These pumpkin spice snickerdoodle cookies are the perfect fall treat! They have a delicious crunchy coating and the center melts in your mouth.
Hello, fall! Can I be team summer and team fall? I think so, because I am. As much as I love summer, and I LOVE summer, I adore fall, too. Everything about it makes me happy. It feels cozy, comforting, fun, and gives me all the good feels. Plus, it means the return of baking season is here! It’s a magical moment when I transition from making solely no-cook recipes in our no AC apartment, to all of a sudden being hugged by the smell of these magical pumpkin spice snickerdoodle cookies! There is truly nothing like the smell of fall baking. The cinnamon, the cloves, the apples, the pumpkins, and all the yummy things.
How to make pumpkin snickerdoodles:
There are two ways to make these pumpkin spice cookies, and which you choose totally depends on the kind of cookie you want.
The first way (and the way I’ve written the recipe) includes whipping the butter and slightly pressing down the cookie dough balls before baking. This will give you a lightly fluffy and totally melt in your mouth cookie.
The second way is to skip both whipping the butter and pressing down the cookie dough balls. This will give you a chewy texture much closer to chocolate chip cookies. Either way is delicious.
First, you’ll combine the butter and pumpkin puree, then you’ll add the sugar and mix until it’s fully incorporated. Then you’ll add in the eggs and vanilla and stir until just combined. Add in the dry ingredients and mix until just combined.
There’s very little leavening in the ingredients for this recipe, so all of the melt in your mouth light and fluffy texture comes from whipping the butter.
The above image is what your finished dough should look like (assuming you choose to whip the butter). Refrigerate the dough for at least 2 hours, but preferably overnight.
Using a #50 cookie scoop, scoop the cookie dough and drop the dough balls directly into the mixture of sugar and DIY Pumpkin Pie Spice. I love this cookie scoop! It gives me perfectly sized cookies which ensures even baking.
Since it’s a sticky dough, it’s so much easier to handle it once it’s been coated in sugar. Definitely don’t skip the sugar coating! It’s what gives these cookies that extra special something and that magically crunchy crust.
Place the cookie dough balls onto a parchment paper lined baking sheet. Using three fingers, press each cookie down about halfway (like in the image above). You’re just trying to make sure the cookies bake into a flat cookie shape rather than a mounded cookie shape.
I always bake my cookies on an insulated cookie sheet, and I highly recommend using one if you have it. Since they have about 1/2″ of air insulation at the bottom, they prevent the problem of burnt cookie bottoms.
If you love pumpkin cookies, you’ll absolutely adore my Pumpkin Whoopie Pies with Pumpkin Buttercream Frosting recipe! It’s beyond delicious, and is a reader favorite.
What you’ll need:
There are two tools that I can’t recommend enough for this recipe.
The first tool is an air insulated baking sheet. I use these for all of my cookies because they create a more even baking environment for the cookies, which helps with the dreaded problem of a burned bottom with a doughy middle. Using these baking sheets allows your entire cookie to cook evenly.
The second tool I recommend is this cookie scoop. It’s the perfect size for these cookies, and really for any standard cookie. It keeps all of your cookies the same size, which makes such a difference in even baking. I definitely recommend having one on hand if you love baking cookies. It’s an affordable tool that is definitely worth it!
If you love to bake, using this affordable powerhouse stand mixer will make your life so much easier.
If you don’t have the space for a stand mixer, then using an electric mixer is your next best bet. The trick to using an electric mixer is using it with an extra large mixing bowl. I have a mixing bowl this size, and it comes in handy all the time. It’s perfect for meal prep, salads, and it makes baking so much easier.
Using silicone mat baking mats improves all your baking (especially if you like crispy edges!). They create a crispier and drier bottom edge than parchment paper does, so it’s great for cookies like this.
Finally, don’t forget to cool your cookies completely on a cooling rack!
How to make GLUTEN FREE PUMPKIN SNICKERDOODLE COOKIES:
I’ve made these pumpkin cookies with regular flour and with gluten free flour and they turned out beautifully both ways.
I recommend this gluten free flour blend above all others. It makes the most amazing baked goods, and I can always count on my recipes turning out well when I use it. This is flour I used for this recipe, so I can only vouch for how the recipe will turn if you use it, too.
I also added in a Tablespoon of this magical binding ingredient (hint: it’s not xantham gum!).
- 1 ¼ cup unsalted butter (softened)
- ½ cup pumpkin puree (not pumpkin pie mix)
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg (room temperature)
- 1 egg yolk (room temperature)
- 2 cups gluten free flour blend (scooped and leveled)
- 1 Tablespoon psyllium husk
- ½ teaspoon baking powder
- 2 teaspoons DIY Pumpkin Pie Spice
- ½ teaspoon fine sea salt
- ½ cup granulated sugar
- 1 teaspoon DIY Pumpkin Pie Spice
- In a stand mixer using the paddle attachment, beat the butter until smooth.
- Add in the pumpkin and beat until combined.
- Add in the sugar, stir on low until combined, then raise speed to medium and beat for two minutes, or until the butter is light and fluffy.
- Add in the egg and stir until just combined.
- Add in the egg yolk and stir until just combined.
- Add in the vanilla and stir until just combined.
- Add in the gluten free flour blend, baking powder, DIY Pumpkin Pie Spice, salt, and psyllium husk. Stir until just combined.
- Cover and refrigerate for at least two hours, but preferably overnight.
- Preheat oven to 350 F.
- In a medium bowl, mix together ½ cup granulated sugar and 1 teaspoon DIY Pumpkin Pie Spice.
- Scoop cookie dough using a #50 cookie scoop. It’s easiest if you scoop the dough directly into the pumpkin pie sugar mixture, and then sprinkle the sugar on top to coat the dough ball.
- Place the cookie dough balls 2” apart on a silicone mat or parchment paper lined baking sheet. Using three fingers, press each cookie down a little bit (no more than halfway!). This gives you gloriously crispy sugary edges, but if you push it down too much the inside will lose the melt in your mouth quality.
- Bake for 7-10 minutes, or until the edges are just starting to brown.
- Let cool on the baking sheet for 5 minutes, and then transfer to a cooling rack to cool completely before serving.
I used this gluten free flour blend. I haven’t tried other blends and can’t vouch for how well they would turn out. This gluten free flour blend has a delicate flavor profile and is my favorite mixture for this type of baking.
The baking time will be on the shorter end if you use a standard baking sheet and on the longer end if you use an insulated cookie sheet. These cookies will look almost burnt at the very edge (the bottom won't look like this, so don't worry).
These cookies are far better once they’ve cooled. That’s when you’ll get the ultimate crispy sugary edges, and you’ll really be able to taste that whipped butter. I know it’s hard, but try to wait until they’ve cooled to eat them!
This recipe can be adapted to not be gluten free by substituting the gluten free flour blend with all purpose flour and omitting the psyllium husk.
Serving Size:1 cookie
Amount Per Serving: Calories: 103 Total Fat: 5.8g Carbohydrates: 12.1g Fiber: .4g Sugar: 7.3g Protein: .9g
Please let me know what you think of this recipe in the comments and on Instagram! @keytomylime #keytomylime
Be sure to pin this recipe for later!
Want to make your own pumpkin puree? A Sweet Pea Chef has a great article showing you how you can.