Very few things scream autumn like the combination of pumpkin and cinnamon. These soft pumpkin snickerdoodles are here to prove that pumpkin spice can indeed make everything nice, especially when it’s wrapped in a soft, chewy cookie that’s rolled in cinnamon sugar.
Why This Recipe Works
- The pumpkin puree adds moisture and a subtle earthy flavor, making these cookies incredibly soft and chewy.
- Cream of tartar gives the snickerdoodles their signature tangy taste and helps in achieving the perfect rise.
- Rolling the dough in cinnamon sugar before baking creates a deliciously crispy exterior that contrasts beautifully with the soft interior.
- These cookies are perfectly spiced with cinnamon and nutmeg, offering a warm, cozy flavor that’s ideal for fall.
- They’re easy to make and require no chilling time, so you can enjoy warm cookies in under 30 minutes.
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3/4 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 cup granulated sugar + 1 tablespoon ground cinnamon for rolling
Equipment Needed
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Wire cooling rack
Instructions
Preheat and Prepare
Preheat your oven to 350°F and line your baking sheets with parchment paper or silicone mats. This ensures your cookies won’t stick and makes cleanup a breeze. Tip: If you’re using dark-colored baking sheets, reduce the oven temperature by 25°F to prevent over-browning.
Cream Butter and Sugar
In a large bowl, use an electric mixer to cream together the softened butter and 1 1/2 cups of sugar until light and fluffy. This should take about 2-3 minutes. The fluffier your mixture, the lighter your cookies will be. Then, beat in the pumpkin puree, egg, and vanilla extract until well combined.
Combine Dry Ingredients
In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
Shape and Roll
Mix the remaining 1/4 cup of sugar with 1 tablespoon of cinnamon in a small bowl. Scoop the dough by the tablespoonful, roll into balls, then roll each ball in the cinnamon sugar mixture until fully coated. Place the balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake to Perfection
Bake for 10-12 minutes, or until the edges are set but the centers are still soft. The cookies will continue to cook on the baking sheet out of the oven, so don’t wait for them to look completely done. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips and Tricks
For the best results, make sure your butter is properly softened to room temperature. It should be soft enough to leave an indent when pressed but not melted. If you’re in a hurry, you can cut the butter into small pieces to speed up the softening process. Another pro tip is to use a cookie scoop for uniformly sized cookies that bake evenly. If you prefer a stronger pumpkin flavor, you can increase the pumpkin puree by a tablespoon or two, but be mindful that this may also make the cookies more cake-like. Lastly, storing these cookies in an airtight container with a slice of bread will keep them soft for days—the bread absorbs any excess moisture, preventing the cookies from drying out.
Recipe Variations
- For a chocolatey twist, add 1/2 cup of chocolate chips to the dough before baking.
- Swap out the cinnamon sugar coating for a maple glaze by mixing powdered sugar with a little maple syrup and milk.
- Add a crunch by mixing in 1/2 cup of chopped pecans or walnuts into the dough.
- For a spicier version, increase the cinnamon to 2 teaspoons and add a pinch of cloves or ginger.
- Make them gluten-free by substituting the all-purpose flour with your favorite gluten-free flour blend.
Frequently Asked Questions
Can I use canned pumpkin pie mix instead of pumpkin puree?
No, pumpkin pie mix contains added sugars and spices that can throw off the balance of this recipe. Stick to plain pumpkin puree for the best results. If you only have pumpkin pie mix, you can try reducing the sugar in the recipe, but the texture and flavor may still be affected.
Why did my cookies turn out flat?
Flat cookies can be the result of several factors, including butter that’s too soft or melted, not enough flour, or overmixing the dough. Make sure to measure your flour correctly by spooning it into the measuring cup and leveling it off with a knife. Also, ensure your baking soda is fresh for proper rise.
Can I freeze the dough?
Yes, you can freeze the dough balls before baking. Place them on a baking sheet to freeze solid, then transfer to a freezer bag. When ready to bake, let them thaw slightly, roll in cinnamon sugar, and bake as directed, adding a minute or two to the baking time.
Summary
These soft pumpkin snickerdoodles are a delightful twist on the classic cookie, offering a moist, chewy texture with a crispy cinnamon sugar coating. Perfect for fall gatherings or a cozy night in, they’re easy to make and even easier to love.