Cozy Soft Pumpkin Snickerdoodles Recipe: Fall’s Sweet Hug

These soft pumpkin snickerdoodles blend autumn’s warmth with classic cookie comfort.

Cozy spices dance through each tender bite, promising pure delight.

Crisp fall mornings call for something special that makes you smile.

Cinnamon and pumpkin create a magical combination perfect for weekend baking.

Sweet memories swirl around these delectable treats that feel like a warm hug.

Fragrant and irresistible, these cookies will vanish from your plate in moments.

You won’t be able to resist making a second batch right away.

Tips That Help Snickerdoodles Stay Soft

• Chill for Success: Refrigerate the dough for at least 30 minutes to prevent spreading and ensure thick, soft cookies with well-defined edges.
• Avoid Overmixing: Gently combine dry and wet ingredients until just incorporated to maintain a tender, delicate cookie texture.
• Measure Pumpkin Precisely: Use pure pumpkin puree, not pumpkin pie filling, to control moisture and prevent overly wet dough.
• Check Freshness of Spices: Ensure your cinnamon, nutmeg, and ginger are fresh and fragrant for maximum flavor impact in the snickerdoodles.
• Create Perfect Coating: Roll cookies generously in cinnamon-sugar mixture for a crisp exterior and delightful sweet-spicy crunch.

Storing and Saving Pumpkin Snickerdoodles

• Store cooled cookies in an airtight container at room temperature for up to 5 days, keeping them soft and fresh.
• Place cookies in a freezer-safe container with parchment paper between layers, lasting up to 3 months. Thaw at room temperature for best texture.
• Warm cookies briefly in microwave for 10-15 seconds or place in 300F oven for 2-3 minutes to restore initial softness and revive that fresh-baked warmth.
• Add a slice of bread to the storage container to help maintain cookie moisture and prevent them from becoming dry or crumbly.

What to Enjoy with Pumpkin Snickerdoodles

• A warm, spiced chai tea complements the pumpkin and cinnamon notes in these snickerdoodles perfectly, creating a cozy flavor symphony that highlights the cookies' warm spices.
• Whip soft cream cheese with pure maple syrup for a luxurious dipping accompaniment that enhances the cookie's autumnal pumpkin essence, adding creamy richness.
• This smooth, caffeine-free herbal tea brings out the subtle warmth of nutmeg and ginger in the snickerdoodles, offering a gentle, comforting pairing that elevates the cookie's delicate flavor profile.
• A classic fall beverage that mirrors the cookie's seasonal spices, providing a crisp, tangy contrast to the soft, sweet snickerdoodle texture while celebrating autumn's beloved flavors.

Different Styles of Pumpkin Snickerdoodles to Try

• Gluten-Free Pumpkin Snickerdoodles: Replace wheat flour with a gluten-free blend containing xanthan gum for optimal texture and binding.
• Vegan Pumpkin Snickerdoodles: Substitute butter with coconut oil, use a flax egg instead of egg yolk, and select a plant-based granulated sugar to create a dairy-free and egg-free version.
• Keto-Friendly Pumpkin Snickerdoodles: Swap traditional flour with almond flour or coconut flour, use a sugar substitute like erythritol, and include cream cheese to maintain moisture and reduce carbohydrate content.
• Low-Sugar Pumpkin Snickerdoodles: Reduce granulated sugar by half, incorporate monk fruit sweetener, and use a sugar-free coating mixture to create a healthier alternative for those monitoring sugar intake.

Pumpkin Snickerdoodle FAQs at a Glance

• Why do I need to chill the pumpkin snickerdoodle dough?

Chilling helps prevent the cookies from spreading too much during baking and allows the flavors to develop more deeply. It also makes the dough easier to handle and roll into balls.

• Can I use fresh pumpkin instead of canned pumpkin puree?

Canned pumpkin puree works best because it has consistent moisture and texture. Fresh pumpkin can be too watery and might change the cookie’s texture and consistency.

• How do I know when the cookies are perfectly baked?

Look for set edges and slightly underbaked centers. The cookies will continue to firm up as they cool on the baking sheet. They should have a soft, slightly puffy appearance when you remove them from the oven.

• What makes these snickerdoodles different from traditional snickerdoodles?

The addition of pumpkin puree and warm spices like nutmeg and ginger gives these cookies a classic fall flavor and makes them softer and more tender than traditional snickerdoodles.

Why Soft Pumpkin Snickerdoodles Work Well

• These soft pumpkin snickerdoodles bring autumn magic to your kitchen with minimal effort.
• Whip up these cookies in under an hour, with most time spent chilling the dough, making them perfect for busy bakers wanting a delicious treat.
• Warm spices like cinnamon, nutmeg, and ginger create a cozy flavor profile that appeals to both kids and adults, making these cookies ideal for family gatherings or casual get-togethers.
• Perfect for fall festivities, afternoon snacks, or unexpected sweet cravings, these cookies capture the essence of autumn in every delightful bite without requiring advanced baking skills.

All the Good Stuff in Pumpkin Snickerdoodles

Soft Pumpkin Snickerdoodles Ingredients.

• Butter: Rich, creamy base that adds flavor and helps create soft texture.
• Granulated Sugar, Brown Sugar: Sweet foundation that provides caramel notes and helps cookies spread.
• Egg Yolk: Binds ingredients and creates richness.
• Pumpkin Puree: Adds moisture and classic autumn flavor.
• Vanilla Extract: Enhances overall sweetness and depth of flavor.

• All-Purpose Flour: Provides structure and creates cookie consistency.
• Cream of Tartar: Adds tanginess and helps create classic snickerdoodle texture.
• Baking Soda: Helps cookies rise and spread.
• Salt: Balances sweetness and enhances other flavors.

• Ground Cinnamon, Nutmeg, Ginger: Warm spices that complement pumpkin and create cozy flavor profile.
• Cinnamon-Sugar Coating: Creates sweet, crispy exterior and signature snickerdoodle look.

How to Make Soft Pumpkin Snickerdoodles

Step 1: Whip Up the Creamy Base

• Butter
• Granulated sugar
• Brown sugar

• Pumpkin puree
• Egg yolk
• Vanilla extract

Mix everything until perfectly smooth and harmonious.

Step 2: Mix Dry Magic

• All-purpose flour
• Cream of tartar
• Baking soda
• Salt
• Cinnamon
• Nutmeg
• Ginger

Gently fold the dry ingredients into the wet mixture. Stop mixing the moment everything combines- no extra stirring!

Step 3: Chill and Rest

Cover the dough and send it to the refrigerator for a cool vacation. Let it relax for 30 minutes to 2 hours. This helps prevent cookies from spreading wildly during baking.

Step 4: Create Spicy Coating

• Granulated sugar
• Cinnamon
• Nutmeg

Step 5: Warm Up the Oven

Set your oven to 350F. Line baking sheets with parchment paper or silicone mats.

Step 6: Shape Delightful Rounds

Scoop out dough and roll into beautiful balls. Give each ball a luxurious roll in the spicy sugar mixture. Place them on baking sheets with enough breathing room.

Step 7: Bake to Perfection

Slide the sheets into the oven. Bake for 10-12 minutes until edges look set but centers remain slightly soft. Allow cookies to rest on baking sheets for 5 minutes. Transfer to a cooling rack and let them completely chill out.

Soft Pumpkin Snickerdoodles Recipe

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• Total Time: 25 minutes
• Yield: 24 1x

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Description

Pumpkin Snickerdoodles bring autumn’s warmth to classic cookie comfort, blending spicy cinnamon and sweet seasonal charm. Delicate crinkle-topped cookies promise a nostalgic embrace of fall’s most beloved flavors, inviting you to savor pure homemade happiness.

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Ingredients

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Main Ingredients:

• ½ cup (115 g) unsalted butter, softened
• ½ cup (100 g) granulated sugar
• ½ cup (100 g) brown sugar, packed
• 1 large egg yolk
• ⅓ cup (80 g) pumpkin puree (not pumpkin pie filling)
• 1 ¾ cups (220 g) all-purpose flour

Spices and Seasonings:

• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• 1 teaspoon cream of tartar
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon vanilla extract

Cinnamon-Sugar Coating:

• ¼ cup (50 g) granulated sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg (optional, for extra spice)

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Instructions

1. Whip the butter, granulated sugar, and brown sugar in a spacious mixing vessel until airy and voluminous, creating a smooth base for the pumpkin cookies.
2. Incorporate the pumpkin puree, egg yolk, and vanilla extract into the creamy mixture, stirring until thoroughly integrated and uniform in texture.
3. In a separate container, blend the flour, cream of tartar, baking soda, salt, and warm spices like cinnamon, nutmeg, and ginger using a whisk to ensure even distribution.
4. Gently fold the dry ingredient mixture into the wet ingredients, stirring with minimal manipulation to maintain the dough’s delicate structure.
5. Encase the dough in plastic wrap and refrigerate for a minimum of 30 minutes, allowing the flavors to meld and preventing excessive spreading during baking.
6. Prepare the coating by combining granulated sugar with ground cinnamon and a hint of nutmeg in a shallow dish.
7. Heat the oven to 350F (175C) and line baking sheets with parchment paper or silicone mats for optimal cookie release.
8. Portion the chilled dough into rounded scoops, rolling each between your palms to create smooth spheres.
9. Generously coat each dough ball in the spiced sugar mixture, ensuring complete coverage for a crisp, caramelized exterior.
10. Arrange the coated dough balls on prepared baking sheets, maintaining adequate spacing to prevent merging.
11. Bake for 10-12 minutes, watching for set edges and slightly underdone centers that will continue cooking during cooling.
12. Allow cookies to rest on the baking sheet for 5 minutes to firm up, then transfer to a wire rack for complete cooling and maximum flavor development.

Notes

• Chill the dough thoroughly to prevent excessive spreading and ensure a soft, chewy texture during baking.
• Use room temperature ingredients for better incorporation and smoother cookie dough consistency.
• Adjust spices to personal taste, increasing or decreasing cinnamon, nutmeg, or ginger based on preference.
• For gluten-free options, substitute all-purpose flour with a 1:1 gluten-free baking blend to maintain the cookie’s tender crumb.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 120
• Sugar: 10 g
• Sodium: 50 mg
• Fat: 5 g
• Saturated Fat: 3 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 0.5 g
• Protein: 1 g
• Cholesterol: 15 mg