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
Course: Uncategorized24 cookies
servings20
minutes10
minutes120
kcalIngredients
- Dry Ingredients:
2 and 3/4 cups (344g) all-purpose flour (spooned and leveled)
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon baking soda
2 teaspoons cream of tartar
1/4 teaspoon salt
- Wet Ingredients:
3/4 cup (170g) unsalted butter, softened
3/4 cup (150g) granulated sugar
1/2 cup (100g) light brown sugar, packed
1 large egg yolk
1 teaspoon pure vanilla extract
1/3 cup (75g) pumpkin puree (not pumpkin pie filling)
- Cinnamon Sugar Coating:
1/4 cup (50g) granulated sugar
1 teaspoon ground cinnamon
Directions
- Whisk Dry Ingredients:
In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, cream of tartar, and salt. Set aside. - Cream Butter and Sugars:
In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes). - Mix in Wet Ingredients:
Add egg yolk, vanilla, and pumpkin puree. Mix until smooth. - Combine Dough:
Gradually mix in the dry ingredients until just combined. - Prepare Cinnamon Sugar:
Stir together the granulated sugar and cinnamon in a small bowl. - Form Cookies:
Scoop dough into tablespoon-sized balls. Roll each ball in cinnamon sugar. - Bake:
Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
Place dough balls 2 inches apart.
Bake for 10-12 minutes until edges are set and lightly golden. - Cool:
Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
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!