PERFECT PUMPKIN SNICKERDOODLE MAGIC

The leaves are turning, the air is crisp, and you’re craving that quintessential fall flavor: pumpkin! But you’re tired of the same old pumpkin pie. What if I told you there was a way to capture all the cozy warmth of autumn in a soft, chewy cookie? Get ready to bake the *Soft Pumpkin Snickerdoodles- Fall’s Best Cookie*; a guaranteed crowd-pleaser that will fill your kitchen with the most amazing aroma.

Gathering Your Heavenly Ingredients

Before we dive in, let’s make sure we have everything we need. Don’t worry, it’s mostly pantry staples, with a little pumpkin magic thrown in!

For the Pumpkin Snickerdoodles:

• All-Purpose Flour: 2 3/4 cups (330g) – Provides structure for our cookies.
• Cream of Tartar: 2 teaspoons – This is what gives snickerdoodles their signature tang and chewy texture. Don’t skip it!
• Baking Soda: 1 teaspoon – Helps the cookies rise and become perfectly soft.
• Salt: 1/2 teaspoon – Enhances all the flavors and balances the sweetness.
• Unsalted Butter: 1/2 cup (1 stick), softened – Make sure it’s *soft*, not melted!
• Granulated Sugar: 1/2 cup – For sweetness and a slight crispness on the edges.
• Brown Sugar: 1/2 cup, packed – Adds moisture and a caramel-like flavor.
• Pumpkin Puree: 1 cup – The star of the show! Use 100% pumpkin puree, *not* pumpkin pie filling.
• Egg: 1 large – Binds the ingredients together and adds richness.
• Vanilla Extract: 1 teaspoon – Enhances the pumpkin and spice flavors.

For the Cinnamon-Sugar Coating:

• Granulated Sugar: 1/4 cup – For that sparkly, sweet crust.
• Ground Cinnamon: 2 teaspoons – The perfect warm spice to complement the pumpkin.

Step-by-Step to Pumpkin Snickerdoodle Perfection

Okay, my friend, let’s bake some magic! These instructions are designed to make the process super smooth and enjoyable. Don’t be intimidated – I promise, it’s easier than you think!

Prepping for Baking:

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze.
2. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. This ensures that everything is evenly distributed.
3. In a separate small bowl, combine the sugar and cinnamon for the coating. Set aside.

Making the Cookie Dough:

1. In a large bowl (or the bowl of your stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 2-3 minutes.
2. Beat in the pumpkin puree, egg, and vanilla extract until well combined. The mixture might look a little curdled, but don’t worry, it will all come together.
3. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.

Rolling and Baking:

1. Use a cookie scoop or spoon to drop rounded tablespoons of dough into the cinnamon-sugar mixture. Roll the dough ball around to coat it evenly.
2. Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
3. Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. Don’t overbake! They will continue to set up as they cool.
4. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Why These Pumpkin Snickerdoodles Are Simply the Best

So, what makes these cookies stand out from the pumpkin cookie crowd? It’s all about the perfect balance of flavors and textures!

• The Snickerdoodle Tang: The cream of tartar gives them that signature tang that complements the sweetness of the pumpkin and cinnamon beautifully.
• The Soft and Chewy Texture: These cookies are incredibly soft and chewy, thanks to the brown sugar and pumpkin puree.
• The Warm Spices: The cinnamon adds a comforting warmth that makes these cookies perfect for fall.
• Easy to Make: This recipe is straightforward and doesn’t require any fancy equipment or techniques.

Troubleshooting Tips for Cookie Success

Even the best bakers sometimes encounter a few hiccups. Here are some common issues and how to fix them.

• Cookies are flat: Make sure your butter is softened, not melted. Also, chill the dough for 30 minutes before baking if it’s too soft.
• Cookies are dry: Don’t overbake them! Also, make sure you’re using pumpkin puree, not pumpkin pie filling.
• Cookies are tough: Avoid overmixing the dough. Mix until just combined.
• Cinnamon-sugar coating melts too much: Ensure your oven temperature is accurate. Too high can cause excessive melting.

Variations to Spice Things Up (Literally!)

Want to put your own spin on these pumpkin snickerdoodles? Here are a few ideas to get you started.

• Add Chocolate Chips: Fold in 1/2 cup of chocolate chips (milk, dark, or white) to the dough for an extra decadent treat.
• Spice it Up: Add a pinch of ground cloves, nutmeg, or ginger to the dough for a more complex flavor profile.
• Maple Glaze: Drizzle the cooled cookies with a simple maple glaze for added sweetness.
• Nuts: Add chopped pecans or walnuts to the dough for a crunchy texture.

The Secret to Soft Cookies: A Few Pro Tips

Want to guarantee soft, chewy cookies every time? Here are a few extra tips and tricks I’ve learned over the years:

• Don’t Overbake: The key to soft cookies is to take them out of the oven when they are still slightly soft in the center. They will continue to bake as they cool.
• Use Brown Sugar: Brown sugar contains molasses, which adds moisture and helps to keep the cookies soft.
• Measure Flour Correctly: Too much flour can result in dry, tough cookies. Spoon the flour into your measuring cup and level it off with a knife.
• Store Properly: Store the cooled cookies in an airtight container to prevent them from drying out.

Perfect Pairings: What to Enjoy with Your Snickerdoodles

These PUMPKIN CINNAMON COOKIES are fantastic on their own, but they’re even better when paired with the right beverage! Think about serving these little slices of heaven alongside a warm cup of spiced apple cider, a creamy pumpkin spice latte, or even just a glass of cold milk. They’d also be amazing with a scoop of vanilla ice cream for a truly decadent treat.

Other Fall Cookie Recipes to Fall in Love With!

Craving more fall flavors? You’re in the right place! Be sure to check out some of these other amazing cookie recipes:

• For a unique flavor combination, try these APPLE CIDER CHEESECAKE COOKIES.
• If you love a creamy texture, you must bake these PUMPKIN CREAM CHEESE COOKIES.
• For a fun twist, try making these FALL CHEESECAKE COOKIE BOMBS.
• If you want something extra gooey and fun, bake these GOOEY PUMPKIN S’MORES COOKIES.
• For a slice of pumpkin pie in cookie form, bake these PUMPKIN PIE COOKIE PERFECTION.

Embrace the Cozy: Final Thoughts on Pumpkin Snickerdoodle Magic

There you have it – the ultimate recipe for Soft Pumpkin Snickerdoodles- Fall’s Best Cookie! I hope you enjoy baking and sharing these delightful treats with your loved ones. Remember, baking is all about having fun and experimenting, so don’t be afraid to put your own spin on this recipe. Happy baking, and may your kitchen always be filled with the sweet aroma of pumpkin spice!

Perfect Pumpkin Snickerdoodles

Amelia Chen-Morrison

These soft and chewy pumpkin snickerdoodles are the perfect fall treat. The cream of tartar gives them a signature snickerdoodle tang, while the pumpkin puree adds moisture and warmth. They’re easy to make and will fill your kitchen with the cozy aroma of pumpkin spice.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Course Dessert, Snack

Cuisine American

Calories 150 kcal

Equipment

• Baking sheets
• Parchment paper
• Medium bowl
• Small bowl
• Large bowl
• Stand mixer or electric mixer
• Cookie scoop or tablespoon
• Whisk
• Measuring cups and spoons
• Wire rack

Ingredients

  

• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 1 cup pumpkin puree 100% pumpkin, not pie filling
• 1 large egg
• 1 teaspoon vanilla extract
• ¼ cup granulated sugar for coating
• 2 teaspoons ground cinnamon for coating

Instructions

 

• Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
• In a separate small bowl, combine the sugar and cinnamon for the coating. Set aside.
• In a large bowl (or the bowl of your stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
• Beat in the pumpkin puree, egg, and vanilla extract until well combined. The mixture might look a little curdled, but don’t worry, it will all come together.
• Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
• Use a cookie scoop or spoon to drop rounded tablespoons of dough into the cinnamon-sugar mixture. Roll the dough ball around to coat it evenly.
• Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
• Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. Don’t overbake! They will continue to set up as they cool.
• Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

For best results, use room temperature ingredients. Store cooled cookies in an airtight container at room temperature for up to 3 days. If the dough is too soft to handle, chill it in the refrigerator for 30 minutes before rolling. For a deeper pumpkin flavor, add 1/2 teaspoon of pumpkin pie spice to the dry ingredients. You can also add 1/2 cup of chocolate chips, chopped nuts, or dried cranberries to the dough for added flavor and texture.