70°F to 75°F. The butter must be cooled but still liquid. If your butter is warmer than this temperature range, the cookies will spread in the oven.
Step 4:
Spread the pumpkin puree onto a plate. Press a stick of paper towels into it to soak up the liquid. Scrape the pumpkin into a pile and re-spread it around the plate. Use new paper towels to soak up the liquid. Continue doing this until the puree feels like soft playdough, and now measures roughly 1/3 cup (68-75 grams).
Step 5:
In a large mixing bowl, add the cooled butter. Whisk in the brown sugar and granulated sugar. Whisk for 1 minute. It should look like wet sand. Whisk in the egg yolks, vanilla, and dried pumpkin puree.
Step 6: Fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. Set the bowl of dough in the fridge for 5 minutes to firm up. If the dough is still soft, chill it longer.
Step 8: Bake the cookies one tray at a time for 10-12 minutes or until the edges are golden brown and the middle is puffy and slightly underbaked. Let the tray cool completely on a wire rack.
Pumpkin Snickerdoodles: Roll Into Fall
There you have it—Pumpkin Snickerdoodles that are soft, chewy, and full of all the fall flavors you love. These cookies are the perfect companion for a cozy night in, or for sharing with friends over a warm cup of cider. So go ahead, bake a batch (or two), and fall into the magic of autumn with every bite.
Whip up these cookies and tag me on Instagram @the.sustainable.kitchen! Let’s get cozy with some fall baking. Full recipe available on Cambrea Bakes here.
Pumpkin Snickerdoodle
Ingredients
1 cup unsalted butter*
2/3 cup Libby’s Pumpkin Puree, at room temperature
1/2 cup granulated sugar
1/2 cup plus 2 tablespoons dark brown sugar, packed
2 large egg yolks, room temperature
2 teaspoon vanilla extract
1 2/3 cup plus 1 tablespoon all-purpose flour**
1 1/2 teaspoons pumpkin spice
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon kosher salt
1/3 cup granulated sugar, for rolling
1 teaspoon ground cinnamon, for rolling
Instructions
Preheat the oven to 356°F (undefined F). Line two baking trays with parchment paper and set aside.
In a large stainless steel pan over medium heat, add the butter. As the butter cook, it will foam and crackle. Stir occasionally so it doesn’t burn. When the bottom is covered in brown bits of butter and it smells nutty, remove the pan from the heat.
You should have just slightly under 1 cup of browned butter (184 grams). Pour into a glass measuring cup and let chill in the fridge, stirring it every 20 minutes, for about 45-60 minutes, until a thermometer inserted into the butter reads 70°F to 75°F. The butter must be cooled but still liquid. If your butter is warmer than this temperature range, the cookies will spread in the oven.
Spread the pumpkin puree onto a plate. Press a stick of paper towels into it to soak up the liquid. Scrape the pumpkin into a pile and re-spread it around the plate. Use new paper towels to soak up the liquid. Continue doing this until the puree feels like soft playdough, and now measures roughly 1/3 cup (68-75 grams).
In a large mixing bowl, add the cooled butter. Whisk in the brown sugar and granulated sugar. Whisk for 1 minute. It should look like wet sand. Whisk in the egg yolks, vanilla, and dried pumpkin puree.
Fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. Set the bowl of dough in the fridge for 5 minutes to firm up. If the dough is still soft, chill it longer.
In a small bowl, combine the cinnamon and sugar. Scoop the dough into 3 tablespoons-sized balls and roll each dough ball in the cinnamon sugar. Place it on the prepared sheet spaced at 2-3 inches apart.
Bake the cookies one tray at a time for 10-12 minutes or until the edges are golden brown and the middle is puffy and slightly underbaked. Let the tray cool completely on a wire rack.
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Notes
- Store leftover cookies in an airtight container at room temperature for 2-3 days.
- Cookie dough can be frozen. Thaw to room temperature before baking.
Nutrition Facts
Calories
270.27
Fat
15.1 g
Sat. Fat
9.29 g
Carbs
31.94 g
Fiber
0.84 g
Net carbs
31.09 g
Sugar
18.25 g
Protein
2.44 g
Sodium
181.03 mg
Cholesterol
65.79 mg
