These Pumpkin Snickerdoodle Cookies are like a warm hug on a chilly day! Soft, chewy, and spiced just right, each bite is filled with the cozy flavor of fall.
What’s great is how easy they are to make—perfect for when you want a little sweetness without too much fuss. I love enjoying these with a cup of tea, just like my grandma used to do! ☕️🍪
Key Ingredients & Substitutions
Pumpkin Puree: Use pure pumpkin puree and not pumpkin pie filling for the best results. If fresh pumpkin is available, you can roast and puree it yourself. Canned pumpkin is also super convenient!
Butter: Unsalted butter is recommended for better control of the cookie’s sweetness. If you’re dairy-free, coconut oil or a vegan butter alternative work well in this recipe!
Spices: The combination of cinnamon, nutmeg, and ginger gives these cookies their warm flavor. Feel free to adjust the spices or add allspice if you want even more depth. Or use a ready-made pumpkin pie spice blend!
Cream of Tartar: This ingredient adds that tangy flavor and helps the cookies rise. If you don’t have it, you can substitute with an equal amount of lemon juice or vinegar, but the flavor will change a bit.
How Can I Get My Cookies Soft and Chewy?
To achieve that soft and chewy texture, it’s all about the right balance of ingredients and baking time. Follow these tips:
- Be careful not to overmix the dough; just combine until it’s smooth to prevent toughness.
- Pay attention to baking time. Take them out when they’re just set, as they continue to firm up outside the oven.
- Let them cool on the baking sheet for a few minutes before transferring to wire racks. This gentle cooling helps achieve that melt-in-your-mouth texture.
Remember, the cookies will remain soft as they cool down, so don’t worry if they seem a bit underbaked when you first take them out!
How to Make Pumpkin Snickerdoodle Cookies
Ingredients You’ll Need:
For the Cookies:
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/4 cup pumpkin puree (not spiced pumpkin pie filling)
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
For the Cinnamon-Sugar Coating:
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation and 10–12 minutes of baking time. Plan for a little cooling time after baking too. All in all, you’ll be enjoying warm cookies in about 30 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
First, get your oven ready! Preheat it to 350°F (175°C). While it warms up, line your baking sheets with parchment paper or silicone mats to prevent sticking.
2. Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened butter and 1 cup of granulated sugar. Use a hand mixer or whisk until the mixture becomes light and fluffy—this usually takes about 2 to 3 minutes.
3. Add Pumpkin & Egg:
Beat in the 1/4 cup of pumpkin puree, the egg, and the vanilla extract. Mix until everything is combined nicely and looks smooth.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and ginger. This helps to evenly distribute the leavening agents and spices, ensuring every cookie has the right flavor!
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet pumpkin mixture. Mix gently until just combined; don’t overmix, as this can make the cookies tough. The dough should be soft and slightly sticky to the touch.
6. Prepare the Cinnamon-Sugar Coating:
In a small bowl, combine the 1/4 cup sugar and 2 teaspoons cinnamon to create your coating. This will give the cookies a delicious, sweet crust!
7. Shape the Cookies:
Scoop the dough using a rounded tablespoon and roll it into a ball. Then, roll each ball in the cinnamon-sugar mixture until fully coated. Place each coated ball on the prepared baking sheets, spacing them about 2 inches apart.
8. Bake the Cookies:
Slide the baking sheets into the oven and bake for 10 to 12 minutes. You’ll know they’re ready when the edges are set, and the tops have that charming cracked appearance. They will look soft, but they’ll firm up as they cool!
9. Cool the Cookies:
Once out of the oven, let the cookies cool on the baking sheet for 5 minutes. This resting time helps them maintain their chewy texture. After that, transfer them to a wire rack to cool completely.
10. Enjoy!
These Pumpkin Snickerdoodle Cookies are best enjoyed warm or at room temperature. Pair them with a warm drink, and you have the perfect cozy treat for any fall day!
Can I Substitute the Butter with Oil?
Yes, you can use vegetable oil or melted coconut oil instead of butter, but keep in mind that the flavor and texture may differ slightly. Start with about 1/2 cup of oil, as it’s denser than butter, and you may need to adjust the quantity slightly.
Can I Use Gluten-Free Flour?
Absolutely! You can replace all-purpose flour with a 1:1 gluten-free flour blend. Look for one that includes xanthan gum, which helps with binding and structure. Just keep an eye on the dough; it might need slight adjustments in consistency.
How Should I Store the Cookies?
Store your Pumpkin Snickerdoodle Cookies in an airtight container at room temperature for up to 5 days. If you want them to last longer, you can freeze them. Just place them in a freezer-safe bag, and they’ll keep for about 3 months. Thaw them at room temperature or warm in the microwave for a few seconds before enjoying!
Can I Add Nuts or Chocolate Chips?
Definitely! Feel free to fold in some chopped nuts like pecans or walnuts or a cup of chocolate chips for added texture and flavor. Just keep in mind that adjustments may be needed to baking time if you add extra ingredients.
