Fluffy Pumpkin Snickerdoodles

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The best cookie recipe for fluffy Pumpkin Snickerdoodles! They are soft, chewy and full of fall spices. You will definitely want to make these for Halloween and Thanksgiving dessert as they’ll easily become everyone’s favorite fall cookie! 

The best cookie recipe for fluffy Pumpkin Snickerdoodles! They are soft, chewy and full of fall spices. You will definitely want to make these for Halloween and Thanksgiving dessert as they'll easily become everyone's favorite fall cookie! 

The Best Recipe for Fluffy Pumpkin Snickerdoodles Full of Fall Flavor!

I grew up in a Snickerdoodle family. What about you?

Growing up, many of my friends didn’t know what a Snickerdoodle cookie even was. They were certainly not as popular as Chocolate Chip or Oatmeal Raisin.

However, in my house, we always had them because they are my dad’s favorite cookie.

Till this day it is a running joke with the nieces and nephew that they should sneak the cookies when Grandpa isn’t looking because he wants the batch for himself.

As a pumpkin fanatic, I decided I needed to make a fall version of this cookie and bake Pumpkin Snickerdoodles. They are so chewy with the fabulous combination of pumpkin, cinnamon, and a dash of all spice!

I will say this ahead of time though – they definitely have more butter and sugars added in than my healthier pumpkin oatmeal cookies that I shared last week (in case you might be wanting a better for you fall cookie recipe).

I’ve made these a lot over the years and have slowly perfected the recipe, including cutting down the sugar and simplifying the steps.

Now, these are hands down my favorite fall cookie recipe and the best recipe for Pumpkin Snickerdoodles. They are even soften than my family’s original snickerdoodles recipe!

The best cookie recipe for fluffy Pumpkin Snickerdoodles! They are soft, chewy and full of fall spices. You will definitely want to make these for Halloween and Thanksgiving dessert as they'll easily become everyone's favorite fall cookie! 

NOTES AND TIPS FOR BAKING PUMPKIN SNICKERDOODLE COOKIES:

When measuring your flour, level it off with the back of a knife in your measuring cup.

You need pumpkin puree for this cookie recipe, not pumpkin pie filling. Make sure to grab the right can!

Chill your cookie dough for at least 30 minutes. Chilling your dough makes them easier to work with and ensures that your cookies don’t spread too much in the oven, helping them be extra fluffy!

I prefer using dark brown sugar in this cookie recipe because it has a higher molasses content and therefore a more intense flavor that pairs well with all the fall spices. However, you can do an equal substitution for light brown sugar.

DON’T YOU NEED CREAM OF TARTAR FOR SNICKERDOODLES?

Nope! I’m a rebel!

But really, no, you do not need cream of tartar to make soft, fluffy snickernoodles.

Some people are traditionalists and will think it’s essential to the flavor and texture of snickerdoodles; I just don’t find that to the be case.

Plus, it’s not something I regularly keep in my pantry so I didn’t include it in this pumpkin snickerdoodles recipe.

HELPFUL ITEMS FOR MAKING PUMPKIN SNICKERDOODLES:

AIR BAKE COOKIE SHEET – This is my large cookie sheet that I love for making big batches of cookies! They always come out soft and chewy!

SILICONE BAKING MAT – For years, I just used parchment paper and that is definitely a valid choice. However, I love how easy these silicone baking mat is and it fits the above cookie sheet well!

COOKIE SCOOPS – Take the guess work out of cookie dough size by using cookie scoops to measure the dough.

HERE ARE OTHER PUMPKIN RECIPES YOU MIGHT ENJOY:

LOOKING FOR MORE HOLIDAY COOKIES, INSTEAD? CHECK THESE OUT!

The best cookie recipe for fluffy Pumpkin Snickerdoodles! They are soft, chewy and full of fall spices. You will definitely want to make these for Halloween and Thanksgiving dessert as they'll easily become everyone's favorite fall cookie! | THE LOVE NERDS #cookierecipe #pumpkingcookie #snickerdoodlerecipes

Time to Bake the Best Pumpkin Snickerdoodles!

Pumpkin Snickerdoodles

Pumpkin Snickerdoodles

Yield: 30 cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Optional Chill Time: 30 minutes
Total Time: 1 hour

The best cookie recipe for fluffy Pumpkin Snickerdoodles! They are soft, chewy and full of fall spices. You will definitely want to make these asap as they'll easily become everyone's favorite fall cookie! 

Ingredients

Pumpkin Snickerdoodles Ingredients

  • 2 3/4 cups Flour
  • 1 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 teaspoon Cinnamon
  • 1 teaspoon Pumpkin Pie Spice
  • 1/2 teaspoon Ground Nutmeg
  • 1 cup Unsalted Butter (at room temperature)
  • 1/2 cup Granulated Sugar
  • 1/4 cup Dark Brown Sugar
  • 3/4 cup Pumpkin Puree
  • 1 Egg
  • 2 teaspoon Vanilla Extract

Pumpkin Snickerdoodles Topping

  • ½ cup Granulated Sugar
  • 1 teaspoon Cinnamon
  • 1 teaspoon Pumpkin Pie Spice
  • 1/8 teaspoon All Spice

Instructions

  1. In a medium bowl, combine the flour, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg. Then, set aside
  2. In a large bowl, beat together the butter and sugars until light and fluffy. Then, mix in the pumpkin puree, egg, and vanilla.
  3. Slowly add in the dry ingredients and mix just until combined.
  4. Cover and chill the dough for 30-60 minutes. This will make them easier to work with and help them set correctly.
  5. Preheat the oven to 350. Prep baking sheets by lining with parchment paper.
  6. Combine the sugar and spices for the topping in a shallow bowl. 
  7. Scoop around a tablespoon of dough and roll into a ball. Coat the dough ball in the sugar-spice mixture by rolling around in the sugar mixture and place on the prepared baking sheet about 2 inches apart.
  8. Bake for 10-12 minutes or until just slightly golden brown. Let cool on the baking sheets about 2-3 minutes and transfer to a wire rack to cool.
Nutrition Information:
Yield: 30 Serving Size: 30 cookies
Amount Per Serving:Calories: 134 Total Fat: 6g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 22mg Sodium: 64mg Carbohydrates: 18g Net Carbohydrates: 0g Fiber: 1g Sugar: 8g Sugar Alcohols: 0g Protein: 2g

Comments

  1. Jenn says

    Love all the detailed tips and tricks for making this fluffy pumpkin snickerdoodles the absolute best! Thanks so much for the tasty recipe!

  2. divya sharma says

    Oh my god this is so amazing and beautiful in fact very tasty. I tried it and become fan of you. Thank you so so much for this amazing blog.

  3. Erin @ The Speckled Palate says

    What gorgeous fluffy cookies! My family wasn’t a Snickerdoodle family, as we made other cookies, but we definitely had friends who were Snickerdoodle families, and we benefitted from their baking. 🙂 It was a nice exchange.

    I’m loving the addition of pumpkin in these beauties, and I’m fairly positive I’m going to have to make these ASAP because I need these in my life.

    Thanks for stopping by and leaving this link at #thatsfreshfriday! I hope we see you back at our party this coming Thursday at 7 p.m. EST!

  4. AnitaB says

    Those cookies look good enough to eat right off the screen! I have never had snickerdoodle anything, never even heard of it until I started using Pinterest! Guess I better get with it and try these!

  5. Cathy Herard says

    When my son was little and on a gluten/dairy-free diet I made Snickerdoodles regularly and my other son was recently saying how he misses them, so this recipe is coming at a perfect time! I can’t wait to surprise him with these tasty looking cookies!

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