These Pumpkin Snickerdoodle Cookies combine soft, fluffy pumpkin with the classic cinnamon-sugar taste we all love. They’re perfect for fall and smell amazing while baking!
Whenever I make these, my house becomes a cozy little bakery. Plus, you can have fun adding extra spices if you like! Who doesn’t love a warm cookie with a twist? 🍪
Key Ingredients & Substitutions
All-Purpose Flour: This recipe calls for all-purpose flour, which gives the cookies a nice structure. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour blend, which usually works well.
Pumpkin Puree: Make sure to use pure canned pumpkin and not pumpkin pie filling, which is sweetened and spiced already. If you can’t find canned pumpkin, you can create your own by roasting and pureeing fresh pumpkin.
Butter: Unsalted butter is best for controlling the amount of salt in your cookies. If you’re in a bind, you can use margarine, but the flavor might differ. Coconut oil is also a solid substitute for a dairy-free version!
Spices: The combination of cinnamon, nutmeg, ginger, and cloves gives these cookies their unique flavor. Feel free to adjust the spices to your taste. For a spicier kick, add more ginger or cinnamon!
How Do I Make Sure My Cookies Don’t Spread Too Much?
Preventing cookie spread is key for soft and fluffy cookies! Here are some tips:
- Chill the dough for at least 30 minutes before baking. This helps the butter firm up and prevents spreading.
- Make sure your baking sheets are not too warm, as this can cause the cookies to start melting before they set.
- Bake on parchment paper or silicone mats to maintain the right texture without them sticking.
Following these steps will ensure your Pumpkin Snickerdoodle Cookies come out thick and delicious every time!
Delicious Pumpkin Snickerdoodle Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar (divided)
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1 cup canned pumpkin puree (not pumpkin pie filling)
For the Rolling Sugar Mixture:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Time Estimate:
This recipe will take you about 20 minutes to prepare and 12-14 minutes to bake. Including cooling time, plan for an hour in total before you can enjoy these delicious cookies!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheets:
First things first, preheat your oven to 350°F (175°C). While it’s heating, line your baking sheets with parchment paper or silicone mats to make sure the cookies don’t stick.
2. Mix the Dry Ingredients:
In a medium bowl, combine the flour, cream of tartar, baking soda, salt, and spices (cinnamon, nutmeg, ginger, and cloves). Whisk them together until well mixed, then set this bowl aside.
3. Cream the Butters and Sugars:
In a large bowl, beat the softened butter with 1 1/2 cups of granulated sugar and the brown sugar. Use a hand mixer (or stand mixer) and mix until the mixture is light and fluffy, about 3 minutes.
4. Add the Egg, Vanilla, and Pumpkin:
Now, add the egg and vanilla extract to the butter-sugar mixture. Mix until fully combined. Next, mix in the pumpkin puree until everything is smooth.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients from the first bowl into the wet mixture. Stir gently until just combined, being careful not to overmix the dough.
6. Prepare the Cinnamon-Sugar Coating:
In a small bowl, mix together 1/4 cup of granulated sugar and 1 tablespoon of ground cinnamon. This will give your cookies that delicious outer layer!
7. Form the Dough Balls:
Using a cookie scoop or just your hands, scoop out dough and roll it into balls about 1.5 inches in diameter. Roll each ball in the cinnamon-sugar mixture until fully coated.
8. Bake the Cookies:
Place the dough balls on the prepared baking sheets, leaving about 2 inches of space in between them. Bake for 12-14 minutes, or until the edges are set but the centers are still soft.
9. Cool and Enjoy:
After baking, let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your delicious Pumpkin Snickerdoodle Cookies! Store any leftovers in an airtight container for up to 5 days.
With their soft and tender texture and warm spices, these cookies make for the perfect treat as the weather cools down. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can roast a fresh pumpkin and puree it for this recipe. Just make sure to remove the seeds and skin, then cook it until tender before blending it into a smooth puree. It should yield about 1 cup for this recipe.
What If I Don’t Have Cream of Tartar?
If you run out of cream of tartar, you can substitute it with an equal amount of baking powder (1 1/2 teaspoons). Just remember to reduce the baking soda by the same amount, as baking powder has baking soda in it too!
Can I Freeze These Cookies?
Yes, Pumpkin Snickerdoodle Cookies freeze very well! Let them cool completely, then place them in an airtight container or freezer bag. They’ll last for up to 3 months in the freezer. Thaw them at room temperature before enjoying!
How Should I Store Leftovers?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. To keep them soft, you can place a piece of bread in the container to help retain moisture!
