Delicious Pumpkin Snickerdoodle Cookies

Every fall, my kitchen transforms into a cozy haven where the rich scents of pumpkin, spice, and sweetness fill the air. There’s something magical about the changing leaves and the first hint of chill in the air that draws me to baking. One of my favorite treats during this time is Pumpkin Snickerdoodle Cookies. I remember the first time I made them; the warm, inviting aroma had my family flocking to the kitchen. As soon as they came out of the oven, those soft, chewy cookies vanished in seconds, leaving behind nothing but empty plates and smiles

These cookies combine the comforting flavors of pumpkin and spices with the classic snickerdoodle twist. They’re not just delicious; they also bring a touch of seasonal joy to any gathering. If you’re looking for a fun and easy recipe to celebrate fall, you’re in the right place!

Why make this recipe

Pumpkin Snickerdoodle Cookies are a delightful fusion of two beloved treats—pumpkin cookies and snickerdoodles. They’re soft, chewy, and packed with warm spices, making them perfect for autumn gatherings. Plus, they’re simple to whip up, requiring just a few ingredients you likely already have at home. Your friends and family will adore these treats, and they’re sure to bring smiles to any occasion.

How to make Pumpkin Snickerdoodle Cookies

Ingredients:

• 1 cup pumpkin puree
• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 2 1/2 cups all-purpose flour
• 2 teaspoons cinnamon
• 1 teaspoon pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup granulated sugar (for coating)
• 1 tablespoon cinnamon (for coating)

Directions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or silicone baking mats.
2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the pumpkin puree and egg to the mixture, and beat until fully combined.
4. In a separate bowl, whisk together the flour, cinnamon, pumpkin pie spice, salt, and baking soda.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. In a small bowl, combine the 1/4 cup of sugar with the cinnamon for the coating.
7. Scoop tablespoon-sized portions of dough and roll them into balls. Then roll the dough balls in the cinnamon-sugar mixture.
8. Place the dough balls on the prepared baking sheet, spaced about 2 inches apart.
9. Bake for 10-12 minutes or until the cookies are set and lightly golden around the edges. Let them cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips to make Pumpkin Snickerdoodle Cookies

• Make sure your butter is softened; this helps achieve the light, fluffy texture.
• If you want an extra kick of spice, feel free to add more cinnamon or pumpkin pie spice.
• Chill the dough for about 30 minutes before baking if you prefer thicker cookies.

How to serve Pumpkin Snickerdoodle Cookies

These cookies are perfect on their own or paired with a warm cup of cider or coffee. You can serve them fresh out of the oven, or for a special touch, add a drizzle of maple icing over the top once they’ve cooled.

How to store Pumpkin Snickerdoodle Cookies

Store your cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them by placing them in a freezer-safe container, separating layers with parchment paper, for up to three months.

Variation

You can easily twist this recipe by adding chocolate chips or chopped nuts for an additional texture and flavor. Alternatively, substitute half of the pumpkin puree with applesauce for a slightly different taste.

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FAQs

Can I use fresh pumpkin instead of canned puree?
Yes! Just ensure it’s cooked and pureed to the same consistency as canned pumpkin.

How do I make these cookies gluten-free?
Swap out the all-purpose flour for a gluten-free flour blend that measures cup-for-cup.

Can I make the dough in advance?
Absolutely! You can prepare the dough ahead of time and keep it in the fridge for up to 2 days or freeze it for longer storage. Just roll and bake when you’re ready to enjoy!