Soft Pumpkin Snickerdoodle Cookies have become my absolute favorite fall treat, and I think you’re going to adore them too! There’s something magical about that first bite – a perfectly soft, chewy cookie bursting with warm pumpkin spice flavor, rolled in that classic cinnamon-sugar coating. I remember the first time I tried to recreate my grandma’s snickerdoodles with a fall twist, and the aroma that filled my kitchen was pure cozy autumn. These aren’t just any cookies; they’re a hug in cookie form. Get ready to make the best pumpkin spice snickerdoodle cookies you’ve ever tasted. Let’s get baking!
Why You’ll Love These Soft Pumpkin Snickerdoodle Cookies
You’re going to fall in love with these cookies for so many reasons:
- They have the most perfect soft and chewy texture, just like a classic snickerdoodle.
- The blend of pumpkin and cinnamon-sugar is pure autumnal bliss.
- This is an easy pumpkin snickerdoodle cookies recipe, perfect for beginners!
- They bake up beautifully with slightly crisp edges and a wonderfully tender center.
- It’s a fantastic way to use up leftover pumpkin puree.
- You’ll get that amazing moist pumpkin snickerdoodle recipe experience every single time.
- The aroma while baking is incredibly comforting and inviting.
- They’re a guaranteed crowd-pleaser at any fall gathering or bake sale.
Ingredients for Soft Pumpkin Snickerdoodle Cookies
Gathering these pumpkin snickerdoodle cookie ingredients is the first step to baking perfection. You’ll need:
- 1 cup unsalted butter, softened – make sure it’s not melted, just pliable
- 1 cup granulated sugar – for sweetness and that classic snickerdoodle crust
- ½ cup packed brown sugar – adds moisture and a deeper caramel note
- 1 cup pumpkin puree (not pie filling!) – this is the star for that soft, moist texture
- 1 large egg – helps bind everything together
- 1 teaspoon vanilla extract – enhances all the warm flavors
- 3 cups all-purpose flour – the base for our cookie structure
- 2 teaspoons cream of tartar – essential for that signature snickerdoodle tang and lift
- 1 teaspoon baking soda – our leavening agent for a good rise
- ½ teaspoon salt – balances the sweetness
- 1 tablespoon ground cinnamon – for that cozy warmth
- 1 teaspoon pumpkin pie spice – to really amp up the fall flavor
- Additional sugar and cinnamon for coating – don’t skip this crucial step for the snickerdoodle magic!
How to Make Soft Pumpkin Snickerdoodle Cookies
Ready to create some magic in your kitchen? Follow these simple steps for the best chewy pumpkin snickerdoodle cookies.
- Step 1: Let’s get started by preheating your oven to 350°F (175°C). While it heats up, line two baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze.
- Step 2: In a large mixing bowl, grab your electric mixer and cream together the 1 cup unsalted butter, softened, 1 cup granulated sugar, and ½ cup packed brown sugar. Beat until the mixture is light, fluffy, and looks pale yellow – that’s your cue it’s ready.
- Step 3: Now, add the 1 cup pumpkin puree (not pie filling!), 1 large egg, and 1 teaspoon vanilla extract to the creamed butter and sugar mixture. Mix everything together until it’s just combined and looks smooth.
- Step 4: In a separate bowl, whisk together your dry ingredients: 3 cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, ½ teaspoon salt, 1 tablespoon ground cinnamon, and 1 teaspoon pumpkin pie spice. This ensures everything is evenly distributed.
- Step 5: Gradually add the dry ingredients from Step 4 into the wet mixture from Step 3. Mix on low speed or stir with a spatula until *just* combined. Be careful not to over-mix; you want tender cookies!
- Step 6: Cover the cookie dough and pop it into the refrigerator for at least 30 minutes. This chilling time is crucial for developing that amazing flavor and achieving the perfect texture.
- Step 7: While the dough chills, prepare your coating. In a small bowl, combine additional sugar and cinnamon for coating. This is what gives these cookies their signature snickerdoodle sparkle.
- Step 8: Once chilled, scoop tablespoon-sized portions of the dough. Roll each portion into a smooth ball, then generously roll it in that delightful cinnamon-sugar mixture.
- Step 9: Place the coated dough balls onto your prepared baking sheets. Give them a little space, about 2 inches apart, as they will spread a bit while baking.
- Step 10: Bake for 10-12 minutes. You’re looking for the edges to be set and lightly golden, while the centers still look a bit soft. This is the secret to how to make pumpkin snickerdoodle cookies that are perfectly chewy.
- Step 11: Let the cookies cool on the baking sheets for about 5 minutes. This allows them to firm up slightly before you carefully transfer them to wire racks to cool completely. Enjoy your delicious creation!
Pro Tips for the Best Soft Pumpkin Snickerdoodle Cookies
Want to elevate your cookie game? These tips will ensure your pumpkin snickerdoodles are perfection:
- Always use pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
- Don’t overmix the dough after adding the flour; this is key for a tender cookie.
- Chilling the dough is a must for flavor development and easier handling.
- Bake until the edges are just set; they will continue to cook slightly on the hot baking sheet.
What’s the secret to perfect soft pumpkin snickerdoodles?
The secret to these best soft soft pumpkin snickerdoodles lies in not overbaking and using quality pumpkin puree. The cream of tartar also contributes to their signature tangy chewiness. For more on the science behind baking, check out King Arthur Baking’s ingredient properties.
Can I make soft pumpkin snickerdoodles ahead of time?
Yes! You can prepare the dough, cover it, and refrigerate it for up to 2-3 days before baking. Just roll and bake as usual when you’re ready. For other make-ahead dessert ideas, consider these Halloween chocolate chip cookies.
How do I avoid common mistakes with soft pumpkin snickerdoodles?
Avoid overmixing the dough, which can lead to tough cookies. Also, resist the urge to overbake; slightly underbaked centers are crucial for that soft, chewy texture. If you’re looking for more baking tips, this guide on baking tips from the pros might be helpful.
Best Ways to Serve Soft Pumpkin Snickerdoodle Cookies
These cookies are delightful on their own, but I love pairing them with a warm mug of apple cider or a creamy pumpkin spice latte. They also make a wonderful addition to any fall dessert spread. For a simple yet elegant presentation, arrange these cinnamon sugar pumpkin cookies on a rustic wooden platter alongside a bowl of whipped cream or a scoop of vanilla bean ice cream. They’re perfect for sharing at Thanksgiving or just enjoying on a cozy afternoon. You might also enjoy making these pumpkin pecan cobbler for a different fall dessert.
Nutrition Facts for Soft Pumpkin Snickerdoodle Cookies
Let’s take a look at the nutritional highlights for these delightful fall treats. Each cookie offers a perfect balance of flavor and sweetness.
- Calories: 120 kcal
- Fat: 5g
- Saturated Fat: 3g
- Protein: 1g
- Carbohydrates: 18g
- Fiber: 1g
- Sugar: 10g
- Sodium: 50mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Soft Pumpkin Snickerdoodle Cookies
Properly storing your soft pumpkin snickerdoodle cookies ensures they stay delightfully soft and delicious. First, always let the cookies cool completely on a wire rack. Placing warm cookies in a container will create condensation, making them soggy. Once cooled, store them in an airtight container at room temperature for up to 3-4 days. If you want to keep them even longer, freezing is a fantastic option for these pumpkin snickerdoodle cookies. Wrap them well in plastic wrap, then in foil, and freeze for up to 3 months. To reheat, simply place them on a baking sheet at 300°F (150°C) for about 5-7 minutes, or until warmed through. This method brings back that fresh-baked softness! For another great cookie recipe, try these Grandma Carter’s Peanut Butter Cookies.
Frequently Asked Questions About Soft Pumpkin Snickerdoodle Cookies
What are pumpkin snickerdoodles?
Pumpkin snickerdoodles are a delightful variation of the classic snickerdoodle cookie, infused with pumpkin puree and warm pumpkin pie spices. They offer that signature tangy, cinnamon-sugar coating but with an added layer of moist, pumpkin-spiced goodness. They’re a perfect fall treat!
Are pumpkin snickerdoodles good?
Absolutely! In my opinion, they are incredibly good, especially if you love pumpkin and cinnamon flavors. The combination of the soft pumpkin cookie base with the classic snickerdoodle topping is a match made in autumn heaven. They’re a wonderfully cozy and delicious dessert. For more dessert inspiration, explore the desserts category.
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to stick with pure pumpkin puree, not pumpkin pie filling. Pie filling already contains added sugar and spices, which will alter the sweetness and spice balance of your cookies. Using pure puree gives you more control over the final flavor and texture of your soft pumpkin snickerdoodle cookies.
How do I get that perfect snickerdoodle tang?
The secret to the classic snickerdoodle tang is cream of tartar! It reacts with the baking soda to create a unique texture and that slightly sour, tangy flavor that snickerdoodles are known for. Make sure you include the 2 teaspoons cream of tartar in the dry ingredients for that authentic taste.
Variations of Soft Pumpkin Snickerdoodle Cookies You Can Try
Once you’ve mastered the basic recipe, get ready to explore some fun pumpkin snickerdoodle cookie variations! These ideas are perfect for switching things up and catering to different tastes or dietary needs.
- Gluten-Free Delight: Easily make these cookies gluten-free by substituting a 1:1 gluten-free baking flour blend for the all-purpose flour. The texture remains wonderfully soft and chewy!
- White Chocolate Chip Pumpkin: Add about 1 cup of white chocolate chips to the dough after mixing in the dry ingredients. They pair beautifully with the pumpkin and cinnamon flavors.
- Spiced Up Version: For an extra kick of autumn warmth, add 1/4 teaspoon of ground nutmeg and a pinch of ground cloves to the dry ingredients along with the cinnamon and pumpkin pie spice.
- Mini Cookie Magic: Use a mini cookie scoop for smaller bites. Reduce the baking time to 8-10 minutes, watching carefully so they don’t overbake. They make for perfect little treats!
Soft Pumpkin Snickerdoodle Cookies: 10+ Amazing Treats
- Total Time: 55-60 minutes (includes 30 minutes optional chilling time)
- Yield: Approximately 24 cookies 1x
- Diet: Vegetarian
Description
Soft Pumpkin Snickerdoodle Cookies are a delightful twist on traditional snickerdoodles, blending pumpkin spice with a soft, chewy texture. These cookies are perfect for autumn gatherings and offer a warm, nostalgic flavor with cinnamon and pumpkin.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- Additional sugar and cinnamon for coating
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the pumpkin puree, egg, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not over-mix.
- Cover the dough and refrigerate for at least 30 minutes for enhanced flavor and texture.
- In a small bowl, combine additional sugar and cinnamon for rolling the cookie dough balls.
- Scoop tablespoon-sized portions of dough and roll them in the cinnamon-sugar mixture.
- Place the coated dough balls on the prepared baking sheets, leaving space between them.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Notes
- For best flavor, use fresh pumpkin puree.
- Experiment with adding nutmeg or ginger for extra warmth.
- Avoid overbaking to maintain a soft texture.
- These cookies can be made gluten-free by using a gluten-free flour blend.
- For best results, stick to the recommended 1 cup of pumpkin puree.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx. 24 servings)
- Calories: 120 kcal
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg