Pumpkin Snickerdoodle Cookies capture autumn’s essence with each bite—cozy, warmly spiced, and irresistibly soft. This article guides you through creating these festive gems in your own kitchen, ensuring consistent flavor, tender texture, and all the nostalgia of fall. Whether you grew up baking snickerdoodles or you’re a pumpkin devotee seeking your new favorite cookie, you’ll find inspiration, practical baking tips, a precise recipe, and answers to your most pressing baking questions here. Get ready to fill your home with the scent of cinnamon and enjoy these Pumpkin Snickerdoodle Cookies any time of year.
Pumpkin Snickerdoodle Memories: Why This Cookie Stands Out
Autumn always brings memories of baking Pumpkin Snickerdoodle Cookies in my family’s kitchen—crisp leaves outside, warm spice inside. These cookies became a seasonal ritual, and I find myself returning to this comforting recipe every year as soon as pumpkins appear on store shelves.
Pumpkin Snickerdoodle Cookies aren’t just a twist on the classic; they’re an upgrade. The addition of Libby’s Pumpkin Puree turns each bite ultra-soft, while the warm blend of pumpkin spice and cinnamon makes them aromatic. What I love most about this recipe is how it combines nostalgia with something uniquely comforting and new, ensuring that even seasoned snickerdoodle fans marvel at each pumpkin-infused bite.
The keyword “Pumpkin Snickerdoodle Cookies” conjures images of baking with family, comforting smells, and cozy gatherings. It’s more than a dessert—it’s an experience steeped in memories and autumnal joy, perfect for sharing and savoring throughout the season. The result is always the same: deliciously soft, spiced cookies that disappear from the plate almost instantly.
What Makes Pumpkin Snickerdoodle Cookies Irresistible
Soft Texture and Perfect Spice Balance
The defining feature of these Pumpkin Snickerdoodle Cookies is their texture. Thanks to browned butter and pumpkin puree, the cookies turn out irresistibly soft, even after a few days. But texture is only part of the story. The blend of pumpkin spice, dark brown sugar, and cinnamon sugar creates layers of cozy flavor—sweet, slightly caramelized, and gently spiced.
Libby’s Pumpkin Puree brings gentle moisture without making the cookies cakey. The addition of extra egg yolks and careful drying of the pumpkin puree ensure each cookie is chewy rather than fluffy. Cream of tartar, a nod to the classic snickerdoodle, keeps things tangy and light. Rolling each dough ball in cinnamon sugar delivers a crunchy exterior and rich aroma, creating that crave-worthy snickerdoodle signature.
Transitioning to Carefree Baking
You don’t have to be a seasoned baker to achieve bakery-worthy Pumpkin Snickerdoodle Cookies. This recipe keeps things simple with step-by-step guidance and helpful tricks. Pre-measuring ingredients, chilling the dough, and patting the pumpkin dry all set you up for success. Soon, you’ll confidently bake up batches of these delicious cookies for school gatherings, potlucks, or cozy evenings by the fire.
The Ultimate Pumpkin Snickerdoodle Cookies Recipe
Gather Your Ingredients
For the cookies:
- 1 cup unsalted American butter
- 2/3 cup Libby’s Pumpkin Puree, room temperature
- 1/2 cup granulated sugar
- 1/2 cup + 2 tablespoons dark brown sugar, packed
- 2 large egg yolks, room temperature
- 2 teaspoons vanilla extract
- 1 2/3 cups + 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
For rolling:
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
Step-by-Step Instructions
- Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper.
- In a large stainless steel pan, brown the butter over medium heat until it turns nutty and browned. Remove from heat.
- Chill the browned butter in the fridge, stirring every 20 minutes, until it reaches 70-75°F (21-24°C).
- Pat dry the pumpkin puree with paper towels until it feels dry like soft playdough, about 1/3 cup (68-75 grams).
- Whisk the cooled butter with brown sugar and granulated sugar until it resembles wet sand.
- Add egg yolks, vanilla, and dried pumpkin puree, and mix well.
- Fold in flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. Chill the dough in the fridge for 5 minutes.
- In a small bowl, mix cinnamon and sugar. Roll 3 tablespoon-sized dough balls in the cinnamon sugar and place them on the baking sheet.
- Bake one tray at a time for 10-12 minutes until edges are golden brown and the middle is puffy. Let cool on a wire rack.
- Store leftover cookies in an airtight container at room temperature for 2-3 days. If freezing dough balls, bring them to room temperature before baking.
Recipe Notes:
- For the best texture, ensure the butter is cool but still liquid.
- Chilling the dough helps prevent spreading in the oven.
Baking Tips for Success
Mastering Brown Butter for More Depth
Browned butter is key to the nutty, caramel notes in Pumpkin Snickerdoodle Cookies. Use unsalted American butter and watch closely as it sizzles and foams—tiny brown bits are your signal it’s ready. Removing from the heat right as the aroma turns nutty prevents scorching. Chill, but don’t allow the butter to re-solidify completely. This hack gives richness and depth, setting these cookies apart from typical snickerdoodles.
Handling Pumpkin Puree for the Perfect Texture
Purees add delicious moisture, but too much can turn a cookie into cake. Patting the pumpkin very dry—almost like playdough—ensures dense, chewy Pumpkin Snickerdoodle Cookies. Do this step thoroughly for consistent results. Chilling the dough is another safeguard against over-spreading, while rolling the dough balls in cinnamon sugar locks in flavor and encourages those classic crackled tops.
How to Store and Serve Pumpkin Snickerdoodle Cookies
Storing for Freshness and Flavor
Enjoy your Pumpkin Snickerdoodle Cookies over several days by storing them in an airtight container at room temperature. They stay soft for up to three days, making them ideal for advance baking and sharing at events. If you wish to freeze extra dough, roll into balls and coat in cinnamon sugar first. Store in a freezer-safe bag or container, and let thaw at room temperature before baking as usual.
Serving for Gatherings and Gifting
These cookies delight at fall parties, bake sales, or on holiday dessert trays. Stack them in mason jars for a cute gift or tuck into lunch boxes for a seasonal treat. When paired with a mug of coffee, spiced chai, or hot cocoa, Pumpkin Snickerdoodle Cookies become pure comfort and a cozy indulgence on chilly days. Their festive flavor and inviting aroma never fail to draw a crowd, spark conversation, and create lasting memories around every warm, cinnamon-scented bite.
Conclusion
Pumpkin Snickerdoodle Cookies deliver everything you crave in a fall treat—soft and chewy centers, crisp cinnamon-sugar crusts, and a perfectly balanced pumpkin spice flavor in every bite. This recipe celebrates more than just seasonal flavors; it brings warmth, comfort, and nostalgia straight to your kitchen. Every step, from browning the butter to drying the pumpkin puree, is simple yet crucial to achieving bakery-quality cookies at home.
Whether you’re baking for a cozy family night, impressing guests at a fall gathering, or giving a thoughtful homemade gift, these cookies never fail to delight. With each batch, you’ll enjoy the unbeatable aroma and taste that only true Pumpkin Snickerdoodle Cookies provide. Bake a batch, share with loved ones, and savor the sweet moments that come with homemade fall baking.
The best part? These Pumpkin Snickerdoodle Cookies aren’t just limited to one season. While they shine in the fall, their comforting flavors make them a delightful addition to any dessert rotation. For even more seasonal inspiration, consider serving your Pumpkin Snickerdoodles with a slice of this warmly spiced chai cake—its similar flavor notes make it a perfect pairing for tea time or a cozy dessert board.
If you’re looking to explore other easy, crowd-pleasing desserts to complement your cookie collection, don’t miss these irresistible summer dessert recipes. They’re ideal for entertaining, gifting, or just enjoying a sweet moment for yourself, no matter the season.
So go ahead—bake a batch, share with loved ones, and savor the sweet simplicity of homemade comfort. Your kitchen is just one tray of Pumpkin Snickerdoodle Cookies away from becoming everyone’s favorite fall destination.
Pumpkin Snickerdoodle Cookies
Ingredients
For the cookies:
- 1 cup unsalted American butter
- 2/3 cup Libby's Pumpkin Puree room temperature
- 1/2 cup granulated sugar
- 1/2 cup + 2 tablespoons dark brown sugar packed
- 2 large egg yolks room temperature
- 2 teaspoons vanilla extract
- 1 2/3 cups + 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
For rolling:
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper.
- In a large stainless steel pan, brown the butter over medium heat until it turns nutty and browned. Remove from heat.
- Chill the browned butter in the fridge, stirring every 20 minutes, until it reaches 70-75°F (21-24°C).
- Pat dry the pumpkin puree with paper towels until it feels dry like soft playdough, about 1/3 cup (68-75 grams).
- Whisk the cooled butter with brown sugar and granulated sugar until it resembles wet sand.
- Add egg yolks, vanilla, and dried pumpkin puree, and mix well.
- Fold in flour, pumpkin spice, salt, cream of tartar, and baking soda until just combined. Chill the dough in the fridge for 5 minutes.
- In a small bowl, mix cinnamon and sugar. Roll 3 tablespoon-sized dough balls in the cinnamon sugar and place them on the baking sheet.
- Bake one tray at a time for 10-12 minutes until edges are golden brown and the middle is puffy. Let cool on a wire rack.
- Store leftover cookies in an airtight container at room temperature for 2-3 days. If freezing dough balls, bring them to room temperature before baking.
Notes
- For the best texture, ensure the butter is cool but still liquid.
- Chilling the dough helps prevent spreading in the oven.
Pumpkin Snickerdoodle Cookies: Frequently Asked Questions
Why do Pumpkin Snickerdoodle Cookies need the pumpkin to be dried?
Drying the pumpkin puree helps remove excess moisture, preventing cakey cookies and ensuring a denser, chewy texture. This small step makes the cookies soft but chewy, not fluffy or wet.
Can I use homemade pumpkin puree instead of Libby’s?
Yes, but homemade puree often contains more water. Be sure to pat the puree extra dry. Aim for the texture described—like soft playdough—before adding it to your dough.
How do I keep Pumpkin Snickerdoodle Cookies soft after baking?
Airtight storage is crucial. Place a slice of bread in the cookie container to help maintain softness if needed. The bread will absorb extra moisture, keeping cookies fresher longer.
Is it necessary to chill the dough before baking?
Chilling the dough helps control spread in the oven, resulting in cookies with tall, crackly tops instead of thin, flat ones. Even a five-minute chill can make a noticeable difference in final texture.
