Soft pumpkin snickerdoodles are a delightful twist on the classic cookie, combining warm cinnamon flavors with the tender, slightly spiced sweetness of pumpkin. These cookies are soft, chewy, and coated in a cinnamon-sugar blend, making them a perfect treat for fall or anytime you’re craving cozy flavors.
Why You’ll Love This Recipe
- Soft and Chewy Texture: Thanks to the pumpkin, these cookies stay moist and tender.
- Warm Spices: The cinnamon-sugar coating pairs perfectly with the subtle pumpkin flavor.
- Easy to Make: Simple ingredients and straightforward steps make this a beginner-friendly recipe.
- Seasonal Favorite: Ideal for fall baking, but delicious enough to enjoy year-round.
- Customizable: Add white chocolate chips, nuts, or extra spices for a personal touch.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cookies:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Ground cinnamon
- Ground nutmeg
- Unsalted butter, softened
- Granulated sugar
- Brown sugar
- Pumpkin puree (not pumpkin pie filling)
- Egg yolk
- Vanilla extract
For the cinnamon-sugar coating:
- Granulated sugar
- Ground cinnamon
Directions
For the Cookies:
- Prepare the Dough:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the pumpkin puree, egg yolk, and vanilla extract until combined.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
- Chill the Dough:
- Cover the dough and refrigerate for at least 30 minutes (or up to 24 hours). This helps the cookies hold their shape during baking.
For the Cinnamon-Sugar Coating:
- Mix the Coating:
- In a small bowl, combine granulated sugar and cinnamon.
Form and Bake the Cookies:
- Shape the Dough:
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll tablespoon-sized portions of dough into balls and coat them thoroughly in the cinnamon-sugar mixture.
- Bake:
- Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set but the centers look slightly underbaked.
- Cool:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Servings and Timing
- Servings: 24 cookies
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Bake Time: 10-12 minutes
- Total Time: 55 minutes
Variations
- White Chocolate Pumpkin: Add white chocolate chips to the dough for a creamy sweetness.
- Spiced Up: Add a pinch of ginger or cloves for a bolder spice profile.
- Nutty Twist: Mix in chopped pecans or walnuts for added crunch.
- Frosted Snickerdoodles: Drizzle the cookies with a simple glaze made of powdered sugar and milk.
- Gluten-Free: Use a gluten-free all-purpose flour blend to make the cookies gluten-free.
Storage/Reheating
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing Dough: Freeze unbaked dough balls on a baking sheet, then transfer to a freezer-safe bag. Bake from frozen, adding 1-2 minutes to the bake time.
- Freezing Baked Cookies: Store baked cookies in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling contains added spices and sugar, which would alter the flavor and texture of the cookies.
Why do I need to chill the dough?
Chilling helps firm up the dough, preventing the cookies from spreading too much during baking.
Can I double the recipe?
Yes, simply double all the ingredients, but mix the dough in batches to ensure even blending.
How do I keep the cookies soft?
Store them in an airtight container with a slice of bread to retain moisture.
Can I use salted butter?
Yes, but reduce the added salt in the recipe to balance the flavors.
How do I make the cookies more flavorful?
Add more cinnamon or nutmeg, or experiment with pumpkin spice blend for extra warmth.
What type of sugar works best for the coating?
Granulated sugar works perfectly, but you can use coarse sugar for extra crunch.
Can I use a stand mixer?
Yes, a stand mixer can make creaming the butter and sugar easier, but be careful not to overmix.
What’s the best way to measure pumpkin puree?
Use a spoon to scoop the puree into the measuring cup and level it off for accuracy.
Can I make smaller or larger cookies?
Yes, adjust the size of the dough balls and the baking time accordingly.
Conclusion
Soft pumpkin snickerdoodles are the ultimate fall cookie, bringing together the cozy warmth of cinnamon and the sweet earthiness of pumpkin. Whether you’re baking for a holiday gathering, a casual snack, or a thoughtful gift, these cookies are guaranteed to impress. Simple to make and bursting with flavor, they’re a must-try for pumpkin lovers everywhere!
Print
Soft Pumpkin Snickerdoodles
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Soft Pumpkin Snickerdoodles are a fall twist on the classic cookie. They’re spiced with cinnamon, packed with pumpkin flavor, and rolled in a cinnamon-sugar coating for the ultimate chewy and tender treat. Perfect for autumn baking or anytime you crave cozy flavors.
Ingredients
For the Cookies:
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) brown sugar, packed
- 1/3 cup (80 g) pumpkin puree (not pumpkin pie filling)
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 3/4 cups (220 g) all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
For the Cinnamon-Sugar Coating:
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional, for extra spice)
Instructions
- Prepare the Dough:
- In a large mixing bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes).
- Add the pumpkin puree, egg yolk, and vanilla extract. Mix until fully combined.
- Combine the Dry Ingredients:
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and ginger.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Chill the Dough:
- Cover the dough and refrigerate for at least 30 minutes or up to 2 hours. Chilling helps prevent spreading during baking.
- Make the Cinnamon-Sugar Coating:
- In a small bowl, mix the granulated sugar, cinnamon, and nutmeg (if using) for the coating.
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Shape the Cookies:
- Scoop about 1 1/2 tablespoons of dough (a medium cookie scoop) and roll it into a ball. Roll each ball in the cinnamon-sugar mixture until well coated.
- Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake the Cookies:
- Bake for 10-12 minutes, or until the edges are set but the centers look slightly underbaked.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Storage: Store cookies in an airtight container at room temperature for up to 5 days. They also freeze well for up to 2 months.
- Pumpkin Flavor Boost: For a stronger pumpkin flavor, you can add 1/4 teaspoon pumpkin pie spice to the dough.
- Chewy Texture: Slightly underbaking the cookies ensures they stay soft and chewy.