Irresistible Pumpkin Snickerdoodle Cookies Recipe

There’s nothing quite like the aroma of fresh pumpkin snickerdoodle cookies wafting through your kitchen, right? Imagine biting into a warm cookie that’s soft, chewy, and bursting with the cozy flavors of cinnamon and pumpkin spice. It’s like a delightful hug for your taste buds, reminding you that fall is here, even if you’re still wearing shorts.

I remember the first time I baked these pumpkin snickerdoodle cookies. My kitchen turned into a battleground of flour and sugar, and my family was circling like hungry wolves. The anticipation was palpable, and when those golden delights finally emerged from the oven, it felt like I had just discovered fire. Trust me; this recipe will become your new favorite tradition for every autumn gathering or lazy Sunday afternoon.

Last year at my family’s Thanksgiving gathering, these cookies were a hit! Everyone went back for seconds—and thirds!

Essential Ingredients

Here’s what you’ll need to make these delicious cookies:

• All-Purpose Flour: The foundation of any great cookie; sift it for a lighter texture.

• Canned Pumpkin Puree: Use 100% pure pumpkin puree for the best flavor; avoid spiced varieties.

• Granulated Sugar: Sweetens the deal! This is key to achieving that perfect balance.

• Brown Sugar: Adds moisture and depth; don’t skip it if you want soft cookies!

• Cinnamon: A warm spice that pairs beautifully with pumpkin; use fresh ground for stronger flavor.

• Baking Soda: Gives the cookies their fluffy texture; ensure it’s fresh for maximum leavening.

• Eggs: Binds everything together; room temperature eggs work best.

• Butter: For richness and flavor; let it soften at room temperature before mixing.

• Vanilla Extract: A splash adds complexity; opt for pure vanilla extract whenever possible.

• Salt: Enhances all the flavors; don’t worry about overdoing it—just a pinch will do!

• Cream of Tartar: Essential for that classic snickerdoodle tangy flavor and chewy texture.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together!

Get Ready to Bake!: Preheat your oven to 350°F (175°C) while gathering all your ingredients. Line two baking sheets with parchment paper to prevent sticking.

Mix Dry Ingredients: : In a bowl, whisk together flour, baking soda, cream of tartar, cinnamon, and salt until evenly blended. The aroma will be heavenly!

Create Your Cookie Dough: : In another bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Add in eggs and vanilla extract until well combined.

Combine Everything: : Gradually mix in dry ingredients into the wet mixture until just combined. Be careful not to overmix; we want tender cookies!

Scoop & Roll: : Use a cookie scoop or tablespoon to portion out dough onto prepared baking sheets. Roll each ball in a mixture of cinnamon and sugar before placing them on the sheet.

Bake & Enjoy: : Bake in preheated oven for 10-12 minutes or until edges are golden brown but centers remain soft. Let cool slightly before devouring!

Now you’ve got yourself some delicious pumpkin snickerdoodle cookies! Not only do they taste fantastic, but baking them also fills your home with an irresistible scent that makes everyone wonder when they can have one (or three). So grab your apron and prepare for some cookie magic!

Perfecting the Cooking Process

Start by creaming butter and sugars until fluffy, then mix in pumpkin and vanilla before incorporating dry ingredients. This sequence ensures a smooth batter and perfect texture for your pumpkin snickerdoodle cookies.

Add Your Touch

Feel free to swap the regular sugar for brown sugar to add depth. You can also toss in chopped nuts or chocolate chips if you’re feeling adventurous—your taste buds will thank you!

Storing & Reheating

Store your cookies in an airtight container at room temperature for up to a week. To enjoy them warm again, pop them in the microwave for about 10 seconds.

I remember the first time I made these pumpkin snickerdoodle cookies; my friends couldn’t get enough! They kept asking for the recipe, and I felt like a baking rockstar that day.

FAQ

Can I use canned pumpkin puree?

Absolutely! Canned pumpkin puree works perfectly in these cookies without any fuss.

How do I know when the cookies are done?

They should be set around the edges but slightly soft in the middle—perfectly chewy!

Can I freeze these cookies?

Yes, freeze them in an airtight container, separating layers with parchment paper to prevent sticking.

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Pumpkin Snickerdoodle Cookies

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Pumpkin Snickerdoodle Cookies are the perfect autumn treat, combining the warm flavors of cinnamon and pumpkin spice in a soft, chewy cookie. These delightful cookies are easy to make and will fill your home with an irresistible aroma that captures the essence of fall. Whether enjoyed fresh from the oven or as part of a festive gathering, they are sure to become a seasonal favorite.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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• 2 ¾ cups all-purpose flour
• 1 cup canned pumpkin puree
• 1 cup granulated sugar
• ¾ cup brown sugar, packed
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 2 large eggs
• ½ cup unsalted butter, softened
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 teaspoon cream of tartar

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Instructions

1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a bowl, whisk together flour, baking soda, cream of tartar, cinnamon, and salt.
3. In another bowl, cream softened butter with granulated and brown sugars until light and fluffy. Add eggs and vanilla; mix well.
4. Gradually combine dry ingredients into the wet mixture until just blended.
5. Scoop dough onto baking sheets; roll each ball in a mixture of sugar and cinnamon before placing them on the sheet.
6. Bake for 10-12 minutes until edges are golden but centers stay soft. Cool before enjoying.

Nutrition

• Serving Size: 1 serving
• Calories: 130
• Sugar: 10g
• Sodium: 80mg
• Fat: 5g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: <1g
• Protein: <1g
• Cholesterol: 15mg