Soft Pumpkin Snickerdoodles A Fall Favorite Recipe

Have you ever wanted the perfect blend of warm autumn spices and the softest, chewiest cookie you’ve ever bitten into? Let me introduce you to my all-time favorite pumpkin spice snickerdoodles—it’s like a cozy sweater for your taste buds!

I have discovered that Soft Pumpkin Snickerdoodles are an absolutely delightful fall treat; they deliver warmth and sweetness that is ideal for any moment of a crisp autumn day. The familiar flavors of the recipe combine beautifully.

Pumpkin puree blends serenely with soft notes of cinnamon, nutmeg, and not-quite-spicy-enough-to-be-sinful ginger. The cream of tartar gives the cookies a nearly undetectable tang, while butter (and lots of it) makes them perfectly soft and slightly chewy.

Soft Pumpkin Snickerdoodles A Fall Favorite Recipe Ingredients

• All-purpose flour: Provides structure and chewiness; rich in carbohydrates.
• Cream of tartar: Ensures softness; stabilizes baking properties.
• Ground cinnamon: Offers warm, sweet spice; high in antioxidants.
• Unsalted butter: Adds richness and moisture; key for creamy texture.
• Granulated sugar: Sweetens; helps cookies caramelize for a golden finish.
• Pumpkin puree: Adds moisture; source of vitamins and fibers.
• Vanilla extract: Enhances overall flavor; provides aromatic sweetness.

Soft Pumpkin Snickerdoodles A Fall Favorite Recipe Ingredient Quantities

• 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 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 large egg
• 3/4 cup pumpkin puree
• 1 teaspoon vanilla extract
• 1/4 cup granulated sugar (for rolling)
• 1 teaspoon ground cinnamon (for rolling)

How to Make this Soft Pumpkin Snickerdoodles A Fall Favorite Recipe

1. Set your oven to 350°F (175°C) to heat up. While your oven warms, get two baking sheets and line them with parchment paper.

2. In a medium bowl, combine the flour, cream of tartar, baking soda, salt, ground cinnamon, and ground nutmeg. Whisk them together well and set the mixture aside.

3. In a large bowl, with the electric mixer set on low speed, beat softened butter and 1 1/2 cups of granulated sugar until the mixture is smooth and creamy. Then increase the speed to medium-high and continue beating until the mixture is light and fluffy.

4. Incorporate the egg, pumpkin puree, and vanilla extract into the butter mixture, mixing until all these ingredients are evenly combined.

5. Slowly incorporate the dry components into the wet components, blending on low speed until a cohesive soft dough forms.

6. Mix together the rest of the granulated sugar (1/4 cup) and ground cinnamon (1 teaspoon) in a small bowl.

7. To form the balls of dough, use a tablespoon or a cookie scoop. Once formed, roll each ball in the cinnamon-sugar mixture until it is completely coated.

8. Put the dough balls on the baking sheets that you’ve prepared. Leave a space of about 2 inches between each one.

9. Bake for 10-12 minutes, or until the cookies appear to be set and have a light golden hue around the edges.

10. Let the cookies cool for about 5 minutes on the baking sheets, then move them to a wire rack to finish cooling. Enjoy!

Soft Pumpkin Snickerdoodles A Fall Favorite Recipe Equipment Needed

1. Oven
2. Two baking sheets
3. Parchment paper
4. Medium mixing bowl
5. Large mixing bowl
6. Small mixing bowl
7. Whisk
8. Electric mixer
9. Tablespoon or cookie scoop
10. Wire rack

FAQ

• Can I use homemade pumpkin puree instead of canned?Indeed, homemade pumpkin puree is a wonderful choice; you just need to ensure that it is thick and not excessively watery.
• Can I substitute the cream of tartar?You can replace baking soda and cream of tartar with 2 teaspoons of baking powder, but it might slightly change the texture.
• Can I use salted butter instead of unsalted?Indeed, but leave out the 1/2 teaspoon of salt from the dry ingredients so the flavors balance.
• How should I store these cookies?Keep in an airtight container at normal ambient temperatures for as long as 5 days, and your baked goods remain soft and flavorful.
• What is the best way to soften the butter?Allow the butter to sit out at room temperature for around 30-60 minutes. It should be soft enough that it leaves an indentation when pressed but should definitely not be melty.
• Can I make the dough ahead of time?Correct. One can prepare the dough and then place it in the refrigerator for a maximum of 2 days. If you choose to do this, remember to let the dough warm up to room temperature once removed from the refrigerator before baking.
• Can I freeze these cookies?Of course! The both of the cookie dough and cookies that have been baked can be frozen without any harm. If you wish to freeze the dough, mold it into balls before placing it in the freezer. To bake from a frozen state, simply add a minute or two to the standard baking time.

Soft Pumpkin Snickerdoodles A Fall Favorite Recipe Substitutions and Variations

Whole wheat flour: For an all-purpose flour substitute that has a nuttier taste and more fiber, use this amount.
For granulated sugar: Use 1 1/2 cups coconut sugar instead for a sweetness that’s more like caramel, with a lower glycemic index.
Coconut oil or vegan butter: For a dairy-free option, use 1 cup of either coconut oil or vegan butter. If you want a soy-free, nut-free option, use cocoa butter.
When you don’t have pumpkin puree on hand, using 3/4 cup of mashed sweet potato or butternut squash is an acceptable substitute. It has the same sort of texture and flavor that you’d expect in a pumpkin-flavored recipe.
Vanilla extract: Substitute with 1 teaspoon of maple syrup for a rich, autumnal twist.

Pro Tips

1. Chilling the Dough Before rolling the dough into balls, chill it in the refrigerator for at least 30 minutes. This will make the dough easier to handle and help maintain the cookies’ shape during baking.

2. Butter Consistency Make sure the butter is properly softened to room temperature. It should be soft enough to leave an indent when pressed, but not so soft that it appears greasy or melted. This ensures the perfect texture for the cookies.

3. Pumpkin Purée Drainage If your pumpkin purée seems watery, drain it slightly by placing it in a fine mesh sieve or blotting it lightly with paper towels. This will help prevent the dough from becoming too wet and sticky.

4. Uniform Size Use a cookie scoop for evenly sized cookies, which will ensure they all bake at the same rate. An even size also contributes to a uniform appearance.

5. Enhance Flavor Consider adding a pinch of ground ginger or allspice to the dry ingredients for an extra layer of warming spice, enhancing the autumnal flavor of the cookies.