Irresistibly Soft Pumpkin Snickerdoodle Cookies Recipe

Crisp autumn winds whisper the promise of warm, spiced pumpkin snickerdoodle cookies that melt in your mouth.

These delectable treats blend the classic snickerdoodle texture with rich, velvety pumpkin flavors.

Cinnamon-dusted edges and a soft, chewy center make these cookies an irresistible seasonal delight.

The subtle warmth of fall spices dances through each bite, creating a comforting sensory experience.

A touch of pumpkin puree adds moisture and depth to the traditional cookie recipe.

Forget store-bought desserts and embrace the magic of homemade baking that fills your kitchen with sweet, nostalgic aromas.

Dive into this simple recipe and let the first batch of cookies transport you to a cozy autumn afternoon.

Bake Chewy Pumpkin Snickerdoodle Cookies With These Easy Steps

• Butter Bliss

Create a dreamy mixture by blending softened butter with sugars until they transform into a fluffy cloud. Gently fold in pumpkin puree, a golden egg yolk, and a splash of vanilla, stirring until everything feels smooth and harmonious.

• Magical Dry Ingredients

In a separate bowl, dance your whisk through a blend of flour, spices, and powdery helpers. Slowly marry these dry ingredients with your wet mixture, stirring gently until just combined. Tuck the dough into the refrigerator for a cool 30-minute rest.

• Coating Celebration

Mix a sprinkle of cinnamon with sugar, creating a sparkly coating that will hug each cookie. Warm up your oven to a cozy 350F and line a baking sheet with parchment paper.

• Cookie Transformation

Roll small portions of chilled dough into adorable balls. Give each ball a luxurious roll through the cinnamon-sugar mixture, ensuring a complete and delightful coverage.

• Baking Magic

Arrange your sugar-kissed dough balls on the baking sheet, leaving room for them to spread their wings. Bake for 10-12 minutes until edges look set but centers remain tender. Allow cookies to cool briefly on the sheet before transferring to a wire rack for final cooling.

Tips To Spice Up Chewy Pumpkin Snickerdoodle Cookies

• Chilling Master Technique: Refrigerate dough for at least 30 minutes to prevent spreading and enhance rich, deep flavor profiles during baking.
• Moisture Magic: Use fresh, high-quality pumpkin puree without extra liquid to maintain perfect cookie texture and prevent soggy results.
• Texture Touch: Slightly underbake cookies by removing them from the oven when edges are set but centers remain soft for that dreamy, chewy interior everyone loves.
• Gluten-Free Swap: Replace all-purpose flour with a 1:1 gluten-free baking blend to make these cookies accessible for those with wheat sensitivities.
• Vegan Transformation: Substitute butter with coconut oil, egg yolk with flax egg, and use plant-based sugar to create a completely dairy-free and egg-free version of these delightful treats.

How To Serve Chewy Pumpkin Snickerdoodle Cookies With Style

• Cozy Autumn Dessert Plate: Arrange cookies alongside a warm mug of spiced apple cider or pumpkin latte for a delightful seasonal treat that captures fall's comforting essence.
• Festive Party Platter: Create an eye-catching display by arranging cookies on a rustic wooden board with scattered cinnamon sticks, whole nutmeg, and fresh autumn leaves for a charming presentation.
• Gifting Delights: Package these cookies in clear cellophane bags tied with burlap ribbon, adding a personalized tag for a thoughtful homemade gift that will make friends and family smile.
• Sweet Breakfast Companion: Serve alongside morning coffee or tea, paired with a dollop of whipped cream or a sprinkle of extra cinnamon sugar for an indulgent breakfast moment.

Plan Ahead And Store Chewy Pumpkin Snickerdoodle Cookies Right

• Refrigeration Revival: Store cookies in an airtight container layered between parchment paper sheets. Keeps cookies fresh for up to 5 days at room temperature, maintaining their delightful chewy texture.
• Cookie Freezing Hack: Wrap unbaked cookie dough balls in plastic wrap, then place in freezer-safe bags. Freeze up to 3 months. Bake directly from frozen state, adding 1-2 extra minutes to cooking time.
• Make-Ahead Magic: Prepare cookie dough up to 3 days before baking. Keep chilled in sealed container. Let dough sit at room temperature for 15 minutes before scooping and rolling to ensure easy handling.
• Smart Portion Control: Create uniform cookie sizes using a small cookie scoop or tablespoon measure. This ensures consistent baking and helps track serving portions for meal planning and dietary tracking.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Calories: 130 kcal

Servings: 23

What’s Inside Chewy Pumpkin Snickerdoodle Cookies

• Butter: Provides rich, creamy base that ensures soft, tender cookie texture with deep flavor undertones.
• Granulated Sugar: Delivers sweetness and helps create crisp, golden cookie edges.
• Brown Sugar: Adds moisture, deep caramel notes, and contributes to chewy cookie consistency.
• Pumpkin Puree: Brings autumnal warmth, natural sweetness, and helps maintain cookie moisture.
• Egg Yolk: Binds ingredients, adds richness, and creates smooth, luxurious cookie texture.
• Vanilla Extract: Enhances overall flavor complexity and rounds out sweet notes.

• All-Purpose Flour: Fundamental structure for cookie foundation, creating perfect chewy consistency.
• Baking Powder: Provides gentle lift and helps cookies maintain soft, pillowy texture.
• Baking Soda: Supports chemical reaction for even rising and balanced cookie spread.
• Cream of Tartar: Stabilizes egg whites and contributes tangy undertone to classic snickerdoodle flavor.
• Salt: Balances sweetness and amplifies overall recipe depth.

• Cinnamon: Warming spice that defines classic snickerdoodle character with aromatic depth.
• Nutmeg: Adds subtle, complex warmth complementing pumpkin's earthy sweetness.
• Ginger: Introduces gentle, spicy note that harmonizes with pumpkin and cinnamon.
• Granulated Sugar (for coating): Creates sparkling, crisp exterior with delightful crunch.

Baking Gear For Chewy Pumpkin Snickerdoodle Cookies

• Large Mixing Bowl: Perfect for creaming butter and mixing wet ingredients smoothly.
• Separate Mixing Bowl: Ideal for combining dry ingredients without clumping.
• Whisk: Essential for evenly blending flour and spices.
• Measuring Cups and Spoons: Critical for accurate ingredient proportions.
• Baking Sheet: Provides even surface for baking cookies.
• Parchment Paper: Ensures cookies don't stick and makes cleanup easy.
• Wire Cooling Rack: Helps cookies cool evenly and maintain crisp edges.
• Small Bowl: Useful for preparing cinnamon-sugar coating.
• Electric Mixer (optional): Helps create fluffy butter mixture faster.

Soft Pumpkin Snickerdoodle Cookies Recipe

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4.8 from 18 reviews

• Total Time: 27 minutes
• Yield: 23 1x

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Description

Irresistible pumpkin snickerdoodle cookies blend autumn spices with classic cinnamon-sugar charm. Sweet seasonal treats deliver warm comfort and delightful texture for cookie enthusiasts seeking cozy comfort.

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Ingredients

Scale 1x2x3x

• 1 ½ cups (355 ml) all-purpose flour
• ½ cup (113 g) unsalted butter, softened
• ½ cup (100 g) granulated sugar
• ⅓ cup (80 ml) pumpkin puree (not pumpkin pie filling)
• ¼ cup (50 g) brown sugar, packed
• 1 large egg yolk
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp cream of tartar
• ¼ tsp salt
• ¼ tsp baking powder
• ¼ tsp baking soda
• ¼ cup (50 g) granulated sugar (for coating)
• 1 tsp ground cinnamon (for coating)

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Instructions

1. Prepare Dough: Cream butter and sugars until fluffy, then blend in pumpkin puree, egg yolk, and vanilla extract to create a smooth, rich base.
2. Combine Dry Ingredients: Whisk flour, baking powder, cream of tartar, pumpkin pie spice, and salt in a separate bowl. Gently incorporate dry mixture into wet ingredients, mixing until just combined. Refrigerate dough for 30 minutes to intensify flavors and improve texture.
3. Preheat and Coat: Warm oven to 350F (175C). Prepare a cinnamon-sugar mixture for coating. Remove chilled dough and form into consistent, rounded portions.
4. Shape and Dress Cookies: Roll each dough ball completely in cinnamon-sugar mixture, ensuring full, even coverage. Place cookies on parchment-lined baking sheet, spacing them to allow room for gentle spreading.
5. Bake and Cool: Slide tray into preheated oven, baking 10-12 minutes until edges turn golden but centers remain soft. Let cookies rest momentarily on baking sheet to firm up, then transfer to wire rack for complete cooling and optimal chewy consistency.

Notes

• Chill Dough Strategically: Refrigerate the dough for at least 30 minutes to enhance flavor complexity and prevent cookie spread during baking. Cold dough creates more concentrated, robust taste profiles.
• Precise Portioning Matters: Use a cookie scoop or tablespoon to ensure uniform cookie sizes, which guarantees consistent baking and attractive presentation. Consistent sizing prevents uneven cooking.
• Spice Balance is Key: Adjust ground spices cautiously to maintain a delicate pumpkin-cinnamon harmony. Too much spice can overpower the subtle pumpkin undertones, while too little might render the cookie bland.
• Moisture Management: Pat pumpkin puree gently with paper towels to remove excess liquid, preventing potential dough sogginess. Controlling moisture ensures a perfectly chewy, structured cookie texture.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 23
• Calories: 130
• Sugar: 8 g
• Sodium: 60 mg
• Fat: 6 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 0.5 g
• Protein: 1.5 g
• Cholesterol: 20 mg