Oh, fall! My absolute favorite time of year, and it just wouldn’t be complete without a batch of warm, spiced cookies baking in the oven. These pumpkin snickerdoodle cookies are seriously everything you dream of when the leaves start to turn. Imagine biting into a cookie that’s perfectly soft and chewy, with that classic snickerdoodle cinnamon-sugar hug, but with an extra layer of cozy pumpkin goodness. Trust me, they’re a game-changer for your autumn baking list!
Why You’ll Love This Pumpkin Snickerdoodle Cookie Recipe
Seriously, these pumpkin snickerdoodle cookies are a total winner! You’ll want to make them because:
- They have that perfect soft and chewy texture.
- They’re just bursting with all those warm autumn spices you love.
- They’re super easy to whip up, even if you’re not a baking pro!
- They are absolutely perfect for holiday baking and all your fall gatherings.
- And that cinnamon-sugar coating? Pure magic!
Gather Your Ingredients for Pumpkin Snickerdoodle Cookies
Alright, let’s get our ducks in a row for these amazing pumpkin snickerdoodle cookies! Having everything ready makes the whole process so much smoother. You’ll need to grab a few things from your pantry and fridge. Make sure you have unsalted butter that’s softened up – it makes a huge difference when creaming. And don’t forget your pumpkin puree! It’s super important to use pure pumpkin puree, not pumpkin pie filling, because that filling has extra sugar and spices we don’t need here. It’ll keep our cookies perfectly moist and tasting just like fall.
Essential Ingredients for Pumpkin Snickerdoodle Cookies
For the star of the show, our pumpkin snickerdoodle cookies, here’s what you’ll need: 1 cup of softened unsalted butter, 1 and a half cups of granulated sugar (we’ll split this up!), two large eggs, a teaspoon of vanilla extract, and one cup of pure pumpkin puree. Then, for the dry stuff: two and a half cups of all-purpose flour, a teaspoon of baking soda, half a teaspoon of salt, and our amazing spice blend.
Spice Blend for Perfect Pumpkin Snickerdoodles
This is where the magic happens! We’re talking a teaspoon of ground cinnamon, half a teaspoon of ground nutmeg, and a pinch of ground cloves. This mix is pure autumn in a bowl, giving our cookies that cozy, warm flavor that just screams fall.
Step-by-Step Guide to Making Pumpkin Snickerdoodle Cookies
Alright, let’s get these gorgeous pumpkin snickerdoodle cookies made! It’s a pretty straightforward process, and honestly, the most active part is just mixing everything together. You’ll be amazed at how quickly these come together, and the smell that fills your kitchen? Oh, it’s pure autumn bliss.
Preparing the Cookie Dough
First things first, get that oven preheated to 350°F (175°C) and line a couple of baking sheets with parchment paper. This makes cleanup a breeze! In a nice big bowl, we’re going to cream together your softened butter and 1 cup of granulated sugar. Beat them until they’re light and fluffy – this is key for that tender texture. Then, add in your eggs one at a time, mixing well after each, and stir in that vanilla extract and the pumpkin puree. In a separate bowl, whisk together the flour, baking soda, salt, and all those yummy spices: cinnamon, nutmeg, and cloves. Now, gradually add these dry ingredients into your wet pumpkin mixture. Just mix until it’s *just* combined. Seriously, don’t overmix it, or your cookies might get tough!
Coating and Shaping Your Pumpkin Snickerdoodles
While your dough is chilling for a few minutes (or if you’re impatient like me, you can skip the chill!), let’s make that irresistible coating. In a small bowl, mix the remaining half cup of granulated sugar with 1 teaspoon of cinnamon. This is what gives our pumpkin snickerdoodles that classic snickerdoodle sparkle. Now, scoop about a rounded tablespoon of dough – a cookie scoop is great for this! Roll each ball of dough into the cinnamon-sugar mixture until it’s nicely coated. Place these cinnamon-sugar coated balls onto your prepared baking sheets, giving them about 2 inches of space because they will spread out a bit.
Baking to Perfection
Pop those beauties into your preheated oven. Bake them for about 10 to 12 minutes. You’re looking for the edges to be set, but the centers should still look a little soft. That’s the secret to super chewy cookies! Let them hang out on the baking sheets for a few minutes to firm up a tiny bit before you carefully move them to a wire rack to cool completely. Don’t skip this cooling step; it really helps them set perfectly.
Tips for the Best Pumpkin Snickerdoodle Cookies
Want your pumpkin snickerdoodle cookies to be absolutely perfect? A few little tricks make all the difference! For that signature soft and chewy texture, don’t overbake them – pull them out when the edges are set but the centers still look a tad gooey. Seriously, they’ll finish cooking on the hot baking sheet. Make sure you’re using pure pumpkin puree, not pie filling, as that can mess with the texture and sweetness. And don’t skip rolling them generously in that cinnamon-sugar coating; it’s what makes them truly snickerdoodles!
Ingredient Notes and Substitutions for Pumpkin Snickerdoodles
Okay, a quick note on ingredients for our fabulous pumpkin snickerdoodles! It’s really important to use pure pumpkin puree – the kind that’s just pumpkin, nothing else added. If you accidentally grab pumpkin pie filling, your cookies might end up too sweet and have a weird texture. You can usually find it in a can right next to the regular pumpkin. If you happen to need a dairy-free option, you can totally swap the butter for a good quality vegan butter stick. Just make sure it’s softened, just like the regular butter! For more dairy-free cookie recipes, check out our collection.
Serving Suggestions for Your Autumn Baking Delights
These pumpkin snickerdoodle cookies are divine on their own, but oh, can they get even better! They are absolutely perfect with a tall, cold glass of milk, or maybe a warm mug of apple cider or a pumpkin spice latte. They also make a fantastic little treat alongside a scoop of vanilla bean ice cream for a cozy dessert moment.
Storing and Reheating Your Pumpkin Snickerdoodle Cookies
Got leftovers? Lucky you! To keep these pumpkin snickerdoodle cookies perfectly fresh, store them in an airtight container at room temperature for up to 3 days. If they seem a little less soft after a day or two, just pop a cookie in the microwave for about 10 seconds – they’ll be warm and chewy again in no time!
Frequently Asked Questions about Pumpkin Snickerdoodle Cookies
Got questions about these amazing pumpkin snickerdoodle cookies? I’ve got answers!
How do I get my pumpkin snickerdoodle cookies to be soft and chewy?
The secret to super soft and chewy pumpkin snickerdoodles is all in the baking time and ingredients. Make sure you don’t overbake them! Pull them out when the edges look set, but the center still looks a little underdone. They’ll continue to bake on the hot pan. Also, using the right amount of pumpkin puree is key for that moisture!
Can I use pumpkin pie filling instead of pumpkin puree in this recipe?
Oh, please don’t! It’s really important to use pure pumpkin puree, not pumpkin pie filling. The pie filling already has sugar and spices added, and it has a different consistency that can totally change your cookies – they might not bake up right or have the flavor we want. Stick to the plain pumpkin puree for the best results!
What makes these cookies “snickerdoodles”?
What makes them snickerdoodles is that classic cinnamon-sugar coating we roll them in! That’s the signature touch. Traditionally, snickerdoodles also use cream of tartar, which gives them a slightly tangy flavor and a chewy texture, but the cinnamon-sugar coating is the most recognizable part. Our cinnamon sugar pumpkin cookies definitely get that from the coating!
How long do pumpkin snickerdoodle cookies last?
These soft pumpkin snickerdoodles are best enjoyed within about 3 days. Just store them in an airtight container at room temperature. If they feel a little less soft after a day or two, a quick 10-second zap in the microwave brings them right back to chewy perfection!
Nutritional Estimate for Pumpkin Snickerdoodle Cookies
Just a heads-up, these are approximate values for our delightful pumpkin snickerdoodle cookies per cookie, and they can vary a bit depending on your specific ingredients. But generally, you’re looking at around 180 calories, about 15g of sugar, and 9g of fat per cookie. It’s a little taste of fall that’s totally worth it!
Print
Divine Pumpkin Snickerdoodle Cookies: 12 Easy Bites
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Enjoy these soft and chewy pumpkin snickerdoodle cookies bursting with autumn flavors. A perfect fall treat dusted with a warm cinnamon-sugar coating.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar, divided
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- For the coating: 2 tablespoons granulated sugar, 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a small bowl, combine the remaining 1/2 cup of granulated sugar with 1 teaspoon of cinnamon for the coating.
- Roll rounded tablespoons of dough into balls.
- Roll each dough ball in the cinnamon-sugar mixture.
- Place the coated dough balls onto the prepared baking sheets, about 2 inches apart.
- 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 a wire rack to cool completely.
Notes
- Ensure your pumpkin puree is not pumpkin pie filling.
- For softer cookies, bake for the shorter end of the suggested time.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
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