Pumpkin Snickerdoodle Cookies
The easiest, softest and most delicious pumpkin snickerdoodle cookie you’ll find. With the perfect balance of warm fall flavors, all wrapped up in cinnamon sugar for the perfect fall treat!
The perfect pumpkin snickerdoodle cookies
I was determined to find the perfect snickerdoodle cookie and after many, many, MANY cookie tests, I finally arrived at the perfect snickerdoodle. My dream snickerdoodle cookie is soft with a perfect chew. Not too crispy, not overly chewy, not too thin or too thick – just perfect. Here is the recipe for my original snickerdoodle cookies that inspired this fall cookie.
I added some pumpkin and fall flavors to this already delicious cookie and now it is the perfect cookie for fall, or really anytime you are craving those flavors! What I love about these pumpkin snickerdoodle cookies is there is no fancy ingredients, no crazy chilling time or processes, just a wonderful cookie.
Snickerdoodle cookie tips
After all of my tests I have a few tips that will help you make these pumpkin snickerdoodle cookies turn out amazing!
MIXING: After you have mixed the butter and sugar, don’t overmix the other ingredients. This helps keeps your cookies from becoming dense.
CREAM OF TARTAR: Do not skip the cream of tartar! Cream of tartar brings a subtle tang that distinguishes this as a snickerdoodle and not just a normal cookie dough with cinnamon sugar.
SUPPLIES: I love using this cookie scoop to make the perfect sized dough balls for these cookies. I also love using parchment paper or a silicone baking mat on my cookie sheets to help them bake evenly and not stick.
FLOUR: Elevation and brand of flour can impact how much flour to add to a recipe. If you also add the ingredients while the browned butter is still warm, the dough will appear stickier than standard, making you want to add more flour. With cookies, there’s usually a window of 3 tbsp to add more or less flour. I the dough seems too sticky, add a couple more tbsp of flour. Just be aware too much flour is what turns cookies cakey. Too little flour, will make them overly spread.
CHILLING THE DOUGH: Chilling the dough is optional in this recipe, but I have found in all my cookie recipes that when I am able to chill the dough, I get a deeper flavor and better texture. I have tried it both ways though with this recipe, and still found delicious results when I baked right away!
Make ahead and storing
These cookies are great for making ahead of time, so you can have a fresh pumpkin snickerdoodle cookies when you’d like!
You can prepare the dough balls rolled in sugar and freeze them for up to 3 months. First, freeze dough balls on a baking sheet so they freeze individually, then you can throw them together in a freezer bag to save on space. When ready to bake, take them out of the freezer for about 30 minutes until they are no longer frozen and just slightly chill. Then bake as directed.
Or you can store the baked cookies in the freezer for a couple of months.
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If you make this recipe, make sure you tag @loskitchenco on Instagram and leave a comment below! You can also save for later by clicking the ‘Pin Recipe’ button on the recipe card. Happy baking!
Pumpkin Snickerdoodles
Ingredients
- 1 cup unsalted butter
- 1/2 cup (115 grams) pumpkin puree I prefer the Libby's brand
- 1 cup (200 grams) granulated sugar
- 1/2 cup (100 grams) brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 3 1/2 cups (420 grams) all purpose flour *see note
- 1 1/2 tsp pumpkin spice
- 1 tsp baking soda
- 2 tsp cream of tartar
- 1/2 tsp salt
Cinnamon Sugar Topping
- ⅓ cup sugar
- 2 tsp ground cinnamon
Instructions
- Brown butter first by heating up the butter in a small sauce pan on the stove until it begins to brown. There should be brown flecks throughout and it will be aromatic. Set aside to cool. You can also pop in the freezer to speed up the cooling.
- Preheat oven to 350° F. Prepare a baking pan and line with parchment or silicone mats as desired.
- Prepare cinnamon sugar topping by mixing together sugar and cinnamon in a small bowl. Set aside for later.
- Start the cookie dough by beating together the cooled browned butter and sugar until smooth and combined. Add eggs, pumpkin puree, and vanilla, then mix gently again. At this point you do not want to over mix the dough.
- Add flour, salt, cream of tartar, pumpkin spice and baking soda. Mix together gently until just barely combined. See note for some tips about flour.
- At this point it is optional to chill the dough for a little bit for baking, but it is not mandatory. I've done it both ways and love the texture after chilling, but have had fantastic results when I'm in a pinch!
- Scoop a ball of cookie dough and roll it in the cinnamon sugar mixture (sugar and cinnamon mixed together). Place on baking sheet. I can fit 12 standard dough balls or 6 dough balls using my 4 tbsp scoop.
- Bake for 9-10 minutes until tops look just barely set. If you prefer a crispier cookie, bake for a minute longer. They'll continue to cook on the pan after removing from oven. Let them sit on the pan for a few minutes, then transfer to a cooling rack. *Extra chewy tip: For an extra chewy cookie, remove the cookies from the oven half way through baking and slam the cookie sheet down a few times. Then return to oven to finish baking.
- Eat fresh or store in an airtight container for up to 5 days. The dough and cookies also freeze well!
Hi – just wondering if the cinnamon sugar mixture is separate from the 1 c sugar and 1/2 c brown sugar in the recipe? Thanks!
I’m wondering the same thing.
Oh great question! The cinnamon sugar mixture is separate. I’ll make sure that’s better clarified in the recipe. Thank you!
Oh great question! The cinnamon sugar mixture is separate. I’ll make sure that’s better clarified in the recipe. Thank you!