Soft Pumpkin Snickerdoodles Recipe

There are cookies, and then there are pumpkin snickerdoodles—soft, spiced treasures that taste like autumn in every bite. Unlike ordinary cookies, these are wrapped in a blanket of cinnamon-sugar magic and filled with the cozy sweetness of pumpkin puree. Each bite offers a tender, melt-in-your-mouth texture that feels like a warm hug on a crisp fall day.

This recipe is not just about baking cookies; it’s about baking memories. Imagine filling your kitchen with the aroma of cinnamon and nutmeg while creating treats that bring family and friends together. Perfect for Thanksgiving gatherings, Halloween parties, or even just a quiet cup of coffee, these cookies carry the comfort of tradition with a seasonal twist.

What makes them special is their balance—sweet but not overwhelming, spiced but not too strong, soft yet chewy. If you’ve ever wanted a cookie that feels like autumn wrapped in sugar and spice, this recipe will be your new favorite.

Core Ingredients for Making Soft Pumpkin Snickerdoodles

Here’s what you’ll need to create these delightful cookies:

🛒 Ingredients

• 1/2 cup butter, softened
• 1 1/2 cups sugar
• 1 egg
• 1/2 cup pumpkin puree
• 3 cups all-purpose flour
• 1 teaspoon cream of tartar
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 teaspoon pumpkin pie spice
  (or substitute with 1/2 teaspoon cinnamon, 1/4 teaspoon allspice, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger)

For the Cinnamon Sugar Mixture:

• 2 tablespoons sugar
• 2 teaspoons cinnamon

These ingredients work in harmony—the pumpkin adds moisture and tenderness, the spices bring warmth, and the cinnamon sugar coating adds a crisp, sweet finish.

Step-by-Step

Guide to Making Soft Pumpkin Snickerdoodles

👩‍🍳 Follow these simple steps to create the perfect batch:

1️⃣ Preheat Your Oven
Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2️⃣ Cream the Wet Ingredients
In a large mixing bowl, cream together softened butter, sugar, egg, and pumpkin puree until smooth and fluffy.

3️⃣ Mix the Dry Ingredients
In another bowl, whisk together the flour, cream of tartar, baking soda, salt, and pumpkin pie spice (or substitute spices). Gradually add the dry mix into the wet mixture until a dough forms.

4️⃣ Prepare the Cinnamon Sugar
In a small bowl, combine the sugar and cinnamon for the coating.

5️⃣ Form the Cookies
Roll the dough into 1-inch balls, then roll each in the cinnamon sugar mixture. Place evenly spaced on the baking sheet.

6️⃣ Flatten Gently
Use the back of a spoon or your fingers to gently flatten each dough ball.

7️⃣ Bake the Cookies
Bake for 8–10 minutes, or until the edges are set and the tops are just starting to crack.

8️⃣ Cool and Serve
Allow to cool on the baking sheet for a few minutes, then transfer to a wire rack.

9️⃣ Enjoy!
Bite into soft, spiced, cinnamon-coated goodness.

⏰ Prep Time: 15 minutes
🔥 Bake Time: 10 minutes
🍽️ Servings: 24 cookies
⚡ Calories: 150 kcal per serving

Flavor Variations and Creative Twists

Pumpkin snickerdoodles are delightful on their own, but here are ways to elevate them:

• Cream Cheese Filling: Sandwich two cookies together with a cream cheese frosting for a pumpkin-spice whoopie-pie experience.
• Chocolate Lovers’ Version: Add mini chocolate chips to the dough for a decadent twist that pairs beautifully with pumpkin spice.
• Glazed Elegance: Drizzle a light maple or vanilla glaze over cooled cookies for extra sweetness and shine.

Want to get more adventurous? Try mixing in crushed pecans or walnuts for crunch, or even a hint of espresso powder for a subtle mocha flavor. Each variation adds its own personality while keeping that soft pumpkin-spiced soul intact.

Serving Suggestions

These cookies shine brightest when shared. Serve them:

• With Coffee or Tea: Their spiced sweetness pairs perfectly with a warm latte, chai, or herbal tea.
• Holiday Dessert Tables: Place them in a festive tray with other seasonal treats like pumpkin pie and apple crisp.
• Gifting Idea: Pack them in a rustic tin or clear bag tied with ribbon—perfect for neighbors, coworkers, or holiday exchanges.

For extra warmth, serve them slightly warmed with a scoop of vanilla ice cream. The combination of hot and cold, spiced and creamy, is irresistible.

Storing Tips

To keep your pumpkin snickerdoodles soft and fresh:

• Room Temperature: Store in an airtight container for up to 4–5 days. Place a slice of bread inside the container to keep cookies extra soft.
• Freezing Dough: Freeze unbaked dough balls (without rolling in cinnamon sugar). When ready to bake, thaw slightly, roll in sugar, and bake fresh.
• Freezing Baked Cookies: Let cookies cool completely, then freeze in airtight bags for up to 2 months.

FAQ

1. Can I use fresh pumpkin instead of canned puree?
Yes! Just roast and puree pumpkin until smooth. Make sure to drain excess liquid so your cookies stay soft, not soggy.

2. Can I make these cookies gluten-free?
Absolutely. Substitute all-purpose flour with a gluten-free flour blend. The texture may be slightly different but still delicious.

3. Do I have to use cream of tartar?
Cream of tartar helps give snickerdoodles their signature tang and chewy texture, but if you don’t have it, you can still bake these cookies—they’ll just be a bit less tangy.

4. How do I keep my cookies soft?
Store them in an airtight container and don’t overbake. Taking them out when they’re just set keeps them moist and chewy.

Conclusion

Soft Pumpkin Snickerdoodles are more than just cookies—they’re little circles of joy that capture the essence of fall. Every bite blends buttery sweetness, warm spices, and the gentle earthiness of pumpkin. They’re simple to make, versatile to twist, and impossible to resist.

Whether you bake them for your family, a party, or simply for yourself on a cozy afternoon, these cookies will bring smiles, warmth, and the flavors of the season straight to your heart. 🍂✨

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