These Soft Pumpkin Snickerdoodles add a seasonal twist to the classic snickerdoodle, combining pumpkin puree and warm spices with a cinnamon-sugar coating. With their tender, pillowy texture and hint of pumpkin, these cookies are perfect for fall celebrations or cozying up with a warm drink.
Soft, Spiced, and Perfectly Sweet
The addition of pumpkin and spices like cinnamon, nutmeg, and ginger gives these cookies a comforting flavor profile that’s perfect for the autumn season. Rolled in cinnamon sugar, they offer the best of both worlds: a classic snickerdoodle taste with a seasonal twist.
- Preparation time: 15 minutes
- Cooking time: 10-12 minutes per batch
- Serving: About 24-30 cookies
- Equipment: Mixing bowls, baking sheets, wire racks
Soft Pumpkin Snickerdoodles Recipe:
Follow these easy steps to make a batch of spiced, pumpkin-infused snickerdoodles that are as soft as they are delicious.
Ingredients:
- 3 1/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 egg
- 3/4 cup pumpkin puree
- 2 teaspoons vanilla extract
For Rolling:
- 1/4 cup granulated sugar
- 2 teaspoons cinnamon
Directions:
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in the egg, then add the pumpkin puree and vanilla extract. Mix until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until the dough comes together. Avoid overmixing to keep the cookies soft and tender.
- Prepare Cinnamon-Sugar Coating: In a small bowl, mix together 1/4 cup granulated sugar and 2 teaspoons cinnamon.
- Shape and Coat Dough: Roll the dough into 1-inch balls and coat each ball in the cinnamon-sugar mixture. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. Be careful not to overbake to maintain a soft texture.
- Cool and Serve: Allow the cookies to cool on the baking sheets for 2 minutes before transferring to wire racks to cool completely.
Enjoy Your Cookies
These Soft Pumpkin Snickerdoodles are a delicious seasonal twist on a classic, blending the best flavors of fall into each soft, spiced bite. Perfect for sharing, gifting, or enjoying at home, they’re a cozy treat for any autumn occasion. Enjoy the warmth and sweetness of these delightful pumpkin-spiced cookies!