Pumpkin Snickerdoodle Cookies Recipe

These pumpkin snickerdoodle cookies offer a delightful twist on the traditional snickerdoodle. They are soft, chewy, and infused with the flavors of pumpkin and warm spices, making them perfect for fall gatherings or cozy evenings at home.

The recipe is easy to follow and requires common baking ingredients. Enjoy these cookies with a cup of coffee or share them with friends for a comforting treat.

Cozy Fall Vibes

As the leaves change color and the air turns crisp, there’s nothing quite like the warmth of freshly baked cookies to embrace the season.

Pumpkin snickerdoodle cookies bring a delightful twist to the classic recipe, combining the comforting flavors of pumpkin and spices.

These treats are perfect for sharing with friends or enjoying during a quiet evening at home, paired with a steaming cup of coffee.

Ingredients That Shine

The magic of these cookies lies in their simple yet flavorful ingredients.

Pumpkin puree adds moisture and a subtle sweetness, while cinnamon and nutmeg create that signature fall flavor.

With just a handful of common baking staples, you can whip up a batch that will fill your kitchen with an irresistible aroma.

Preparation Made Easy

Preparing pumpkin snickerdoodle cookies is a straightforward process that anyone can master.

Start by creaming together softened butter and sugars until light and fluffy, then mix in the pumpkin and eggs.

The dry ingredients come together in a separate bowl, ensuring a well-blended dough that results in soft, chewy cookies.

Rolling in Cinnamon Sugar

One of the highlights of making these cookies is the cinnamon sugar coating.

After shaping the dough into balls, rolling them in a mixture of sugar and cinnamon adds a delightful crunch to the exterior.

This step not only enhances the flavor but also gives the cookies their signature look, making them even more inviting.

Perfect Baking Time

Baking these cookies requires just the right timing to achieve that perfect soft center.

With a baking time of 10-12 minutes, keep an eye on them as they bake.

The edges should be set while the centers remain slightly soft, ensuring a chewy texture that melts in your mouth.

Enjoying the Moment

Once your pumpkin snickerdoodle cookies are out of the oven, allow them to cool slightly before transferring them to a wire rack.

The combination of warm cookies and a hot cup of coffee creates a cozy atmosphere, perfect for savoring each bite.

Whether enjoyed alone or shared with loved ones, these cookies are sure to bring comfort and joy during the fall season.

Delicious Pumpkin Snickerdoodle Cookies

These cookies are made with pumpkin puree, cinnamon, and a hint of nutmeg, resulting in a warm, spiced flavor. The recipe yields about 24 cookies and takes approximately 30 minutes from start to finish.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 cup pumpkin puree
• 2 large eggs
• 3 1/2 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 cup granulated sugar (for rolling)
• 1 tablespoon ground cinnamon (for rolling)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Wet Ingredients: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the pumpkin puree and eggs, mixing until well combined.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, nutmeg, and salt.
4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Prepare Cinnamon Sugar: In a small bowl, mix the granulated sugar and cinnamon for rolling.
6. Shape Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in the cinnamon sugar mixture to coat.
7. Bake: Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
8. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

• Servings: 24 cookies
• Calories: 150kcal
• Fat: 7g
• Protein: 2g
• Carbohydrates: 20g