Why You’ll Love This Recipe
- Seasonal Delight: Combines the beloved snickerdoodle with pumpkin and spices for a festive fall treat.
- Soft and Chewy Texture: The addition of pumpkin puree keeps these cookies moist and tender.
- Easy to Make: Simple ingredients and straightforward steps make this recipe accessible for all baking levels.
Ingredients
- 1/2 cup butter, softened
- 1 1/2 cups sugar
- 1 large egg
- 1/2 cup pumpkin puree
- 3 cups all-purpose flour
- 1 teaspoon cream of tartar
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice (or a blend of 1/2 teaspoon cinnamon, 1/4 teaspoon allspice, 1/4 teaspoon nutmeg, and 1/4 teaspoon ginger)
For the Cinnamon Sugar Coating:
- 2 tablespoons sugar
- 2 teaspoons ground cinnamon
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream the Wet Ingredients: In a large mixing bowl, cream together the softened butter and 1 1/2 cups sugar until light and fluffy. Beat in the egg and pumpkin puree until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and pumpkin pie spice. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Prepare Cinnamon Sugar Coating: In a small bowl, mix the 2 tablespoons sugar with the 2 teaspoons ground cinnamon.
- Shape the Cookies: Roll the dough into 1-inch balls. Roll each ball in the cinnamon sugar mixture until fully coated. Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Flatten Slightly: Gently press down on each dough ball with the back of a spoon or your fingers to slightly flatten them.
- Bake: Bake in the preheated oven for 8-10 minutes, or until the edges are set and the tops are just beginning to crack.
- Cool: Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: Approximately 24 cookies
- Prep Time: 15 minutes
- Baking Time: 8-10 minutes per batch
- Total Time: Approximately 30 minutes
Variations
- Maple Pumpkin Snickerdoodles: Add 1/4 cup pure maple syrup to the dough for a rich, maple flavor. Mix the syrup with the butter and sugar before adding the remaining ingredients.
- Chocolate Chip Pumpkin Snickerdoodles: Fold in 1/2 cup mini chocolate chips into the dough before shaping for a sweet, chocolatey twist.
- White Chocolate Pumpkin Snickerdoodles: Incorporate 1/2 cup white chocolate chips into the dough for a creamy, sweet variation.
- Pumpkin Spice Latte Snickerdoodles: Add 1/2 teaspoon instant coffee granules to the dry ingredients to infuse a subtle coffee flavor, mimicking the popular fall beverage.
Storage/Reheating
- Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 5 days. Placing a piece of bread in the container can help keep them soft.
- Refrigeration: Cookies can be stored in the refrigerator for up to 1 week. Bring them to room temperature or warm them slightly before serving to enjoy their full flavor and texture.
- Freezing: Freeze baked cookies in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving.
- Freezing Dough: Roll the dough into balls, coat them in cinnamon sugar, and freeze on a baking sheet. Once frozen, transfer the dough balls to a freezer-safe bag or container. Bake directly from frozen, adding a few extra minutes to the baking time.
Soft Pumpkin Snickerdoodles
These Soft Pumpkin Snickerdoodles are the perfect fall treat! Infused with pumpkin puree and warm spices, these cookies are soft, chewy, and coated in a delicious cinnamon-sugar mixture. Easy to make and full of autumn flavors, they’re perfect for holiday baking, cozy evenings, or anytime you crave a seasonal delight.
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cookies:
- ½ cup butter, softened
- 1½ cups sugar
- 1 large egg
- ½ cup pumpkin puree
- 3 cups all-purpose flour
- 1 teaspoon cream of tartar
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 1 teaspoon pumpkin pie spice (or a blend of ½ teaspoon cinnamon, ¼ teaspoon allspice, ¼ teaspoon nutmeg, and ¼ teaspoon ginger)
For the Cinnamon Sugar Coating:
- 2 tablespoons sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat Oven:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the Wet Ingredients:
- In a large bowl, beat butter and sugar until light and fluffy.
- Mix in egg and pumpkin puree until smooth.
- Combine Dry Ingredients:
- In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, and pumpkin pie spice.
- Gradually mix dry ingredients into the wet ingredients until a soft dough forms.
- Prepare Cinnamon Sugar Coating:
- In a small bowl, mix sugar and cinnamon.
- Shape and Coat Cookies:
- Roll dough into 1-inch balls and coat in cinnamon sugar.
- Place on prepared baking sheet 2 inches apart.
- Flatten and Bake:
- Gently press down on each cookie to slightly flatten.
- Bake for 8-10 minutes until edges are set and tops begin to crack.
- Cool & Serve:
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
- Enjoy warm or store for later!
Notes
- For extra chewiness, slightly underbake the cookies and let them cool on the tray.
- Substitutions: If you don’t have cream of tartar, replace it and baking soda with 2 teaspoons of baking powder.
- Add-ins: Try mixing in chocolate chips, white chocolate chips, or chopped pecans for a fun variation.
