There’s something incredibly comforting about a batch of freshly baked cookies, and Soft Pumpkin Snickerdoodles take that comfort to a whole new level. These cookies combine the soft, chewy texture of classic snickerdoodles with the warm, spiced flavors of pumpkin, making them the perfect treat for fall or any time you crave a cozy dessert. Whether you’re a seasoned baker or just looking for a simple, delicious cookie recipe to share with friends and family, this one is sure to become a new favorite!

Why You’ll Love This Recipe

These Soft Pumpkin Snickerdoodles are incredibly easy to make, requiring just a few basic ingredients that you likely already have in your pantry. The addition of pumpkin puree gives the cookies a delightful moistness, while the cinnamon sugar coating provides a deliciously sweet and spiced crunch. Perfect for a fall afternoon, a holiday cookie exchange, or just a cozy snack, these cookies are versatile and universally loved. Plus, the recipe is highly adaptable, allowing for substitutions and variations to fit your preferences!

Ingredients Breakdown

To make these delicious Soft Pumpkin Snickerdoodles, you’ll need the following ingredients:

½ cup butter, softened: Adds richness and flavor to the cookies.
1 ½ cups sugar: Used to sweeten the dough and in the cinnamon-sugar coating.
1 egg: Helps bind the ingredients together and adds moisture.
½ cup pumpkin puree: The star of the show! Adds moisture, flavor, and color to the cookies.
3 cups flour: Forms the base structure of the cookie dough.
1 teaspoon cream of tartar: Adds a slight tang and helps create the classic snickerdoodle texture.
2 teaspoons baking soda: Leavens the cookies, helping them rise and stay soft.
¼ teaspoon salt: Enhances all the other flavors.
1 teaspoon pumpkin pie spice (or substitute with ½ teaspoon cinnamon, ¼ teaspoon allspice, ¼ teaspoon nutmeg, and ¼ teaspoon ginger): Brings warm, spicy notes that complement the pumpkin.
Cinnamon Sugar Mixture: 2 tablespoons sugar and 2 teaspoons cinnamon, mixed together for rolling the dough balls.

Ingredient Substitutions and Variations

Butter Substitute: For a dairy-free version, use plant-based butter.
Pumpkin Pie Spice: If you don’t have this spice blend on hand, substitute with a combination of ground cinnamon, nutmeg, ginger, and allspice as listed above.
Gluten-Free Option: Replace all-purpose flour with a 1:1 gluten-free flour blend.
Egg-Free Alternative: Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) as an egg substitute for a vegan version.

Kitchen Equipment Needed

Mixing bowls (one large, one small)
Electric mixer or whisk
Measuring cups and spoons
Parchment paper
Baking sheet
Spoon or cookie scoop
Cooling rack

Step-by-Step Preparation Guide

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
Prepare the Dough: In a large mixing bowl, cream together the softened butter, sugar, egg, and pumpkin puree using an electric mixer or whisk until the mixture is smooth and creamy.
Add Dry Ingredients: Gradually add the flour, cream of tartar, baking soda, salt, and pumpkin pie spice (or individual spices) to the wet mixture. Mix until a soft dough forms. The dough should be slightly sticky but hold its shape when rolled into a ball.
Make the Cinnamon Sugar Coating: In a small bowl, combine 2 tablespoons of sugar with 2 teaspoons of cinnamon to create the cinnamon sugar mixture.
Form the Cookies: Roll the dough into 1-inch balls. For easy handling, lightly flour your hands or use a spoon or cookie scoop. Roll each ball in the cinnamon sugar mixture until fully coated.
Arrange on the Baking Sheet: Place the coated dough balls on the parchment-lined baking sheet, evenly spaced apart. Lightly press down on each ball with the back of a spoon or your palm to flatten slightly.
Bake: Bake in the preheated oven for 8-10 minutes. The cookies should be set around the edges but still soft in the center. They will continue to firm up as they cool.
Cool and Enjoy: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a cooling rack to cool completely. Enjoy warm or at room temperature!

Common Mistakes to Avoid

Overbaking: These cookies should be soft and chewy, not hard and crispy. Keep a close eye on them while baking and remove them from the oven as soon as the edges are set.
Not Creaming the Butter and Sugar Enough: Creaming the butter and sugar until light and fluffy helps incorporate air into the dough, leading to a lighter cookie.
Skipping the Cinnamon Sugar Coating: Don’t skip the cinnamon sugar coating step! It adds a delicious flavor and texture contrast.

Serving and Presentation Tips

Serve Fresh: These cookies are best enjoyed fresh out of the oven or within a day or two of baking.
Decorative Platter: Arrange them on a decorative platter or plate for a beautiful presentation at parties or gatherings.
Pair with a Hot Beverage: Serve alongside hot chocolate, tea, or coffee for a cozy snack.

How to Store Leftovers

Room Temperature: Store any leftover cookies in an airtight container at room temperature for up to 5 days.
Freezing: For longer storage, freeze the cookies in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before serving.

Frequently Asked Questions (FAQ)

Can I make the dough ahead of time?
Yes! You can prepare the dough up to 24 hours in advance and store it in the refrigerator. When ready to bake, allow the dough to come to room temperature for about 15 minutes.
Can I freeze the dough?
Absolutely. Shape the dough into balls, freeze them on a baking sheet until firm, and then transfer them to a freezer bag. When ready to bake, roll in cinnamon sugar and bake from frozen, adding a few extra minutes to the baking time.
Why do my cookies spread too much?
This could be due to overly warm dough. Chilling the dough for 30 minutes before baking can help prevent excess spreading.

Conclusion

There you have it – an easy and delicious recipe for Soft Pumpkin Snickerdoodles that’s perfect for any occasion. These cookies are a delightful twist on the classic snickerdoodle, infused with the warm flavors of pumpkin and spices. Give this recipe a try, share it with your friends and family, and let us know how it turns out in the comments below! Don’t forget to subscribe to our blog for more delicious recipes like this one.