Welcome to the ultimate autumn baking experience! Get ready to fall in love with these incredibly delicious Pumpkin Snickerdoodles. Forget complicated recipes or long waiting times – this recipe comes together quickly, requires no chilling, and delivers a truly irresistible cookie. Each bite offers a harmonious blend of crispy, cinnamon-sugar edges and wonderfully soft, chewy centers, bursting with the warm, comforting flavors of pumpkin and classic fall spices. These aren’t just cookies; they’re a celebration of the season, promising to fill your home with an aroma as delightful as their taste.
Why You’ll Adore These Pumpkin Snickerdoodles
After countless tests and meticulous adjustments, I’ve finally perfected what I believe is the ideal pumpkin snickerdoodle recipe. Many pumpkin cookie recipes often result in a cake-like, overly thick, or fluffy texture, primarily due to the high moisture content naturally present in pumpkin puree. My mission was to create a cookie that maintained the beloved chewy integrity of a classic snickerdoodle while embracing the rich, seasonal flavors of pumpkin. The secret? A crucial step to manage moisture and the use of melted butter instead of creamed butter, which helps prevent excessive air incorporation that can lead to a less chewy, more cake-like result.
These chewy pumpkin snickerdoodles capture all the quintessential warm flavors of autumn, making them an instant fall favorite. They embody the essence of what a perfect snickerdoodle should be: a delightful combination of a soft, tender, and chewy interior complemented by slightly crisp edges generously coated in cinnamon-sugar. They offer just the right amount of chewiness without ever feeling dense, creating a light yet satisfying texture that will have everyone reaching for another.
If you’re as much of a pumpkin enthusiast as I am, be sure to explore some of our other cherished pumpkin recipes. Dive into the comforting layers of Pumpkin Bread Pudding, savor the homemade goodness of Starbucks Pumpkin Bread, indulge in the creamy delight of Pumpkin Cheesecake, enjoy the convenience of Pumpkin Cheesecake Bars, or pair your coffee with our aromatic Pumpkin Spice Biscotti. Each recipe is crafted to bring the cozy flavors of fall straight to your table.
Crafting Perfect Pumpkin Snickerdoodles: A Step-by-Step Guide
Creating these delightful pumpkin snickerdoodles is a straightforward process, designed for ease and enjoyment. Follow these detailed steps to achieve cookies that are consistently chewy, flavorful, and perfectly spiced:
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Prepare Your Pumpkin Puree: In a large bowl, melt the butter and set it aside to cool slightly. While the butter is cooling, prepare your pumpkin puree. This is a crucial step for achieving the perfect chewy texture. Line a large plate with several layers of paper towels. Spread 1 cup of pure pumpkin puree evenly in a thin layer over the paper towels. Place another layer of paper towels on top of the pumpkin and gently press down to absorb excess moisture. Change the paper towels every 5 minutes, repeating this process for a total of 15 minutes. This blotting technique removes significant moisture, preventing your cookies from becoming cake-like. You should aim to reduce your 1 cup of pumpkin puree down to about 1/2 cup of denser, drier pumpkin puree.
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Combine Dry and Wet Ingredients: In a medium mixing bowl, thoroughly whisk together your dry ingredients: all-purpose flour, baking soda, cream of tartar, pumpkin pie spice, and kosher salt. Ensure there are no lumps and the spices are evenly distributed. In a separate large bowl, whisk the cooled melted butter with both the granulated sugar and dark brown sugar for at least 1 minute until well combined and slightly lightened. Then, whisk in the moisture-reduced pumpkin puree, the room-temperature egg yolk, and vanilla extract until the mixture is smooth and cohesive.
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Form and Coat the Dough: Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can lead to tough cookies. In a small, shallow bowl, stir together the 1/4 cup of granulated sugar and 1 1/2 teaspoons of ground cinnamon for your signature coating. Using a cookie scoop (about 2 tablespoons per cookie), portion out the dough, roll it into smooth balls, and then generously roll each ball in the cinnamon-sugar mixture, ensuring an even coating. Place the coated dough balls on your parchment paper-lined baking sheets, leaving about 2 inches of space between each. Gently press each dough ball down slightly with your fingers to help them spread during baking.
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Bake and Cool: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper. Bake the cookies for 8-11 minutes, or until the edges are beautifully set and lightly golden. The centers may still appear slightly soft, and the tops might have characteristic cracks—this is perfectly normal and contributes to their chewy texture. Once removed from the oven, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This crucial cooling time on the hot pan allows them to finish baking and set properly. If your cookies don’t flatten slightly upon cooling, you can gently tap the baking sheet on the counter a few times immediately after removing them from the oven to encourage a chewier, flatter cookie.
Essential Tips for Perfect Pumpkin Snickerdoodles
Achieving bakery-quality pumpkin snickerdoodles is easy with these expert tips:
- Room Temperature Ingredients are Key: Always use room temperature egg yolk and pumpkin puree. This allows the ingredients to emulsify better, resulting in a smoother, more uniform dough and a superior final texture.
- Pure Pumpkin Puree Only: Insist on pure pumpkin puree, not pumpkin pie filling. Pie filling contains added sugar and spices that will alter the flavor and consistency of your cookies.
- Master the Moisture Trick: The single most important trick for these pumpkin snickerdoodles is the paper towel blotting method for the pumpkin puree. By removing excess moisture, you prevent the cookies from becoming cakey and instead achieve that desirable soft, chewy center. Don’t skip this step!
- Don’t Skip the Cream of Tartar: Cream of tartar is a non-negotiable ingredient in traditional snickerdoodles. It’s an acidic powder that reacts with baking soda to give snickerdoodles their distinctive tangy flavor, chewy texture, and classic cracked appearance. Without it, they’re just cinnamon sugar cookies.
- Generous Cinnamon-Sugar Coating: Roll the dough balls generously in the cinnamon-sugar mixture. This coating is what gives snickerdoodles their signature crispy, sweet, and spiced crust. Don’t be shy! For an extra burst of flavor, you can even roll them twice.
- The “Cookie Bang” Technique: When the cookies are fresh out of the oven, they will be beautifully puffed with cracked tops. As they cool, they will naturally flatten slightly and develop their chewiness. If your cookies aren’t flattening enough or you want an extra chewy texture, gently bang the baking sheet on the counter a few times immediately after removing it from the oven. This releases steam and helps them settle.
- Refrigerated Dough? Bring it to Room Temp: If you need to refrigerate the dough for later use, ensure you bring it back to room temperature before attempting to scoop and bake. Cold dough will be tough to work with and may not spread correctly during baking.
- Cookie Scoop Consistency: Using a cookie scoop ensures all your cookies are the same size, leading to even baking and a consistent final product.
- Parchment Paper is Your Friend: Always line your baking sheets with parchment paper. It prevents sticking, promotes even browning, and makes cleanup a breeze.
Creative Variations to Try
While these pumpkin snickerdoodles are perfect as is, they also serve as a fantastic base for delicious variations:
- Chocolate Chip Delight: Stir in 1 cup of white chocolate chips, semi-sweet chocolate chips, or even dark chocolate chunks into the dough for an added layer of indulgence. The sweetness of white chocolate pairs exceptionally well with pumpkin spice.
- Nutty Crunch: For a delightful texture contrast, fold in ½ cup of finely chopped pecans or walnuts into the dough.
- Extra Spice: If you love a bolder spice profile, consider adding an extra ½ teaspoon of ground ginger or a pinch of ground cloves to the dry ingredients.
- Glazed Perfection: Drizzle cooled cookies with a simple glaze made from powdered sugar, milk, and a touch of vanilla extract for an extra touch of sweetness and moisture. A maple glaze would also be fantastic.
Frequently Asked Questions
Absolutely! You can prepare the cookie dough, roll it into balls, and then place them on a parchment paper-lined baking sheet. Freeze until the dough balls are solid, then transfer them to a freezer-safe container or bag. They can be frozen for up to 2 months. When you’re ready to bake, thaw the dough balls overnight in the refrigerator, bring them to room temperature, roll them in the cinnamon sugar, and then bake as instructed. This makes them perfect for unexpected guests or quick dessert cravings!
To maintain their freshness and chewy texture, store the baked pumpkin snickerdoodles in an airtight container at room temperature for up to 4 days. If you find they’ve lost a bit of their crispness, a quick 5-10 second zap in the microwave can revive their soft, warm appeal.
Pumpkin puree has a high water content. If not reduced, this excess moisture can lead to cookies that are too soft, puffy, and cake-like, rather than the desired chewy texture of a snickerdoodle. Blotting removes much of this water, concentrating the pumpkin flavor and ensuring your cookies have the perfect chew.
No, the recipe specifically calls for melted and then cooled butter. This is intentional to achieve a chewier cookie by minimizing air incorporation, unlike creaming cold or room-temperature butter with sugar, which creates air pockets and results in a lighter, fluffier texture. Ensure your melted butter is cooled but still liquid before mixing with the sugars.
More Delightful Fall Cookie Recipes
If you loved these Pumpkin Snickerdoodles, you’re in for a treat! Explore more seasonal favorites that are perfect for crisp autumn days:
Chai Sugar Cookies Easy Chewy Snickerdoodle Bars Best Chewy Snickerdoodle Cookies
Pumpkin Snickerdoodles Recipe
These pumpkin snickerdoodle cookies have crispy edges, soft, chewy centers, and are loaded with the warm flavors of pumpkin and cinnamon. No mixer and no chilling time!
Rated 5 out of 5 stars from 2 votes.
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- Course:
- Cookies, Dessert
- Cuisine:
- American
- Prep Time:
- 20 minutes
- Cook Time:
- 7 minutes
- Servings:
- 30 cookies
- Calories:
- 138 kcal
- Author:
- Leigh Harris
Ingredients
Main Dough
- 1 cup Unsalted butter (melted and cooled)
- 1 cup Pumpkin puree (blotted, not pumpkin pie filling)
- 2 1/2 cups All-purpose flour
- 1 tsp Baking soda
- 1 1/2 tsp Cream of tartar
- 2 1/2 tsp Pumpkin pie spice
- 1/2 tsp Kosher salt
- 1 large Egg yolk (room temperature)
- 1 cup Granulated sugar
- 1/4 cup Dark brown sugar
- 1 1/2 tsp Vanilla extract
Cinnamon Sugar for Rolling
- 1/4 cup Granulated sugar
- 1 1/2 tsp Ground cinnamon
Instructions
- Preheat oven to 375ºF (190°C). Line two large baking sheets with parchment paper.
- In a large bowl, melt the butter and let it cool.
- Place a layer of paper towels on a large plate, and spread the 1 cup of pumpkin puree out on the paper towels. Place another layer of paper towels on top of the pumpkin and press gently. Change the paper towels every 5 minutes over the next 15 minutes. You should now have approximately 1/2 cup of drained pumpkin puree.
- In a medium mixing bowl, whisk together the flour, baking soda, cream of tartar, pumpkin pie spice, and kosher salt.
- In the large bowl with the cooled butter, whisk the granulated sugar and dark brown sugar together for at least 1 minute. Whisk in the blotted pumpkin puree, room-temperature egg yolk, and vanilla extract. Gradually fold the dry ingredients into the wet ingredients just until combined.
- In a small, shallow bowl, stir together the 1/4 cup of granulated sugar and 1 1/2 teaspoons of ground cinnamon. Scoop 2 tablespoons of cookie dough, roll into a ball, and generously roll in the cinnamon sugar mixture. Place the cookie dough balls 2 inches apart on the prepared baking sheet. Gently press each dough ball down slightly with your fingers.
- Bake for 8-11 minutes, until the edges are set and golden. The centers may look slightly soft. Allow to cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use room temperature egg yolk and pumpkin puree for best results.
- Always use pure pumpkin puree, not pumpkin pie filling, to control sweetness and spice.
- The trick for this pumpkin snickerdoodle recipe is to remove moisture from the pumpkin puree by blotting it with paper towels. This prevents thick, fluffy cookies and ensures a chewy texture.
- Roll the dough balls generously in the cinnamon sugar; for an extra coating, roll them twice.
- Store in an airtight container at room temperature for up to 4 days to maintain freshness.
- Cream of tartar is essential for the classic snickerdoodle flavor and texture; do not omit it.
Nutrition Facts (per cookie)
- Calories:
- 138 kcal
- Carbohydrates:
- 19g
- Protein:
- 1g
- Fat:
- 6g
- Saturated Fat:
- 4g
- Polyunsaturated Fat:
- 0.3g
- Monounsaturated Fat:
- 2g
- Trans Fat:
- 0.2g
- Cholesterol:
- 22mg
- Sodium:
- 78mg
- Potassium:
- 60mg
- Fiber:
- 1g
- Sugar:
- 10g
- Vitamin A:
- 1469IU
- Vitamin C:
- 0.4mg
- Calcium:
- 10mg
- Iron:
- 1mg