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- 1 cup pumpkin puree - 1/2 cup unsalted butter, softened - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 1 egg - 1 teaspoon vanilla extract For the main ingredients, pumpkin puree gives the cookies a soft texture and rich flavor. Softened unsalted butter helps the dough blend well. The mix of granulated and brown sugar adds sweetness and moisture. The egg binds everything together, while vanilla extract adds a lovely aroma. - 2 cups all-purpose flour - 1 teaspoon cream of tartar - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger The dry ingredients are key to the cookie's structure. All-purpose flour provides the main body. Cream of tartar helps create the soft texture you want. Baking soda gives the cookies a nice rise. Salt balances the sweetness, while cinnamon, nutmeg, and ginger bring warmth and spice. - 1/4 cup granulated sugar (for rolling) - 2 teaspoons ground cinnamon (for rolling) The cinnamon-sugar coating adds a sweet and spicy crunch. Rolling the dough balls in this mixture makes each bite extra tasty. It also gives the cookies a beautiful look when baked. {{ingredient_image_1}} First, set your oven to 350°F (175°C). This step is key for even baking. Next, take a baking sheet and line it with parchment paper. This helps the cookies not stick and makes cleanup easy. In a large bowl, add 1/2 cup of softened butter, 1 cup of granulated sugar, and 1/2 cup of brown sugar. Mix them together until the mixture is light and fluffy. This creates a nice base for the cookies. Now, add 1 cup of pumpkin puree, 1 egg, and 1 teaspoon of vanilla extract to the butter mixture. Mix well until everything is combined. In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of cream of tartar, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and your spices: 1 teaspoon of ground cinnamon, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of ginger. Combine the dry ingredients slowly into the wet mix, stirring gently. Be careful not to overmix. Use a cookie scoop or your hands to form the dough into balls about 1 inch wide. In a small bowl, mix 1/4 cup of granulated sugar with 2 teaspoons of cinnamon. Roll each ball in this cinnamon-sugar mixture until fully coated. Place the coated dough balls on the prepared baking sheet. Leave about 2 inches of space between them. Bake in the oven for 10-12 minutes. The cookies should be set and lightly golden on the edges. They may look soft in the middle, but they will firm up as they cool. After baking, let them sit on the sheet for a few minutes before moving them to a wire rack to cool completely. To make soft cookies, avoid overmixing the dough. When you combine wet and dry ingredients, mix until just blended. Overmixing can make cookies tough. Using room temperature ingredients helps too. Softened butter blends better with sugars, giving a light and fluffy texture. If you forgot to take your butter out early, you can microwave it for just 10 seconds to soften it. Adding more spices can boost flavor. Try mixing in a bit of allspice or cloves for a warm taste. Fresh spices give the best flavor. If you can, buy whole spices and grind them at home. Ground spices lose flavor over time, so fresh is best. Arrange your cookies on a festive platter to make them pop. A light dusting of cinnamon on top adds a nice touch. For drinks, serve them with cold milk or a warm cup of coffee. The flavors mix well, making your snack more enjoyable. Pro Tips Use Fresh Pumpkin Puree: For the best flavor, consider using fresh pumpkin puree instead of canned. Roast a pumpkin, scoop out the flesh, and blend until smooth. Chill the Dough: If the dough feels too sticky to handle, chill it in the refrigerator for 30 minutes. This will make it easier to form into balls. Check for Doneness: The cookies will look soft in the center when done; they should not be overly brown. They will firm up as they cool on the baking sheet. Experiment with Spices: Feel free to adjust the spices to your taste or even add a pinch of cloves or allspice for a unique flavor twist. {{image_2}} You can add fun flavors to these cookies. One great option is to make maple-flavored snickerdoodle pumpkin cookies. Just swap some sugar for maple syrup. This gives your cookies a sweet, rich taste. Adding chocolate chips or nuts is another way to change things up. Mix in half a cup of chocolate chips for a sweet surprise. Chopped walnuts or pecans can add a nice crunch. Both options make your cookies even more special. If you need gluten-free options, use gluten-free flour instead of all-purpose flour. This makes the cookies just as tasty. You won’t miss the regular flour at all. For vegan adaptation, replace the egg with 1/4 cup of applesauce or a flax egg. Use vegan butter in place of unsalted butter. These swaps let everyone enjoy the cookies, no matter their diet. You can make cookie sandwiches with cream cheese frosting. Spread frosting between two cookies for a rich treat. This makes a fun and tasty dessert for any gathering. Snickerdoodle pumpkin cookie bars are another creative idea. Spread the dough into a baking pan instead of forming cookies. Bake and cut into bars for easy sharing. These bars are perfect for parties or potlucks. To keep your Snickerdoodle pumpkin cookies fresh, store them in an airtight container. Place a piece of wax paper between layers of cookies to avoid sticking. Keep them at room temperature for up to five days. This method keeps the cookies soft and tasty. For longer storage, freezing is a great option. Place cookies in a single layer on a baking sheet. Freeze them for about an hour until firm. Then, transfer them to a freezer-safe bag or container. You can freeze these cookies for up to three months. When ready to enjoy, thaw cookies in the fridge overnight. For a warm treat, pop them in the microwave for 10-15 seconds. This way, they’ll be soft and delicious again. Snickerdoodle pumpkin cookies last up to five days at room temperature. If stored in the fridge, they can stay fresh for up to a week. In the freezer, they maintain quality for about three months. Always check for signs of spoilage before eating. Enjoy every bite! Snickerdoodle pumpkin cookies can last for up to one week at room temperature. To store them, place the cookies in an airtight container. This keeps them soft and fresh. You can also freeze them for longer storage. They stay good for about three months in the freezer. Just make sure to wrap them well to prevent freezer burn. Using pumpkin pie filling is possible, but it changes the flavor. Pumpkin pie filling contains spices and sugar. This can make your cookies sweeter and less balanced. If you choose to use it, reduce the sugar in your recipe. You may also want to skip some spices to avoid an overpowering taste. If you don't have cream of tartar, you can use baking powder. Use one and a half teaspoons of baking powder for every teaspoon of cream of tartar. You can also use lemon juice or vinegar. Substitute one teaspoon of cream of tartar with one teaspoon of either lemon juice or vinegar. Yes, you can make the dough ahead of time. After mixing, cover it tightly and place it in the fridge. The dough can sit for up to three days. This allows flavors to develop. When you're ready to bake, scoop and roll the dough in sugar before baking. You can also freeze the dough. Shape it into balls, freeze them, then bake directly from frozen, adding a minute or two to the baking time. You now know how to make delicious Snickerdoodle Pumpkin Cookies. We covered the key ingredients, step-by-step instructions, and helpful tips for the perfect bake. We also explored fun variations and how to store your cookies for maximum freshness. Enjoy these tasty treats fresh from the oven or with creative spins. Baking can bring joy and warmth to your kitchen. Now, it’s time to share your cookies and smiles with others.

Snickerdoodle Pumpkin Cookies

Deliciously soft and spiced pumpkin cookies rolled in cinnamon sugar.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 120 kcal

Ingredients
  

  • 1 cup pumpkin puree
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 cup granulated sugar (for rolling)
  • 2 teaspoons ground cinnamon (for rolling)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  • Add the pumpkin puree, egg, and vanilla extract to the butter mixture. Mix well until fully combined.
  • In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and ginger.
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
  • In a small bowl, combine the 1/4 cup granulated sugar with 2 teaspoons of cinnamon.
  • Using a cookie scoop or your hands, form the dough into balls about 1 inch in diameter. Roll each ball in the cinnamon-sugar mixture to coat.
  • Place the coated cookie dough balls on the prepared baking sheet, leaving about 2 inches of space between them.
  • Bake for 10-12 minutes, or until the cookies are set and lightly golden on the edges. They may appear soft in the center as they will continue to firm up while cooling.
  • Remove from the oven and let cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Arrange the cookies on a festive platter and dust with a light sprinkle of cinnamon for an added touch. Serve with a glass of cold milk or a warm cup of coffee for a cozy snack!
Keyword cookies, dessert, pumpkin, snickerdoodle