Today I had one of those unmistakable fall ideas: pumpkin snickerdoodles. It felt like the perfect way to announce that summer dresses are officially being traded for cozy sweaters and long scarves. If you love the warm spices of autumn and the soft, slightly chewy texture of a classic cookie, these are worth trying.
These cookies are a simple, comforting twist on a traditional snickerdoodle. While they don’t contain cream of tartar—so they aren’t technically a classic snickerdoodle—they capture the spirit of the cookie by being rolled in cinnamon sugar and offering that delicious mix of spice and sweetness. Essentially they’re pumpkin-spiced cookies finished with a crisp cinnamon-sugar coating and a dusting of powdered sugar when cooled.
Pumpkin Snickerdoodles
Makes: About 2 dozen
Inspired by a seasonal pumpkin cookie recipe
Ingredients — For the cookies:
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon pumpkin pie spice (or a mix of cinnamon, ginger, and cloves)
1/8 teaspoon ground nutmeg
1/2 cup unsalted butter, browned and cooled slightly
1/4 cup packed brown sugar
1/4 cup granulated sugar
1/2 cup canned pumpkin puree
1 large egg
1/2 teaspoon vanilla extract
Ingredients — For the topping:
1/4 cup granulated sugar
2 tablespoons ground cinnamon (combine with the sugar for rolling)
Powdered sugar for dusting (optional)
Step-by-step Instructions
1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and nutmeg. This ensures the leaveners and spices are evenly distributed throughout the dough.
2. In a separate larger bowl, cream together the browned butter, brown sugar, and granulated sugar until smooth. Beat in the pumpkin puree, then add the egg and vanilla, mixing until well combined. The browned butter gives a deeper, toasted flavor that complements the pumpkin and spices.
3. Gradually add the dry ingredients to the pumpkin mixture and stir until the flour is fully incorporated and you have a cohesive dough. The dough will be slightly sticky because of the pumpkin. For easier handling, cover the dough and chill it in the refrigerator for at least 30 minutes. Chilling firms up the dough, making it much simpler to roll into balls.
4. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat. In a small bowl, combine the 1/4 cup sugar with the 2 tablespoons cinnamon to make the rolling mixture.
5. Scoop out dough using a cookie scoop or tablespoon to form uniform balls. Roll each ball in the cinnamon-sugar mixture until it is well coated, then place on the prepared baking sheet, leaving about 2 inches between cookies to allow for spread.
6. Bake for 12–15 minutes, or until the cookies are set around the edges and the bottoms are lightly browned. They should still be soft in the center; the cookies will continue to firm up as they cool.
7. Remove from the oven and let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Once cooled, dust lightly with powdered sugar if desired for a sweet, finished look.
These pumpkin snickerdoodles are perfect for chilly mornings with coffee or for bringing to fall gatherings. They store well in an airtight container for several days, and you can also freeze baked cookies or portioned dough for later baking. Enjoy the warm spices and soft texture that make these cookies an autumn favorite.
