Pumpkin Spice Snickerdoodles

🕒 Prep: 15 min
🔥 Cook: 12 min
🍽 Serves: 24
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These Pumpkin Spice Snickerdoodles blend the classic cinnamon-sugar comfort of snickerdoodles with the cozy, seasonal flavors of pumpkin spice. Perfect for autumn baking, they’re a delightful twist on a beloved favorite.

Ingredients for Pumpkin Spice Snickerdoodles

All-purpose flour provides the structure for these cookies, keeping them soft yet sturdy enough to hold the pumpkin puree. Granulated sugar adds sweetness and contributes to the cookie's delightful chewiness. Unsalted butter ensures a rich, creamy texture without any unexpected salty notes. The pumpkin puree not only delivers that quintessential fall flavor but also adds moisture, making the cookies irresistibly soft. Eggs help to bind everything together, while vanilla extract enhances the overall flavor profile. For our spices, cinnamon, ginger, nutmeg, and cloves create that warming pumpkin spice flavor that everyone loves. Don’t forget the cream of tartar and baking soda—they’re crucial for achieving that classic snickerdoodle tang and puffiness.

Tips & Tricks

  • Ensure your butter is softened to room temperature for easier creaming and better texture.
  • Don’t skip the step of chilling the dough if it feels too sticky; this helps the cookies hold their shape.
  • Use a cookie scoop for evenly sized cookies that bake consistently.

Serving Suggestions

These cookies are a perfect match with a glass of cold milk or a warm cup of chai tea. For a fun twist, try serving them alongside a scoop of vanilla ice cream or sandwiching two cookies with cream cheese frosting for a decadent treat.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, just be sure to cook it down to a similar consistency to avoid excess moisture in the dough.
What if I don’t have cream of tartar?
You can substitute it with an equal amount of lemon juice or white vinegar to achieve the same tangy flavor.
Can I freeze these cookies?
Absolutely! Freeze the dough balls before baking, then bake from frozen, adding an extra minute or two to the baking time.

Pumpkin Spice Snickerdoodles Recipe Walkthrough

First, get your oven preheating to 350°F (175°C) and line a couple of baking sheets with parchment paper. This will ensure your cookies bake evenly and don’t stick. Next, in a medium bowl, whisk together the dry ingredients: flour, cream of tartar, baking soda, salt, and your spices—cinnamon, ginger, nutmeg, and cloves. Set this aside for a moment. In a larger bowl, cream together the softened butter and 1 1/2 cups of sugar until the mixture is light and fluffy. This should take about 2-3 minutes with an electric mixer.

Once the butter and sugar are well combined, beat in the pumpkin puree, egg, and vanilla extract until you have a smooth mixture. Gradually add the dry ingredients to the wet mixture, mixing until everything is just combined. You don’t want to overmix here; just ensure there are no visible streaks of flour.

In a small bowl, mix together 3 tablespoons of sugar and 1 1/2 teaspoons of cinnamon. Roll your dough into 1-inch balls and then roll each ball in the cinnamon-sugar mixture. This coating adds a delightful crunch and sweetness to each cookie. Place the dough balls on your prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake the cookies for 10-12 minutes, until the edges are set and the cookies are slightly puffed. Let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Why You'll Love This Recipe

  • Perfectly soft and chewy texture that melts in your mouth.
  • Pumpkin and spice flavors that make every bite taste like fall.
  • Simple ingredients you likely already have in your pantry.
  • Quick to prepare, making them an ideal treat for any occasion.

Ingredients

2 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
1/4 cup pumpkin puree
1 large egg
1 tsp vanilla extract
1 1/2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
3 tbsp granulated sugar (for rolling)
1 1/2 tsp ground cinnamon (for rolling)

Step-by-step Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
3. In a large bowl, cream together butter and 1 1/2 cups sugar until light and fluffy.
4. Beat in pumpkin puree, egg, and vanilla extract until well combined.
5. Gradually add dry ingredients to the wet ingredients, mixing until combined.
6. In a small bowl, mix 3 tbsp sugar and 1 1/2 tsp cinnamon.
7. Roll dough into 1-inch balls, then roll in cinnamon-sugar mixture.
8. Place cookies on prepared baking sheets, about 2 inches apart.
9. Bake for 10-12 minutes or until edges are set and cookies are slightly puffed.
10. Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

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