Pumpkin Snickerdoodle Cookies Recipe

These Pumpkin Snickerdoodle Cookies are soft and chewy with perfectly crisp edges. From the spiced-sugar coating to the cookie underneath, each bite is filled with a tasty pumpkin spice flavor.

This recipe is perfect if you’re looking for a fun twist on a classic snickerdoodle cookie. They come out soft, chewy and full of delicious pumpkin spice flavor.

Luckily, these cookies are easy to make and the perfect sweet treat when the pumpkin craving hits!

Ingredient Notes and Substitutions

• Regular All Purpose Flour – Measuring the flour accurately to create a soft and delicious pumpkin snickerdoodle cookie. You can also use a gluten-free all-purpose flour to make these cookies gluten-free. Make sure the gluten-free flour contains xanthan gum.
• Baking Soda – Baking soda works together with cream of tartar as the primary leavening agent. This creates the light texture and puffy center of a snickerdoodle cookie.
• Cream of Tartar – It provides the subtle, distinct acidic tang that balances the rich butter and sweet sugar. The chemical reaction helps the dough puff up in the oven and then collapse into the classic crinkled tops that we all love about snickerdoodle cookies.
• Salted Butter – Using salted butter is my preference. However, you can use unsalted butter and add a pinch of salt to your taste to balance out the sweetness. The butter should be softened with some parts melted in the bowl but not fully felted.
• Egg – Use a large-sized egg that has sat at room temperature before adding it to the dough.
• Dark Brown Sugar and Granulated Sugar – Both sugars are used in this cookie recipe to create the perfect balance of crisp edges and a soft, chewy center.
• Vanilla Extract – Adds a delicious flavor to the snickerdoodle cookie dough. You can also use a vanilla paste instead if that is what you prefer or just what you have available to use.
• Canned Pumpkin Puree – The pumpkin purée must be drained to get the chewy texture. If you don’t drain it, the cookies will puff up and have a different texture.
• Pumpkin Pie Spice – Used to roll the dough and create the iconic snickerdoodle appearance. You can also make your own pumpkin spice mix by combining cinnamon, nutmeg and ginger.

Tips for Making Chewy Pumpkin Snickerdoodle Cookies

First, warm the salted butter to where parts of it are melted. By doing this, it helps the cookies spread out more than if you were to use a cold or softened butter.

My next tip is to spoon and level the flour when measuring. You don’t want to add too much flour as that will give the cookies more of a cake-like texture than chewy.

Lastly, don’t overbake the cookies as that will cause them to lose their soft, chewy and fluffy texture.

How to Make Gluten Free Snickerdoodle Cookies

1. Preheat the oven to 350 degrees F.
2. Combine both sugars and butter in a large mixing bowl.
3. Mix until combined before adding in the egg, drained pumpkin purée (squeeze out the liquid in a paper towel) and vanilla extract.
4. Once combined, fold in the dry ingredients.
5. Chill the dough in the fridge for 30 minutes.
6. Use a 2 tbsp cookie scooper to portion the dough.
7. Roll the dough into a ball and coat in the pumpkin spice and sugar mixture.
8. Place the cookie dough balls on a baking sheet lined with parchment paper, leaving about 2-3 inches between each cookie.
9. Bake for 11-13 minutes
10. Remove from the oven and let cool for 10 minutes on the tray before transferring to a cooling rack.
11. Enjoy!

Frequently Asked Questions

Storage and Freezing Instructions

Store at room temperature for up to 3 days in an airtight container or Ziplock bag. Do not put them in the fridge as that will dry out the cookies. If you’d like to freeze the cookies, store them in a freezer-safe Ziplock bag or container for up to 2 months.

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