Name: Pumpkin Snickerdoodle Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup pumpkin puree (canned or homemade); 2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup brown sugar; 2 tsp ground cinnamon; 1 tsp baking soda; 1 large egg; 1/2 cup unsalted butter (softened); 1 tsp vanilla extract; Pinch of salt; 1/4 cup granulated sugar + 2 tsp cinnamon (for coating)

Print Recipe

Imagine walking into a cozy kitchen filled with the warm, inviting aroma of pumpkin snickerdoodle cookies baking in the oven. The sweet scent of cinnamon mingles with the earthiness of pumpkin, creating a delightful fragrance that wraps around you like a soft blanket on a chilly autumn day. Now picture yourself biting into a soft, chewy cookie, where every mouthful is a perfect balance of sweetness and spice, making it impossible to stop at just one.

This delightful treat not only speaks to your taste buds but also brings back cherished memories—like the time my grandmother invited me to bake these cookies together. We laughed, we spilled flour everywhere, and her secret ingredient (which I still haven’t figured out) made them simply unforgettable. Pumpkin snickerdoodle cookies are perfect for fall gatherings, cozy nights in, or even as a special surprise for a loved one. With each bite, you’ll be transported to a world of flavor that dances on your palate and warms your heart.

Why You'll Love This Recipe

These pumpkin snickerdoodle cookies are simple to make, perfect for any occasion
Their heavenly flavor profile combines pumpkin and cinnamon for an irresistible treat
Visually appealing with their golden-brown hue and sugar coating, they are sure to impress anyone who sees them
These cookies are incredibly versatile; enjoy them fresh or freeze for later indulgence!

Baking these cookies always brings smiles—my friends couldn’t resist asking for seconds after trying my batch last week.

Recipe preparation

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Pumpkin Puree: Use canned puree for ease or make your own from roasted pumpkins for a fresher taste.
All-Purpose Flour: Standard flour works best; sift it for light and fluffy cookies.
Granulated Sugar: Regular white sugar enhances sweetness; don’t skip this essential ingredient.
Brown Sugar: The molasses in brown sugar adds moisture and depth of flavor; use light or dark based on your preference.
Cinnamon: Ground cinnamon is key here—its warm notes perfectly complement the pumpkin flavor.
Baking Soda: This helps the cookies rise beautifully while keeping them chewy and soft.
Eggs: One large egg binds everything together; it’s essential for that perfect texture.
Butter: Use unsalted butter for control over saltiness; softened butter ensures smooth mixing.
Vanilla Extract: A splash of vanilla elevates the flavor profile—don’t underestimate its impact!
Salt: Just a pinch enhances all those lovely flavors—don’t skip it!
Sugar-Cinnamon Coating: Mix additional sugar with cinnamon to roll the dough balls in before baking for extra sweetness.

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

Let’s Make it Together

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This ensures even baking so your cookies turn out perfectly golden.

Mix Dry Ingredients: In a large bowl, whisk together flour, baking soda, cinnamon, and salt until combined. The aroma will hint at the deliciousness ahead.

Cream Butter and Sugars: In another bowl, beat softened butter with granulated and brown sugars until fluffy. It should look pale and creamy—a sign of success!

Add Pumpkin and Egg: Mix in pumpkin puree and egg until well blended. This step gives your dough that beautiful orange hue and moist texture.

Combine Wet and Dry Ingredients: Gradually add the dry mixture to your wet ingredients. Stir gently until just combined; avoid overmixing to keep those cookies soft.

Scoop and Roll Dough Balls: Using a cookie scoop or spoon, portion out dough balls about two tablespoons each. Roll them in the sugar-cinnamon mixture until well coated.

Bake Cookies : Place dough balls on baking sheets lined with parchment paper. Bake for 10-12 minutes or until edges look set but centers remain soft. Let cool slightly before enjoying!

These pumpkin snickerdoodle cookies will fill your home with warmth while bringing joy to all who partake in their deliciousness!

You Must Know

These pumpkin snickerdoodle cookies are not only delicious but also a delightful twist on a classic treat
With their warm spices and soft texture, they’re perfect for cozy gatherings or just a sweet afternoon pick-me-up
The aroma filling your kitchen will make everyone swoon!

Perfecting the Cooking Process

Start by mixing the dry ingredients separately to ensure even distribution before adding them to the wet mixture. This helps in achieving that perfect texture and flavor blend.

Serving and storing

Add Your Touch

Feel free to swap regular sugar with brown sugar for added moisture or add chopped nuts for crunch. Experimenting keeps your baking exciting and unique!

Storing & Reheating

Store these cookies in an airtight container at room temperature for up to a week. Reheat in the microwave for a few seconds to revive that fresh-baked feel.

Chef's Helpful Tips

When making pumpkin snickerdoodle cookies, use room temperature butter for better creaming
Don’t skip chilling the dough; it improves texture and flavor
Always bake on parchment paper for easy cleanup and even baking

The first time I made pumpkin snickerdoodle cookies, my friends devoured them within minutes—now it’s our go-to recipe for fall gatherings!

FAQs

FAQ

Can I freeze pumpkin snickerdoodle cookies?

Yes, they freeze well; just store them in an airtight container.

How can I make these cookies gluten-free?

Use a gluten-free flour blend as a substitute for regular flour.

What can I use instead of pumpkin puree?

You can substitute with applesauce or mashed bananas for different flavors.