Go Back
To make these tasty pumpkin snickerdoodle cookies, you will need: - 1 cup unsalted butter, softened - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup pumpkin puree - 1 large egg - 2 teaspoons vanilla extract - 3 cups all-purpose flour - 1 tablespoon ground cinnamon - 1/2 teaspoon baking soda - 1 teaspoon cream of tartar - 1/2 teaspoon salt - 1/4 teaspoon nutmeg - 1/4 teaspoon ginger - 1/4 cup granulated sugar (for rolling) - 2 teaspoons ground cinnamon (for rolling) Measuring your ingredients correctly is key. Use dry measuring cups for flour and sugar. For sticky items like pumpkin puree, use a liquid measuring cup. Ensure the butter is at room temperature for easy mixing. If you pack the brown sugar, make sure it holds its shape when scooped out. You can add fun twists to your cookies! Consider these options: - Chopped nuts like walnuts or pecans for crunch - Chocolate chips for a sweet surprise - Dried cranberries for a fruity touch - A hint of orange zest for extra flavor These additions can change your cookies and give them a personal touch. Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper. 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 looks light and fluffy. Next, add in 1/2 cup of pumpkin puree, 1 large egg, and 2 teaspoons of vanilla extract. Beat the mixture until everything is fully combined. In another bowl, whisk together 3 cups of all-purpose flour, 1 tablespoon of ground cinnamon, 1/2 teaspoon of baking soda, 1 teaspoon of cream of tartar, 1/2 teaspoon of salt, 1/4 teaspoon of nutmeg, and 1/4 teaspoon of ginger. Gradually mix these dry ingredients into your wet mixture. Be careful not to overmix; just blend until combined. In a small bowl, mix 1/4 cup of granulated sugar with 2 teaspoons of ground cinnamon for rolling. Use a cookie scoop or a tablespoon to scoop dough and roll it into balls. Roll each ball in the cinnamon-sugar mixture until well coated. Place the cookie balls on the baking sheets, leaving about 2 inches between each one. Bake the cookies in your preheated oven for 10-12 minutes. Look for lightly golden edges and soft centers to know they are done. After baking, let the cookies cool on the sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely. For a lovely presentation, stack the cookies on a decorative plate. You can sprinkle some extra cinnamon on top for a beautiful touch. Enjoy these cookies with a glass of milk for the perfect treat! To get the right texture for your pumpkin snickerdoodles, start with room temperature butter. This helps the butter mix well with the sugars. Mix until the mixture is light and fluffy. When adding the dry ingredients, mix just until combined. Overmixing can make your cookies tough. The dough should be soft but not sticky. If it feels too wet, chill it for 30 minutes. One common mistake is not measuring ingredients accurately. Use dry measuring cups for flour and a liquid measuring cup for pumpkin puree. Another pitfall is baking at the wrong temperature. Always preheat your oven to 350°F. Check your cookies a minute or two early to avoid overbaking. They should be soft in the center when you take them out. If you have dietary needs, there are great swaps. For gluten-free cookies, use a gluten-free flour blend. If you need dairy-free options, replace the butter with coconut oil or vegan butter. For egg-free cookies, try using a flax egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for five minutes before adding it to your dough. {{image_2}} You can make gluten-free pumpkin snickerdoodle cookies easily. Just swap the all-purpose flour for a gluten-free blend. Look for a blend that works for baking. This change keeps your cookies soft and chewy. The flavor of pumpkin shines through just as well. To make vegan pumpkin snickerdoodles, replace the egg with a flax egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes until it thickens. Use vegan butter instead of regular butter. These small changes make your cookies plant-based and still delicious. You can add fun flavors to your pumpkin snickerdoodles. Try adding chocolate chips or white chocolate chips for sweetness. Nuts like walnuts or pecans add a nice crunch. Dried cranberries or raisins can give a fruity twist. For extra spice, add a pinch of cloves or allspice. Each addition can make your cookies unique and yummy. To keep your pumpkin snickerdoodle cookies fresh, store them in an airtight container. This helps to lock in moisture and flavor. You can stack them neatly in layers, placing parchment paper between each layer. This prevents sticking. Make sure to keep the cookies at room temperature away from heat and sunlight. If you want to save some cookies for later, freezing is a great option. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet and freeze for about 1 hour. Once frozen, transfer them to a freezer-safe bag or container. Label it with the date, and they will last up to 3 months. To keep cookies fresh for longer, you can add a slice of bread to the container. The bread keeps the cookies soft by providing moisture. Change the bread slice every few days to keep it fresh. Another tip is to avoid stacking cookies if possible, as this can cause them to become squished and lose their shape. Yes, you can use canned pumpkin puree. It saves time and ensures great flavor. Just make sure to choose 100% pumpkin puree, not pumpkin pie filling. This gives your cookies the right taste and texture. Canned pumpkin is easy to find and very convenient. You know the cookies are done when the edges are lightly golden. The centers should still look soft. Bake them for about 10 to 12 minutes. Keep an eye on them! If they look too brown, they may be overbaked. Let them cool on the sheet for a few minutes before moving them. You can serve these cookies with a glass of cold milk for the classic pairing. They also go well with coffee or tea. For a fun twist, try them with a scoop of vanilla ice cream. Sprinkle some extra cinnamon on top for a nice touch! Baking pumpkin snickerdoodles can be easy and fun. We covered the key ingredients, from measurements to optional choices. Step-by-step, you learned the mixing and baking process. I shared tips for the best texture and how to avoid common mistakes. We also discussed fun variations and smart storage tips. Enjoy your snickerdoodles fresh or save some for later. With these tips, you can bake with confidence and creativity. Happy baking!

Pumpkin Snickerdoodle Cookies

Get ready to indulge in the delightful flavors of Pumpkin Snickerdoodle Cookies! These soft and chewy treats combine pumpkin puree with warm spices for a cozy fall dessert. With simple ingredients like butter, sugar, and cinnamon, you'll have fresh cookies ready in just 30 minutes. Don't miss out on this tasty recipe that will fill your home with delicious aromas. Click to explore the full recipe and impress your friends and family!
Print Recipe Pin Recipe

Ingredients
  

1 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup pumpkin puree

1 large egg

2 teaspoons vanilla extract

3 cups all-purpose flour

1 tablespoon ground cinnamon

1/2 teaspoon baking soda

1 teaspoon cream of tartar

1/2 teaspoon salt

1/4 teaspoon nutmeg

1/4 teaspoon ginger

1/4 cup granulated sugar (for rolling)

2 teaspoons ground cinnamon (for rolling)

Instructions
 

Preheat your oven to 350°F (175°C) and line two 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, egg, and vanilla extract to the sugar mixture. Beat until combined.

        In a separate bowl, whisk together the flour, ground cinnamon, baking soda, cream of tartar, salt, nutmeg, and ginger.

          Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.

            In a small bowl, combine the 1/4 cup granulated sugar and 2 teaspoons of cinnamon for rolling.

              Using a cookie scoop or tablespoon, scoop the dough and roll it into balls. Roll each ball in the cinnamon-sugar mixture until well coated.

                Place the coated cookie balls on the prepared baking sheets, spacing them about 2 inches apart.

                  Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are soft.

                    Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies

                        - Presentation Tips: Stack the cookies on a decorative plate and sprinkle some extra cinnamon on top for a beautiful finish. Enjoy with a glass of milk!