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To make Pumpkin Snickerdoodle Cookies, gather these simple ingredients: - 1 cup unsalted butter, softened - 1 cup granulated sugar - 1/2 cup packed brown sugar - 1 cup pumpkin puree - 2 large eggs - 3 1/4 cups all-purpose flour - 2 teaspoons cream of tartar - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 tablespoon cinnamon - 1 teaspoon nutmeg - 1/2 teaspoon ginger - 1/4 cup granulated sugar (for rolling) - 2 tablespoons cinnamon (for rolling) You can swap some ingredients if needed. Here are a few ideas: - Use coconut oil instead of butter for a dairy-free option. - Swap the all-purpose flour for a gluten-free blend. - If you lack pumpkin, use unsweetened applesauce for a different flavor. - Maple syrup can replace granulated sugar for a natural sweetness. Fresh ingredients make your cookies taste great. Here are tips to select the best: - For butter, choose unsalted and check for a fresh smell. - Look for bright orange pumpkin puree and avoid cans with dents. - Use large eggs with clean shells, as this ensures freshness. - When buying spices, check the expiration date for the best flavor. - Always choose flour that feels fine and is free from clumps. By following these tips, you ensure your Pumpkin Snickerdoodle Cookies are fluffy and flavorful! {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This helps the cookies bake evenly. While the oven heats, line your baking sheets with parchment paper. This will keep the cookies from sticking. Make sure to leave some space on the sheets for spreading. In a large bowl, cream together 1 cup of softened unsalted butter, 1 cup of granulated sugar, and 1/2 cup of packed brown sugar. Mix until it feels light and fluffy. Next, add in 1 cup of pumpkin puree and 2 large eggs. Blend these ingredients until they look smooth. In another bowl, whisk together 3 1/4 cups of all-purpose flour, 2 teaspoons of cream of tartar, 1 teaspoon of baking soda, 1/2 teaspoon of salt, 1 tablespoon of cinnamon, 1 teaspoon of nutmeg, and 1/2 teaspoon of ginger. Gradually add this dry mix to your wet mix. Mix on low speed until just combined. In a small bowl, mix 1/4 cup of granulated sugar with 2 tablespoons of cinnamon. This will be for rolling the cookies. Scoop out tablespoons of dough and roll them into balls. Next, roll each ball in the cinnamon-sugar mixture until fully coated. Place these balls on your prepared baking sheets, giving them space to spread while baking. Bake the cookies for 10-12 minutes. They should be lightly golden at the edges. The centers may look a bit underbaked, but they will firm up as they cool. Let them cool on the baking sheet for 5 minutes before moving them to a wire rack. Enjoy your fluffy and flavorful treats! To get soft and fluffy cookies, use room temperature butter. Cream the butter and sugars until light and fluffy. This step adds air and makes cookies rise. Mix the wet and dry ingredients just until combined. Over-mixing leads to tough cookies. Lastly, do not bake them too long. The centers should look soft and slightly underbaked. One common mistake is using cold butter. Cold butter does not mix well. This affects the texture. Another mistake is skipping the cream of tartar. This ingredient gives that classic snickerdoodle taste. Make sure to roll the dough balls well in the cinnamon-sugar mix. If you don’t coat them fully, you miss out on flavor. Want to make your cookies even better? Try adding chocolate chips or chopped nuts. They add texture and richness. You can also use different spices. For a twist, add cloves or allspice. Just a pinch of each can enhance the warm flavors. Keep your add-ins balanced with the pumpkin flavor for the best results. Pro Tips Chill the Dough: For thicker cookies, chill the dough for at least 30 minutes before baking. This helps prevent spreading and yields a chewier texture. Use Fresh Spices: Freshly ground spices can enhance the flavor of your cookies. Consider using whole spices and grinding them just before use for the best taste. Don’t Overbake: Keep an eye on the cookies while baking. They may look underbaked in the center but will continue to firm up as they cool. Overbaking can lead to dry cookies. Storage Tips: Store the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer and then transfer to a freezer bag. {{image_2}} You can make gluten-free pumpkin snickerdoodle cookies using simple swaps. Replace all-purpose flour with a gluten-free blend. Look for blends that contain xanthan gum. This gum helps bind the dough and gives it a good texture. Use the same amount of gluten-free flour as regular flour in the recipe. These cookies will still taste delicious and fluffy! To make these cookies vegan, replace the butter with coconut oil or vegan butter. For eggs, use flaxseed meal. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for one egg. Allow it to sit for a few minutes. This mixture acts like an egg and helps bind the cookies. You can still enjoy that cozy pumpkin flavor in a vegan way! You can add fun flavors to your pumpkin snickerdoodle cookies. Mix in chocolate chips for a sweet twist. Use semi-sweet or dark chocolate chips based on your taste. If you prefer something crunchy, add chopped nuts. Walnuts and pecans work well. Just fold in about a cup of either chocolate chips or nuts when mixing the dough. These additions make the cookies even more delightful! To keep your Pumpkin Snickerdoodle Cookies fresh, store them in an airtight container. This helps maintain their soft texture. Place a piece of bread in the container with the cookies. The bread will help absorb moisture and keep the cookies from drying out. You can also layer parchment paper between the cookies to keep them from sticking together. Freezing these cookies is easy! First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer the cookies to a freezer bag. Squeeze out as much air as possible before sealing. This way, they stay fresh and tasty for up to three months. When you want to enjoy them, just thaw at room temperature for a few hours. When stored properly, these cookies last about a week at room temperature. If you keep them in the fridge, they can last up to two weeks. Don’t forget to check for any changes in texture or smell before eating. If they seem dry or hard, it might be best to toss them. Enjoy your cookies while they're at their best! Yes, you can use canned pumpkin. It makes things easier and saves time. Just make sure the label says 100% pumpkin. This gives you the rich flavor you want in your cookies. Fresh pumpkin works too, but it takes more effort. Canned pumpkin keeps the cookies moist and fluffy. Look for slightly golden edges. The centers may look a bit soft. This is normal! They will firm up as they cool. If the edges are golden and the center is puffy, it’s a good sign. Set a timer for 10-12 minutes, then check them. Absolutely! You can make the dough and chill it in the fridge. Wrap it well in plastic wrap. This keeps it fresh for up to 3 days. When you’re ready to bake, just scoop and roll. Chilling the dough can also help the cookies hold their shape better. You now have all the tools to make delicious cookies. We covered key ingredients, their swaps, and tips for freshness. I shared step-by-step mixing and baking instructions to help you succeed. You learned how to achieve the right texture and avoid common pitfalls. Plus, explore tasty variations for dietary needs. Finally, I detailed how to store and freeze cookies for longer enjoyment. Trust these methods, and enjoy your baking journey!

Pumpkin Snickerdoodle Cookies

Deliciously spiced cookies with a pumpkin twist, perfect for fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 120 kcal

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 0.5 cup packed brown sugar
  • 1 cup pumpkin puree
  • 2 large eggs
  • 3.25 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 0.5 teaspoon ginger
  • 0.25 cup granulated sugar (for rolling)
  • 2 tablespoons cinnamon (for rolling)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  • In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  • Add the pumpkin puree and eggs to the mixture, blending until smooth and well combined.
  • In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and ginger.
  • Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
  • In a small bowl, combine the 1/4 cup of granulated sugar and 2 tablespoons of cinnamon for rolling.
  • Scoop tablespoons of dough, roll them into balls, and then roll each ball in the cinnamon-sugar mixture until fully coated.
  • Place the coated dough balls on the prepared baking sheets, leaving some space in between each for spreading.
  • Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers may look slightly underbaked; they will firm up as they cool.
  • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Arrange the cookies on a festive platter and sprinkle a little cinnamon on top for visual appeal. You can also place a few mini pumpkins or autumn leaves around the platter for a seasonal touch. Enjoy!
Keyword cookies, dessert, fall, pumpkin, snickerdoodle