Oh my goodness, let me tell you about these pumpkin snickerdoodle cookies! They’re like a warm hug on a chilly fall day, bringing together that classic snickerdoodle flavor with a delightful twist of pumpkin. I remember the first time I made them, my kitchen was filled with the cozy scent of cinnamon and nutmeg, and I just knew they’d be a hit.
They’re soft, chewy, and perfectly spiced, making them an instant favorite in my house. Trust me, once you take a bite, you’ll be transported to autumn with every delicious morsel! These cookies are perfect for sharing or keeping all to yourself (no judgment here!). So, grab your pumpkin puree, and let’s get baking!
Ingredients List
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup pumpkin puree (make sure it’s pure pumpkin, not pumpkin pie filling)
1 cup sugar (this adds that sweet touch to balance the pumpkin)
1/2 cup butter, softened (trust me, soft butter blends better with the sugar)
1 large egg (this helps bind everything together)
2 teaspoons vanilla extract (for that warm, inviting flavor)
2 cups all-purpose flour (the base of our cookies)
1 teaspoon baking soda (to help them rise perfectly)
1 teaspoon cream of tartar (this gives that classic snickerdoodle texture)
1/2 teaspoon salt (always enhances the sweetness)
2 teaspoons cinnamon (because you can’t have snickerdoodles without it!)
1/2 cup sugar for coating (this is where the magic happens)
1 tablespoon cinnamon for coating (for extra flavor on the outside)
How to Prepare Pumpkin Snickerdoodle
Preheat the Oven
First things first, let’s get that oven preheating to 350°F (175°C). This is super important because you want those cookies to bake evenly and come out perfectly soft and chewy. Trust me, no one likes a cookie that’s undercooked in the middle, so give your oven a good 10-15 minutes to warm up while you prep the dough!
Mixing the Wet Ingredients
Now, in a large bowl, go ahead and mix together the pumpkin puree, sugar, and softened butter. I usually start with a sturdy spatula to combine everything, then switch to a hand mixer if I’m feeling lazy! You want this mixture to be smooth and creamy, with no lumps—this is where all that delicious flavor starts!
Combining Dry Ingredients
In another bowl, whisk together the flour, baking soda, cream of tartar, salt, and cinnamon. This step is crucial because it ensures the baking soda and cream of tartar are evenly distributed, which helps the cookies rise beautifully. Once it’s all mixed up, you can gradually add these dry ingredients to your pumpkin mixture. Stir gently until just combined—don’t overmix, or your cookies might turn out tough!
Forming the Cookies
Now comes the fun part! Scoop out the dough and roll it into balls—about 1.5 inches in diameter is perfect. Roll each ball in the cinnamon-sugar mixture until they’re nicely coated. Then, place them on a baking sheet lined with parchment paper and gently flatten them slightly. This helps them spread out while baking, giving you that perfect cookie shape!
Baking and Cooling
Pop those cookies into your preheated oven and bake for 10-12 minutes, or until the edges are golden brown. You’ll know they’re done when they’re slightly firm to the touch but still soft in the center—don’t worry if they look a bit underbaked; they’ll firm up as they cool! Let them cool on the baking sheet for a few minutes before transferring them to wire racks. This is the hardest part, but the aroma wafting through your kitchen will make it totally worth it!
Why You’ll Love This Recipe
Unique Flavor: The combination of pumpkin and cinnamon gives these cookies a cozy, fall-inspired taste that’s simply irresistible.
Easy to Make: With straightforward steps and simple ingredients, these cookies come together in no time, even for beginner bakers!
Perfect Texture: Soft, chewy, and slightly crisp on the edges—just the way a snickerdoodle should be!
Seasonal Appeal: These cookies are perfect for autumn gatherings, holiday parties, or just to enjoy with a warm cup of cider.
Freeze Friendly: Make a big batch and freeze some for later, so you can have a taste of fall anytime you crave it!
Crowd-Pleaser: Friends and family will love these cookies, making them a surefire hit at any gathering.
Tips for Success
Alright, let’s make sure your pumpkin snickerdoodles turn out absolutely perfect—because nobody wants a cookie mishap! Here are my top tips to keep in mind:
Use Room Temperature Ingredients: Make sure your butter and egg are at room temperature before you start mixing. This helps create a smoother batter and ensures even mixing.
Careful with the Flour: When measuring your flour, fluff it up first and spoon it into your measuring cup. Avoid packing it down, or your cookies might turn out too dense!
Don’t Overmix: Once you combine your wet and dry ingredients, mix until just combined. Overmixing can lead to tough cookies, and we want them soft and chewy!
Adjust the Spice: If you love cinnamon (who doesn’t?), feel free to add a bit more! Just remember to adjust the sugar if you’re adding a lot.
Check the Baking Time: Ovens can vary, so keep an eye on your cookies while they bake. They should be set at the edges but still soft in the center when you take them out.
Let Them Cool: Patience is key! Let your cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them firm up without losing that soft center.
Experiment with Mix-Ins: If you’re feeling adventurous, try adding chocolate chips, nuts, or even dried cranberries for an extra twist!
With these tips in your back pocket, you’re all set to whip up the best pumpkin snickerdoodles ever. Happy baking!
Nutritional Information
Alright, let’s talk numbers! Here’s what you can expect from each delicious pumpkin snickerdoodle cookie. Keep in mind these are estimates, but they’ll give you a good idea of what you’re indulging in!
Serving Size: 1 cookie
Calories: 120
Sugar: 8g
Sodium: 50mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 1g
Protein: 1g
Cholesterol: 15mg
These cookies are a delightful treat, and with a balance of flavors and nutrients, they’re a sweet way to embrace fall! Enjoy them knowing you’re in for a tasty and relatively guilt-free indulgence. Happy snacking!
FAQ Section
Got questions about these pumpkin snickerdoodle cookies? I’ve got answers! Here are some of the most common inquiries I hear, along with a few tips to ensure your baking adventure goes smoothly.
Can I use fresh pumpkin instead of canned? Absolutely! If you have fresh pumpkin, just make sure to cook and puree it until it’s smooth before using it in the recipe. It’ll add a lovely, fresh flavor to your pumpkin snickerdoodles!
Can I make these cookies gluten-free? Yes, you can! Just substitute the all-purpose flour with a 1:1 gluten-free flour blend. It works beautifully in most cookie recipes, including these delightful pumpkin snickerdoodles.
What can I add for extra flavor? If you want to jazz things up, try mixing in some chocolate chips or chopped nuts! Dried cranberries or even a pinch of nutmeg can add a wonderful twist, making your cookies even more special.
How do I store leftover cookies? Store your pumpkin snickerdoodles in an airtight container at room temperature for up to a week. If you want to keep them longer, they freeze really well! Just make sure to wrap them tightly and thaw them at room temperature when you’re ready to enjoy.
Can I make the dough ahead of time? Yes! You can prepare the dough in advance and refrigerate it for up to 2 days. Just let it sit at room temperature for about 30 minutes before rolling and baking. Perfect for when you want fresh cookies on demand!
Storage & Reheating Instructions
So, you’ve made a batch of these delicious pumpkin snickerdoodle cookies, and now you’re wondering how to keep them fresh? No worries, I’ve got you covered! To store your cookies, simply place them in an airtight container at room temperature. They’ll stay good for about a week, but trust me, they won’t last that long—they’re just too good!
If you want to keep them for longer (and I totally recommend this if you’re a cookie lover like me!), you can freeze them. Here’s how: wrap each cookie individually in plastic wrap or place them in a freezer-safe container with layers of parchment paper in between. They’ll keep well in the freezer for up to 3 months. When you’re ready to enjoy them, just take them out and let them thaw at room temperature for about 30 minutes.
Now, if you’re craving that fresh-baked taste again, you can easily reheat your cookies! Preheat your oven to 350°F (175°C) and place the cookies on a baking sheet. Heat them for about 5-7 minutes until they’re warmed through. This will bring back that soft, chewy texture and make your kitchen smell amazing all over again. Enjoy every last bite!
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