Irresistible Pumpkin Snickerdoodle Cookies Recipe

If you’ve ever taken a bite of a warm, soft cookie that melts in your mouth and makes you feel like you’ve just been wrapped in a cozy blanket, then you know the magic of Pumpkin Snickerdoodle Cookies. Imagine the sweet aroma wafting through your kitchen as the spices mingle with the pumpkin, creating an irresistible treat that’s perfect for any occasion. cozy chicken tortilla soup delicious pumpkin roll cake With every soft, chewy bite, these cookies epitomize fall flavors and comfort food vibes while making your taste buds dance like nobody’s watching. warm chicken noodle soup.

These cookies are not just another dessert; they’re reminiscent of childhood baking sessions with Grandma, where flour somehow ended up on our noses and laughter filled the room. Whether it’s a chilly autumn afternoon or a festive holiday gathering, these Pumpkin Snickerdoodle Cookies promise to be the star of your dessert table. They are the perfect blend of nostalgia, warmth, and flavor that will have everyone asking for seconds—and maybe even thirds! For more inspiration, check out this Thanksgiving Pumpkin Cupcakes recipe.

Baking these cookies always brings back memories of my family gathered around the kitchen table, eagerly waiting for them to cool down before devouring them.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: The base ingredient for these cookies; ensure it’s fresh for optimal texture.

• Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling, for an authentic flavor.

• Granulated Sugar: Sweetness is key; adjust according to your taste preferences.

• Brown Sugar: This adds moisture and a rich caramel flavor that complements the spices beautifully.

• Cinnamon: A must-have spice that enhances the warmth and coziness of each cookie.

• Baking Soda: Essential for helping cookies rise and achieve that perfect fluffy texture.

• Salt: Just a pinch elevates all the flavors and balances sweetness.

• Eggs: These help bind everything together and create that chewy texture we crave.

• Vanilla Extract: Adds depth of flavor; always opt for pure vanilla extract when possible.

• Coarse Sugar (for rolling): Provides a delightful crunch on the outside of each cookie—don’t skip this step!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This ensures even baking so your cookies turn out perfectly gooey.

Mix Dry Ingredients Together: In a bowl, whisk together flour, baking soda, cinnamon, and salt until well combined. This helps evenly distribute those lovely flavors throughout.

Cream Butter and Sugars: In another bowl, cream together softened butter with granulated sugar and brown sugar until light and fluffy. You should hear it singing softly as it mixes—just kidding!

Add Pumpkin and Eggs: Beat in the pumpkin puree and eggs until fully incorporated. The mixture should be smooth and slightly thick—like your favorite sweater on a chilly day!

Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture. Mix until just combined; over-mixing can lead to tough cookies—nobody wants that!

Scoop and Roll Cookies**: Using a cookie scoop or tablespoon, scoop dough onto parchment-lined baking sheets. Roll each ball in coarse sugar before placing them on the sheet; this adds that delightful crunch once baked.

Bake in preheated oven for about 10-12 minutes or until edges are lightly golden but centers remain soft. The smell will be heavenly—try not to eat them all before they cool down!

Allow cooling on wire racks before diving in because patience is a virtue… or so I’ve heard! Enjoy these delectable Pumpkin Snickerdoodle Cookies fresh from the oven or store them in an airtight container for those late-night cravings!

Now go ahead—embrace fall with every bite!

You Must Know

• Pumpkin Snickerdoodle Cookies combine the warm spices of fall with the soft, chewy texture we love
• Subtle hints of cinnamon and nutmeg create a cozy aroma that will fill your kitchen
• They’re perfect for sharing or indulging during a Netflix binge

Perfecting the Cooking Process

Start by creaming butter and sugar until fluffy, then gradually add dry ingredients for even mixing. This method ensures a consistent texture and flavor throughout your cookies.

Add Your Touch

Feel free to substitute pumpkin puree with applesauce or add chocolate chips for extra sweetness. Each variation can bring a new twist to these delicious cookies.

Storing & Reheating

Store your cookies in an airtight container at room temperature for up to one week. For a warm treat, microwave them briefly before serving.

Chef's Helpful Tips

• Always chill your dough for at least 30 minutes; it helps cookies maintain their shape while baking
• Use fresh spices for maximum flavor impact, and don’t skip the cinnamon-sugar coating; it’s essential!
• Make sure to check your oven’s temperature for consistent baking results

Baking these Pumpkin Snickerdoodle Cookies reminded me of family gatherings filled with laughter, sweet aromas, and joyful moments that stick with you long after the last cookie disappears. scalloped sweet potatoes.

FAQ

Can I use canned pumpkin for Pumpkin Snickerdoodle Cookies?

Yes, canned pumpkin works great and offers convenience without compromising flavor.

How do I prevent my cookies from spreading?

Chill the dough before baking to help maintain their shape during cooking.

What can I substitute for butter in this recipe?

You can use coconut oil or vegan butter as a tasty alternative in these cookies.

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Pumpkin Snickerdoodle Cookies

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• Author: Jessica
• Total Time: 27 minutes
• Yield: Approximately 24 cookies 1x

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Description

Warm, soft, and irresistibly chewy, Pumpkin Snickerdoodle Cookies are the ultimate fall treat that will envelop you in cozy nostalgia. Infused with pumpkin puree and a blend of warm spices, these cookies deliver a delightful flavor explosion in every bite. Perfect for autumn gatherings or simple family snacks, they promise to keep your kitchen filled with sweet aromas and happy memories.

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Ingredients

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• 2 ¾ cups all-purpose flour
• 1 cup pumpkin puree (not pie filling)
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 1 tsp ground cinnamon
• 1 tsp baking soda
• ½ tsp salt
• 2 large eggs
• 1 cup unsalted butter, softened
• 2 tsp vanilla extract
• Coarse sugar (for rolling)

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Instructions

1. Preheat your oven to 350°F (175°C).
2. In a bowl, whisk together flour, baking soda, cinnamon, and salt.
3. Cream softened butter with granulated and brown sugars until light and fluffy.
4. Beat in pumpkin puree and eggs until well combined.
5. Gradually add the dry ingredients to the wet mixture until just combined.
6. Scoop dough onto parchment-lined baking sheets and roll each ball in coarse sugar.
7. Bake for 10-12 minutes, or until edges are golden while centers remain soft.
8. Allow cooling on wire racks before serving.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie (30g)
• Calories: 150
• Sugar: 10g
• Sodium: 90mg
• Fat: 6g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: <1g
• Protein: 1g
• Cholesterol: 20mg