Pumpkin Snickerdoodle Cookies – Sweet, nutty pumpkin paired with cinnamon, cloves, ginger, nutmeg and allspice. Chewy, moist cookies with a sweet sugar coating. This is the pinnacle of Fall and Winter comfort food. Combining it with a delicious cup of Orange Hot Chocolate and you’ll wish Fall would never end.
I’ve updated this post with a few alterations, originally posted back in 2017. They are exactly the same, only that this time I made each cookie a tiny bit smaller, which was much better – for me at least. They have more texture throughout the cookie, so making 35-38 cookies rather than 25 of the same batter is advised. But I must say, making them bigger is delicious too! Just more chew and less crunchy top.
Two Cookies Into One
Butternut has this sweet, nutty taste like a regular pumpkin. And this is why it works so great with spices such as cinnamon, cloves, nutmeg, allspice and ginger. No wonder they call exactly this mix of spices for pumpkin pie spice.
Aand let’s talk about snickerdoodles. A simple cookie rolled in cinnamon and sugar. The term might not be widely known in other countries except Canada and the United States, but cinnamon and sugar is a winning combination everywhere. There is absolutely no reason that these two cookies shouldn’t mix well.
The thing that actually make a snickerdoodle cookie a snickerdoodle cookie, is the use of cream of tartar to make the cookies extra soft and slightly tangy. However, I don’t think you need it. These pumpkin snickerdoodles are soft and chewy using cornstarch!
If you want to try a cream of tartar snickerdoodle recipe I can highly recommend these cinnamon & banana snickerdoodle cookies. These are also perfect all year round!
These cookies might be the pinnacle of comfort food. To me, comfort food is all about rich flavors that go well with the cooler weather and the melancholy mood. To find sweet treats that will pair well with my Orange Hot Chocolate and comfy pants.
And these are it. Cinnamon, nutmeg, allspice – Fall and Winter. Pumpkins – the one ingredient everyone goes nuts after whenever August ends and September colors set in the trees. The air gets crisper, the nights longer and the sweaters larger. And pineapples and mangos are exchanged to pumpkins and cinnamon.
Soft and Chewy Pumpkin Snickerdoodle Cookies
These pumpkin snickerdoodle cookies are adapted from If You Give a Blonde A Kitchen. Cookies are supposed to be easy to put together, and these are no exception! In a medium bowl, whisk together flour, cornstarch, baking powder, salt, cinnamon, nutmeg, allspice and ground ginger (affiliate links). Set aside.
In another bowl, use a hand mixer (or electric stand mixer) and beat together butter, granulated sugar and brown sugar on medium speed until just combined. Around 30-45 seconds. Mix in the egg yolk, then the pumpkin puree and vanilla. Mix until just combined.
Reduce the speed to low and slowly start adding the dry ingredients to the wet mixture. Mix until combined, cover with a plastic wrap and refrigerate for at least 1 hour. You can refrigerate it up to 24 hours in advance, but it might be easier to roll if you take it out 15 minutes before you start rolling the dough.
Ready to Bake
I like to pre-heat the oven to 190C (350F) when I’m finished with the dough, so as the oven is really nice and hot whenever my cookies are ready to go in. Line a baking sheet with parchment paper. While you wait, you can make the snickerdoodle coating.
Because I was in the festive corner, I replaced cinnamon with a pumpkin spice mix I had made earlier, but you can use just cinnamon if you want. Whisk together the sugar and spice mix. If you want, make the pumpkin pie spice (just mix together), save the rest for later, because you will want to use it again and again. Hello Pumpkin Spice Latte!
Scoop a generous tablespoon (about 1 1/2 tbsp) of dough and shape it into a ball. Roll the ball in the snickerdoodle coating, make sure to evenly distribute it. Set the ball on to the prepared baking sheet and repeat with the remaining dough. Space them around 5 cm (2.5 in) apart.
Bake in the preheated oven for around 12-14 minutes depending on the size of the cookies. I made 38 cookies and they needed 13 minutes. Cool the pumpkin snickerdoodle cookies on the baking sheet for about 5 minutes, and then transfer to a wire rack to cool completely.
As if you could wait until they are completely cooled. I couldn’t. And now they’re all gone. Maybe you should double the recipe!
These pumpkin snickerdoodle cookies are so popular at my place. You can just freeze what you don’t eat now and always have on hand. Re-heat in the oven for a few minutes at 150C (300F) and they will smell and feel just like newly baked!
Snuggle up with these recipes:
- Orange Hot Chocolate (yes, I dropped this link 3 times because it’s THE drink to have with these cookies)
- Easy Homemade Blender Pumpkin Spice Latte
- Wild Mushroom Ravioli with Sage Brown Butter and Roasted Walnuts
- Simple Caramel Apple Pie Cake
- Everything Spice Parmesan Crusted Grilled Cheese
- Apple Honey Brie Toast
I’d love to hear your thoughts – either in the comment section below, or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later!
In order to keep the blog up and running this post contains affiliate links, it will be at no extra cost to you, please read the disclosure for more information.
Soft and Chewy Pumpkin Snickerdoodle Cookies
Pumpkin Snickerdoodle Cookies
- 3 cups all purpose flour 375g
- 1 tbsp cornstarch
- 2 1/2 tsp baking powder *
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 tsp pumpkin pie spice see below
- 1 cup granulated sugar 200g
- 3/4 cup lighly packed, brown sugar 175g
- 1 cup butter 225g, softened
- 1 large egg yolk
- 3/4 cup pumpkin puree 185g, butternut or any other
- 1/4 cup granulated sugar 50g
- 1 tbsp pumpkin pie spice or just cinnamon
Pumpkin Pie Spice, makes almost 1/3 cup
- 3 tbsp ground cinnamon
- 2 tsp ground ginger
- 2 tsp ground nutmeg
- 1 1/5 tsp ground allspice
- 1 1/5 tsp ground cloves
- Make pumpkin pie spice. Mix all the spices together, store leftovers in a airtight container.
- In a medium bowl, whisk together flour, cornstarch, baking powder*, salt, cinnamon and pumpkin pie spice. Set aside.
- In another bowl, use a hand mixer (or electric stand mixer) and beat together butter, granulated sugar and brown sugar on medium speed until combined. Mix in the egg yolk, then the pumpkin puree and vanilla. Mix until just combined.
- Reduce the speed to low and slowly start adding the dry ingredients into the wet mixture. Mix until combined, cover with a plastic wrap and refrigerate for at least 1 hour. You can refrigerate it up to 24 hours in advance.
- I like to pre-heat the oven to 190C (350F) when I'm finished with the dough, so as the oven is really nice and hot whenever my cookies are ready to go in. Line a baking sheet with parchment paper.
- While you wait, you can make the snickerdoodle coating. Whisk together the sugar and 1 tbsp of pumpkin pie spice or just cinnamon.
- Scoop a generous tablespoon of dough and shape it into a ball. Roll the ball in the snickerdoodle coating. Set the ball on to the prepared baking sheet and repeat with the remaining dough. Space them around 5 cm (2.5 in) apart.
- Bake for around 12-14 minutes depending on the size of the cookies. I made 38 cookies and they needed 13 minutes. Cool on the baking sheet for about 5 minutes, and then transfer to a wire rack to cool completely.
- To freeze: make the dough into balls and freeze on a tray, once frozen, place in a ziplock bag. When ready to bake, take them out of the freezer and let them stand in room temperature while you pre-heat the oven. Coat in cinnamon-sugar. Bake for 13-15 minutes.