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- 1 cup unsalted butter, softened to room temperature - 1 cup granulated sugar - 1/2 cup packed brown sugar - 1/2 cup pumpkin puree (canned or homemade) - 1 large egg - 1 teaspoon pure vanilla extract - 2 3/4 cups all-purpose flour - 2 teaspoons cream of tartar - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt - 1/4 cup granulated sugar (for rolling) - 1 tablespoon ground cinnamon (for rolling) Using fresh pumpkin puree can add a unique flavor. If you can't find cream of tartar, you may use lemon juice instead. For a gluten-free option, substitute the all-purpose flour with a gluten-free blend. If you want a vegan version, try using a flax egg and vegan butter. Quality ingredients can enhance the taste of your cookies. Fresh, high-quality spices like cinnamon and nutmeg bring warmth and flavor. Using good butter makes the cookies rich and creamy. Always choose fresh pumpkin for a vibrant taste and color. Remember, great cookies start with great ingredients! {{ingredient_image_2}} First, gather all your ingredients. You will need butter, sugars, pumpkin puree, egg, vanilla, flour, cream of tartar, baking soda, and spices. Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper. This step helps keep cookies from sticking. 1. In a large bowl, cream the softened butter with both sugars. Use an electric mixer for about 3-4 minutes. You want it light and fluffy. 2. Add pumpkin puree, egg, and vanilla extract. Mix until smooth and combined. 3. In a separate bowl, whisk together flour, cream of tartar, baking soda, cinnamon, nutmeg, ginger, and salt. This mix adds flavor and lifts your cookies. 4. Gradually add the dry mix to the wet mix. Stir gently until just combined. The dough should feel slightly sticky but firm. 5. Make the cinnamon-sugar mix by combining 1/4 cup sugar and 1 tablespoon cinnamon in a small bowl. 6. Roll the dough into 1-inch balls. Coat each ball in the cinnamon-sugar mix. 7. Place the balls on the baking sheet, leaving 2 inches between each one. 8. Bake for 10-12 minutes. Look for set edges and slight cracks on top. They will firm up as they cool. 9. After baking, let the cookies cool for 5 minutes on the sheet. Then, transfer them to a wire rack to cool completely. - Do not overmix the dough. This can make your cookies tough. - Ensure your butter is at room temperature. Cold butter doesn't mix well. - Watch baking time closely. Every oven is different, so check a minute early. - Leave enough space between cookies on the sheet. They need room to spread. - If your cookies are too soft, bake them a bit longer. Just be careful not to burn them. To get soft, chewy cookies, watch your mixing. Cream the butter and sugars until fluffy, but don’t overmix the dough. This keeps your snickerdoodles light and tender. If the dough feels too sticky, chill it for 30 minutes. This helps the cookies hold their shape when baking. Store your snickerdoodles in an airtight container. They stay fresh for up to a week at room temperature. If you like warm cookies, pop them in the microwave for 5-10 seconds. This brings back that fresh-baked taste. You can also freeze them for up to three months. Just thaw them at room temperature before enjoying. Want to boost flavor? Try adding a pinch of allspice or cloves. These spices add warmth and depth. You can also mix in chopped nuts or chocolate chips for a fun twist. Get creative! Each spice makes your snickerdoodles unique and delicious. Pro Tips Chill the Dough: For thicker cookies, refrigerate the dough for at least 30 minutes before baking. This helps prevent spreading and results in a chewier texture. Use Fresh Spices: Ensure your spices are fresh for optimal flavor. Old spices can lead to bland cookies, so consider purchasing whole spices and grinding them yourself. Check for Doneness: Cookies will look slightly underbaked when you take them out of the oven. They continue to cook on the baking sheet, so don’t overbake them! Store Properly: Keep cookies in an airtight container at room temperature for up to a week. You can also freeze them for longer storage; just ensure they are well-wrapped. {{image_4}} To make gluten-free pumpkin spiced snickerdoodles, swap all-purpose flour for a gluten-free blend. Many brands work well, but look for one that includes xanthan gum. This helps keep the cookies chewy and soft. Mix the gluten-free flour with your spices and cream of tartar. Follow the same steps in the recipe, and enjoy your gluten-free treats! For a vegan version, replace the egg with a flax egg. To do this, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for about five minutes until it thickens. Use a plant-based butter instead of regular butter. This keeps the same creamy texture while being dairy-free. Your cookies will still taste fantastic! You can add fun twists to your pumpkin spiced snickerdoodles. Try adding chocolate chips for a sweet surprise. Just fold in a cup of semi-sweet or dark chocolate chips after mixing the dough. For a nutty flavor, mix in some chopped pecans or walnuts. Both add a lovely crunch. You can also experiment with different spices like cardamom or allspice for a unique flavor. To keep your pumpkin spiced snickerdoodles fresh, use an airtight container. Store cookies at room temperature. Place parchment paper between layers to avoid sticking. This way, you can enjoy them for days. Freezing snickerdoodles is easy and fun. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze for about an hour. After that, transfer them to a freezer bag. Remove excess air and seal tightly. They’ll stay fresh for up to three months. Pumpkin spiced snickerdoodles last about a week at room temperature. For longer freshness, store them in the fridge. You can also check for softness. If they feel hard, they may not taste as good. Enjoy your cookies fresh for the best flavor. Snickerdoodles have a unique taste and texture. They are soft and chewy. Their signature flavor comes from the cream of tartar and the cinnamon-sugar topping. Other cookies, like chocolate chip, focus on chocolate flavor. Snickerdoodles shine with their warm spices. The slight tang from cream of tartar gives them a special twist. This makes snickerdoodles stand out among cookie options. Yes, you can use fresh pumpkin! Just make sure to cook it first. Roast or steam fresh pumpkin until soft, then puree it. This gives your cookies a fresh taste. However, canned pumpkin is easier to use and saves time. Both options work well, so choose what you prefer. Just measure the same amount, 1/2 cup, for your recipe. Watch the edges of the cookies closely. They should look set and firm. The tops will show slight cracks, which is a good sign. Bake for 10-12 minutes, but check early. If they look too soft, give them a minute or two more. Remember, they will firm up as they cool. Let them rest on the baking sheet for 5 minutes before moving them. In this guide, I shared how to create perfect snickerdoodles. We covered key ingredients and their importance. I shared step-by-step baking instructions and tips to avoid mistakes. You can also try different variations for special diets or flavors. Storing and reheating tips keep your cookies fresh and tasty. Feel free to experiment and make these recipes your own. Enjoy baking and sharing your delicious treats!

Pumpkin Spiced Snickerdoodles

Deliciously soft and chewy cookies infused with pumpkin and warm spices, perfect for fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 24
Calories 100 kcal

Ingredients
  

  • 1 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 0.5 cup packed brown sugar
  • 0.5 cup pumpkin puree (canned or homemade)
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2.75 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground ginger
  • 0.5 teaspoon salt
  • 0.25 cup granulated sugar (for rolling)
  • 1 tablespoon ground cinnamon (for rolling)

Instructions
 

  • Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper. This will prevent the cookies from sticking.
  • In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 3-4 minutes.
  • Add the pumpkin puree, egg, and pure vanilla extract to the butter-sugar mixture. Beat well until all the ingredients are smoothly combined.
  • In a separate small bowl, whisk together the all-purpose flour, cream of tartar, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt until evenly mixed.
  • Gradually add the dry mixture to the wet ingredients, mixing softly until just combined. Be careful not to overmix; the dough may be slightly sticky but should hold together.
  • In another small bowl, combine the 1/4 cup of granulated sugar and 1 tablespoon of ground cinnamon to create the rolling mixture.
  • Using a cookie scoop or your hands, divide the dough and roll it into 1-inch balls. Coat each ball thoroughly in the cinnamon-sugar mixture before placing them on the prepared baking sheet.
  • Bake in the preheated oven for about 10-12 minutes. Watch for the edges to set and the tops to show slight cracking, which indicates they're done baking.
  • Once baked, allow the cookies to cool on the baking sheet for 5 minutes. After this, carefully transfer them to a wire rack to cool completely.

Notes

Arrange the cookies in a charming festive basket lined with parchment paper. For an extra festive touch, sprinkle a touch more cinnamon and sugar on top before serving.
Keyword cookies, dessert, fall, pumpkin, snickerdoodles