Easy Pumpkin Snickerdoodles

There’s something magical about the combination of warm spices, soft pumpkin, and a hint of cinnamon sugar that makes Pumpkin Snickerdoodles the ultimate fall dessert. These cookies are the perfect blend of cozy and indulgent, with a tender, cake-like texture that melts in your mouth. Whether you’re a seasoned baker or a beginner in the kitchen, this recipe is a must-try for anyone who loves the flavors of autumn.

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Did you know that snickerdoodles have been a beloved cookie in American households since the 1800s? Their name is as fun to say as they are to eat, and while the origin of the name is still debated, many believe it comes from the German word “Schneckennudeln,” which means “snail noodles.” Don’t worry, though—there are no snails in this recipe! Instead, we’re adding a seasonal twist with pumpkin puree and a dash of pumpkin spice, transforming the classic snickerdoodle into a fall-inspired delight.

If you’re looking for a dessert that’s easy to make, irresistibly delicious, and perfect for sharing (or keeping all to yourself), these Pumpkin Snickerdoodles are the answer. They’re ideal for holiday gatherings, cookie swaps, or simply enjoying with a cup of coffee on a crisp autumn afternoon. Let’s dive into the recipe and create something truly special!

Key Benefits for Pumpkin Snickerdoodles

These Pumpkin Snickerdoodles are more than just a tasty treat; they offer several benefits that make them a worthwhile baking endeavor:

• Fall Flavor: The combination of pumpkin puree and warm spices like cinnamon and nutmeg delivers an authentic taste of autumn, perfect for seasonal cravings. This is just one of many great ideas to enhance your Fall Recipes.
• Unique Texture: The addition of pumpkin puree creates an incredibly soft and chewy cookie, unlike traditional snickerdoodles which can be a little crispier.
• Easy to Make: This recipe is straightforward and simple, making it suitable for bakers of all skill levels, even those just starting out.
• Crowd-Pleaser: These cookies are a hit with both kids and adults, making them ideal for parties, gatherings, or just a simple family treat.
• Aromatic: Baking these cookies will fill your home with the most delightful warm and inviting fall scents.
• Customizable: The recipe is easy to adapt with variations to suit your personal preferences and dietary needs.
• Comfort Food: The combination of familiar flavors and comforting textures makes these cookies a delightful treat when you are in the mood for something cozy and satisfying.

Ingredients for Pumpkin Snickerdoodles

Here’s what you’ll need to create these amazing Pumpkin Snickerdoodles:

• Wet Ingredients:
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
• Dry Ingredients:
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
• For Rolling:
  • 2 tablespoons granulated sugar
  • 2 teaspoons ground cinnamon

Instructions for Pumpkin Snickerdoodles

Let’s get baking! Follow these step-by-step instructions to create your perfect Pumpkin Snickerdoodles:

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
2. Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 2-3 minutes.
3. Add Wet Ingredients: Beat in the egg and vanilla extract until well combined. Then, stir in the pumpkin puree until the mixture is smooth.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
5. Gradually Add Dry to Wet: Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
6. Prepare Cinnamon-Sugar Coating: In a small bowl, combine the 2 tablespoons of granulated sugar and 2 teaspoons of cinnamon for the rolling mixture.
7. Scoop and Roll: Scoop out rounded tablespoons of dough and roll them into balls. Then, roll each dough ball in the cinnamon-sugar mixture, coating it well.
8. Bake: Place the coated dough balls onto the prepared baking sheets, leaving some space between each cookie.
9. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set but still slightly soft.
10. Cool: Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.

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Pro Tips and Variations

To elevate your Pumpkin Snickerdoodles and make them truly your own, here are a few pro tips and variations:

• Use Room Temperature Ingredients: Ensure that your butter and egg are at room temperature for easier creaming and a smoother dough.
• Don’t Overmix the Dough: Overmixing can lead to tough cookies. Mix until just combined.
• Chill the Dough: For extra chewy cookies and to prevent spreading, chill the dough for 30 minutes before scooping.
• Spice it Up: Add 1/4 teaspoon of ground cloves or cardamom for a more complex spice flavor. If you love the flavor of the pumpkin spice, read more about the best spices for your pumpkin pie to take it to the next level.
• Add Chocolate Chips: Fold in 1/2 cup of semi-sweet or white chocolate chips for a decadent twist.
• Nutty Delight: Include 1/2 cup of chopped pecans or walnuts for a satisfying crunch.
• Maple Glaze: Drizzle a simple maple glaze over the cooled cookies for extra sweetness.
• Cream Cheese Filling: Make a cream cheese frosting and use it to sandwich two cookies together for a double treat.

Serving Suggestions

Pumpkin Snickerdoodles are incredibly versatile and can be enjoyed in many ways:

• With a Glass of Milk: Enjoy them warm with a glass of cold milk, making it a perfect after-school snack or evening treat.
• With Coffee or Tea: They pair wonderfully with a cup of hot coffee or tea for a cozy breakfast or afternoon pick-me-up. Explore more ideas with our Breakfast Recipes.
• As a Dessert: Serve them as a delightful dessert after a fall dinner.
• For Gatherings: These cookies are excellent for parties, potlucks, or holiday gatherings.
• Gift-Giving: Package them nicely and give them as gifts during the fall season. If you are feeling creative, try different packaging ideas for your cookies to make your presentation even more special.
• With Ice Cream: Serve them alongside a scoop of vanilla ice cream for a simple yet delicious dessert.

Conclusion for Pumpkin Snickerdoodles

These Pumpkin Snickerdoodles are a must-try for anyone who loves the flavors of fall. They are easy to make, incredibly delicious, and the perfect way to embrace the cozy season. Whether you are a seasoned baker or just starting out, this recipe will become a go-to for satisfying your sweet tooth. Not only they are incredibly satisfying and comforting, but they are also ideal for sharing with your loved ones. Don’t wait any longer, start baking these delicious cookies today and enjoy all that this fall season has to offer! You could even try these other awesome fall cookie recipes for even more fall deliciousness!

FAQs for Pumpkin Snickerdoodles

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Pumpkin Snickerdoodles

Ava

Soft, spiced cookies with a pumpkin twist, coated in cinnamon sugar for the ultimate fall treat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Dessert, Snack

Cuisine American

Servings 24 cookies

Calories 120 kcal

Ingredients

  

Wet Ingredients:

• 1/2 cup 1 stick unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup pumpkin puree not pumpkin pie filling

Dry Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt

For Rolling:

• 2 tablespoons granulated sugar
• 2 teaspoons ground cinnamon

Instructions

 

• Preheat and Prep: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
• Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 2-3 minutes.
• Add Wet Ingredients: Beat in the egg and vanilla extract until well combined. Then, stir in the pumpkin puree until the mixture is smooth.
• Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
• Gradually Add Dry to Wet: Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
• Prepare Cinnamon-Sugar Coating: In a small bowl, combine the 2 tablespoons of granulated sugar and 2 teaspoons of cinnamon for the rolling mixture.
• Scoop and Roll: Scoop out rounded tablespoons of dough and roll them into balls. Then, roll each dough ball in the cinnamon-sugar mixture, coating it well.
• Bake: Place the coated dough balls onto the prepared baking sheets, leaving some space between each cookie.
• Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set but still slightly soft.
• Cool: Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

• Storage: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
• Make-Ahead: Dough can be refrigerated for up to 48 hours before baking.
• Substitutions: Use gluten-free flour and oats for a gluten-free version, or replace butter with coconut oil for a dairy-free option.

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	120 kcal
Total Fat	5g
Saturated Fat	3g
Cholesterol	20mg
Sodium	85mg
Total Carbs	18g
Dietary Fiber	1g
Sugars	10g
Protein	2g

Keyword Fall Cookies, Pumpkin Snickerdoodles, Pumpkin Spice Cookies