There’s something undeniably cozy about the smell of cinnamon and sugar baking in the oven. For me, it instantly transports me back to crisp autumn days spent with my grandma. She always made the best snickerdoodle cookies. They were perfectly chewy, delightfully tangy, and coated in that addictive cinnamon-sugar swirl. This year, I wanted to take that classic comfort food and give it a fall twist. And after a lot of experimenting, I’m thrilled to share what I believe are The Best Pumpkin Snickerdoodle Cookies you’ll ever taste. They’re spiced just right, incredibly moist, and the perfect blend of sweet, tangy, and warmly comforting. Get ready for a new fall baking obsession!
Why You’ll Love This Recipe
Forget dry, crumbly snickerdoodles. These are different. Seriously. Here’s why this recipe will become a staple in your kitchen:
- Moist & Chewy: Pumpkin adds an incredible amount of moisture, preventing dryness. The ratio of butter to sugar is just right for that perfect chewy texture.
- Perfectly Spiced: The combination of cinnamon, ginger, nutmeg, and cloves is a fall dream. It’s warm and inviting without being overpowering.
- Tangy Delight: That classic snickerdoodle tang is still present, thanks to the cream of tartar. It balances the sweetness beautifully.
- Easy to Make: This recipe is straightforward and doesn’t require any fancy equipment or techniques. Even beginner bakers can nail it!
- Impressive Results: Seriously, these cookies look and taste like you spent hours perfecting them. But the secret is, they’re surprisingly simple to make.
Ingredient List
Let’s gather our ingredients! This list is broken down to make shopping easy.
For the Cookie Dough:
- 1 ½ cups (180g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) packed light brown sugar
- 1 large egg
- ½ cup (120ml) pumpkin puree (not pumpkin pie filling!)
- 1 teaspoon vanilla extract
- 1 teaspoon cream of tartar
For the Cinnamon-Sugar Coating:
- ½ cup (60g) granulated sugar
- 2 tablespoons ground cinnamon
Step-by-Step Cooking Instructions
Okay, let’s get baking! Don’t worry—it’s easier than you think.
- Get Started & Preheat: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
- Dry Ingredients, Round 1: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Whisking ensures everything is evenly distributed.
- Cream the Butter & Sugars: In a large bowl (or the bowl of a stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes 2-3 minutes with a mixer. Don’t rush this step – it’s crucial for cookie texture.
- Add the Egg & Vanilla: Beat in the egg until well combined, then stir in the vanilla extract.
- Pumpkin Time: Add the pumpkin puree and mix until just combined. Be careful not to overmix. Overmixing can lead to tough cookies.
- Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Again, resist the urge to overmix!
- The Secret Ingredient: Stir in the cream of tartar. This is what gives snickerdoodles their signature tang.
- Chill the Dough (Important!): Cover the dough with plastic wrap and refrigerate for at least 30 minutes (or up to 24 hours). Chilling helps prevent the cookies from spreading too much in the oven and intensifies the flavors.
- Prepare the Cinnamon-Sugar Coating: While the dough is chilling, combine the granulated sugar and cinnamon in a shallow dish.
- Shape the Cookies: Spoon rounded tablespoons of chilled dough into the cinnamon-sugar mixture, rolling to coat evenly.
- Bake: Place the coated cookies on the prepared baking sheet, leaving about 2 inches between each cookie. Bake for 9-11 minutes, or until the edges are golden brown and the centers are set, but still slightly soft.
- Cool Down: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips, Variations, and Serving Suggestions
Let’s elevate your pumpkin snickerdoodle game!
- Pumpkin Puree is Key: Don’t use pumpkin pie filling! It contains added spices and sugar. You want pure pumpkin puree.
- Softened Butter Matters: Make sure your butter is truly softened, but not melted. This helps create that perfect creamy texture.
- Don’t Overbake: A slightly underbaked cookie is better than an overbaked one. They’ll continue to set up as they cool.
- Spice it Up: Feel free to adjust the spices to your liking. A pinch of cardamom or allspice would also be delicious.
- Chocolate Chips!: Fold in ½ cup of chocolate chips to the dough for a decadent twist. Semi-sweet or dark chocolate pair particularly well with the pumpkin and spice flavors.
- White Chocolate Drizzle: Once the cookies are cooled, drizzle them with melted white chocolate for an elegant touch.
- Serving Suggestions: These cookies are amazing with a glass of cold milk, a cup of hot apple cider, or alongside a warm bowl of butternut squash soup. They’re also fantastic for gifting!
Nutritional Information (Approximate)
Serving Size: 1 Cookie
- Calories: 150 – 180
- Fat: 8-10g
- Saturated Fat: 5-7g
- Cholesterol: 15-20mg
- Sodium: 70-80mg
- Carbohydrates: 20-25g
- Sugar: 12-15g
- Fiber: 1-2g
- Protein: 1-2g
Please note: These values are estimates and can vary based on specific ingredients used.
Ready to Bake?
These Best Pumpkin Snickerdoodle Cookies are a guaranteed crowd-pleaser. They’re the perfect treat for a cozy autumn evening, a holiday gathering, or just because you deserve something delicious. So, gather your ingredients, preheat your oven, and get ready to fill your kitchen with the irresistible aroma of fall. I’m confident you’ll agree – these are the best pumpkin snickerdoodles you’ve ever made (and tasted!). Happy baking!
