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To make Pumpkin Spice Snickerdoodles, gather these simple ingredients: - 1 cup unsalted butter, softened to room temperature - 1 cup granulated sugar - 1/2 cup packed brown sugar - 1/2 cup canned or homemade pumpkin puree - 2 large eggs - 3 1/2 cups all-purpose flour - 2 teaspoons cream of tartar - 1 teaspoon baking soda - 1/2 teaspoon fine salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/4 teaspoon ground cloves - 1 tablespoon cinnamon sugar (mix 1 tablespoon granulated sugar with 1 teaspoon ground cinnamon for rolling) Each ingredient plays a key role. The butter adds richness and softness. The sugars give sweetness and help create that crisp edge. Pumpkin adds moisture and flavor, making the cookies extra special. Eggs bind the dough and help the cookies rise. Flour gives structure, while cream of tartar and baking soda help create a nice texture. The spices give that warm, cozy fall taste. Lastly, the cinnamon sugar coating adds sweetness and crunch. Collect these, and you're ready to bake! {{ingredient_image_2}} - Preheat the oven: Set your oven to 350°F (175°C). This ensures even baking. - Prepare the baking sheet: Line it with parchment paper. This will stop the cookies from sticking. - Creaming butters and sugars: In a bowl, mix 1 cup of softened butter with 1 cup of granulated sugar and 1/2 cup of brown sugar. Use a mixer for about 3-5 minutes. The mixture should be light and fluffy. - Incorporating pumpkin and eggs: Add 1/2 cup of pumpkin puree to the bowl. Mix until smooth. Then, add 2 large eggs one at a time. Beat well after each egg. - Whisking dry components: In another bowl, combine 3 1/2 cups of flour, 2 teaspoons of cream of tartar, 1 teaspoon of baking soda, and 1/2 teaspoon of fine salt. Add 1 teaspoon of ground cinnamon, 1/2 teaspoon of nutmeg, 1/2 teaspoon of ginger, and 1/4 teaspoon of cloves. Whisk until all the dry ingredients are mixed well. - Gradually mixing dry with wet ingredients: Slowly add the dry ingredients to the pumpkin mixture. Stir gently until just combined. Avoid overmixing; this keeps the cookies soft. - Scooping and rolling dough: Use a tablespoon to scoop some dough. Roll it into a ball with your hands. - Coating with cinnamon sugar: Mix 1 tablespoon of granulated sugar with 1 teaspoon of ground cinnamon. Roll each dough ball in this mixture until they are coated. - Placing on baking sheet: Put the sugar-coated dough balls on the lined baking sheet. Leave about 2 inches of space between each ball. - Baking time and checking for doneness: Bake for 10-12 minutes. The edges should be light golden, and the centers will look soft. They will firm up as they cool. - Resting on the baking sheet: Let the cookies sit on the baking sheet for about 5 minutes. This helps them set. - Transferring to a wire rack: Move the cookies to a wire rack. Let them cool completely before serving. - Avoiding overmixing: Mix the dough until just combined. Overmixing makes cookies tough. - Ensuring proper dough consistency: The dough should be soft but not sticky. If too sticky, add a little flour. - Suggestions for spice adjustments: Feel free to tweak the spices. Add more cinnamon for warmth or more ginger for a kick. - Tips for using homemade pumpkin puree: If you use homemade puree, ensure it is thick. This keeps your cookies from becoming too wet. - Serving suggestions: Serve the cookies on a colorful platter. Pair them with hot cider or coffee for a cozy vibe. - Decorative ideas for serving: Sprinkle a little extra cinnamon sugar on top. You can also add a small bowl of pumpkin spice dip for an extra treat. Pro Tips Chill the Dough: For even better texture, chill the dough in the refrigerator for 30 minutes before rolling into balls. This helps the cookies maintain their shape while baking. Perfectly Spiced: Adjust the spices to your taste! Feel free to increase the cinnamon or add a pinch of allspice for an extra warm flavor. Store Smart: Keep leftover cookies in an airtight container at room temperature for up to one week to maintain their soft texture. Test for Doneness: If you're unsure when the cookies are done, gently press the center with your finger. If it springs back, they are ready to come out! {{image_4}} You can easily adapt this recipe for special diets. For a gluten-free version, swap all-purpose flour with a gluten-free blend. Make sure the blend has a good binding agent, like xanthan gum. This keeps the cookies soft and chewy. For a vegan option, replace the butter with coconut oil or vegan butter. Substitute the eggs with flaxseed meal. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes until it thickens. This will help bind the cookies without using eggs. To add more flavor, experiment with spices. Try adding a pinch of cardamom for a warm twist. You could also mix in some allspice for depth. If you want a sweeter treat, fold in chocolate chips or nuts. Walnuts or pecans give a nice crunch and pair well with pumpkin. Incorporate other fall flavors to keep things exciting. You can add a splash of maple syrup for a rich sweetness. Another idea is to mix in dried cranberries for a fruity kick. For holiday celebrations, dip half of the cookies in white chocolate. This adds a festive touch and a new flavor layer. You could also sprinkle crushed peppermint on top for a wintery vibe. To keep your Pumpkin Spice Snickerdoodles fresh, use airtight containers. Glass or plastic containers work well. Avoid using paper bags, as they let air in. Store the cookies at room temperature for easy access. For longer shelf life, you can freeze them. Wrap each cookie in plastic wrap, then place them in a freezer-safe bag. This method keeps them safe from freezer burn. When stored properly at room temperature, these cookies last about one week. If frozen, they can last up to three months. Keep an eye out for signs of spoilage. If the cookies become hard, stale, or develop an off smell, it’s best to throw them away. To warm up your cookies, use the oven for best results. Preheat it to 350°F (175°C). Place the cookies on a baking sheet and heat for 5-7 minutes. This restores the soft texture and flavor. You can also use the microwave, but do so with care. Heat them in 10-second bursts to avoid making them tough. Enjoy your cookies warm for a cozy treat! Yes, you can use fresh pumpkin. First, choose a sugar pumpkin or pie pumpkin. Cut it in half and remove the seeds. Roast the halves in the oven until soft, about 45 minutes at 350°F. Then, scoop out the flesh and blend it until smooth. You will need about 1/2 cup for the snickerdoodles. Fresh pumpkin gives a nice flavor and texture. Look for golden edges. The centers should look soft and slightly puffy. They will firm up as they cool. If you press gently in the middle, it should bounce back. If it leaves an imprint, bake for a minute more. Yes, you can make the dough ahead. If you want to refrigerate it, wrap it tightly in plastic wrap. It can stay in the fridge for up to 3 days. For longer storage, freeze the dough. Shape it into balls, freeze them on a tray, then transfer to a bag. Use within 3 months. Just bake them straight from the freezer. These cookies pair well with warm drinks. Try serving with apple cider or hot chocolate. You can also add a creamy pumpkin spice dip. This dip enhances the cookies' flavor and adds a fun twist. To lower the sweetness, cut back on sugar. Use 3/4 cup granulated sugar and skip the brown sugar. You can also add a pinch of salt to balance the flavor and keep the cookies tasty. This blog post covered how to make Pumpkin Spice Snickerdoodles. We discussed ingredients, steps for mixing and baking, and ways to enhance flavor. You learned tips for texture, variations for diets, and how to store your cookies. These snickerdoodles will wow your friends and family. Try different spices or toppings to make them your own. With these steps, you can create a delicious treat that everyone will love! Enjoy baking and sharing these delightful cookies.

Pumpkin Spice Snickerdoodles Delight

Delicious pumpkin spice cookies with a cinnamon sugar coating, perfect for fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 120 kcal

Ingredients
  

  • 1 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 0.5 cup packed brown sugar
  • 0.5 cup canned or homemade pumpkin puree
  • 2 large eggs
  • 3.5 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 0.5 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground cloves
  • 1 tablespoon cinnamon sugar (mix 1 tablespoon granulated sugar with 1 teaspoon ground cinnamon for rolling)

Instructions
 

  • Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.
  • In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, granulated sugar, and brown sugar. Mix until the mixture is light, fluffy, and well blended, typically around 3-5 minutes.
  • Next, fold in the pumpkin puree until fully incorporated. Then, add the eggs one at a time, ensuring to beat well after each addition until the mixture is smooth and homogenous.
  • In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until evenly combined.
  • Gradually incorporate the dry mixture into the pumpkin mixture. Stir gently until just combined; be cautious not to overmix, as this could make the cookies tough.
  • Using a tablespoon, scoop out portions of dough and roll them into balls using your palms.
  • Roll each dough ball in the prepared cinnamon sugar mixture until they are completely coated.
  • Place the sugar-coated dough balls onto the lined baking sheet, ensuring you leave about 2 inches of space between each cookie to allow for spreading.
  • Bake in the preheated oven for 10-12 minutes. The edges should appear lightly golden while the centers will be soft; don't worry, they will firm up as they cool.
  • Let the cookies rest on the baking sheet for about 5 minutes to set before transferring them to a wire rack to cool completely.

Notes

Arrange the cooled snickerdoodles on a festive platter for a cozy visual appeal. For an added touch, sprinkle a little extra cinnamon sugar over the top and serve alongside a small dish of creamy pumpkin spice dip.
Keyword cookies, dessert, fall, pumpkin, snickerdoodles