![- 1 cup unsalted butter, softened - 1 cup granulated sugar - 1 cup packed brown sugar - 1 large egg - 1 teaspoon vanilla extract - 1 cup pumpkin puree - 4 cups all-purpose flour - 2 teaspoons cream of tartar - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1 teaspoon pumpkin pie spice - ½ teaspoon salt - ½ cup sugar (for rolling) - 2 tablespoons ground cinnamon (for rolling) The star of these cookies is the pumpkin puree. It gives these snickerdoodles their signature flavor and softness. The mix of sugars creates a nice balance. Using both brown and granulated sugar adds depth. Butter is key for a rich taste. Make sure it is softened, as this helps to cream well. The egg adds moisture and helps bind everything together. Flour is the backbone of any cookie. The cream of tartar gives that classic snickerdoodle tang and helps the cookies rise. Baking soda helps them spread and become soft. Spices like cinnamon and pumpkin pie spice bring warmth. The extra sugar and cinnamon for rolling make the cookies extra sweet and fun. - Butter alternatives: You can use coconut oil or margarine for a dairy-free option. - Sugar substitutes: Try using coconut sugar or stevia if you want a lower-calorie choice. - Gluten-free flour options: A gluten-free flour blend can replace all-purpose flour for those with gluten sensitivities. These substitutions can adjust the flavor and texture. Each choice may change the final cookie, so keep that in mind. For the best results, stick to the main recipe for your first batch. Check out the Full Recipe for all the details! - Preheating the oven: Start by preheating your oven to 350°F (175°C). This step is key to baking your cookies evenly. - Creaming butter and sugars: In a large bowl, cream together 1 cup of softened unsalted butter, 1 cup of granulated sugar, and 1 cup of packed brown sugar. Mix until the mixture is light and fluffy. This step adds air, making your cookies soft. - Adding pumpkin and egg: Next, mix in 1 large egg, 1 teaspoon of vanilla extract, and 1 cup of pumpkin puree. Stir until everything is well combined. The pumpkin gives moisture and flavor. - Whisking dry ingredients together: In another bowl, whisk together 4 cups of all-purpose flour, 2 teaspoons of cream of tartar, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1 teaspoon of pumpkin pie spice, and ½ teaspoon of salt. This blend creates the base for your dough. - Combining wet and dry mixtures: Gradually add the dry mixture to the wet ingredients. Stir gently until just combined. The dough may feel slightly sticky; that’s perfect! - Rolling dough and coating in cinnamon sugar: In a small bowl, mix ½ cup of sugar with 2 tablespoons of ground cinnamon for rolling. Scoop out small portions of the dough, about 1.5 tablespoons each, and roll them into balls. Then, roll each ball in the cinnamon-sugar mixture until fully coated. - Baking times and cooling instructions: Place the dough balls on a baking sheet lined with parchment paper, spaced 2 inches apart. Bake for 10-12 minutes, until the edges are lightly golden but the centers are still soft. After baking, let the cookies cool on the sheet for about 5 minutes before moving them to a wire rack to cool completely. This process leads to soft, irresistible pumpkin spice snickerdoodles. For the complete recipe, refer to the [Full Recipe]. To keep your pumpkin spice snickerdoodles soft, avoid overbaking them. Bake just until the edges turn golden. The centers should look soft and puffy. They will firm up as they cool. Using room temperature ingredients also helps. Make sure your butter and eggs are at room temperature before mixing. This gives the cookies a nice, smooth texture. You can make these cookies even better by adding chocolate chips. Dark or white chocolate pairs well with pumpkin spice. You can also experiment with nuts or dried fruit. Chopped walnuts or pecans add a nice crunch. Dried cranberries or raisins can bring sweetness and chewiness. For the best display, arrange your cookies on a rustic platter. A sprinkle of pumpkin pie spice on top adds a festive touch. You can also serve them with a dollop of whipped cream on the side. This makes for a fun dipping option. Pair your cookies with a warm drink, like apple cider or chai tea. The flavors will blend beautifully, creating a cozy experience. {{image_2}} You can easily change up your pumpkin spice snickerdoodles for fun. One great way is by adding white chocolate chips. They melt and create sweet pockets in your cookies. This sweet twist makes each bite even more delightful. Just mix in one cup of white chocolate chips when you combine your wet and dry ingredients. Another fun idea is to create a spicy version by adding ginger. A teaspoon of ground ginger can add a nice kick. This spice pairs well with pumpkin and cinnamon. You can taste the warmth and depth it brings to each cookie. You can adapt pumpkin spice snickerdoodles for any holiday. For Halloween, add festive sprinkles to the dough. For Thanksgiving, try shaping the cookies into leaves or pumpkins. These little touches make them extra special. You can also change the spices based on the season. In the spring, use lemon zest instead of pumpkin spice. In summer, add a hint of mint or citrus. These changes keep your cookies fresh and fun all year long. For the full recipe, check out the complete guide to making these treats. To keep your pumpkin spice snickerdoodles fresh, use an airtight container. This helps prevent them from drying out. A glass jar or plastic container works well. Ensure the lid is tightly sealed after each use. Store the cookies at room temperature for up to one week. For longer storage, consider the freezer. You can freeze snickerdoodles both before and after baking. If you freeze the dough, scoop it into balls and roll them in cinnamon sugar. Place the dough balls on a baking sheet, freeze them until firm, then transfer them to a zip-top bag. This way, you can bake fresh cookies whenever you want. If you've already baked the cookies, let them cool fully first. Then, layer them in an airtight container with parchment paper between layers. They will stay good in the freezer for up to three months. To thaw, simply take out the desired number of cookies. Let them sit at room temperature for about 30 minutes. For a warm treat, you can also pop them in the microwave for a few seconds. Enjoy freshly baked goodness anytime! You can use cream of tartar as a leavening agent. It helps cookies rise and stay soft. You will need to double the amount of cream of tartar. So, use 2 teaspoons instead of 1. This change will keep the cookies light and airy. Yes, but the flavors will change. Pumpkin pie filling contains spices and sugar. This means you might need to cut back on other spices and sugar in the recipe. You can also skip adding pumpkin pie spice. Adjust the flavor to keep it balanced. If your dough sticks too much, add more flour a little at a time. Mix it in until the dough is easier to handle. You can chill the dough for 20-30 minutes. This helps firm it up and makes it easier to roll. Making pumpkin spice snickerdoodles is simple and fun. You need common ingredients like butter, sugar, and pumpkin puree. Follow the steps to mix, shape, and bake your cookies. Use my tips for soft, flavorful treats and explore variations to match any season. These cookies are great for sharing or enjoying with your favorite drink. Store them well for long-lasting freshness. Dive into baking these delicious cookies and enjoy every bite!](https://mealtwig.com/wp-content/uploads/2025/07/d8a894a1-6f64-43d8-9d76-14cc601427a1-300x300.webp)
Pumpkin Spice Snickerdoodles
Indulge in the cozy flavors of fall with these Pumpkin Spice Snickerdoodles! This easy recipe blends the warmth of pumpkin with classic cinnamon goodness, creating a delightful treat perfect for any occasion. In just 30 minutes, you can whip up 24 soft and chewy cookies that are sure to impress.