This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. This comes at no extra cost to you.
Easy pumpkin baking recipes
Easy pumpkin baking recipes combine soft, spiced pumpkin cookies with the signature cinnamon-sugar coating of snickerdoodles. This Snickerdoodle Pumpkin Cookies Recipe is ready in just 27 minutes and makes 24 cookies with a perfectly tender, melt-in-your-mouth texture. The warm spices of cinnamon and nutmeg make it a must-try for autumn baking.
These cookies are ideal for cozy evenings and pair beautifully with a warm cup of tea or coffee. The aroma alone will fill your kitchen with the inviting scent of fall spices. I recently made a batch for Theo’s class baking day, and the kids couldn’t get enough!
Table of Contents
- Why make Snickerdoodle Pumpkin Cookies?
- What ingredients do you need for Snickerdoodle Pumpkin Cookies Recipe?
- How do you make Snickerdoodle Pumpkin Cookies Recipe step by step?
- Frequently Asked Questions About Snickerdoodle Pumpkin Cookies Recipe
- How do you store and reheat these cookies?
- Pro tips for perfect Snickerdoodle Pumpkin Cookies
- Can you make ingredient swaps for this recipe?
- What to serve with Snickerdoodle Pumpkin Cookies?
Why make Snickerdoodle Pumpkin Cookies?
Snickerdoodle Pumpkin Cookies are a fall favorite because they combine warm spices with a soft, tender cookie base that’s hard to resist. Here are a few reasons why they’re so special:
- Perfect for Pumpkin Lovers: The canned pumpkin puree adds moisture and subtle flavor to each cookie, making them perfectly soft and tender.
- Cozy Fall Spices: A blend of cinnamon and nutmeg enhances the flavor, offering a warm, spiced profile that screams autumn.
- Easy to Make: With simple ingredients and a quick process, these cookies are approachable for even beginner bakers.
- Great for Sharing: This recipe yields 24 cookies, making it perfect for classroom treats, potlucks, or Thanksgiving dessert spreads.
What ingredients do you need for Snickerdoodle Pumpkin Cookies Recipe?
This recipe uses pantry staples and a few key ingredients for that classic pumpkin spice flavor. Here’s everything you’ll need:
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3/4 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup granulated sugar (for coating)
- 2 teaspoons ground cinnamon (for coating)
The cream of tartar is essential for achieving the classic tangy flavor and chewy texture of snickerdoodles, while the pumpkin puree keeps the cookies moist and soft.
How do you make Snickerdoodle Pumpkin Cookies Recipe step by step?
This recipe is simple and straightforward, making it great for bakers of any skill level. Follow these steps for perfect cookies:
Step 1 — Preheat the Oven
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
Step 2 — Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg. Set aside.
You might also enjoy our healthy pumpkin cookies.
Step 3 — Cream the Wet Ingredients
In a large mixing bowl, use an electric mixer to cream together the softened butter, vegetable oil, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Step 4 — Add Pumpkin and Egg
Add the egg, vanilla extract, and pumpkin puree to the wet mixture. Beat until well combined, scraping down the sides of the bowl as needed.
Step 5 — Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Step 6 — Prepare Coating and Shape Cookies
In a small bowl, mix the 1/4 cup granulated sugar and 2 teaspoons cinnamon for coating. Scoop tablespoon-sized portions of dough, roll into balls, and coat each in the cinnamon-sugar mixture.
Step 7 — Bake
Place the coated dough balls on prepared baking sheets, spaced 2 inches apart. Gently flatten each ball and bake for 10-12 minutes, until the edges are set and the tops look crackled. Let cookies cool for 5 minutes before transferring them to a wire rack.
For more ideas, check out our low calorie pumpkin cookies recipe.
Frequently Asked Questions About Snickerdoodle Pumpkin Cookies Recipe
Can I use fresh pumpkin instead of canned?
Yes, but make sure to puree and strain it thoroughly to achieve the right consistency. Canned pumpkin has less moisture, which is ideal for this recipe.
Why do my cookies spread too much?
If your cookies are spreading, your dough might be too warm. Chill the dough for 20 minutes before baking to help them hold their shape.
How do I store these cookies?
Store them in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Can I skip the cream of tartar?
No, cream of tartar is essential for flavor and texture in snickerdoodles. It helps create their signature chewiness and tang.
How can I tell when the cookies are done?
Look for set edges and slightly crackled tops. Avoid overbaking; the cookies should still look slightly soft in the center.
Looking for something similar? Try our gluten free pumpkin oatmeal cookies.
How do you store and reheat these cookies?
To keep your cookies fresh, store them in an airtight container at room temperature for up to five days. For longer storage, freeze them in a sealed bag or container for up to three months.
When reheating frozen cookies, let them thaw at room temperature or microwave for 10-15 seconds to regain their soft texture.
Pro tips for perfect Snickerdoodle Pumpkin Cookies
- Use room-temperature butter: This ensures the butter creams properly with the sugar, creating a light and fluffy dough.
- Don’t overmix the dough: Mixing too much can develop the gluten in the flour, leading to tough cookies.
- Flatten the dough balls slightly: This helps the cookies spread evenly and creates the perfect crackled top.
- Measure flour carefully: Too much flour can make the cookies dense, so spoon and level it for accuracy.
Can you make ingredient swaps for this recipe?
Here are a few easy substitutions if you’re missing ingredients:
- Butter: Replace with coconut oil for a dairy-free version, but expect a slightly different flavor and texture.
- Brown Sugar: Swap it with coconut sugar for a deeper, caramel-like sweetness.
- Pumpkin Puree: Use mashed sweet potato or butternut squash as a substitute if needed.
What to serve with Snickerdoodle Pumpkin Cookies?
These cookies are wonderful on their own, but here are a few pairing ideas:
- Hot Beverages: Serve with coffee, chai tea, or hot cocoa for a cozy treat.
- Vanilla Ice Cream: Turn the cookies into ice cream sandwiches for a delightful dessert.
- Apple Cider: The tart, sweet flavor of cider complements the warm spices in the cookies.
- Caramel Drizzle: Top the cookies with a drizzle of caramel for extra decadence.
Snickerdoodle Pumpkin Cookies Recipe
Equipment
- Mixing bowl
- Electric Mixer
- baking sheet
- parchment paper
- Wire rack
Ingredients
- 2 3/4 cup all-purpose flour
- 1 1/2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup unsalted butter (softened)
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 1 large egg
- 1 tsp pure vanilla extract
- 3/4 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup granulated sugar (for coating)
- 2 tsp ground cinnamon (for coating)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large mixing bowl, use an electric mixer to cream together the softened butter, vegetable oil, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add the egg, vanilla extract, and pumpkin puree to the wet mixture. Beat until well combined, scraping down the sides of the bowl as needed.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- In a small bowl, combine the 1/4 cup granulated sugar and 2 teaspoons of cinnamon to create the coating mixture.
- Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in the cinnamon-sugar coating until fully covered.
- Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Gently press down on each ball to slightly flatten them.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops look slightly crackled. Avoid overbaking to keep the cookies soft.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Loved this recipe? Save it to your favorite Pinterest board so you can easily find it later! ✨
Comments are closed.