These Pumpkin Snickerdoodle Cookies are a fun twist on a classic favorite! They are soft and chewy, with a delicious blend of pumpkin spice and cinnamon sugar.
Every bite is like a warm hug from a cozy sweater! I love making these during the fall with a cup of hot cocoa—perfect for sharing or sneaking a few for myself! 🍂
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the cookies. If you’re looking to make it gluten-free, try using a gluten-free all-purpose blend, which usually works well in cookie recipes.
Pumpkin Puree: Canned pumpkin puree gives the cookies moisture and flavor. If you have fresh pumpkin, you can roast it and mash it as a substitute, but make sure to drain any excess liquid.
Butter: Unsalted butter is recommended for better control over the salt level. You can use margarine or coconut oil if you’re dairy-free; just keep in mind it might change the cookie’s texture slightly.
Granulated Sugar: For rolling, you can use brown sugar for a different flavor or coconut sugar for a healthier option. Just note that this might change the color of the cookies slightly.
How Do I Make Sure My Cookies Turn Out Soft and Chewy?
One of the keys to making soft and chewy cookies is not to overmix the dough. Once you add the dry ingredients, mix just until everything is combined to avoid developing too much gluten. This keeps your cookies tender and fluffy.
- Use room temperature butter for easier creaming with sugar.
- Don’t overbake! Pull them out when the edges are just golden and the centers look soft.
- Cooling them on the baking sheet first helps them set up without becoming too hard.
With these tips, you’ll have delicious cookies that have that perfect bite every time! Enjoy baking!
Pumpkin Snickerdoodle Cookies
Ingredients You’ll Need:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup unsalted butter, softened
- 1 cup granulated sugar (plus extra for rolling)
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and another 10-12 minutes for baking, so you can have delicious cookies ready in around 30 minutes. If you allow an additional 5 minutes for cooling on the rack, that’s a total of about 35 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare Baking Sheets:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, cloves, and ginger. Make sure everything is evenly combined; this helps the cookies have a nice uniform flavor.
3. Cream the Butter and Sugar:
In a larger bowl, use an electric mixer to cream together the softened butter and 1 cup of granulated sugar. Beat this mixture for about 2-3 minutes until it turns light and fluffy.
4. Add the Wet Ingredients:
Once the butter and sugar are fluffy, add in the pumpkin puree, egg, and vanilla extract. Mix well until everything is smooth and fully combined.
5. Combine Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix, or you’ll end up with tough cookies!
6. Make the Cinnamon Sugar Coating:
In a small bowl, mix together about 1/4 cup of granulated sugar with 2 teaspoons of ground cinnamon. This will be the fabulous coating for your cookies!
7. Shape the Cookies:
Scoop out the dough by rounded tablespoons and roll each piece into a ball. Once rolled, generously coat each ball in the cinnamon sugar mixture.
8. Arrange on Baking Sheets:
Place the coated dough balls on the prepared baking sheets, making sure to space them about 2 inches apart. This will allow them room to spread as they bake.
9. Bake the Cookies:
Bake the cookies in your preheated oven for 10-12 minutes, or until the cookies have set. The edges should be lightly browned, but the centers should still look soft.
10. Cool Before Enjoying:
After baking, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.
11. Time to Enjoy!
These pumpkin snickerdoodles are best enjoyed warm, with a dusting of cinnamon sugar on top. Perfect for fall, they’re sure to be a hit!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes, you can use fresh pumpkin! Just roast a pumpkin, scoop out the flesh, and mash it. Make sure to drain any excess moisture so it’s similar in consistency to canned pumpkin puree, which prevents the cookies from becoming too wet.
Can I Make These Cookies Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum, which helps provide structure and chewiness to the cookies.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 4-5 days. If you want them to last longer, you can freeze them in a freezer-safe bag for up to 3 months. Just thaw them at room temperature before enjoying!
What Can I Use Instead of Cream of Tartar?
If you don’t have cream of tartar on hand, you can replace it with an equal amount of baking powder (1/2 teaspoon) for leavening. Just remember that it’s not a direct flavor substitute, but will still work fine in this recipe!