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Why You’ll Adore These Pumpkin Snickerdoodles

These aren’t just any pumpkin cookies; they’re a masterclass in fall baking. Here’s why this pumpkin snickerdoodle recipe will become a treasured part of your autumn traditions:

1. Unbeatable Soft & Chewy Texture: Just like a traditional snickerdoodle should be, these pumpkin variations boast that iconic chewy texture. The addition of real pumpkin ensures an incredible moistness and tenderness, making each bite truly decadent. They are, quite frankly, the best fall cookie you’ll sink your teeth into.
2. Perfectly Balanced Pumpkin Spice Flavor: I understand that not everyone loves an overpowering spice blend. That’s why I’ve meticulously developed this recipe to achieve the ideal harmony of cinnamon and pumpkin pie spice. It’s a delightful whisper of fall, not a shout, allowing the natural sweetness of the pumpkin to shine through beautifully.
3. Effortless & Simple to Make: Forget complicated techniques or a sink full of dishes! This recipe uses straightforward methods and common ingredients, streamlining the baking process. Plus, the absolute best part? **No dough chilling required!** You can go from craving to devouring these pumpkin spice snickerdoodles in under 30 minutes.

Essential Ingredient Notes for Perfect Pumpkin Snickerdoodles

For precise measurements and a condensed recipe, please jump down to the full recipe card at the bottom of this post.

While this recipe uses standard baking ingredients, a few key components are crucial for achieving the perfect soft, chewy, and pumpkin-packed snickerdoodles:

• Canned Pumpkin Puree: This is the star of our show! It’s vital to use pure canned pumpkin puree, not pre-made pumpkin pie filling, which contains added sugars and spices that will alter the flavor and texture of your cookies. I personally recommend Libby’s brand as it tends to be less watery than some other brands, which is important for our next step. The pumpkin adds not only that beautiful orange hue but also a significant amount of moisture and a delicate, earthy sweetness to the cookies.
• Pumpkin Pie Spice: This blend of cinnamon, nutmeg, ginger, and cloves is the quintessential flavor of fall. While you can find recipes online to create your own, I find that a pre-mixed bottle of pumpkin spice is incredibly convenient and lasts through many baking seasons. It’s perfect to keep on hand for all your autumn culinary adventures! The combination of this spice with the added ground cinnamon in the recipe gives these pumpkin snickerdoodles their signature warming flavor.
• Egg Yolk (No White!): This might seem unusual, but it’s a critical detail for the ideal snickerdoodle texture. Using just the egg yolk adds richness and helps maintain a moist, chewy consistency without introducing excess moisture. The extra liquid from an egg white can lead to a more cake-like, puffy cookie, which is not what we want for a classic snickerdoodle. Save that egg white for a morning omelet or a protein-packed smoothie!
• Cream of Tartar (Optional, but Recommended): This ingredient is a hallmark of traditional snickerdoodles. It’s an acidic powder that reacts with baking soda to give snickerdoodles their characteristic tangy flavor and contributes significantly to their wonderfully chewy texture and slight lift. If you don’t have it, your cookies will still be delicious, but they might lack that signature snickerdoodle tang and chew.
• Unsalted Butter, Light Brown Sugar, & Granulated Sugar: Softened unsalted butter is the foundation, providing richness and helping to create that perfect tender crumb. The combination of light brown sugar (for moisture and a hint of molasses flavor) and granulated sugar (for sweetness and crisp edges) ensures a balanced sweetness and delightful texture.

Step 1: Blot the Excess Water from Your Pumpkin Puree

This is arguably the most crucial step for achieving that perfect chewy texture in your pumpkin snickerdoodles and preventing them from becoming cakey or soggy. Lay down about 3 sheets of sturdy paper towels on a flat surface. Spoon your **pumpkin puree** (½ cup) onto the center of the paper towels. Gently, but firmly, press down on the pumpkin with additional paper towels to absorb as much excess moisture as possible. Continue blotting until the pumpkin puree has reduced to about ¼ cup and has a much thicker, almost play-doh-like consistency. This process removes the water that would otherwise make your cookies puffy instead of flat and chewy.

Step 2: Prepare Your Perfect Pumpkin Snickerdoodle Dough

1. In a large mixing bowl, combine the softened **unsalted butter** (½ cup, 1 stick), **light brown sugar** (½ cup), and **granulated sugar** (½ cup). Using an electric mixer on medium-high speed, cream these ingredients together for 1-2 minutes until the mixture is light, fluffy, and pale in color. This process incorporates air, which contributes to the cookies’ final texture.
2. Next, add your prepared **blotted pumpkin puree** (¼ cup), the single **egg yolk**, and **vanilla extract** (2 teaspoons). Mix on low speed until these wet ingredients are just combined. Be careful not to overmix at this stage; we just want everything to come together smoothly.
3. In a separate small bowl, whisk together your dry leavening agents and spices: **baking soda** (½ teaspoon), **cinnamon** (½ teaspoon), **pumpkin pie spice** (½ teaspoon), **salt** (½ teaspoon), and **cream of tartar** (optional, ½ teaspoon). Add this spice mixture to your wet ingredients, followed by the **all-purpose flour** (1 ½ cup). Mix on low speed *just* until all the flour has disappeared into the dough. Overmixing the flour can develop the gluten too much, resulting in tough cookies. The dough will be soft and pliable.

Step 3: Roll in Cinnamon Sugar & Flatten for Perfect Spreading

1. In a small, shallow bowl, prepare your irresistible cinnamon-sugar coating. Combine 3 tablespoons of granulated sugar with 1 teaspoon of ground cinnamon. Stir well to ensure the cinnamon is evenly distributed. This coating is what gives snickerdoodles their signature sparkle and spicy-sweet crunch.
2. Using a ¼ cup (4 tablespoons) sized cookie scoop (I highly recommend this stainless steel cookie scoop for consistent sizing!), scoop out portions of dough. Roll each portion gently between your palms to form a smooth ball. Then, generously coat each dough ball in the cinnamon-sugar mixture, ensuring it’s completely covered.
3. Place the coated dough balls onto a light-colored metal baking pan lined with parchment paper. The light color of the pan is important because it reflects heat, encouraging the cookies to spread evenly. Darker pans tend to absorb more heat, which can lead to puffier cookies with crispier bottoms. Before baking, flatten each dough ball into a ½-inch thick disc. This crucial step also helps the cookies spread out beautifully in the oven, giving them that desired flat and chewy snickerdoodle shape rather than a puffy, cake-like dome.

Step 4: Bake to Golden Perfection

Preheat your oven to 350°F (175°C). Once hot, bake the flattened pumpkin snickerdoodle dough for 11-13 minutes. The key here is **do not overbake!** The edges should be set and lightly golden, but the centers should still look slightly soft and even a little underdone. Remember, cookies continue to bake and firm up on the hot pan even after they’re removed from the oven. This carry-over baking is essential for achieving that delightful soft and chewy center while preventing them from becoming dry or crispy. Once out of the oven, allow them to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely. If desired, a final sprinkle of cinnamon sugar over the warm cookies can add an extra layer of sparkle and flavor.

Troubleshooting Tip: If you notice your cookies puffing up a bit more than desired immediately after removing them from the oven, gently tap the entire baking sheet a few times against the counter. This helps to release trapped air, causing them to deflate slightly and settle into that signature flat, chewy snickerdoodle shape. For subsequent batches, you can also try flattening the dough balls even more before baking.

Expert Tips & Delightful Variations for Your Pumpkin Snickerdoodles

Elevate your pumpkin snickerdoodle experience with these helpful hints and creative twists:

• Never Skip Blotting the Pumpkin Puree! This cannot be stressed enough. Removing the excess water from canned pumpkin is the secret weapon for a truly chewy, perfectly spread cookie. If you bypass this critical step, your cookies will likely be thick, puffy, have a cakey texture, and may even struggle to bake properly in the center due to the extra moisture. It’s a small step that makes a huge difference!
• Cream of Tartar’s Role: As mentioned, cream of tartar is what gives snickerdoodles their signature tangy flavor and contributes significantly to their iconic chewy texture. If you don’t have it on hand, don’t worry—your cookies will still be delicious. However, they will have a slightly different flavor profile and may be a bit less chewy. It’s worth using if you want the classic snickerdoodle experience!
• Adjusting Pumpkin Spice Intensity: This recipe calls for a balanced amount of pumpkin pie spice to avoid overwhelming the natural pumpkin flavor. However, if you’re a true spice lover and prefer a more pronounced fall flavor, feel free to increase the **pumpkin pie spice** up to 1 full teaspoon. You can also add a pinch of ground ginger or cloves for an extra kick.
• Decadent Add-Ins: Want to make these pumpkin snickerdoodles even more luxurious? Fold in ½ cup of your favorite baking chips into the dough before rolling. White chocolate chips pair beautifully with pumpkin and cinnamon, creating a creamy contrast. Butterscotch chips or even dark chocolate chips can also add a delightful new dimension of flavor.
• Achieving Consistent Cookie Size: For even baking and a professional look, always use a cookie scoop. This ensures each cookie is the same size, bakes uniformly, and helps you keep track of serving sizes.
• Gluten-Free or Vegan Adaptations: This recipe is surprisingly adaptable!
  • For Gluten-Free: You can typically substitute the all-purpose flour with a 1-to-1 gluten-free all-purpose baking flour blend (ensure it contains xanthan gum). Results may vary slightly, but many bakers have success with this substitution.
  • For Vegan: Replace the unsalted butter with a high-quality vegan butter stick (avoid margarine or tubs, as they contain too much water). For the egg yolk, you can try an egg yolk replacer (check instructions for equivalent) or even omit it if the blotted pumpkin provides enough binding, though this might slightly alter the richness.

  If you try either of these variations, please do me a huge favor and leave a comment below sharing how they turned out! Your feedback helps other bakers in the community.

Storing & Freezing Your Pumpkin Snickerdoodles

Ensuring your delicious pumpkin snickerdoodles stay fresh and flavorful is key. Here’s how to properly store them for maximum enjoyment:

Storing: These pumpkin snickerdoodles have the absolute best soft and chewy texture when enjoyed within the first 3 days after baking. To keep them fresh, place them in an airtight container at room temperature. They will remain delicious for up to 4-5 days, though their texture may soften slightly over time.

Freezing: These cookies freeze beautifully, making them perfect for meal prepping your fall treats!

• To freeze baked cookies: Allow the cookies to cool completely. For ultimate freshness and to prevent freezer burn, wrap each individual cookie tightly in plastic wrap. Then, place the wrapped cookies in a freezer-safe airtight container or heavy-duty freezer bag. They can be stored in the freezer for 1-2 months. When ready to enjoy, simply thaw them at room temperature for an hour or two.
• To freeze raw dough: If you want to bake fresh cookies on demand, you can freeze the unbaked dough balls. After rolling them in cinnamon sugar, arrange them on a baking sheet and freeze until solid (about 1-2 hours). Once frozen, transfer the solid dough balls to a freezer-safe bag or container. They can be stored for up to 2-3 months. When ready to bake, place frozen dough balls on a parchment-lined baking sheet and bake as directed, adding a few extra minutes to the baking time (13-15 minutes).