These Pumpkin Snickerdoodle Cookies are soft, fluffy, and bursting with fall flavors. They mix pumpkin and warm spices, making every bite cozy and delightful!
I love how they keep well, so I can snack on them for days. Just try not to eat them all at once—who could resist that cinnamon sugar topping? 😄
Key Ingredients & Substitutions
All-Purpose Flour: Standard flour gives the cookies a perfect structure. If you’re gluten-free, you can use a 1:1 gluten-free flour blend, which works really well in cookie recipes.
Pumpkin Puree: Canned pumpkin puree is convenient and works best, but homemade puree can also shine here. Just make sure it’s pure pumpkin, not pumpkin pie filling!
Spices: These spices make the cookies special. If you’re missing one, feel free to increase the others a bit. For a twist, try adding a pinch of cardamom for extra warmth!
Butter: Unsalted butter is ideal for control over salt content, but you can swap in coconut oil for a dairy-free version. Just soften it first!
Eggs: The egg helps bind everything together. For a vegan option, use a flax egg by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water, letting it sit until it thickens.
How Do I Make the Cookies Soft and Chewy?
To achieve that soft and chewy texture, focus on these steps:
- Use room temperature butter and eggs for better mixing and creaminess.
- Avoid overmixing the dough once you add the dry ingredients; a few lumps are perfectly fine!
- Bake until edges are just set; they will continue to cook a bit as they cool on the baking sheet.
Let your cookies cool a little on the sheet before moving them—this helps maintain their soft interior!
How to Make Pumpkin Snickerdoodle Cookies
Ingredients for the Cookie Dough:
- 2 3/4 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar, divided (3/4 cup + 1/4 cup)
- 1/4 cup vegetable oil
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree (not pumpkin pie filling)
For the Cinnamon Sugar Coating:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Time Estimate:
This recipe will take about 15 minutes for prep and another 10-12 minutes for baking. Make sure to let your cookies cool for a few minutes on the baking sheet, so allow a total time of about 30-40 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This way, it will be nice and hot when you’re ready to bake the cookies. Line your baking sheets with parchment paper or silicone baking mats for easy cleanup.
2. Prepare the Dry Ingredients:
In a medium bowl, grab a whisk and combine the flour, cream of tartar, baking soda, salt, and spices — cinnamon, ginger, nutmeg, and cloves. Mix everything until it’s well combined. This will ensure that the flavors are evenly distributed in your cookies.
3. Make the Cookie Dough:
In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter with 3/4 cup granulated sugar. Mix it for about 3-4 minutes until it’s light and fluffy. Then, add in the vegetable oil and continue to mix until well incorporated. Next, beat in the egg and egg yolk one at a time, followed by the vanilla extract and pumpkin puree. Mix until everything is nice and smooth.
4. Combine Wet and Dry Ingredients:
Now, gradually add your dry ingredient mixture to the wet ingredients. Mix just until combined to avoid overmixing. It’s okay if the dough looks a little bit chunky!
5. Prepare the Cinnamon Sugar Coating:
In a small bowl, mix the 1/4 cup sugar with the 1 tablespoon of cinnamon. This will be your sweet, spicy coating.
6. Form and Coat the Cookies:
Using a tablespoon or cookie scoop, portion out the dough and roll each one into a ball. Roll the dough balls in the cinnamon sugar coating until they are fully covered.
7. Bake the Cookies:
Place the coated dough balls on the lined baking sheets, leaving about 2 inches between each one. Bake in the preheated oven for 10-12 minutes, until the edges are set but the centers are still soft and slightly underbaked. This will keep them nice and chewy!
8. Cool and Enjoy:
Once baked, take the cookies out of the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your pumpkin snickerdoodle cookies with a glass of milk or your favorite autumn drink!
These cookies are soft, fluffy, and infused with warm spices, making them a perfect treat for fall!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may make the cookies denser. For the best results, consider using a mix of whole wheat and all-purpose flour—about 1:1 or 2:1 ratio works well!
How Can I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for longer storage; just place layers of cookies between parchment paper in a freezer-safe bag, and they should keep well for up to 3 months. Thaw at room temperature before enjoying!
What If I Don’t Have Canned Pumpkin Puree?
If you don’t have canned pumpkin puree, you can make your own by roasting and pureeing fresh pumpkin. Just peel, seed, and chop a small pumpkin, then roast until tender, and blend until smooth. Make sure to measure out 1 cup for this recipe!
Can I Make These Cookies Vegan?
Absolutely! To make them vegan, substitute the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and use non-dairy butter or coconut oil in place of the unsalted butter. This will ensure a delicious result without any animal products!