Fluffy Soft Pumpkin Snickerdoodles Recipe: Fall’s Sweetest Treat

Crafting delightful soft pumpkin snickerdoodles brings pure autumn magic right into your kitchen.

Cozy spices dance through each tender cookie, creating irresistible warmth.

Sweet pumpkin whispers comfort in every delectable bite.

Cinnamon-sugar coating adds a playful crunch that makes these treats impossible to resist.

Perfectly balanced between cakey and chewy, these cookies promise pure nostalgic bliss.

Crisp edges give way to melt-in-your-mouth centers that capture seasonal joy.

Reasons to Savor Soft Pumpkin Snickerdoodles

• Savor Seasonal Comfort: Capture the warm, cozy essence of autumn with these delightful pumpkin-spiced cookies that bring instant comfort and nostalgic flavors to your kitchen.
• Master Quick Baking: Create delicious treats in no time with simple ingredients and straightforward steps that even beginner bakers can confidently execute without stress.
• Crowd-Pleasing Dessert: Perfect for family gatherings, potlucks, or casual get-togethers, these soft snickerdoodles will delight both kids and adults with their irresistible cinnamon-sugar coating and pumpkin warmth.
• Customize with Ease: Adapt the recipe by adjusting spices or adding extra flavor twists like nutmeg or vanilla extract to make these cookies uniquely yours.

Essential Ingredients for Soft Pumpkin Snickerdoodles

• Pumpkin Puree: A smooth vegetable puree that adds moisture and subtle autumn flavor to the cookies.
• Butter: Provides rich taste and helps create a soft, tender texture in the snickerdoodles.
• Sugar: Sweetens the cookies and helps create a crisp exterior.
• Egg: Binds the ingredients together and adds structure to the cookie dough.
• Flour: The primary dry ingredient that forms the base of the cookie.

• Pumpkin Pie Spice, Cinnamon: Adds warm, aromatic flavors that complement the pumpkin and create a classic snickerdoodle taste.
• Cream of Tartar: Provides a slight tanginess and helps create the signature snickerdoodle texture.

• Baking Soda, Salt: Essential for proper leavening and enhancing the overall flavor of the cookies.
• Parchment Paper: Prevents cookies from sticking and ensures easy removal from the baking sheet.

How to Bake Soft Pumpkin Snickerdoodles

Step 1: Warm Up the Oven

Bring your oven to a toasty 350 degrees Fahrenheit (175 degrees Celsius). Grab a baking sheet and line it with parchment paper for easy cookie removal.

Step 2: Create a Creamy Base

• Softened butter
• Sugar
• Egg
• Pumpkin puree

Whip these ingredients until they become a silky smooth mixture.

Step 3: Combine Dry Ingredients

• Flour
• Cream of tartar
• Baking soda
• Salt
• Pumpkin pie spice

Stir everything until a delightful dough forms.

Step 4: Craft the Cinnamon Sugar Coating

In a small bowl, mix sugar and cinnamon to create a magical coating that will make these cookies irresistible.

Step 5: Shape the Cookie Balls

Roll the dough into adorable 1-inch balls. Give each ball a luxurious roll in the cinnamon sugar mixture, ensuring every inch is covered. Arrange these coated treasures on the prepared baking sheet with some breathing room between them.

Step 6: Gently Flatten

Use the back of a spoon or your fingertips to give each dough ball a gentle press, creating a slightly flattened surface.

Step 7: Bake to Perfection

Slide the baking sheet into the preheated oven. Bake for 8-10 minutes until the edges look set and tiny cracks start to appear on top.

Step 8: Cool Down

Carefully remove the cookies from the oven. Let them rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Step 9: Savor the Moment

Indulge in these soft, spiced Pumpkin Snickerdoodles that blend autumn’s warmth with sweet comfort!

Expert Tips for Perfect Soft Pumpkin Snickerdoodles

• 30 minutes before rolling to help cookies maintain shape and prevent spreading during baking. Use fresh spices like cinnamon and pumpkin pie spice for maximum flavor intensity. Store cookies in airtight container at room temperature for up to 5 days, separating layers with parchment paper to maintain softness.

Delicious Twists on Soft Pumpkin Snickerdoodles

• Chocolate Chip Pumpkin Snickerdoodles: Add 1/2 cup of semi-sweet chocolate chips to the dough for a rich, chocolatey version that complements the warm pumpkin spices.
• Nutty Pecan Pumpkin Snickerdoodles: Mix in 1/2 cup of chopped pecans to the dough for a crunchy texture and nutty flavor that enhances the pumpkin base.
• Maple Glazed Pumpkin Snickerdoodles: Drizzle a simple maple glaze over cooled cookies by mixing powdered sugar with maple syrup for an extra layer of sweetness.

Best Pairings to Enjoy with Soft Pumpkin Snickerdoodles

• Pair with Warm Spiced Chai Latte: Complement the cookies' pumpkin and cinnamon notes with a creamy, spicy chai tea that echoes the warm autumn flavors.
• Match with Vanilla Bean Ice Cream: Create a delightful contrast by serving these soft cookies alongside a scoop of creamy vanilla bean ice cream for a rich, cool accompaniment.
• Enjoy with Caramel Apple Cider: Enhance the seasonal taste by sipping a mug of warm caramel apple cider that harmonizes with the cookie's cozy pumpkin spice profile.
• Combine with Maple Pecan Buttercream: Elevate the dessert experience by pairing the cookies with a dollop of maple pecan buttercream for an indulgent, nutty sweetness.

Storing Soft Pumpkin Snickerdoodles for Freshness

• Place cooled cookies in an airtight container, separating layers with parchment paper. Keep fresh for up to 5 days in the refrigerator.
• Wrap individual cookies in plastic wrap, then store in a freezer-safe container or ziplock bag. Freeze for up to 3 months without losing texture or flavor.
• Keep cookies in a sealed container at room temperature for 2-3 days. Ensure container is completely airtight to maintain softness and prevent staleness.
• Warm refrigerated or frozen cookies in microwave for 10-15 seconds or in oven at 300°F for 3-4 minutes. Restore original softness and bring back fresh-baked warmth quickly.

Common Questions About Soft Pumpkin Snickerdoodles

• What gives these snickerdoodles their soft texture?

The pumpkin puree adds moisture and helps create a tender, soft cookie that stays soft even after cooling.

• Can I use fresh pumpkin instead of canned?

Yes, you can use homemade pumpkin puree, but make sure it’s well-strained and not too watery to maintain the right cookie consistency.

• Why add cream of tartar to this recipe?

Cream of tartar gives these cookies their classic tangy snickerdoodle flavor and helps create a soft, chewy texture.

• How do I know when the cookies are done baking?

Look for slightly set edges and tiny cracks forming on top of the cookies, which typically happens around 8-10 minutes of baking.

Soft Pumpkin Snickerdoodles Recipe

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• Total Time: 23-25 minutes
• Yield: 36 1x

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Description

Seasonal pumpkin snickerdoodles dance with warm cinnamon and autumnal spices, creating a delightful cookie experience. Crisp edges and tender centers invite bakers to savor sweet memories of fall’s comforting embrace.

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Ingredients

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Main Ingredients:

• 3 cups all-purpose flour
• 1 1/2 cups sugar
• 1/2 cup butter, softened
• 1/2 cup pumpkin puree
• 1 egg

Spice Ingredients:

• 2 teaspoons baking soda
• 1 teaspoon cream of tartar
• 1 teaspoon pumpkin pie spice (or 1/2 teaspoon cinnamon, 1/4 teaspoon allspice, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger)
• 1/4 teaspoon salt

Coating Ingredients:

• 2 tablespoons sugar
• 2 teaspoons cinnamon

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Instructions

1. Prepare the oven environment by heating to 350°F and lining a baking sheet with parchment paper for optimal cookie performance.
2. Create a creamy base by blending softened butter, sugar, egg, and pumpkin puree until the mixture achieves a smooth, uniform consistency.
3. Incorporate dry ingredients by gently folding flour, cream of tartar, baking soda, salt, and pumpkin pie spice into the wet mixture, stirring until a cohesive dough forms.
4. Craft the signature coating by combining sugar and cinnamon in a separate shallow dish, creating a fragrant and sweet exterior for the cookies.
5. Shape the cookies by rolling the dough into uniform 1-inch spheres, then generously coating each ball in the cinnamon-sugar mixture to ensure complete coverage.
6. Arrange the coated dough balls on the prepared baking sheet, leaving adequate space between each cookie for potential spreading during baking.
7. Gently flatten each dough ball using the back of a spoon or fingertips, creating a slightly compressed surface for even baking.
8. Bake in the preheated oven for 8-10 minutes, watching for subtle signs of doneness such as set edges and emerging surface cracks.
9. Allow cookies to rest on the baking sheet for a brief cooling period before transferring to a wire rack, enabling complete cooling and optimal texture development.
10. Savor the delightful combination of pumpkin, cinnamon, and sweet spices in these tender, aromatic snickerdoodles.

Notes

• Use room temperature butter for smoother creaming and better cookie texture.
• Chill the dough for 30 minutes before rolling to prevent spreading and maintain cookie shape.
• Substitute gluten-free flour blend for a celiac-friendly version of these cookies.
• Reduce sugar by 2 tablespoons for a less sweet, more pumpkin-forward flavor profile.

• Prep Time: 15 minutes
• Cook Time: 8-10 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 36
• Calories: 148
• Sugar: 9 g
• Sodium: 113 mg
• Fat: 5 g
• Saturated Fat: 3 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 12 mg