Soft Pumpkin Snickerdoodles

Hey, I love soft pumpkin snickerdoodles. They look so yummy. I was like, “Wow, I must try these!” I made these treats at home. They smelled so sweet. I felt happy and excited. I want you to try them too. They taste like a warm hug. I can’t wait to share this joy. So, let’s bake together! I’m here to help you. Let’s have fun in the kitchen!

Why You’ll Love This Recipe

• Soft and Chewy: Pumpkin keeps these cookies tender, with a perfect balance of chewiness and melt-in-your-mouth texture.
• Warm Fall Flavors: Cinnamon, pumpkin pie spice, and brown sugar bring that cozy, spiced flavor we all crave.
• No Chilling Required: You can bake these cookies straight away—no need to wait.
• Perfect Sweet Treat: Great for after-school snacks, holiday cookie trays, or late-night cravings.
• Kid-Approved: Little hands love rolling the dough in the cinnamon sugar!

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 20 minutes
• Bake Time: 10-12 minutes
• Total Time: About 30-35 minutes

Servings:

This recipe makes about 24 cookies—plenty to share, or enough to keep some and freeze the rest for later.

Difficulty:

Beginner-friendly. You just mix, roll, and bake—simple enough for kids to help, too.

Required Kitchen Tools

• Mixing bowls (at least 2)
• Hand mixer or stand mixer
• Whisk
• Measuring cups and spoons
• Baking sheets
• Parchment paper
• Cookie scoop or spoon
• Cooling rack

Ingredients for Soft Pumpkin Snickerdoodles

Here’s what you’ll need to make these cozy, spiced cookies (exact measurements will be in the recipe card later):

Dry Ingredients:

• All-Purpose Flour: Provides the structure for the cookies.
• Pumpkin Pie Spice: A warm blend of cinnamon, nutmeg, ginger, and cloves.
• Ground Cinnamon: For extra warmth and that signature snickerdoodle flavor.
• Baking Soda: Helps the cookies rise.
• Cream of Tartar: Gives snickerdoodles their slight tang and chewy texture.
• Salt: Balances the sweetness.

Wet Ingredients:

• Unsalted Butter: Softened, to give the cookies richness and moisture.
• Granulated Sugar: Sweetens and helps create the crisp edges.
• Light Brown Sugar: Adds sweetness with a hint of molasses and helps keep the cookies soft.
• Egg Yolk: Helps bind the dough and gives richness without making the cookies cakey.
• Pure Vanilla Extract: Adds depth and warmth to the flavor.
• Pumpkin Puree: Adds moisture and that classic pumpkin flavor.

For the Cinnamon Sugar Coating:

• Granulated Sugar: For rolling the dough.
• Ground Cinnamon: Blends with the sugar to create that snickerdoodle sparkle and crunch.

Variations for Pumpkin Snickerdoodles

• Add White Chocolate Chips: For a sweet, creamy contrast.
• Mix in Pecans: For a nutty crunch.
• Maple Glaze: Drizzle with a simple powdered sugar and maple syrup glaze.
• Extra Spice: Add a pinch of ground ginger or allspice for more warmth.
• Less Sweet: Reduce the sugar coating if you prefer a milder sweetness.

How to Make Soft Pumpkin Snickerdoodles – Step-by-Step Instructions

1. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, pumpkin pie spice, ground cinnamon, baking soda, cream of tartar, and salt. Set aside.

2. Cream the Butter and Sugars

In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. This takes about 2-3 minutes.

3. Add Wet Ingredients

Mix in the egg yolk, vanilla extract, and pumpkin puree until smooth. The dough may look a bit soft—that’s okay.

4. Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined. Don’t overmix; you want soft cookies.

5. Prepare the Cinnamon Sugar Coating

In a small bowl, mix the granulated sugar and ground cinnamon for the coating.

6. Scoop and Roll

Scoop tablespoon-sized portions of dough. Roll each one into a ball, then roll it in the cinnamon sugar mixture until coated.

7. Bake the Cookies

• Preheat your oven to 350°F (177°C).
• Line baking sheets with parchment paper.
• Arrange dough balls about 2 inches apart on the baking sheets.
• Bake for 10-12 minutes, or until the edges are set and lightly golden. The centers may look slightly soft—that’s perfect.

8. Cool the Cookies

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Serving and Decoration Ideas

Soft Pumpkin Snickerdoodles are best served fresh, with a warm drink or a scoop of ice cream. Here are a few simple ideas:

• With Coffee or Tea: Perfect for an afternoon snack.
• With Vanilla Ice Cream: The warm spices pair beautifully with a cold, creamy scoop.
• Holiday Platter: Stack them up with other fall cookies like ginger snaps or oatmeal cookies.
• Dust with Powdered Sugar: For an extra sweet touch.

Storing Soft Pumpkin Snickerdoodles

• Room Temperature: Store cookies in an airtight container for up to 5 days.
• Freezing Baked Cookies: Let them cool completely, then freeze in a sealed bag for up to 3 months. Thaw at room temperature.
• Freezing Dough: Roll the dough into balls (before coating in sugar), freeze on a baking sheet, then transfer to a bag. When ready to bake, thaw slightly, roll in cinnamon sugar, and bake as directed.

Nutrition Information (Per Cookie)

Nutrient	Amount
Calories	120 kcal
Carbohydrates	17g
Protein	1g
Fat	5g
Sugar	10g
Fiber	0.5g

Note: Nutrition is approximate and can vary based on ingredients used.

Soft Pumpkin Snickerdoodles FAQs

Q: Can I use canned pumpkin pie filling instead of puree?
A: No, pumpkin pie filling is sweetened and spiced. Use pure pumpkin puree.

Q: Why is my dough sticky?
A: Pumpkin adds moisture. If it’s too sticky to handle, chill the dough for 15-20 minutes.

Q: Can I chill the dough overnight?
A: Yes, cover it tightly and refrigerate. Bring to room temperature before rolling.

Q: Why are my cookies cakey?
A: Overmixing or using too much pumpkin can lead to cakey cookies. Stick to the recipe measurements.

Conclusion

These Soft Pumpkin Snickerdoodles are simple, cozy, and full of fall flavor. Whether you’re making them for a weekend treat or holiday baking, they’re sure to become a favorite. Give them a try, and let me know how they turn out. Happy baking!