If you’re looking for a cozy, fall-inspired treat that melts in your mouth, the Soft Pumpkin Snickerdoodles Recipe is your new best friend. These cookies combine the tender, cakey texture of classic snickerdoodles with the warm, rich flavor of pumpkin and spices, making every bite a celebration of autumn comfort. Whether you’re baking for a holiday gathering or simply craving a sweet, soft cookie, this recipe promises a delightful twist that’s both easy to make and irresistibly delicious.
Ingredients You’ll Need
The beauty of this Soft Pumpkin Snickerdoodles Recipe lies in its simple, pantry-friendly ingredients that come together to create a cookie bursting with flavor and softness. Each component plays a key role: the pumpkin puree adds moisture and a subtle earthiness, while pumpkin pie spice infuses those iconic autumn flavors. The cream of tartar and baking soda work their magic to achieve that perfect snickerdoodle texture, tender yet slightly chewy.
- Salted butter: Slightly softened for easy creaming and a rich, creamy base.
- Sugar: Sweetens the dough and helps create a tender crumb.
- Egg: Binds the ingredients and adds richness.
- Pumpkin puree: Adds moisture and autumnal flavor without overpowering the cookie.
- Flour: The foundation giving structure to the dough.
- Cream of tartar: Essential for the classic snickerdoodle tang and texture.
- Baking soda: Works with the cream of tartar for leavening and softness.
- Pumpkin pie spice: A fragrant blend that turns these cookies into seasonal stars.
- Sugar (for coating): Creates a sweet, crunchy exterior.
- Cinnamon (for coating): Adds a warm, spicy finish that’s impossible to resist.
How to Make Soft Pumpkin Snickerdoodles Recipe
Step 1: Preheat and Prepare
First things first, preheat your oven to 350°F. This ensures the oven is perfectly ready to bake your cookies evenly, allowing them to develop that delicate crust while keeping the inside irresistibly soft.
Step 2: Cream Butter and Sugar
In a mixing bowl, cream together the slightly softened salted butter and sugar until the mixture is fluffy and light. This step is crucial because it incorporates air into the dough, which helps your Soft Pumpkin Snickerdoodles Recipe achieve that wonderful softness.
Step 3: Add Egg and Pumpkin Puree
Next, mix in the egg and pumpkin puree. The pumpkin adds subtle moisture and a hint of earthiness while keeping the dough tender. The egg acts as the binder, ensuring the cookies hold together beautifully without drying out.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and pumpkin pie spice. These dry ingredients create the structure, leavening, and signature spiced flavor of the cookies. Gradually add this mixture to the wet ingredients, stirring until a soft dough forms.
Step 5: Prepare Cinnamon Sugar Coating
Mix the additional sugar and cinnamon in a small bowl for the coating. This simple, sweet, and spicy blend will give the cookies their classic snickerdoodle crackled exterior and add a little extra crunch and warmth.
Step 6: Shape, Coat, and Bake
Roll the dough into 1-inch balls and generously coat them in the cinnamon sugar mixture. Place each ball on a parchment-lined baking sheet and press gently to flatten them slightly. Bake for 10 to 13 minutes, or until the tops appear matte and set. These cookies should be soft to the touch, never crisp.
How to Serve Soft Pumpkin Snickerdoodles Recipe
Garnishes
Sprinkle a little extra cinnamon sugar on top fresh out of the oven for extra sparkle and flavor. If you’re feeling fancy, a light dusting of powdered sugar or a drizzle of white chocolate can elevate presentation and add sweetness.
Side Dishes
Pair these soft pumpkin snickerdoodles with warm beverages like chai tea, spiced latte, or a classic cup of coffee. Their softness and spice complement hot drinks perfectly, making them an ideal cozy afternoon snack or after-dinner treat.
Creative Ways to Present
Serve these cookies stacked with a scoop of vanilla ice cream or sandwich two pumpkin snickerdoodles with cinnamon cream cheese frosting for an indulgent twist that will wow your guests. Alternatively, pack them in a cute holiday tin or cellophane bags tied with ribbons for homemade gifts that scream fall flavors.
Make Ahead and Storage
Storing Leftovers
Place leftover Soft Pumpkin Snickerdoodles Recipe cookies in an airtight container at room temperature. They stay tender and fresh for up to 4 days. For best texture, add a slice of bread to the container to keep moisture balanced.
Freezing
If you want to enjoy these cookies later, freeze the unbaked dough balls or fully baked cookies. Dough balls can be flash frozen on a tray, then transferred to a freezer-safe bag for up to 3 months. When ready, bake straight from frozen, adding a few extra minutes to the baking time.
Reheating
To bring back that fresh-baked softness, microwave cookies wrapped in a damp paper towel for 10-15 seconds or heat briefly in a preheated oven at 300°F for about 5 minutes. This warms them through while restoring that perfect tender texture.
FAQs
Can I use canned pumpkin for this Soft Pumpkin Snickerdoodles Recipe?
Absolutely! Canned pumpkin puree works perfectly and is what most recipes recommend. Just make sure it’s pure pumpkin, not pumpkin pie filling, to avoid added sugars and spices.
What if I don’t have cream of tartar?
Cream of tartar is key to that classic snickerdoodle tang and texture, but if you don’t have it, try substituting with an equal amount of baking powder. The results will be slightly different but still delicious.
Can I make these cookies dairy-free?
Yes! Swap the salted butter for your favorite non-dairy butter or margarine that can be creamed. The texture will remain soft, though the flavor might be a touch different.
How do I know when Soft Pumpkin Snickerdoodles Recipe cookies are done?
You want to see matte, set tops with no shine. The edges might look just a little firmer, but the cookies should still feel soft and slightly puffy when you gently press the center.
Why are my cookies not soft?
If your cookies turn out crunchy, you might be overbaking or using too much flour. Be sure to measure flour correctly by spooning it into the cup and leveling it off. Watch them closely as baking time can vary slightly by oven.
Final Thoughts
There is something truly magical about baking Soft Pumpkin Snickerdoodles Recipe, and sharing them is even better. This recipe effortlessly brings that perfect balance of soft texture and cozy pumpkin spice flavor to your kitchen, guaranteed to become a favorite in your seasonal baking rotation. Go ahead, treat yourself and your loved ones to these delightful cookies—you won’t regret it!
Print
Soft Pumpkin Snickerdoodles Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Soft Pumpkin Snickerdoodles are a delightful fall twist on the classic snickerdoodle cookie. Infused with pumpkin puree and warm pumpkin pie spices, these chewy cookies are coated in a cinnamon-sugar mix, offering a perfect balance of sweetness and spice ideal for the autumn season.
Ingredients
Cookie Dough
- 1/2 cup salted butter (slightly softened)
- 1 1/2 cups sugar
- 1 egg
- 1/2 cup pumpkin puree
- 3 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1 1/2 teaspoons baking soda
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
For Coating
- 2 tablespoons sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking these cookies evenly.
- Cream Butter and Sugar: In a large mixing bowl, cream together the slightly softened butter and 1 1/2 cups sugar until the mixture is light and fluffy. This creates a light texture in the final cookies.
- Add Wet Ingredients: Beat in the egg and pumpkin puree until fully incorporated, giving the dough moisture and a subtle pumpkin flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and pumpkin pie spice to evenly distribute the leavening agents and spices.
- Mix Dry into Wet: Gradually add the dry mixture into the wet ingredients, mixing until a soft cookie dough forms without overmixing, to maintain tenderness.
- Prepare Cinnamon Sugar: In a small bowl, combine 2 tablespoons sugar and 2 teaspoons ground cinnamon for the rolling coating.
- Shape and Coat Dough Balls: Roll the dough into 1-inch balls, then roll each ball in the cinnamon sugar mixture to coat evenly.
- Arrange and Bake: Place the coated dough balls on a parchment-lined baking sheet, lightly pressing each ball to slightly flatten. Bake for 10-13 minutes, or until the tops appear matte and set, avoiding overbaking to keep them soft.
- Cool: Remove from oven and allow the cookies to cool on the baking sheet for several minutes before transferring to a wire rack to cool completely.
Notes
- Using salted butter adds depth to the flavor, but if using unsalted butter, add 1/4 teaspoon salt to the flour mixture.
- Make sure the butter is only slightly softened, not melted, for proper creaming with the sugar.
- Check the cookies at 10 minutes to avoid overbaking, which can cause them to become hard.
- Store cookies in an airtight container at room temperature for up to 5 days to retain softness.
- For intensified pumpkin flavor, increase pumpkin puree to 3/4 cup but reduce flour by 1/4 cup to maintain dough consistency.
