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When the leaves start to change and the air turns crisp, there’s nothing quite like the warm, cozy flavors of pumpkin and spice to get you in the mood for fall.
These Soft Pumpkin Snickerdoodles are the perfect way to celebrate the season.
Combining the classic tang of a snickerdoodle with rich pumpkin flavor and a delightful blend of autumn spices, these cookies are soft, chewy, and absolutely irresistible.
Whether you’re baking for a fall gathering or simply to enjoy at home, these cookies are sure to become a staple in your autumn baking lineup.
Ingredients
- 1/2 cup butter, softened
- 1 1/2 cups sugar
- 1 egg
- 1/2 cup pumpkin puree
- 3 cups all-purpose flour
- 1 teaspoon cream of tartar
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice (or 1/2 teaspoon cinnamon, 1/4 teaspoon allspice, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger)
For the Cinnamon Sugar Coating:
- 2 tablespoons sugar
- 2 teaspoons cinnamon
Instructions
Preheat Your Oven
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure your cookies bake evenly and don’t stick.
Cream the Wet Ingredients
In a large mixing bowl, cream together the softened butter, sugar, egg, and pumpkin puree until the mixture is smooth and well combined. This step is crucial for achieving the soft, chewy texture that makes these cookies so delightful.
Mix the Dry Ingredients
In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and pumpkin pie spice (or the individual spices). Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. The dough should be slightly sticky but easy to handle.
Prepare the Cinnamon Sugar Coating
In a small bowl, mix together the sugar and cinnamon for the cinnamon sugar coating. This mixture will give the cookies their signature snickerdoodle flavor and a lovely, spiced exterior.
Form the Cookies
Using your hands, roll the dough into 1-inch balls. Then, roll each ball in the cinnamon sugar mixture until fully coated. Place the coated dough balls on the prepared baking sheet, spacing them evenly to allow room for spreading.
Flatten the Dough Balls
Gently press down on each dough ball with the back of a spoon or your fingers to slightly flatten them. This step helps the cookies bake evenly and gives them a beautiful, crackled top.
Bake the Cookies
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set and the tops are just beginning to crack. Be careful not to overbake; the cookies should remain soft and chewy.
Cool the Cookies
Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely. This cooling time allows the cookies to firm up slightly while maintaining their soft texture.
Enjoy!
Now, it’s time to enjoy your delicious Soft Pumpkin Snickerdoodles! Pair them with a warm cup of coffee or tea for the perfect fall treat.
Tips
- Pumpkin Pie Spice: If you don’t have pumpkin pie spice on hand, the individual spices (cinnamon, allspice, nutmeg, and ginger) work just as well. Feel free to adjust the spice levels to suit your taste.
- Chilling the Dough: If your dough feels too sticky to handle, you can chill it in the refrigerator for 15-20 minutes before rolling into balls. This will make the dough easier to work with and help the cookies hold their shape.
- Storage: Store the cookies in an airtight container at room temperature for up to a week. They also freeze well, making them a great make-ahead treat for the holiday season.
These Soft Pumpkin Snickerdoodles are the essence of fall in cookie form. Their warm, spiced flavor and soft, chewy texture make them the perfect companion for cool autumn days. Enjoy baking and sharing them with friends and family!
