Pumpkin Snickerdoodles: Soft and Irresistible Cookie Recipe

Get ready to fall in love with the cozy flavors of autumn with these Soft Pumpkin Snickerdoodles Cookies! Combining the classic allure of snickerdoodles with a pumpkin twist, these cookies are a perfect treat for embracing the spirit of the season. Imagine a buttery soft cookie infused with the warmth of pumpkin and the sweet, cinnamon sugar coating that makes every bite pure bliss.

From the first whiff of pumpkin pie spice mingling with cinnamon to that irresistible crackly sugar crust, these cookies will transport you to a nostalgic world of homemade baking and heartwarming memories. Whether you’re baking them on a rainy day or sharing them with loved ones during a fall gathering, these Soft Pumpkin Snickerdoodles are sure to bring smiles and requests for seconds.

So, gather your ingredients, preheat your oven, and get ready to create a batch of these delightful cookies that will vanish before you know it. Store them in an airtight container to keep them soft and fresh for days, or freeze them for future indulgence. Whether you enjoy them with a cup of cider or sandwiching a scoop of ice cream, these cookies are bound to become a seasonal favorite that you’ll crave all year round.

Quick Benefits

• Stays buttery soft for days, maintaining a delicious texture and flavor
• Perfect balance of pumpkin and cinnamon sugar, capturing the essence of fall baking
• Versatile recipe allows for dairy-free and slightly healthier ingredient swaps
• Freezes well for long-term enjoyment and maintains freshness for up to two months

Why You’ll Love This Pumpkin Snickerdoodles: Soft and Irresistible Cookie Recipe Recipe

• Irresistible Fall Flavors: Combining the warmth of pumpkin with the classic cinnamon sugar magic of snickerdoodles, these cookies capture the essence of autumn in every bite.
• Soft and Moist Texture: The pumpkin puree keeps these cookies incredibly soft and tender, ensuring they stay fresh and delicious for days.
• Nostalgic and Comforting: Baking these cookies will fill your kitchen with the cozy aroma of cinnamon sugar and pumpkin, evoking memories of baking with loved ones on crisp fall days.
• Easy Storage and Freezing: Store these cookies in an airtight container to maintain their softness for up to four days, or freeze them for up to two months for a quick, sweet treat anytime.
• Customizable and Healthier Swaps: Make dairy-free versions with plant-based butter, create your pumpkin pie spice blend, or use white whole wheat flour for a healthier twist without compromising on flavor.
• Versatile Serving Options: Enjoy these cookies warm or at room temperature with a mug of cider or chai, or get creative by turning them into ice cream sandwiches or packing them in fall-themed lunch boxes for a delightful treat.
• Perfect for Sharing and Gifting: Bake a batch of these Soft Pumpkin Snickerdoodles to share with friends and family, or package them in mason jars with a cinnamon stick for a charming homemade gift that will surely be appreciated.

Ingredients for Pumpkin Snickerdoodles: Soft and Irresistible Cookie Recipe

Dough

• 115 grams unsalted butter, softened
• 120 grams pumpkin puree
• 1 teaspoon cream of tartar
• 300 grams granulated sugar
• 375 grams all-purpose flour
• 1 teaspoon pumpkin pie spice or 0.5 teaspoon ground cinnamon, 0.25 teaspoon ground allspice, 0.25 teaspoon ground nutmeg, 0.25 teaspoon ground ginger
• 0.25 teaspoon fine salt
• 1 large egg
• 2 teaspoons baking soda

Cinnamon Sugar Coating

• 2 teaspoons ground cinnamon
• 25 grams granulated sugar

Pro Tips for Pumpkin Snickerdoodles: Soft and Irresistible Cookie Recipe

To ensure the Soft Pumpkin Snickerdoodles stay tender, store them in an airtight container at room temperature. For an extra soft touch, add a slice of bread to the container to retain moisture.

If you’re missing pumpkin pie spice, create your own blend using equal parts of cinnamon, nutmeg, allspice, and ginger for that warm, comforting flavor in the cookies.

Coating the dough in cinnamon sugar not only adds a delightful crunch but also gives a classic snickerdoodle finish. It’s worth the extra step for that perfect balance of sweetness and spice in every bite.

How to Make Pumpkin Snickerdoodles: Soft and Irresistible Cookie Recipe

Step 1: Preheat Oven and Prepare Baking Sheet

Preheat oven to 175°C and prepare a baking sheet by lining it with parchment paper.

Step 2: Combine Wet Ingredients

In a large mixing bowl, cream together softened butter, sugar, egg, and pumpkin puree until smooth and creamy.

Step 3: Incorporate Dry Ingredients

Combine flour, cream of tartar, baking soda, salt, and pumpkin spice (or specified individual spices) until a dough forms.

Step 4: Prepare Cinnamon Sugar Mixture

Mix sugar and ground cinnamon in a small bowl for coating.

Step 5: Shape and Coat Dough Balls

Divide dough into 2.5 cm balls and coat each ball evenly in the cinnamon sugar mixture.

Step 6: Arrange and Flatten Dough

Arrange the coated dough balls on the baking sheet with space between each. Flatten them gently using the back of a spoon or your fingers.

Step 7: Bake

Place in the preheated oven and bake for 8 to 10 minutes, until edges are set and surfaces begin to crack.

Step 8: Cool and Serve

Let baked cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Storage Tips

After baking the Soft Pumpkin Snickerdoodles Cookies, allow them to cool completely before storing. To keep the cookies soft and fresh, store them in an airtight container at room temperature for up to four days. For an extra layer of moisture retention, you can place a slice of sandwich bread in the container with the cookies. This simple trick will help maintain the cookies’ soft texture for a longer period.

If you find yourself without pumpkin pie spice, you can easily create your own blend by combining equal amounts of ground cinnamon, nutmeg, allspice, and ginger. This homemade spice mix will provide the same warm and comforting flavor profile that complements the pumpkin and cinnamon sugar crust of the cookies. By customizing the spice blend, you can still achieve that signature fall taste in your Soft Pumpkin Snickerdoodles without compromising on flavor.

Ingredient Substitutions

For a dairy-free version of these Soft Pumpkin Snickerdoodles, substitute plant-based butter for the unsalted butter. This swap will provide wonderful results without compromising the taste and texture of the cookies. Additionally, if you don’t have pumpkin pie spice on hand, you can easily create your own blend using equal amounts of cinnamon, nutmeg, allspice, and ginger. This homemade spice mix will still give your cookies that warm, comforting fall flavor.

If you’re looking to add a healthier twist to the recipe, consider swapping half of the all-purpose flour with white whole wheat flour. This substitution will introduce a nuttier flavor and slightly increase the nutritional value of the cookies. The white whole wheat flour maintains a light texture while incorporating more whole grains into the recipe. Experiment with these ingredient substitutions to customize the Soft Pumpkin Snickerdoodles to your preferences or dietary needs while still enjoying a delicious autumn treat.

Serving Suggestions

For a creative serving suggestion, try sandwiching a scoop of creamy vanilla ice cream between two Soft Pumpkin Snickerdoodles cookies for a delightful and indulgent ice cream sandwich. The warm, spiced flavors of the cookies paired with the cold, sweet ice cream create a perfect contrast that will be a hit at fall gatherings or as a special treat for yourself.

Another fun idea is to package a batch of these Soft Pumpkin Snickerdoodles cookies in a mason jar, tie it with a ribbon, and add a cinnamon stick for a charming homemade gift. Whether for a friend, neighbor, or hostess, this thoughtful present allows the recipient to enjoy the delicious flavors and cozy feelings of fall baking at their convenience.

FAQs for Pumpkin Snickerdoodles: Soft and Irresistible Cookie Recipe

Can I use a different type of butter for a dairy-free version?

Yes, you can use plant-based butter as a substitute for a dairy-free version of these cookies, and they will turn out wonderfully.

What do I do if I run out of pumpkin pie spice?

If you run out of pumpkin pie spice, you can mix your own blend using equal amounts of cinnamon, nutmeg, allspice, and ginger as a substitute.

What is the purpose of coating the dough in cinnamon sugar?

Coating the dough in cinnamon sugar adds a flavorful, crackly crust to the cookies and gives them the classic snickerdoodle finish that everyone loves.

Do I need to chill the dough before baking?

No, chilling the dough is not necessary for this recipe. However, if the dough is too sticky to shape easily, you can chill it to make the shaping process easier.

Conclusion

I hope you enjoy baking these Soft Pumpkin Snickerdoodles Cookies as much as I do. The warm, comforting flavors of pumpkin and cinnamon are perfect for fall, making these cookies a delightful treat for any occasion. Whether you’re sharing them with loved ones or savoring them with a cup of tea, these cookies are sure to bring joy to your day.

So go ahead, whip up a batch of these Soft Pumpkin Snickerdoodles Cookies and let the sweet aroma fill your kitchen with the essence of autumn. Embrace the cozy vibes and indulge in the soft, buttery goodness of these delightful treats. Happy baking, and may your home be filled with love, laughter, and the delicious scent of freshly baked cookies.