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For these Pumpkin Snickerdoodle Cookies, gather the following ingredients: - 1 cup pumpkin puree - 1/2 cup unsalted butter, softened - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 1 large egg - 1 teaspoon vanilla extract - 2 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon cream of tartar - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1/4 cup granulated sugar (for rolling) - 2 teaspoons ground cinnamon (for rolling) These ingredients create a balance of flavors. The pumpkin puree adds moisture and a sweet taste. The butters and sugars provide a creamy texture. The spices give warmth and depth. Each element plays a role in making these cookies unique. When choosing ingredients, look for fresh spices. Fresh spices ensure bold flavors in your cookies. Use good quality butter for a rich taste. The more care you take, the better your cookies will be. Make sure to have everything ready before you start. This helps the process go smoothly. Enjoy the fun of baking these delightful treats! {{ingredient_image_1}} First, set your oven to 350°F (175°C). This is the perfect temperature for baking. While the oven heats up, line two baking sheets with parchment paper. This helps the cookies not stick. In a bowl, whisk together the dry ingredients. You will need flour, baking soda, baking powder, cream of tartar, ground cinnamon, nutmeg, ginger, and salt. Whisking makes sure everything mixes well. This step is key for even flavor in your cookies. In a large bowl, cream the softened butter, granulated sugar, and brown sugar. Mix until it looks light and fluffy. This is where the magic begins. Next, add the pumpkin puree, egg, and vanilla extract. Beat the mixture until it is smooth and everything is well combined. Now it’s time to form the cookies. Use a cookie scoop or your hands to make 1-inch balls of dough. Roll each ball in the cinnamon-sugar mix you prepared earlier. This gives your cookies that sweet, spicy crust. Place the dough balls on the baking sheets, leaving 2 inches between each one. Bake for 10-12 minutes. Look for set edges and a slightly cracked top. After baking, let them cool for 5 minutes on the sheets, then move them to a wire rack. Enjoy the delicious smell! To get the best texture, avoid overmixing your dough. Once you add the dry ingredients, mix just until everything is combined. If you mix too much, the cookies become tough. Keep it gentle and quick. For optimal baking, preheat your oven to 350°F (175°C). Bake the cookies for 10-12 minutes. Look for edges that are set and tops that are slightly cracked. After baking, let them cool on the sheet for about 5 minutes. This helps them firm up before you move them. To boost the flavor, try adding extra spices. A pinch of allspice or cloves can make the cookies even more delicious. You could also add a splash of maple extract for a sweet twist. Mixing up flavors keeps your baking exciting! Pro Tips Use Fresh Pumpkin Puree: For the best flavor, use homemade pumpkin puree instead of canned. Simply roast a sugar pumpkin and blend until smooth. Chill the Dough: If the dough feels too soft to handle, refrigerate it for 30 minutes. This will make it easier to form balls and help the cookies hold their shape while baking. Adjust Spices to Taste: Feel free to adjust the spices based on your preferences. If you love cinnamon, add a bit more for extra warmth! Store Properly: Keep the cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage. They make a perfect treat for later! {{image_2}} You can make these cookies even sweeter by adding chocolate chips. Use about 1 cup of semi-sweet chocolate chips. After mixing the wet and dry ingredients, fold in the chocolate chips. This will give each bite a rich, chocolatey flavor that pairs well with the pumpkin spice. If you need a gluten-free version, swap the all-purpose flour for a gluten-free blend. Look for blends that include rice flour, tapioca starch, and potato starch. Use the same amount as the regular flour in the recipe. This will keep the texture nice and soft while still making it gluten-free. To make these cookies vegan, you can replace the egg with a flax egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. For the butter, use a plant-based alternative, like coconut oil or vegan butter. This way, you can enjoy a tasty pumpkin snickerdoodle without dairy or eggs. To keep your pumpkin snickerdoodle cookies fresh, store them in airtight containers. This prevents air from making the cookies soft or stale. Place them in a cool, dry area. Avoid direct sunlight or heat. You can also layer cookies with parchment paper to keep them from sticking together. Freezing is a great way to save cookies for later. To freeze cookie dough, scoop the dough into balls. Place them on a baking sheet and freeze until firm. Then, transfer them to a freezer bag. For baked cookies, let them cool completely. Wrap each cookie in plastic wrap and then put them in a freezer bag. They can last up to three months in the freezer. Pumpkin snickerdoodle cookies stay fresh for about a week when stored properly. If you use airtight containers, they may stay good for up to ten days. Keep an eye on their texture and smell. If they become hard or lose their sweet aroma, it’s time to toss them out. Yes, you can use canned pumpkin puree. It saves time and is easy to find. Just make sure to choose pure pumpkin, not pumpkin pie filling. Fresh pumpkin can be great, but it requires more work. If you use fresh, cook and mash it first. The flavor will be rich either way. Snickerdoodles are soft cookies rolled in cinnamon-sugar. They have a unique tang from cream of tartar. Pumpkin cookies, on the other hand, focus on the flavor of pumpkin. They are often more cake-like and less chewy. Our pumpkin snickerdoodles blend both styles for a soft and spicy treat. You can tell when cookies are done by looking at their edges. They should be set, and the tops may crack slightly. Avoid overbaking for soft cookies. If they look too golden, they may be dry. Let them cool on the sheet for five minutes before transferring. This helps them firm up nicely. This blog post guides you through making delicious pumpkin cookies. We covered ingredients, step-by-step instructions, tips, variations, and storage. Remember to mix well, watch bake times, and explore flavors. You can also try gluten-free or vegan options. Follow these steps, and you’ll enjoy warm, flavorful cookies any time. Happy baking!

Pumpkin Snickerdoodle Cookies

Delicious pumpkin-flavored cookies rolled in cinnamon sugar.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 120 kcal

Ingredients
  

  • 1 cup pumpkin puree
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cream of tartar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar (for rolling)
  • 2 teaspoons ground cinnamon (for rolling)

Instructions
 

  • Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  • Add the pumpkin puree, egg, and vanilla extract to the mixture. Beat until well combined.
  • In a separate bowl, whisk together the flour, baking soda, baking powder, cream of tartar, ground cinnamon, nutmeg, ginger, and salt.
  • Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
  • In a small bowl, combine 1/4 cup granulated sugar and 2 teaspoons ground cinnamon for rolling.
  • Using a cookie scoop or your hands, form the dough into 1-inch balls. Roll each ball in the cinnamon-sugar mixture until fully coated.
  • Place the dough balls on the prepared baking sheets, leaving about 2 inches of space between each cookie.
  • Bake in the preheated oven for 10-12 minutes or until the edges are set and the tops are slightly cracked.
  • 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.

Notes

Arrange the cooled cookies on a platter, and sprinkle a bit of extra cinnamon-sugar on top for a decorative touch. Enjoy warm or store in an airtight container for up to a week!
Keyword cookies, pumpkin, snickerdoodle