The Best Pumpkin Snickerdoodle Cookies
I still remember the first time I tried pumpkin snickerdoodle cookies—it was on a cool autumn afternoon, and the warm aroma of cinnamon and pumpkin filled my kitchen. There was something so comforting about the blend of classic snickerdoodle flavors paired with the richness of pumpkin that instantly became a seasonal favorite in my home. Since that day, I’ve perfected my recipe to create soft, chewy, and subtly spiced cookies that everyone keeps asking for when fall rolls around.
In this article, I’ll share with you my tried-and-true recipe for the best pumpkin snickerdoodle cookies you can bake at home. These cookies balance the traditional tang of snickerdoodles with the moist texture and cozy taste of pumpkin—perfect for all your autumn celebrations or whenever you want a warm, delicious treat.
Ingredients for Pumpkin Snickerdoodle Cookies
To make these delightful cookies, you will need a combination of simple pantry staples and pumpkin puree. Here’s what you’ll need:
– 1 cup unsalted butter, softened
– 1 1/2 cups granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 1 cup pumpkin puree (not pumpkin pie filling)
– 2 3/4 cups all-purpose flour
– 2 teaspoons cream of tartar
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 2 teaspoons ground cinnamon (plus extra for rolling)
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Cream Butter and Sugar
In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Add Wet Ingredients
Beat in the egg and vanilla extract until combined. Then mix in the pumpkin puree, ensuring everything is well incorporated.
4. Combine Dry Ingredients
In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and 2 teaspoons of cinnamon.
5. Mix Wet and Dry
Gradually add the dry ingredients to the wet ingredient bowl, mixing at low speed just until combined. Avoid overmixing to keep the cookies tender.
6. Prepare Cinnamon Sugar
In a small bowl, mix together 1/4 cup granulated sugar and 2 teaspoons ground cinnamon. This will be used to coat the cookie dough balls.
7. Shape and Coat
Using a cookie scoop or tablespoon, scoop dough and roll into balls. Then roll each ball in the cinnamon sugar mixture to coat thoroughly.
8. Bake
Place the coated dough balls about 2 inches apart on the prepared baking sheets. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft.
9. Cool and Serve
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or store in an airtight container.
Tips for Perfect Pumpkin Snickerdoodles
– Use pure pumpkin puree for the best texture and flavor; avoid pumpkin pie filling as it contains added spices and sugar.
– Don’t overbake; the cookies are best when they are soft and chewy inside.
– For extra flavor, add a pinch of nutmeg or ginger to your dry ingredients.
– These cookies freeze well; store in an airtight container or ziplock bag for up to 3 months.
Why You’ll Love These Cookies
These pumpkin snickerdoodles bring together the best of both worlds: the tangy, cinnamon sugar-coated exterior of traditional snickerdoodles and the moist, tender crumb from pumpkin. They’re easy to make, perfect for holiday cookie exchanges, and guaranteed to bring a smile to anyone who tastes them. Plus, they fill your kitchen with the nostalgic scent of fall!
Give this recipe a try—it might just become your new favorite cookie for the pumpkin season and beyond.
Happy baking!
—Laura from easyrecipesteps.com
Pumpkin Snickerdoodle Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Beat in the egg and vanilla extract until combined. Then mix in the pumpkin puree until well incorporated.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and 2 teaspoons of cinnamon.
- Gradually add the dry ingredients to the wet ingredient bowl, mixing at low speed just until combined.
- In a small bowl, mix together 1/4 cup granulated sugar and 2 teaspoons ground cinnamon for coating.
- Using a cookie scoop or tablespoon, scoop dough and roll into balls, then roll each ball in the cinnamon sugar mixture to coat thoroughly.
- Place the coated dough balls about 2 inches apart on the prepared baking sheets and bake for 10-12 minutes.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
