Pumpkin Snickerdoodle Cookies: 5 Steps to Cozy Joy

Name: Pumpkin Snickerdoodle Cookies: 5 Steps to Cozy Joy
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup pumpkin puree; 1 cup sugar; 1/2 cup butter, softened; 1 large egg; 2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/4 teaspoon salt; 1/4 cup sugar (for rolling); 1 tablespoon cinnamon (for rolling)

May 31, 2025

By:

Julia marin

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There’s something magical about the smell of cookies baking in the oven, isn’t there? It’s like a warm hug for your home, and when it comes to pumpkin snickerdoodle cookies, that magic is taken to a whole new level! These cookies are the perfect blend of soft, chewy goodness with that delightful hint of pumpkin and cozy spices that make them simply irresistible.

As soon as the leaves start to change, my mind drifts to memories of my grandma and me baking these scrumptious treats in her kitchen. We’d mix up the dough, and I’d sneak spoonfuls while she wasn’t looking (sorry, Grandma!). The best part was rolling the dough balls in cinnamon-sugar – it always felt like a special little secret. When they came out of the oven, we couldn’t wait for them to cool before diving in. The combination of warm pumpkin and sweet cinnamon was pure bliss.

So, whether you’re whipping these up for a cozy fall gathering or just treating yourself (which you totally deserve), I promise these pumpkin snickerdoodle cookies will bring a little joy to your day. Let’s get baking!

Ingredients for Pumpkin Snickerdoodle Cookies

To whip up a batch of these delightful pumpkin snickerdoodle cookies, you’ll need a few simple ingredients. Here’s the list so you can gather everything before we start baking:

1 cup pumpkin puree: Make sure to use fresh or canned pumpkin puree, not pumpkin pie filling, for the best flavor.
1 cup sugar: This will sweeten our cookies beautifully.
1/2 cup butter, softened: Let your butter sit out for about 30 minutes before baking. It should be soft but not melted!
1 large egg: This helps bind everything together.
2 cups all-purpose flour: Spoon and level the flour when measuring to avoid dense cookies.
1 teaspoon baking soda: This is our leavening agent, so don’t skip it!
1 teaspoon cinnamon: Adds that warm, cozy flavor we all love.
1/2 teaspoon nutmeg: A little nutmeg goes a long way in enhancing the pumpkin flavor.
1/4 teaspoon salt: Just a pinch to balance the sweetness.
1/4 cup sugar (for rolling): This will give our cookies that signature sweet crunch on the outside.
1 tablespoon cinnamon (for rolling): Mix this with the sugar for rolling to create that delicious cinnamon-sugar coating.

With these ingredients ready to go, you’re all set for cookie-making magic! Let’s move on to the next step and get that dough mixed up!

How to Prepare Pumpkin Snickerdoodle Cookies

Now that we’ve gathered all our ingredients, it’s time to dive into the fun part – making those scrumptious pumpkin snickerdoodle cookies! I’ll guide you through each step, so you’ll feel like a pro in no time. Let’s get started!

Preheat Your Oven

First things first, we need to preheat our oven to 350°F (175°C). Preheating is super important because it ensures our cookies bake evenly and rise properly. If you skip this step, you might end up with flat cookies that just won’t have that lovely chewy texture we’re after. So, turn that oven on now, and let it warm up while we mix our ingredients!

Mixing the Wet Ingredients

In a large bowl, combine the pumpkin puree, sugar, and softened butter. I can’t stress enough how important it is to have your butter softened; it should be like a room-temperature hug! If it’s too cold, it won’t mix well, and if it’s melted, your cookies might end up too greasy. Use a hand mixer or a wooden spoon to mix everything until it’s nice and smooth. You want it to be well combined and creamy, so take your time here!

Combining the Dry Ingredients

Now, let’s grab another bowl and whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Whisking is key because it helps to evenly distribute the baking soda and spices throughout the flour, ensuring every bite has that delicious flavor. If you skip this step and just dump everything in together, you might end up with pockets of baking soda – and trust me, that’s not a good taste!

Forming the Dough

Next up, it’s time to combine our wet and dry ingredients. Gradually add the dry mixture to the pumpkin mixture, stirring gently until just combined. Here’s a little tip: don’t overmix! Overmixing can lead to tough cookies, and we want them soft and chewy. A few flour streaks are totally fine; they’ll disappear as you scoop the dough!

Speaking of scooping, using a cookie scoop or a tablespoon makes this part a breeze. It helps create evenly sized cookies and keeps things tidy!

Rolling the Cookies

Now comes the fun part – rolling the dough balls! In a small bowl, mix together the 1/4 cup sugar and 1 tablespoon cinnamon for rolling. Take a dough ball and roll it in the sugar-cinnamon mixture until it’s fully coated. This gives our cookies that signature crunchy, sweet exterior that’s just divine. Place the dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart. This space is crucial; otherwise, you’ll end up with one giant cookie!

Baking the Cookies

Pop your baking sheet into the oven and bake those beauties for 10-12 minutes. You’ll know they’re done when the edges are lightly golden, but the centers still look a bit soft – they’ll firm up as they cool! Once they’re out of the oven, let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This cooling step is vital to avoid them breaking apart. And trust me, you’ll want to give them that time to set up!

Tips for Success

Getting the perfect pumpkin snickerdoodle cookies is all about a few simple tweaks and attentiveness. First off, always use high-quality ingredients. Fresh pumpkin puree makes a world of difference in flavor, so if you can, go for homemade or a good-quality canned version. Trust me, it’s worth it!

When it comes to mixing your dough, keep an eye on consistency. You want a soft, slightly sticky dough that holds together well but isn’t too wet. If your dough feels too dry, you can add a splash of milk to bring it together without overmixing. Remember, overmixing can lead to tough cookies, and we want them soft and chewy!

Storage is key for keeping these cookies fresh. Once they’ve cooled completely, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, they freeze beautifully! Just place them in a freezer-safe bag, and you’ll have a delightful treat ready to go whenever you need a little pick-me-up.

With these tips in your back pocket, you’ll be a pumpkin snickerdoodle cookie pro in no time! Enjoy the process and the delicious results!

Frequently Asked Questions about Pumpkin Snickerdoodle Cookies

Let’s tackle some of the most common questions I get about these delightful pumpkin snickerdoodle cookies! I want you to feel totally confident as you bake these treats.

How should I store these cookies?

Once your pumpkin snickerdoodle cookies are completely cool, store them in an airtight container at room temperature. They’ll stay fresh for up to a week. If you need to keep them longer, you can freeze them! Just pop them in a freezer-safe bag, and they’ll be good for a couple of months. When you’re ready to enjoy, let them thaw at room temperature or warm them up in the microwave for a few seconds.

Can I substitute the pumpkin puree?

If you don’t have pumpkin puree on hand, you can use applesauce as a substitute in a pinch. It won’t provide the same flavor, but it will still keep your cookies moist. Just keep in mind that the taste will be a little different!

What variations can I try?

Feel free to get creative with your pumpkin snickerdoodle cookies! You can add chocolate chips, nuts, or even dried cranberries for a fun twist. Just remember to adjust the amount of sugar slightly if you add something sweet. These cookies are super versatile, so have fun experimenting!

With these FAQs covered, you’re all set to bake your pumpkin snickerdoodle cookies with confidence. Enjoy the process and the delicious results!

Nutritional Information

Before we dive into the deliciousness of these pumpkin snickerdoodle cookies, it’s important to know a bit about their nutritional content. Keep in mind that nutrition values can vary based on the specific ingredients and brands you use, but here’s a general breakdown per cookie:

Calories: 120
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Cholesterol: 20mg
Sodium: 50mg
Carbohydrates: 18g
Fiber: 1g
Sugar: 10g
Protein: 1g

These cookies are not only a tasty treat but also provide a bit of nutrition with the pumpkin! Enjoy them as part of a balanced diet, and don’t forget to share with friends and family (or keep them all to yourself, I won’t judge!).

Why You’ll Love Pumpkin Snickerdoodle Cookies

Easy to Make: These cookies come together quickly with simple ingredients, making them perfect for beginner bakers!
Delicious Flavor: The combination of pumpkin, cinnamon, and nutmeg creates a warm, comforting taste that’s hard to resist.
Perfectly Soft and Chewy: With the right technique, you’ll end up with cookies that are irresistibly soft and chewy—just like they should be!
Seasonal Appeal: These cookies capture the essence of fall, making them a delightful treat for gatherings, holidays, or cozy nights in.
Versatile Treat: Feel free to mix in your favorite add-ins like chocolate chips or nuts for a fun twist!

When you bake these pumpkin snickerdoodle cookies, you’re not just making a snack—you’re creating a little piece of seasonal joy. Enjoy every bite!

Serving Suggestions

Now that you’ve baked a batch of those delicious pumpkin snickerdoodle cookies, it’s time to think about how to enjoy them! These cookies are perfect on their own, but let’s make it a little extra special, shall we?

One of my favorite ways to enjoy these cookies is with a warm cup of spiced chai or a cozy pumpkin spice latte. The flavors complement each other beautifully, making for a comforting treat any time of day. If you’re in the mood for something refreshing, a tall glass of cold milk is a classic pairing that never disappoints!

For a fun twist, you can also serve them alongside a scoop of vanilla ice cream. Just imagine the warm cookie melting the ice cream slightly—pure bliss! Whether you’re sharing them with friends or savoring them solo, these pumpkin snickerdoodle cookies are sure to bring a smile to your face. Enjoy every delicious bite!

pumpkin snickerdoodle cookies - detail 1

For more information on the health benefits of pumpkin, check out this Healthline article.

To learn more about the history of snickerdoodle cookies, visit this The Spruce Eats page.

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About me

Hi, my name is Julia, I am the heart of Vihaad Recipes and a passionate lover of good food. My love for cooking began in childhood, inspired by my grandmother's delicious meals. Today, I share tasty recipes that bring people together through the shared enjoyment of food.