These pumpkin snickerdoodle cookies are soft, sweet, and full of fall flavors. With hints of cinnamon and pumpkin spice, they make every bite a cozy experience!
I’m always excited to bake these when the leaves start to change! They fill my kitchen with a warm scent, and honestly, who can resist a cookie that tastes like autumn? 🍂
Key Ingredients & Substitutions
Butter: Unsalted butter gives the cookies a rich flavor. If you’re in a pinch, you can use margarine, but I always prefer the taste of real butter.
Pumpkin puree: Make sure to use pure pumpkin puree, not the sweetened pie filling. If you don’t have that, apple sauce can be a good substitute for moisture, but it will change the flavor a bit.
Granulated sugar: This is for sweetness and texture. If you’re trying to reduce sugar, consider using a sugar substitute, though it may affect the cookie’s texture.
Flour: All-purpose flour is standard, but you can use a gluten-free blend if needed. Just check your blend has binding agents like xanthan gum.
Spices: I love the combo of cinnamon, nutmeg, and ginger! If you’re short on spices, just increase the cinnamon, or leave out ginger for a milder flavor.
How Can I Get the Cookies to Be Soft and Chewy?
The key to soft, chewy cookies is to not overbake them. When you take them out of the oven, they will feel a bit soft in the center, but they’ll continue to firm up as they cool. Follow these steps:
- Set your timer for 10 minutes and keep a close eye on them.
- The cookies should have set edges but still look slightly underbaked in the middle.
- Let them cool on the baking sheet for 5 minutes, which allows them to finish cooking before moving them to a wire rack.
By doing this, you’ll have wonderfully soft cookies that are a delight to eat!
How to Make Pumpkin Snickerdoodle Cookies
Ingredients You’ll Need:
For the Cookies:
- 3/4 cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/4 cup (60g) pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups (315g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
For the Coating:
- 1/4 cup (50g) granulated sugar
- 1 tablespoon ground cinnamon
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake. After that, let the cookies cool for about 5 minutes on the baking sheet. In total, you’re looking at about 30-40 minutes before you can enjoy these delicious cookies!
Step-by-Step Instructions:
1. Preheat and Prepare Baking Sheets:
First, preheat your oven to 350°F (175°C). While that’s warming up, line your baking sheets with parchment paper or silicone baking mats. This will help prevent the cookies from sticking.
2. Cream the Butter and Sugar:
In a large bowl, combine the softened butter and 1 cup of granulated sugar. Using an electric mixer, beat them together until the mixture is light and fluffy. This should take about 2-3 minutes. It’s gonna make your kitchen smell fantastic already!
3. Add Pumpkin and Other Wet Ingredients:
Next, add in the pumpkin puree, egg, and vanilla extract to the butter-sugar mix. Beat these ingredients together until they are well combined. You want everything to come together nicely so the cookies have that rich pumpkin flavor.
4. Mix Dry Ingredients:
In another bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and ginger (if you’re using it). Make sure everything is well mixed so your cookies turn out evenly flavored!
5. Combine Wet and Dry Ingredients:
Now, gradually mix the dry ingredients into the wet ingredients. I recommend doing this in batches to prevent any flour explosions! The dough will be soft, which is perfect for a snickerdoodle cookie.
6. Prepare the Cinnamon Sugar Coating:
In a small bowl, mix together the 1/4 cup of granulated sugar and 1 tablespoon of cinnamon. This will give your cookies that delicious, sweet, and spicy coating!
7. Shape the Cookies:
Using a tablespoon or cookie scoop, scoop out the dough and roll it into balls. Once you have your cookie dough balls, roll each one in the cinnamon-sugar mixture until they are fully coated. Yum!
8. Bake the Cookies:
Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake them in the oven for 10-12 minutes. You want to take them out when the edges are set but the centers still look slightly soft.
9. Cool the Cookies:
Let the cookies cool on the baking sheet for about 5 minutes. This is a key time for them to finish setting up. After that, move them to a wire rack to cool completely.
10. Store Your Cookies:
Once completely cool, store these delicious cookies in an airtight container. They’ll stay fresh for about a week—if they last that long!
Now, it’s time to enjoy your soft, pumpkin-spiced snickerdoodle cookies with that classic cinnamon-sugar coating. Perfect for sharing with friends or enjoying all to yourself!
Can I Use Pumpkin Pie Filling Instead of Pumpkin Puree?
No, it’s best to use pure pumpkin puree, not pumpkin pie filling, as the latter contains added sugars and spices that can alter the flavor and texture of the cookies.
How Do I Store the Cookies to Keep Them Fresh?
Store the cookies in an airtight container at room temperature for up to a week. You can also refrigerate them if you prefer, but allow them to come to room temperature before serving for the best flavor.
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the cookie dough balls on a baking sheet first, then transfer them to a freezer bag once solid. Bake them straight from frozen, adding an extra minute or two to the baking time.
What Can I Substitute for Cream of Tartar?
If you don’t have cream of tartar, you can substitute it with an equal amount of baking powder (omit the baking soda from the recipe) or use a combination of lemon juice or vinegar with baking soda to achieve similar results.
