Few treats rival the comforting simplicity of a classic snickerdoodle, but this recipe elevates the experience by infusing that beloved cookie with the quintessential flavors of pumpkin and pumpkin spice. The result is nothing short of magical: cookies that maintain their signature crispy edges and melt-in-your-mouth soft centers, all while delivering a delightful burst of fall. These delectable pumpkin snickerdoodles are absolutely perfect for celebrating pumpkin season, satisfying a sudden craving for pumpkin spice, or simply enjoying a sweet, comforting bite any time of year.

Real pumpkin puree is delicately folded into the cookie batter, ensuring a subtle yet distinctively sweet pumpkin flavor. Alongside, a generous amount of pumpkin pie spice provides that comforting warmth and aromatic kick we all adore. You’ll be thrilled to discover how straightforward they are to make; the cookie dough is incredibly cooperative and simple to handle, baking up to golden perfection in approximately 12 minutes. Prepare to fall in love with these easy pumpkin cookies!

If you’re eager for a taste of the ultimate pumpkin cookies, look no further than these Pumpkin Snickerdoodle Cookies. They are truly an embodiment of perfection! So, grab a can of pumpkin puree and get ready to bake some extraordinary treats that your family and friends will rave about.

Essential Ingredients for Perfect Pumpkin Snickerdoodles

Crafting these delectable pumpkin snickerdoodles requires a handful of common baking staples, each playing a crucial role in achieving that perfect texture and flavor. Here’s a closer look at the key ingredients:

• All-purpose flour: The structural backbone of our cookies, providing the necessary body and chew.
• Pumpkin pie spice: This pre-mixed blend of cinnamon, nutmeg, ginger, and cloves (and sometimes allspice) is essential for that unmistakable fall flavor. For the most vibrant taste, always check that your spices are fresh and fragrant. Stale spices can significantly dull the overall flavor.
• Cream of tartar: A non-negotiable ingredient for authentic snickerdoodles! It’s an acidic leavening agent that reacts with baking soda to create that characteristic tangy flavor and contributes to the cookies’ soft, chewy texture and slightly puffed appearance.
• Baking soda: Works in conjunction with the cream of tartar to give the cookies their lift and spread.
• Salt: Whether you choose kosher, flake, or table salt, it’s vital for balancing the sweetness and enhancing all the other flavors. If using fine table salt, remember to halve the amount, as it is saltier by volume than coarser salts.
• Butter: We recommend using softened, salted butter for this recipe. Butter provides richness, helps tenderize the cookies, and contributes to their delightful texture. If using unsalted butter, increase the salt measurement slightly.
• Sugar: White granulated sugar is used to sweeten the cookies and create that lovely crisp edge. It also helps with browning.
• Egg: Just one large egg is needed. It acts as a binder, adds moisture, and helps create a tender crumb structure.
• Pumpkin puree: This is where the star flavor comes from! Absolutely crucial to use pure pumpkin puree, NOT pumpkin pie filling. Pumpkin pie filling contains added spices and sweeteners that will alter the flavor and consistency of your cookies. Look for cans labeled “100% pure pumpkin.”
• Vanilla extract: A touch of pure or artificial vanilla extract enhances the overall sweetness and rounds out the spice flavors beautifully.
• Cinnamon sugar coating: The iconic snickerdoodle finish! A simple blend of 2 teaspoons of ground cinnamon mixed with 1/4 cup of white granulated sugar. This coating adds a delightful textural contrast and an extra layer of warm spice to each cookie.

Recommended Fall Treats

How To Make Delicious Pumpkin Snickerdoodle Cookies

Creating these delightful Pumpkin Snickerdoodles is a straightforward process that yields incredibly rewarding results. Follow these detailed steps for cookie perfection. For a full printable recipe card with exact measurements, please scroll down to the bottom of this page.

1. Prepare Your Baking Station: Begin by preheating your oven to 350°F (175°C). Line two large baking sheets with parchment paper. This prevents sticking and ensures even baking, making cleanup a breeze.
2. Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, pumpkin pie spice, cream of tartar, baking soda, and salt. Ensure these dry ingredients are thoroughly combined to distribute the leavening agents and spices evenly throughout the dough.
3. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the softened butter and granulated white sugar together on medium speed. Beat until the mixture is light, fluffy, and pale in color, usually 2-3 minutes. This step incorporates air, which is crucial for the cookies’ tender texture.
4. Incorporate Wet Ingredients: Add the large egg and the pure pumpkin puree to the creamed butter and sugar mixture. Mix on low speed until just combined. Don’t worry if the mixture appears slightly curdled at this stage; it will smooth out once the dry ingredients are added.
5. Gradually Add Dry to Wet: With the mixer on low, add half of the flour mixture to the wet ingredients. Mix until just combined, being careful not to overmix. Scrape down the sides of the bowl with a rubber spatula, then add the remaining flour mixture. Continue mixing on low speed until a cohesive dough forms and no streaks of dry flour remain. Overmixing can lead to tough cookies, so stop as soon as it comes together.
6. Chill the Dough: Transfer the cookie dough onto a large sheet of plastic wrap. Form the dough into a flat disc, wrap it tightly, and refrigerate for at least 2 hours. Chilling the dough is essential; it helps prevent the cookies from spreading too much in the oven, allows the flavors to meld, and makes the dough much easier to handle and roll.
7. Roll in Cinnamon Sugar: While the dough is chilling, prepare your cinnamon sugar coating by combining the cinnamon and white sugar in a shallow bowl. Once the dough is chilled, scoop out 1-tablespoon portions of cookie dough and roll them into smooth balls. Roll each dough ball thoroughly in the cinnamon sugar mixture, ensuring it’s well coated. For an extra boost of flavor and texture, roll the cookies through the sugar one more time before baking.
8. Bake to Perfection: Arrange the coated cookie dough balls on the prepared parchment-lined baking sheets, leaving about 2 inches between each cookie. Bake for approximately 12 minutes. The cookies are ready when the edges are lightly set, the tops begin to crack, and the center bounces back when gently pressed with a fingertip. They may still seem slightly soft in the middle, but they will firm up as they cool.
9. Cool and Savor: Let the cookies cool on the baking sheet for about 5-10 minutes before carefully transferring them to a wire rack to cool completely. This resting period allows them to set fully and prevents them from breaking. Once cooled, enjoy your freshly baked Pumpkin Snickerdoodle Cookies!

Chef Jenn’s Expert Tips for Flawless Pumpkin Snickerdoodles

Achieving bakery-quality pumpkin snickerdoodles is easy with these insider tips:

• Fresh Spices Make a Difference: Always use the freshest pumpkin pie spice you can find. Spices lose their potency over time, and fresh ones will impart a much more vibrant and aromatic flavor to your cookies.
• Pure Pumpkin Only: Double-check your can to ensure you are using pure pumpkin puree, not pumpkin pie filling. Pie filling contains added sugar and spices which will throw off the recipe’s balance.
• Salt Savvy: I prefer kosher salt in my baking for its clean flavor. If you’re using finer table salt, remember to reduce the amount by half. If your butter is unsalted, use the full amount of salt specified in the recipe.
• Avoid Overmixing: Once you add the flour, mix the cookie dough only until it’s just combined. Overmixing develops the gluten in the flour, leading to tough, less tender cookies.
• Chilling is Crucial: Don’t skip the chilling step! Refrigerating the dough for at least two hours helps prevent the cookies from spreading too much during baking, resulting in thicker, chewier cookies. It also makes the dough much easier to handle and roll into perfect balls.
• Room Temperature Ingredients: Ensure your butter and egg are at room temperature. This allows them to cream together more effectively, creating an emulsified mixture that traps air, leading to a lighter, more uniform dough.
• Don’t Overbake: Bake just until the edges are set and the tops are slightly cracked. The centers may still look a little soft. Overbaking will result in dry, crumbly cookies, losing that desired chewy interior.
• Even-Sized Cookies: Use a cookie scoop or tablespoon to ensure all your dough balls are roughly the same size. This guarantees they bake evenly.

Step-by-Step Visual Process

Sometimes, seeing is believing! Here’s a visual guide to help you through each stage of making your Pumpkin Snickerdoodle Cookies.

Frequently Asked Questions (FAQs) About Pumpkin Snickerdoodles

Can I use pumpkin pie filling instead of pumpkin puree?

No, it’s very important to use pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugars, spices, and sometimes dairy, which will significantly alter the sweetness, flavor, and consistency of your cookie dough. Always check the label to ensure you have 100% pure pumpkin.

Why is cream of tartar essential for snickerdoodles?

Cream of tartar is a key ingredient that gives snickerdoodles their distinctive tangy flavor and chewy texture. It’s an acidic salt that reacts with baking soda to create carbon dioxide, helping the cookies to puff up and then crinkle beautifully. Without it, your cookies will still be tasty, but they won’t have the characteristic snickerdoodle taste or texture.

How long do these pumpkin snickerdoodle cookies stay fresh?

Stored in an airtight container at room temperature, these cookies will stay fresh for up to 3-5 days. For longer storage, see the freezing tips below.

Can I make the dough ahead of time?

Absolutely! The cookie dough can be made up to 2-3 days in advance and stored, tightly wrapped, in the refrigerator. In fact, chilling the dough for longer often enhances the flavors. You can also form the dough balls, roll them in cinnamon sugar, and then freeze them on a baking sheet before transferring to a freezer bag for up to 2 months.

What are some variations I can try?

Feel free to get creative! You could add a handful of white chocolate chips to the dough for an extra layer of sweetness. A sprinkle of chopped pecans or walnuts would also add a nice textural crunch. You could also experiment with adding a touch of ground cardamom or ginger to the cinnamon-sugar coating for a more complex spice profile.

Storage and Freezing Instructions

To ensure your Pumpkin Snickerdoodle Cookies remain delicious for as long as possible, follow these storage and freezing guidelines:

• Room Temperature: Once cooled completely, store the cookies in an airtight container at room temperature for up to 3-5 days.
• Freezing Baked Cookies: Place fully cooled cookies in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Then, transfer the frozen cookies to a freezer-safe airtight container or heavy-duty freezer bag. They can be stored for up to 2-3 months. Thaw at room temperature or gently warm in the microwave or oven for a “freshly baked” feel.
• Freezing Cookie Dough: Form the dough into balls and roll them in the cinnamon sugar as directed. Place the coated dough balls on a parchment-lined baking sheet and freeze until firm. Once frozen, transfer them to a freezer-safe bag. You can bake them directly from frozen; just add an extra 2-4 minutes to the baking time. Frozen dough can last for up to 2 months.

Want More Delicious and Easy Recipes?

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