There’s a certain magic that happens when the air turns crisp and the leaves begin to fall. For me, that magic is best captured in a warm, comforting cookie. These Soft Pumpkin Snickerdoodle Cookies are more than just a recipe; they’re a hug in cookie form. Growing up in Italy, my grandmother’s kitchen was always filled with incredible aromas. While pumpkin wasn’t a common ingredient back then, the spirit of cozy, spiced baking certainly was. This recipe is my way of blending those cherished memories with the flavors of autumn. I created these Soft Pumpkin Snickerdoodle Cookies to bring that same feeling of warmth and family tradition into your home. They’re wonderfully soft, perfectly spiced, and just begging to be shared.”
Why You’ll Love These Soft Pumpkin Snickerdoodle Cookies
These cookies are a total game-changer for fall baking. You’ll adore them because:
- They’re surprisingly quick to whip up.
- The flavor is pure autumn bliss.
- Their soft texture is simply irresistible.
- They’re a huge hit with the whole family.
- Perfect for cozy afternoons or holiday gatherings.
Gathering Your Ingredients for Soft Pumpkin Snickerdoodle Cookies
To bake these wonderful Soft Pumpkin Snickerdoodle Cookies, let’s get our ingredients ready.
You’ll need 1 cup (that’s two sticks) of unsalted butter. Make sure it’s nicely softened, not melted. This is key for a good cookie texture.
We also need 1 1/2 cups of granulated sugar. This sweetens our dough beautifully.
Grab two large eggs. They help bind everything together.
A teaspoon of vanilla extract adds a lovely aroma.
For that essential pumpkin flavor, we need one 15-ounce can of pumpkin puree. Just the puree, not pie filling!
In a separate spot, measure out 2 1/2 cups of all-purpose flour.
Two teaspoons of cream of tartar is important for the snickerdoodle tang.
One teaspoon of baking soda helps them rise.
And finally, half a teaspoon of salt balances all the sweet flavors.
Having everything measured and prepped makes the baking process so much smoother. It’s like setting the stage for deliciousness!
Cinnamon Sugar Coating Ingredients
For the irresistible coating on our Soft Pumpkin Snickerdoodle Cookies, you’ll need:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Simple, right? This little mix is pure magic.
Step-by-Step Guide to Making Soft Pumpkin Snickerdoodle Cookies
Let’s get our hands a little floury and make some amazing Soft Pumpkin Snickerdoodle Cookies! It’s easier than you think.
Preparing the Cookie Dough
First things first, preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper. This stops any sticking!
Grab a big bowl. Cream together your softened butter and 1 1/2 cups of sugar. Beat them until they look light and fluffy. This makes them nice and airy.
Now, add the eggs, one at a time. Mix well after each one. Then, stir in your vanilla extract and the pumpkin puree. Mix until everything is smooth and combined.
In a separate bowl, whisk together your flour, cream of tartar, baking soda, and salt. This dry mix is important.
Slowly add the dry ingredients to the wet mixture. Mix until it’s just combined. Don’t overmix! Overmixing makes cookies tough.
Rolling and Coating the Cookies
Next, we’ll make our cinnamon sugar coating. Mix 1/4 cup sugar with 1 tablespoon of cinnamon in a small bowl. It smells so good!
Take rounded tablespoons of your cookie dough. Roll them into little balls. Make sure they’re even in size.
Now, roll each dough ball in that yummy cinnamon sugar. Coat them really well. This gives our Soft Pumpkin Snickerdoodle Cookies that classic snickerdoodle taste and look.
Baking and Cooling Your Soft Pumpkin Snickerdoodle Cookies
Place the coated dough balls onto your prepared baking sheets. Leave about 2 inches between them. They need space to spread a bit.
Bake for about 9 to 11 minutes. You want the edges to be lightly golden. The centers should still look a little soft. This is the secret to soft cookies!
Let the cookies cool on the baking sheets for a few minutes. They will continue to set up as they cool. Then, carefully move them to a wire rack to cool completely. Patience is key here for the perfect texture.
Tips for Perfect Soft Pumpkin Snickerdoodle Cookies
Want your Soft Pumpkin Snickerdoodle Cookies to be absolutely perfect every time? I’ve got a few little secrets from my kitchen to yours.
First, make sure your butter is truly softened. It should give a little when you press it, but not be melted. Melted butter can make cookies spread too much.
Don’t overbake them, please! This is super important for that soft, chewy center. They’ll look a bit underdone when you take them out. Trust me, they finish cooking on the hot baking sheet.
For an extra flavor boost, try adding a tiny pinch of nutmeg or ground ginger to the cookie dough itself. It really makes the pumpkin flavor sing!
Using a cookie scoop helps make sure all your cookies are the same size. This means they bake evenly.
And remember, letting them cool on the baking sheet for a few minutes is crucial. It helps them set up just right.
Variations for Your Pumpkin Snickerdoodle Cookies
Love to play with flavors? These Soft Pumpkin Snickerdoodle Cookies are a fantastic base for creativity!
Try adding a pinch of nutmeg or cloves to the dough for a deeper spice blend. A little goes a long way!
You could also toss in some chopped pecans or walnuts into the dough before rolling. They add a lovely crunch.
For a bit of brightness, a touch of orange zest in the dough is wonderful. It pairs beautifully with pumpkin.
And don’t be afraid to experiment with the cinnamon sugar coating! A sprinkle of cardamom or even a tiny bit of ground ginger can add a new dimension.
Serving and Storing Your Soft Pumpkin Snickerdoodle Cookies
These Soft Pumpkin Snickerdoodle Cookies are best enjoyed warm or at room temperature. They’re perfect with a hot cup of tea or a cold glass of milk. Truly a cozy treat!
To keep them fresh, store them in an airtight container. I like to add a slice of bread to the container. It helps keep them soft for days.
They’ll stay delicious for about 3-4 days this way. If you have many cookies, you can freeze them too. Wrap them well.
Frequently Asked Questions About Soft Pumpkin Snickerdoodle Cookies
Got questions about these delightful Soft Pumpkin Snickerdoodle Cookies? I’m here to help!
How do I make sure my pumpkin snickerdoodles stay soft? The key is not to overbake them. Pull them out when the edges are just set and the centers look a little gooey. They’ll finish baking on the hot pan. Also, storing them with a slice of bread in an airtight container really helps maintain that lovely soft texture.
Can I prepare the pumpkin snickerdoodle cookie dough in advance? Absolutely! You can make the dough, cover it tightly, and keep it in the refrigerator for up to 2-3 days. When you’re ready to bake, let the dough sit at room temperature for about 30 minutes to soften slightly before rolling and coating.
What’s the best way to store leftover pumpkin snickerdoodles? For the freshest taste, store your cooled cookies in an airtight container at room temperature. As I mentioned, adding a slice of bread works wonders. They should stay soft and delicious for about 3 to 4 days. You can also freeze them for longer storage!
Can I use pumpkin pie filling instead of pumpkin puree? It’s best to stick with pure pumpkin puree. Pumpkin pie filling usually has added sugar and spices, which can change the flavor and texture of your cookies. Using plain puree gives you more control over the final taste.
Nutritional Estimate for Soft Pumpkin Snickerdoodle Cookies
Here’s a look at what you can expect from these delightful Soft Pumpkin Snickerdoodle Cookies. Please remember that these numbers are just an estimate. They can change a bit depending on the specific ingredients and brands you use.
A single cookie typically offers around 150 calories. You’ll find about 8g of fat, with 5g being saturated fat. Each cookie also provides roughly 18g of carbohydrates and 2g of protein. This gives you a good idea of the cookie’s makeup!
Print
Amazing Soft Pumpkin Snickerdoodle Cookies
- Total Time: 30 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Enjoy these delightful Soft Pumpkin Snickerdoodle Cookies, perfect for a cozy autumn treat. Lina Kohn shares her family-inspired recipe for a warm and flavorful cookie experience.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (15 ounce) can pumpkin puree
- 2 1/2 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- For the Cinnamon Sugar Coating:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree until well combined.
- In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a small bowl, combine the 1/4 cup granulated sugar and ground cinnamon for the coating.
- Roll rounded tablespoons of dough into balls. Then, roll each ball in the cinnamon-sugar mixture until evenly coated.
- Place the coated cookie dough balls onto the prepared baking sheets, about 2 inches apart.
- Bake for 9-11 minutes, or until the edges are lightly golden and the centers are still soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure your butter is truly softened, not melted, for the best cookie texture.
- Don’t overbake the cookies; they will continue to set as they cool.
- For an extra burst of flavor, you can add a pinch of nutmeg or ginger to the cookie dough.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
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