Pioneer Woman Pumpkin Snickerdoodles Recipe

The Pioneer Woman’s Pumpkin Snickerdoodles are a brilliant autumnal twist on the classic cookie, designed specifically to solve the common “cakey pumpkin cookie” problem. Ree Drummond’s recipe is unique because it omits the egg entirely and relies on melted butter and brown sugar to ensure the cookies remain chewy and dense rather than puffy and sponge-like. Rolled in a coat of sugar and pumpkin pie spice, they develop that signature crinkly snickerdoodle surface with a warm, spiced interior.

Try More Recipes:

• Pioneer Woman Pumpkin Pie with Condensed Milk Recipe
• Pioneer Woman Pumpkin Banana Bread Recipe
• Pioneer Woman Pumpkin Coffee Cake Recipe

🧡 Why You Will Love This Pumpkin Snickerdoodles Recipe:

• Chewy, Not Cakey: By removing the egg and using only brown sugar, the texture stays fudgy and soft.
• Warm Spice: The coating isn’t just cinnamon sugar; it uses pumpkin pie spice for a more complex flavor.
• Make-Ahead: The dough requires chilling, making it a perfect recipe to prep the night before.
• Fall Flavor Bomb: It uses real pumpkin purée, not just spice, for authentic flavor.

🎃Pioneer Woman Pumpkin Snickerdoodles Ingredients

• 1/2 cup (1 stick) Unsalted Butter: Melted and slightly cooled.
• 3/4 cup Light Brown Sugar: Packed.
• 1/3 cup Pumpkin Purée: (Not pumpkin pie filling).
• 1 tsp Vanilla Extract
• 1 1/2 cups All-Purpose Flour
• 2 tsp Pumpkin Pie Spice: (Plus more for rolling).
• 1 tsp Cream of Tartar
• 3/4 tsp Baking Soda
• 1/4 tsp Baking Powder
• 1/2 tsp Kosher Salt
• For The Coating:
  • 3 tbsp Granulated Sugar
  • 1 1/2 tsp Pumpkin Pie Spice

🍪 How To Make Pioneer Woman Pumpkin Snickerdoodles

1. Wet Ingredients: In a large bowl, whisk together the melted butter, brown sugar, pumpkin purée, and vanilla until smooth and glossy.
2. Dry Ingredients: In a separate medium bowl, whisk together the flour, 2 tsp pumpkin pie spice, cream of tartar, baking soda, baking powder, and salt.
3. Combine: Pour the dry ingredients into the wet mixture and stir with a spatula until just combined. The dough will be soft and sticky.
4. Chill: Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours (or overnight). Do not skip this step, or the cookies will spread into puddles.
5. Prep Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
6. Make Coating: In a small bowl, mix the granulated sugar and 1 1/2 tsp pumpkin pie spice.
7. Roll: Scoop the chilled dough (about 2 tablespoons per cookie) and roll into smooth balls. Roll each ball generously in the spiced sugar coating.
8. Bake: Arrange the balls 2 inches apart on the baking sheets. Bake for 11–13 minutes. The cookies should look puffed and set around the edges but still soft in the center.
9. Cool: Let them cool on the baking sheet for 5 minutes (they will deflate slightly and crackle), then transfer to a wire rack to cool completely.

💡 Recipe Tips

• Blot the Pumpkin: For extra insurance against cakey cookies, spread your pumpkin purée on a paper towel for 10 minutes to absorb excess water before measuring.
• Don’t Overbake: They might look underdone in the middle when you pull them out, but they will firm up as they cool. Overbaking makes them hard.
• Cream of Tartar: There is no real substitute for this if you want the authentic snickerdoodle taste and texture.

🥂 What To Serve With Pumpkin Snickerdoodles?

Pioneer Woman Pumpkin Snickerdoodles are packed with warm autumn spices, making them the perfect partner for a hot mug of strong coffee or a creamy chai tea latte. For a nostalgic treat, dunk them into a cold glass of milk, or elevate them into a decadent dessert by sandwiching a scoop of vanilla bean ice cream between two soft cookies. A side of candied pecans or a drizzle of salted caramel also highlights their rich pumpkin flavor perfectly.

🎚 How To Store Leftovers Pumpkin Snickerdoodles?

• Room Temp: Store leftovers pumpkin snickerdoodles in an airtight container for up to 5 days.
• Freezer: Freeze the baked leftovers pumpkin snickerdoodles for up to 3 months.

🥵 How To Reheat leftovers Pumpkin Snickerdoodles?

• Microwave: Heat on a plate leftovers pumpkin snickerdoodles for up 10-15 seconds.
• Oven: Warm at 300°F leftovers pumpkin snickerdoodles (150°C) for3-5 minutes.
• Air Fryer: Heat at 300°F leftovers pumpkin snickerdoodles for 1-2 minutes.

FAQs

Try More Recipes:

• Pioneer Woman Pumpkin Puree
• Pioneer Woman Pumpkin Chocolate Chip Bread
• Pioneer Woman Pecan Pie Recipe

📊 Pumpkin Snickerdoodles Nutrition Facts (Per cookie, based on 18 cookies)

• Calories: ~110 kcal
• Total Fat: 5g
• Carbohydrates: 16g
• Sugars: 10g
• Protein: 1g

Pioneer Woman Pumpkin Snickerdoodles Recipe

Recipe by Imen DridiCourse: DessertCuisine: AmericanDifficulty: Easy

Yields

18

Cookies

Prep time

15

minutes

Chill time

4

hours 

Calories

110

kcal

Total time

4

hours 

15

minutes

Ree Drummond’s egg-free pumpkin cookies are chewy, not cakey, and rolled in a pumpkin-spice sugar crust for the ultimate fall treat.

Ingredients

• 1/2 cup (1 stick) Unsalted Butter: Melted and slightly cooled.

• 3/4 cup Light Brown Sugar: Packed.

• 1/3 cup Pumpkin Purée: (Not pumpkin pie filling).

• 1 tsp Vanilla Extract

• 1 1/2 cups All-Purpose Flour

• 2 tsp Pumpkin Pie Spice: (Plus more for rolling).

• 1 tsp Cream of Tartar

• 3/4 tsp Baking Soda

• 1/4 tsp Baking Powder

• 1/2 tsp Kosher Salt

• For The Coating:

• 3 tbsp Granulated Sugar

• 1 1/2 tsp Pumpkin Pie Spice

Directions

• Wet Ingredients: In a large bowl, whisk together the melted butter, brown sugar, pumpkin purée, and vanilla until smooth and glossy.
• Dry Ingredients: In a separate medium bowl, whisk together the flour, 2 tsp pumpkin pie spice, cream of tartar, baking soda, baking powder, and salt.
• Combine: Pour the dry ingredients into the wet mixture and stir with a spatula until just combined. The dough will be soft and sticky.
• Chill: Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours (or overnight). Do not skip this step, or the cookies will spread into puddles.
• Prep Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
• Make Coating: In a small bowl, mix the granulated sugar and 1 1/2 tsp pumpkin pie spice.
• Roll: Scoop the chilled dough (about 2 tablespoons per cookie) and roll into smooth balls. Roll each ball generously in the spiced sugar coating.
• Bake: Arrange the balls 2 inches apart on the baking sheets. Bake for 11–13 minutes. The cookies should look puffed and set around the edges but still soft in the center.
• Cool: Let them cool on the baking sheet for 5 minutes (they will deflate slightly and crackle), then transfer to a wire rack to cool completely.

Notes

• Blot the Pumpkin: For extra insurance against cakey cookies, spread your pumpkin purée on a paper towel for 10 minutes to absorb excess water before measuring.
  Don’t Overbake: They might look underdone in the middle when you pull them out, but they will firm up as they cool. Overbaking makes them hard.
  Cream of Tartar: There is no real substitute for this if you want the authentic snickerdoodle taste and texture.