Fluffy Soft Pumpkin Snickerdoodles Recipe: Fall’s Coziest Treat

Fall baking gets a delightful twist with these soft pumpkin snickerdoodles that melt in your mouth.

Warm spices dance through each tender cookie, creating an irresistible autumn treat.

Cinnamon and nutmeg weave their magic into every bite, promising comfort and sweetness.

Cozy kitchen moments await when you pull these golden beauties from the oven.

Unexpected depth emerges from the classic snickerdoodle, thanks to rich pumpkin undertones.

Crisp edges give way to a pillowy center that whispers of seasonal joy.

Come along and bake something magical that will make everyone smile.

Answers to Soft Pumpkin Snickerdoodles FAQs

• Are Pumpkin Snickerdoodles different from regular snickerdoodles?

Yes, these cookies include pumpkin puree and pumpkin pie spice, adding a seasonal twist to the classic snickerdoodle recipe with a more moist and tender texture.

• Can I use homemade pumpkin puree?

Absolutely! Homemade pumpkin puree works perfectly. Just ensure it’s smooth and not too watery to maintain the right cookie consistency.

• Do I need special equipment to make these cookies?

No, you just need basic baking tools like a mixing bowl, baking sheet, and measuring cups. A simple spoon or your fingers work great for flattening the dough balls.

What Makes Soft Pumpkin Snickerdoodles a Fall Favorite

• Craft with Ease: Super simple recipe perfect for bakers of all skill levels, requiring minimal cooking expertise.
• Seasonal Delight: Captures the warm, cozy autumn flavors with pumpkin and classic snickerdoodle spices, making it perfect for fall gatherings.
• Family-Friendly Baking: Kids and adults can join in rolling dough balls and coating them in cinnamon sugar, creating a fun shared experience.
• Quick Crowd-Pleaser: Minimal ingredients and straightforward steps mean you can have delicious cookies ready in under an hour, ideal for unexpected guests or spontaneous baking sessions.

Ingredients for Soft Pumpkin Snickerdoodles

• Butter: A creamy base that provides richness and helps create a soft cookie texture.
• Sugar: Adds sweetness and helps with the cookie's golden-brown color.
• Egg: Binds the ingredients together and provides structure to the cookies.
• Pumpkin Puree: Brings moisture and a classic autumn pumpkin flavor to the snickerdoodles.
• Flour: The primary dry ingredient that forms the cookie's structure.

• Cream of Tartar, Baking Soda: Work together to create the signature tangy snickerdoodle taste and help the cookies rise.
• Pumpkin Pie Spice: Delivers warm, comforting autumn spices that complement the pumpkin flavor.
• Salt: Balances the sweetness and enhances the overall flavor profile.

• Sugar, Cinnamon: Create a sweet and aromatic exterior that adds texture and extra flavor to the snickerdoodle cookies.

Baking Instructions for Soft Pumpkin Snickerdoodles

Step 1: Warm Up the Oven

Prepare your oven by heating it to 350°F. Cover a baking sheet with parchment paper for easy cookie removal and clean-up.

Step 2: Blend Creamy Goodness

Grab a large mixing bowl and combine softened butter, sugar, egg, and pumpkin puree. Whip these ingredients together until they form a smooth, dreamy mixture that looks like velvet.

Step 3: Create Cookie Dough Magic

• All-purpose flour
• Cream of tartar
• Baking soda
• Salt
• Pumpkin pie spice

Stir everything until a soft, cohesive dough forms that’s ready to become delicious cookies.

Step 4: Make Cinnamon Sugar Sparkle

In a separate small bowl, mix sugar and ground cinnamon to create a sweet, spicy coating that will make your cookies irresistible.

Step 5: Shape Cookie Delights

Roll the dough into small balls about 1 inch in diameter. Gently roll each ball in the cinnamon sugar mixture, ensuring every inch is covered with sweet sparkle. Place the coated balls on the prepared baking sheet with some space between them.

Step 6: Gently Flatten Cookies

Use the back of a spoon or your fingertips to lightly press down on each cookie ball, giving them a gentle, inviting shape.

Step 7: Bake to Perfection

Slide the baking sheet into the preheated oven. Bake for 8-10 minutes until the edges look set and the tops start to develop charming little cracks.

Step 8: Cool and Set

Remove the cookies from the oven. Let them rest on the baking sheet for a few minutes to firm up, then transfer to a wire rack for complete cooling.

Step 9: Savor the Moment

Grab a cookie, take a bite, and enjoy the soft, spicy, pumpkin-infused delight you’ve just created!

Pro Tips to Get Soft Pumpkin Snickerdoodles Just Right

• 30 minutes before rolling to prevent spreading and create perfectly shaped cookies. Measure pumpkin puree carefully to maintain the right moisture balance – too much can make cookies soggy. Use fresh spices like cinnamon and pumpkin pie spice for maximum flavor intensity. Store cookies in an airtight container at room temperature for up to 5 days to keep them soft and delicious.

Creative Twists on Soft Pumpkin Snickerdoodles to Try

• Chocolate Chip Pumpkin Snickerdoodles: Add 1/2 cup chocolate chips to the dough for extra richness and chocolatey goodness.
• Nutty Pumpkin Snickerdoodles: Mix in 1/2 cup chopped pecans or walnuts for a crunchy texture and nutty flavor.
• Maple Glazed Pumpkin Snickerdoodles: Drizzle a simple maple glaze over cooled cookies for a sweet, autumnal touch.
• Chai Spice Pumpkin Snickerdoodles: Replace pumpkin pie spice with chai spice blend for a warm, complex flavor profile.

Serving Suggestions for Soft Pumpkin Snickerdoodles

• Savor Warm Spiced Chai: Brew a fragrant chai tea with cardamom and cinnamon that perfectly complements the pumpkin spice notes in the cookies, creating a harmonious blend of autumn flavors.
• Pair with Creamy Vanilla Latte: Whip up a smooth vanilla latte whose richness balances the soft, spicy texture of the snickerdoodles, enhancing the warmth of each bite.
• Match with Maple Pecan Ice Cream: Scoop some maple pecan ice cream alongside the cookies, letting the cool, nutty sweetness contrast beautifully with the warm, spiced cookie texture.
• Complement with Caramel Apple Cider: Serve a mug of caramel-infused apple cider that echoes the cookie's seasonal spices and provides a cozy, comforting drinking experience.

Storing Soft Pumpkin Snickerdoodles for Maximum Freshness

• Store cookies in an airtight container for up to 5 days, layering between parchment paper to prevent sticking.
• Wrap unbaked cookie dough balls in plastic wrap, place in freezer bag, and freeze for 2-3 months. Thaw in refrigerator before baking.
• Place completely cooled cookies in freezer-safe container, separating layers with wax paper. Freeze up to 3 months. Thaw at room temperature for 30 minutes before serving.
• Warm cookies in microwave for 10-15 seconds or in oven at 300°F for 3-5 minutes to restore soft texture and enhance flavors.

Soft Pumpkin Snickerdoodles Recipe

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4.7 from 15 reviews

• Total Time: 23-25 minutes
• Yield: 24 1x

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Description

Warm autumn days call for homemade Pumpkin Snickerdoodles, blending classic cinnamon sweetness with rich seasonal spices. Crisp edges, chewy centers, and a delightful pumpkin twist make these cookies irresistible for holiday gatherings or cozy afternoons.

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Ingredients

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Main Ingredients:

• 3 cups all-purpose flour
• 1 1/2 cups sugar
• 1/2 cup pumpkin puree
• 1/2 cup butter, softened
• 1 egg

Spices and Leavening Agents:

• 2 teaspoons baking soda
• 1 teaspoon cream of tartar
• 1 teaspoon pumpkin pie spice (or 1/2 teaspoon cinnamon, 1/4 teaspoon allspice, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger)
• 1/4 teaspoon salt

Cinnamon Sugar Coating:

• 2 tablespoons (30 milliliters) sugar
• 2 teaspoons (10 milliliters) cinnamon

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Instructions

1. Prepare the oven environment by heating to 350°F and lining a baking sheet with parchment paper for optimal cookie performance.
2. Create a creamy base by thoroughly blending softened butter, sugar, egg, and pumpkin puree until the mixture achieves a uniform, silky consistency.
3. Integrate dry ingredients into the wet mixture, combining flour, cream of tartar, baking soda, salt, and pumpkin pie spice to form a cohesive dough.
4. Craft a fragrant coating by whisking together sugar and cinnamon in a separate shallow dish.
5. Shape the dough into uniform 1-inch spheres, then generously coat each ball in the aromatic cinnamon-sugar mixture, ensuring complete and even coverage.
6. Arrange the sugar-dusted dough balls on the prepared baking sheet, maintaining adequate spacing between each cookie.
7. Gently flatten each dough ball using fingertips or the back of a spoon to create a slightly compressed surface.
8. Bake in the preheated oven for 8-10 minutes, watching for subtle surface cracking and set edges as indicators of perfect doneness.
9. Allow cookies to rest on the baking sheet for a brief cooling period before transferring to a wire rack to complete the cooling process.
10. Savor the delightful blend of pumpkin and cinnamon in these tender, spiced cookies.

Notes

• Swap pumpkin puree with mashed sweet potato or butternut squash for varied flavor profiles and seasonal adaptations.
• Chill dough for 30 minutes before rolling to prevent excessive spreading and maintain cookie shape during baking.
• Use gluten-free flour blend for celiac-friendly version without compromising soft, tender texture.
• Reduce sugar by 25% and substitute with monk fruit sweetener for lower-calorie, diabetic-friendly alternative.

• Prep Time: 15 minutes
• Cook Time: 8-10 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 187
• Sugar: 11 g
• Sodium: 199 mg
• Fat: 6 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 31 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 12 mg