These Pumpkin Snickerdoodle Cookies are soft, warm, and packed with fall flavors! With a sprinkle of cinnamon sugar, each bite is a cozy treat.
Honestly, who can resist that combo of pumpkin and cinnamon? They make the perfect snack while binge-watching your favorite shows. 🍂
I love how easy they are to whip up, plus the dough smells amazing! Just bake and enjoy these delightful cookies fresh out of the oven.
Key Ingredients & Substitutions
Pumpkin Puree: Make sure you’re using pure pumpkin puree, not pumpkin pie filling. The latter has added spices and sugars that can change the cookies. If fresh pumpkin is available, you can roast and puree it yourself!
Granulated Sugar: In this recipe, sugar sweetens the cookies and helps create a nice texture. For a healthier alternative, you could use coconut sugar or maple sugar, which will give a deeper flavor as well.
Butter: Unsalted butter is what I prefer for controlling saltiness in cookies. If needed, you can substitute with coconut oil or vegan butter for dairy-free options, but keep in mind the texture might slightly change.
Spices: The warm spices are what make these cookies feel cozy and festive. If you don’t have nutmeg or cloves on hand, simply adjust the cinnamon and ginger for a balanced flavor. Or try pumpkin pie spice if you have it!
How Do I Achieve Perfectly Soft Cookies?
To get those soft and chewy cookies, timing and temperature are key. Don’t overbake them! Here are my tips:
- Keep an eye on the oven. As soon as the edges start to firm up and look golden, remove them. The centers will look soft, but they’ll continue to set while cooling.
- Let them rest on the baking sheet for about 5 minutes after baking. This allows them to firm up a bit but still remain soft.
- Make sure your butter is at room temperature, which helps to create that fluffy texture when creamed with the sugar.
Follow these tips to get lovely pumpkin snickerdoodle cookies every time! Enjoy with a cup of tea or coffee. 🍁
Delicious Pumpkin Snickerdoodle Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar (plus ¼ cup for rolling)
- ½ cup unsalted butter, softened
- 1 large egg
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp cream of tartar
- ½ tsp salt
- 1 ½ tsp ground cinnamon (plus 1 tsp for rolling)
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake. You’ll have some delicious cookies ready within about 30 minutes, making them perfect for a quick treat!
Step-by-Step Instructions:
1. Preheat and Prepare Baking Sheets:
Start by preheating your oven to 350°F (175°C). This will ensure that your cookies bake evenly. While the oven is heating, line your baking sheets with parchment paper or silicone mats to prevent the cookies from sticking.
2. Make the Cinnamon Sugar Mixture:
In a small bowl, mix together the ¼ cup of granulated sugar with 1 teaspoon of ground cinnamon. This will be used to roll your cookie balls, adding an extra yummy touch!
3. Cream the Butter and Sugar:
In a large mixing bowl, add the softened butter and 1 cup of granulated sugar. Use a hand mixer or a whisk to cream them together until the mixture is light and fluffy, which usually takes about 2-3 minutes.
4. Combine in the Wet Ingredients:
Add the egg and pumpkin puree to the creamed mixture. Beat everything together until it’s well combined and smooth; this will be the flavorful base for your cookies!
5. Mix the Dry Ingredients:
In another bowl, whisk together the flour, baking soda, cream of tartar, salt, and spices (cinnamon, nutmeg, ginger, and cloves). This step ensures that your dry ingredients are evenly distributed.
6. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet pumpkin mixture, stirring gently. Mix until everything is just combined; be careful not to overmix, or your cookies may turn out tough.
7. Form the Cookie Balls:
Using a cookie scoop or a tablespoon, scoop the dough and roll each piece into a ball in your hands. They should be about 1 to 1.5 inches in size.
8. Roll in Cinnamon Sugar:
Take each cookie ball and roll it in the cinnamon sugar mixture until fully coated. This will give your cookies that classic snickerdoodle taste and texture!
9. Bake the Cookies:
Place the rolled cookie balls on the prepared baking sheets, leaving about 2 inches of space between them. Bake for 10 to 12 minutes, or until the edges are set and the bottoms are slightly golden. The cookies will look soft in the center, which is perfect!
10. Cool Down:
Once baked, let the cookies cool on the baking sheet for about 5 minutes. This helps them set before transferring them to a wire rack to cool completely.
Enjoy your delicious Pumpkin Snickerdoodle Cookies, perfect for sharing or keeping all to yourself! They’re soft, spiced, and oh-so-good with that cinnamon sugar crunch on top! 🍪✨
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you have fresh pumpkin, you can roast it, scoop out the flesh, and puree it until smooth. Just make sure to measure out 1 cup for the recipe!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. You can also refrigerate them for a longer shelf life, but they may lose some of their softness.
Can I Make These Cookies Gluten-Free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure the blend contains xanthan gum to help with texture!
What If I Don’t Have Cream of Tartar?
If you don’t have cream of tartar on hand, you can simply omit it without any major issues! Just increase the baking soda to 1 ½ teaspoons to help your cookies rise properly.
