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Hey everyone! Alex here, and let me tell you, there’s just something magical about the air when fall rolls around, isn’t there? It makes me think of cozy sweaters, crunchy leaves, and, of course, the delicious smell of baking. That’s why I’m SO excited to share my favorite pumpkin snickerdoodle cookies with you today. They’re like a warm hug in cookie form! Remember how I used to be totally intimidated by the kitchen? I thought cooking was this big, complicated thing. But discovering simple joys, like whipping up a batch of these beauties, completely changed that for me. These pumpkin snickerdoodles capture that same spirit – they’re incredibly approachable, bursting with flavor from the cinnamon and a hint of pumpkin, and best of all, the dough doesn’t even need to chill! You get that perfect soft, chewy texture without any fuss. It’s all about making delicious food that brings people together, and these cookies are pure comfort.
- Gather Your Ingredients for Perfect Pumpkin Snickerdoodle Cookies
- Crafting Your Soft Pumpkin Snickerdoodles: Step-by-Step
- Tips for Baking the Best Pumpkin Snickerdoodle Cookies
- Variations for Your Fall Cookie Recipe
- Serving and Storing Your Delicious Pumpkin Snickerdoodles
- Frequently Asked Questions About Pumpkin Snickerdoodle Cookies
- Understanding the Nutrition of These Pumpkin Cookies
- Share Your Pumpkin Snickerdoodle Cookie Creations!
Gather Your Ingredients for Perfect Pumpkin Snickerdoodle Cookies
Alright, let’s get our ingredients ready! For these perfect pumpkin snickerdoodle cookies, you’ll need the good stuff. Think softened, unsalted butter – about 2 sticks, or 1 cup. Then, grab 1 ½ cups of granulated sugar, plus another ½ cup for that yummy cinnamon-sugar coating. We’ll need 2 large eggs, a teaspoon of pure vanilla extract, and the star of the show: 1 cup of pumpkin puree. Make sure it’s just plain pumpkin puree, not pumpkin pie filling! For our dry ingredients, measure out 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. And don’t forget the warm spices: 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and ¼ teaspoon of cloves. Just gather these, and we’ll be on our way to cookie bliss!
Crafting Your Soft Pumpkin Snickerdoodles: Step-by-Step
It’s time to bring these cookies to life! Don’t worry, it’s super straightforward, and that ‘no-chill’ magic makes it even easier. Let’s get these fall flavors into a dough we can bake.
Mixing the Pumpkin Snickerdoodle Dough
First things first, after creaming that butter and sugar until it’s fluffy like a cloud, we’re going to add in those eggs one by one, then stir in our vanilla and that lovely pumpkin puree. Next up, we’ll gently add our dry ingredients – that mix of flour, baking soda, salt, and all those cozy spices. Just mix until it *just* comes together, okay? Seriously, don’t over-mix, or they might get a little tough instead of chewy. This dough is ready to go straight from the bowl to the cookie sheet – how awesome is that?
Coating and Shaping Your Spiced Snickerdoodles
Now for the fun part! In a separate little bowl, whisk together that ½ cup of granulated sugar with our tablespoon of cinnamon. This is our flavor coating! Grab about a tablespoon of dough for each cookie and roll it into a nice, imperfect ball – they’re supposed to look homemade! Then, dunk each dough ball into that cinnamon-sugar mixture, making sure it’s coated all around. I like to give them a good roll so they’re really generously coated. These look so pretty before they even hit the oven!
Baking the Chewy Pumpkin Cookies to Perfection
Get your baking sheets ready with parchment paper – it makes cleanup a breeze. Place your coated dough balls on there, leaving about 2 inches between them so they have room to spread their pumpkin spice wings. We’re going to bake these in an oven preheated to 375°F (190°C). You’ll want to keep a close eye on them; they usually take about 9 to 11 minutes. You’re looking for the edges to be just lightly golden. The centers should still look a little soft and gloriously underdone – that’s the secret to their chewy texture! Let them hang out on the hot baking sheet for a couple of minutes after they come out; this helps them set up just right before you move them to a wire rack to cool completely.
Tips for Baking the Best Pumpkin Snickerdoodle Cookies
Alright, let’s talk about really making these pumpkin snickerdoodle cookies shine! The biggest thing is not to overmix the dough once you add the flour. Seriously, just mix until you *barely* see streaks of flour left. Overmixing makes cookies tough instead of wonderfully chewy. For that perfect soft, slightly gooey center, pull them out of the oven when the edges are just starting to look golden brown. They’ll finish baking on the hot cookie sheet. Trust me, it’s the secret to that glorious texture we’re after!
Variations for Your Fall Cookie Recipe
Want to shake things up with your pumpkin snickerdoodle cookies? It’s so easy! You could add a touch more spice, like a pinch of ginger or cardamom, to really amp up that fall flavor. Or, stir in some white chocolate chips or chopped pecans right at the end for a little something extra. A simple glaze made with powdered sugar and a splash of milk, maybe with a hint of cinnamon, would be delicious too! It’s all about making them your own and having fun in the kitchen. You can find more baking tips on our baking bread page.
Serving and Storing Your Delicious Pumpkin Snickerdoodles
These pumpkin snickerdoodle cookies are just divine served warm with a glass of milk or a hot cup of cider. If you happen to have any left (which is rare in my house!), they’ll stay nice and fresh at room temperature in an airtight container for about 3 days. And since the dough is so forgiving, you can totally freeze any extra dough balls for up to 3 months! Just pop them on a baking sheet to freeze individually first, then toss them in a freezer bag. For more delicious fall treats, check out our moist pumpkin bread.
Frequently Asked Questions About Pumpkin Snickerdoodle Cookies
I get asked these questions all the time, and honestly, they’re great questions! Here are the answers straight from my well-loved (and slightly flour-dusted) recipe journal:
I get asked these questions all the time, and honestly, they’re great questions! Here are the answers straight from my well-loved (and slightly flour-dusted) recipe journal:
Can I make this pumpkin snickerdoodle cookie recipe ahead of time?
Absolutely! That’s the beauty of this no-chill dough. You can make the dough, roll the balls, coat them, and stash them in an airtight container in the fridge for up to 3 days. Just let them sit out for about 15 minutes before baking so they aren’t ice cold. Or, you can freeze the pre-rolled and coated dough balls for up to 3 months!
Why are my pumpkin snickerdoodles flat?
Usually, flat cookies mean the butter was too soft when you creamed it, or you overmixed the dough after adding the flour. Make sure your butter is softened but still a little cool to the touch. Also, remember to only mix the dry ingredients until *just* combined – overmixing develops gluten, which can make them spread too much.
What kind of pumpkin puree should I use for these spiced snickerdoodles?
You’ll want to use plain pumpkin puree, *not* pumpkin pie filling. The pie filling has added sugar and spices that will mess with the flavor balance of our cookies. Just grab a can of pure pumpkin, and you’re good to go!
How do I get that soft, chewy texture every time?
The secret is in underbaking them just a tiny bit! Pull them out when the edges look set and lightly golden, but the center still looks a little soft and almost wet. They’ll continue to bake and firm up on the hot baking sheet, giving you that perfect chewy center.
Understanding the Nutrition of These Pumpkin Cookies
Just a quick note: all the nutritional info you see is an estimate! It can change a bit depending on the brands you use and exactly how you make these pumpkin snickerdoodle cookies. Happy baking! For more baking insights, you might find this guide on how to make cookies helpful.
Share Your Pumpkin Snickerdoodle Cookie Creations!
I really hope you love these pumpkin snickerdoodle cookies as much as I do! Did you try them? How did they turn out? I’d be absolutely thrilled if you’d leave a comment below and tell me all about it, or even share a photo on social media – tag me so I can see your delicious creations! You can also learn more about the star ingredient, pumpkin, here.
PrintPumpkin Snickerdoodle Cookies
Enjoy a soft, chewy pumpkin twist on classic cinnamon-sugar snickerdoodles. This easy recipe features a no-chill dough perfect for fall baking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- For the Cinnamon-Sugar Coating:
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a small bowl, combine the 1/2 cup granulated sugar and 1 tablespoon cinnamon for the coating.
- Roll rounded tablespoons of dough into balls.
- Roll each dough ball in the cinnamon-sugar mixture, coating evenly.
- Place the coated dough balls onto baking sheets lined with parchment paper, about 2 inches apart.
- Bake in a preheated oven at 375°F (190°C) for 9-11 minutes, or until the edges are lightly golden and the centers are still soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra chewy cookies, slightly underbake them.
- The dough can be chilled for up to 3 days or frozen for up to 3 months.
- If freezing, thaw the dough overnight in the refrigerator before rolling and coating.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
