Pumpkin Snickerdoodles Recipe

There is something truly magical about the comforting warmth of fall flavors wrapped up in a soft, chewy cookie, and that is exactly what you get with this Pumpkin Snickerdoodles Recipe. These cookies beautifully combine the cozy spices of cinnamon and nutmeg with the moist richness of pumpkin puree, resulting in a delightful twist on the classic snickerdoodle. If you’re looking for a treat that feels like a hug in cookie form, this recipe delivers every single time with its perfect balance of spice, sweetness, and pumpkin goodness.

Ingredients You’ll Need

The beauty of this Pumpkin Snickerdoodles Recipe is how straightforward the ingredient list is while still delivering layers of flavor and texture that feel anything but simple. Each ingredient plays a vital role—from the flour giving structure to the pumpkin puree providing moisture and a subtle earthiness. Here’s what you’ll need to gather:

• 2.75 cups All-purpose flour: This will serve as the base for your cookies, providing structure and texture.
• 1 teaspoon Baking soda: This leavening agent helps your cookies rise and achieve that soft, chewy texture.
• 1 teaspoon Cream of tartar: Essential for creating the classic tangy flavor of snickerdoodles.
• 1 teaspoon Ground cinnamon: This spice is crucial for that warm, cozy flavor that pairs so well with pumpkin.
• 0.5 teaspoon Ground nutmeg: Adds a subtle warmth and complexity to the flavor profile.
• 0.5 teaspoon Salt: Balances the sweetness and enhances the overall flavor of the cookies.
• 1 cup Unsalted butter, softened: Provides richness and creaminess, essential for creating a tender cookie.
• 1 cup Granulated sugar: Sweetens the dough and contributes to the delightful texture.
• 0.5 cup Packed brown sugar: Adds depth of flavor and moisture to the cookies.
• 1 large Egg: Binds the ingredients together and contributes to the cookie’s structure.
• 1 cup Pumpkin puree: The star ingredient that brings both flavor and moisture to the cookies.
• 1 teaspoon Vanilla extract: Enhances the overall flavor, giving a sweet, aromatic note to the cookies.
• 0.25 cup Granulated sugar: This will be combined with cinnamon to create the signature coating for your cookies.
• 1 tablespoon Ground cinnamon: Infuses the sugar with a warm, fragrant flavor that complements the pumpkin perfectly.

How to Make Pumpkin Snickerdoodles Recipe

Step 1: Prepare Your Oven and Baking Sheets

Start by preheating your oven to 350°F (175°C). While it heats, line two baking sheets with parchment paper or silicone mats—this will ensure your cookies bake evenly and don’t stick, making cleanup easier too.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt. This blend forms the flavorful foundation of your cookies and ensures the spices are perfectly distributed.

Step 3: Cream Butter and Sugars

In a large bowl, beat the softened butter with both the granulated sugar and brown sugar until light and fluffy. This step is key for that tender, melt-in-your-mouth texture and lovely crumb.

Step 4: Add Pumpkin, Egg, and Vanilla

To your creamed butter and sugar, add the egg, pumpkin puree, and vanilla extract. Mix together until smooth—this mixture brings moisture, richness, and depth to the cookie dough.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix; this keeps the cookies soft and chewy.

Step 6: Make the Cinnamon Sugar Coating

In a small bowl, combine the ¼ cup of granulated sugar with 1 tablespoon of ground cinnamon. This cozy coating is what makes pumpkin snickerdoodles so iconic and delicious.

Step 7: Shape and Coat Your Cookies

Using a cookie scoop or tablespoon, portion out the dough and roll each piece into a ball. Then, roll the balls in the cinnamon-sugar mixture so they are fully coated—this creates the perfect spiced crust after baking.

Step 8: Arrange the Cookies

Place your coated cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for gentle spreading during baking.

Step 9: Bake to Perfection

Bake for 10-12 minutes, or until the edges are lightly golden and the centers look set but still slightly soft. Keep an eye on them—the goal is tender snickerdoodles that still feel a bit pillowy.

Step 10: Cool and Enjoy

Let the cookies cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely. This helps them firm up just enough without losing their soft center.

How to Serve Pumpkin Snickerdoodles Recipe

Garnishes

While these Pumpkin Snickerdoodles are wonderful on their own, adding a light dusting of powdered sugar or a sprinkle of extra cinnamon just before serving can elevate their charming, cozy vibe and make them look irresistible on any platter.

Side Dishes

Pair these snickerdoodles with a hot cup of chai tea, coffee with a dash of cinnamon, or even a warm mug of apple cider. The spicy warmth complements the pumpkin and cinnamon perfectly, making each bite and sip a comforting experience.

Creative Ways to Present

Try stacking these cookies with layers of cream cheese frosting or drizzle them with white chocolate for a festive touch. You can also sandwich two Pumpkin Snickerdoodles with a luscious pumpkin spice or vanilla bean buttercream for a more decadent indulgence.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Pumpkin Snickerdoodles Recipe cookies in an airtight container at room temperature for up to 3 days. This keeps them soft and chewy, just like fresh-baked.

Freezing

If you want to enjoy these cookies later, freeze the unbaked dough balls on a baking sheet, then transfer them to a freezer bag. When ready, bake from frozen adding a minute or two to the baking time, so you can have freshly baked pumpkin snickerdoodles anytime you want.

Reheating

To revive the soft texture of your stored cookies, pop them in the microwave for about 10-15 seconds or warm them in a low oven for a few minutes. This little trick restores that fresh-baked feel with minimal effort.

FAQs

Can I substitute canned pumpkin with homemade pumpkin puree?

Absolutely! Homemade pumpkin puree works beautifully in this Pumpkin Snickerdoodles Recipe. Just make sure your puree is well drained if it’s watery, so the cookie dough has the right consistency.

What if I don’t have cream of tartar for this recipe?

Cream of tartar is important for that classic snickerdoodle tang and texture, but if you don’t have it, you can try substituting with an equivalent amount of baking powder, keeping in mind the flavor and texture may be slightly different.

How do I make these cookies extra soft?

To keep your Pumpkin Snickerdoodles Recipe extra soft, be sure not to overbake them and store them in an airtight container with a slice of bread, which helps retain moisture.

Can I add nuts or chocolate chips?

Yes! Adding chopped pecans, walnuts, or mini chocolate chips can add delightful texture and flavor twists, making these pumpkin snickerdoodles even more special and personalized.

What’s the best way to measure flour for this recipe?

For the best results, spoon the flour into your measuring cup and level it off rather than scooping directly from the bag. This prevents packing and keeps your dough from becoming too dense.

Final Thoughts

If you’re craving a cookie that feels like autumn in every bite, this Pumpkin Snickerdoodles Recipe is your new best friend. It’s a simple yet spectacular way to enjoy pumpkin’s cozy flavors in a soft, warmly spiced cookie that’s perfect for sharing. Trust me, once you try these, they’ll be your go-to fall treat for years to come! Grab those ingredients, bake a batch, and watch everyone fall in love one snickerdoodle at a time.

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