Pumpkin Snickerdoodles Cookie: Best Fall Batch brings 1 cup (2 sticks) unsalted butter, softened and 1 1/2 cups granulated sugar together in a practical recipe for home cooks. The complete quantities and tested method remain in the recipe card below.
Read the short preparation notes, then use the card as the authoritative guide for timing, temperature and doneness.
Quick answer: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
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Pumpkin Snickerdoodles Cookie: Best Fall Batch
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
This recipe provides a guide to making delicious pumpkin snickerdoodle cookies. Learn how to create these soft and chewy cookies with a perfect pumpkin spice flavor.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- For the topping: 1/4 cup granulated sugar, 1 tablespoon ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
- In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. This is your pumpkin snickerdoodle cookie dough.
- In a small bowl, combine the 1/4 cup granulated sugar and 1 tablespoon cinnamon for the topping.
- Roll rounded tablespoons of dough into balls. Then, roll each ball in the cinnamon-sugar mixture.
- Place the coated dough balls onto the prepared baking sheets, about 2 inches apart.
- Bake for 9-11 minutes, or until the edges are lightly golden and the centers are still slightly soft. For chewy pumpkin snickerdoodle cookies, do not overbake.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure your pumpkin puree is not pumpkin pie filling.
- You can adjust the amount of cinnamon in the dough for a stronger spiced pumpkin snickerdoodle flavor.
- For gluten-free pumpkin snickerdoodle cookies, use a gluten-free all-purpose flour blend.
- For vegan pumpkin snickerdoodle cookies, substitute vegan butter and flax eggs.
- Store these homemade pumpkin snickerdoodle cookies in an airtight container at room temperature.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Pumpkin Snickerdoodles Cookie: Best Fall Batch — Pumpkin Snickerdoodles Cookie: Best Fall Batch brings 1 cup (2 sticks) unsalted butter, softened and 1 1/2 cups granulated sugar together in a practical recipe for home cooks. The complete
Why This Recipe Works
- The recipe card keeps every ingredient amount and timing detail in one place.
- The method uses a clear cooking order, which helps the components finish together.
- The recipe includes a concrete readiness cue: Bake for 9-11 minutes, or until the edges are lightly golden and the centers are still slightly soft. For chewy pumpkin snickerdoodle cookies, do not overbake.
Practical Tips
- Measure and prepare all ingredients before starting the first cooking step.
- Keep pieces consistent in size where the recipe calls for chopping or slicing.
- Use the visual and temperature cues in the recipe card instead of relying only on the clock.
Serving and Variations
Serve the dish in the form shown in the recipe card. For a variation, adjust only optional garnish or serving choices; keep the core ingredient quantities unchanged.
Storage
Cool the finished recipe completely before covering it. Store it in a sealed container and use any more specific room-temperature or refrigeration guidance in the recipe card.
Frequently Asked Questions
How long does this recipe take?
The listed total time is 30 min. Check the recipe card because appliance and ingredient size can affect the final minutes.
What is the most important preparation detail?
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
How do I know it is ready?
Bake for 9-11 minutes, or until the edges are lightly golden and the centers are still slightly soft. For chewy pumpkin snickerdoodle cookies, do not overbake.
Should I change the ingredient amounts?
Use the published quantities for the first attempt. Optional garnish changes are safer than altering the core ratios.
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Recipe source and review note
The Tasty recipe card on this page is the authoritative source for ingredients and instructions. Editorial layout reviewed 2026-09-26.
Recipe author: Jannet Lisa
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