These quick pumpkin snickerdoodles are an amazing way to get into fall baking. These cookies are soft and chewy (the only way to go with cookies, IMO), and they bring the perfect amount of coziness to this classic cookie.
I tested this recipe approximately 4 million times (ok more like 7, but still, it was a lot!). My struggle was getting them to have a soft center, and they kept turning out cakey. This was fine, but it's just not my style of cookie.
Fortunately, by cutting back on the amount of pumpkin and baking soda, you can achieve a really great consistency. I would compare them to these old-fashioned molasses cookies.
These pumpkin snickerdoodles are everything you want in fall baking. Comforting, sweet, slightly spicy, and just all-around cozy.
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Frequently Asked Questions
Yes, absolutely. You can freeze them before or after baking.
These cookies take between 8-10 minutes in the oven.
Pumpkin actually has a really mild flavor. Most of the actual flavor we associate with pumpkin comes from spices like cinnamon and ginger.
No - sorry. Pumpkin pie filling comes with a whole bunch of other ingredients that aren't accounted for in this recipe, so it's best to use the puree.
Why You'll Love this Recipe
- It's quick and easy. You don't have to chill anything, it's just whip them up and go.
- It's pretty much a one-bowl wonder. I used my stand mixer for this, but you definitely don't have to. A whisk and a wooden spoon will do just fine.
- The texture is soft and chewy. So if you're like me (that's the only way you'll eat a cookie) then this recipe is for you.
- It has the perfect balance of fall flavors - a hint of pumpkin, pumpkin pie spices like cinnamon and ginger, and then they're rolled in cinnamon and sugar.
- They go so well with coffee. That's a big plus.
Pretty much the usual suspects. For a full ingredient measurement, see the recipe card below.
- Melted butter: I use salted butter for almost all of my cookies. If you prefer to have more control over the amount of salt, then use unsalted and bump up the salt a bit.
- Granulated sugar: For flavor and texture
- Brown, or dark brown sugar: for this recipe, I used dark brown, and I highly recommend it. But if you don't have any, light brown is totally fine.
- Vanilla: for the flavoring.
- Pumpkin: the key ingredient in a pumpkin snickerdoodle!
- All-purpose flour: for the structure of cookies.
- Pumpkin pie spice: this is where our cozy fall flavor is going to come from.
- Baking soda: for a little bit of lift in the cookies
- Salt: gotta have it - it's key for bringing out the flavor of the cookies
How to Make the Cookies
Let's go through this step by step!
First up, melt your butter. The state/temperature your butter is in makes a big difference in the end result of the texture of the cookie, so don't skip this step. I just do this in the microwave. Let it cool off to room temperature before you add it to the mix (you can pop this in the fridge to make it happen faster, just make sure it doesn't solidify!).
Add your butter to a large bowl or a stand mixer. Add both the sugars, and then mix until they're well combined.
Add the pumpkin and the vanilla. Mix those until well combined.
Next up, add the dry ingredients: flour, baking soda, pumpkin pie spice, and salt. Stir together gently until the dough is just combined. This is the part where you do NOT want to overmix, otherwise you're going to have tough cookies. The dough should be fairly stiff, so you can roll it in your hands.
Mix up your additional sugar and pumpkin pie spice in a small bowl. This is what we're going to roll the cookies in.
Using a 1" cookie scoop, scoop out the dough one cookie at a time. Roll in your hands until a smooth ball has formed. Roll in the sugar mix, and place on a prepared baking sheet.
Bake the cookies at 350 F for 8-10 minutes (9 minutes was perfect for me).
Let them cool on the baking sheet for 5-10 minutes, before moving them to a cooling rack.
Tips & Tricks
- Swap maple extract for vanilla extract for an extra fall punch of flavor.
- If you like a more "spicy" cookie - add some powdered ginger to the sugar/cinnamon roll (not too much though - if you over do it, it can blow your face off!)
- Make sure your baking soda is fresh! If it's more than 6 months old, it may not be working anymore.
Freezing and Storage
You can keep these guys in an airtight container for 3-5 days.
You can definitely freeze them before or after baking. To freeze before baking, roll into balls, and freeze on a baking sheet. Once they're frozen, pop them into a freezer bag or air-tight container, and you're good to go.
If they're already baked, then just freeze in an air-tight container or freezer bag.
If you're baking them straight from frozen, add 1-2 minutes on to their bake time.
Other Awesome Fall Baking
- Baking sheet
For the Cookies
- ¾ C butter melted, and cooled
- ¼ C granulated sugar
- 1¼ C dark brown sugar
- 1 teaspoon vanilla
- ½ C pumpkin puree
- 2 C flour
- 2 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoon granulated sugar for rolling
- ½ teaspoon pumpkin pie spice for rolling
For the Cookies
- Preheat your oven to 350°F.
- Combine the melted butter and sugars together in a large bowl or stand mixer. Mix until well combined.
- Add the pumpkin and vanilla, mix until combined.
- Add the flour, pumpkin pie spice, baking soda, and salt, stir until just mixed.
- In a small bowl, combine the remaining granulated sugar and pumpkin pie spice. Using a 1" cookie scoop, scoop dough, roll into a smooth circle, and then roll in sugar mixture. Place on prepared cookie sheet. Repeat as needed.
- Bake the cookies for 8-10 minutes.
- Cool on the baking sheet for 5-10 minutes, before removing to a cooling rack.
An egg free pumpkin cookie! Also, absolutely delicious. 10/10 will make again.
Thanks so much Jessie, I'm so glad you liked them. And I appreciate the support 🙂