Pumpkin Snickerdoodles

Name: Pumpkin Snickerdoodles
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup pumpkin puree; 1/2 cup granulated sugar; 1/2 cup brown sugar, packed; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 2 tsp baking powder; 1 large egg; 2 cups all-purpose flour; 1/2 cup unsalted butter, softened; 1/4 tsp salt; 1 tsp vanilla extract

Published: July 8, 2025

by Lionel Ramon

Why You'll Love This Recipe

These pumpkin snickerdoodles are incredibly easy to whip up, making them perfect for busy bakers
Their unique blend of spices creates an irresistible flavor profile that everyone will love
Visually, they boast a charming golden hue that brightens any dessert table
They’re versatile enough for any occasion, whether it’s a casual snack or a festive celebration

I baked these cookies last Halloween, and my kids couldn’t get enough of them! Their smiles were priceless as they enjoyed each bite.

Essential Ingredients

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

Pumpkin Puree: Use canned or homemade puree for a rich flavor; just avoid pumpkin pie filling.
Granulated Sugar: Regular white sugar works best; it helps create that classic snickerdoodle texture.
Brown Sugar: Light or dark brown sugar adds moisture and depth to the cookies.
Cinnamon: The star spice! Use fresh ground cinnamon for maximum flavor impact.
Nutmeg: A pinch of nutmeg enhances the warmth of your snickerdoodles beautifully.
Baking Powder: This is essential for that perfect rise; ensure it’s fresh for best results.
Eggs: One large egg binds everything together while adding richness to the dough.
All-Purpose Flour: Standard flour keeps these cookies soft and chewy; measure carefully!
Butter: Use unsalted butter for better control over the saltiness of your cookies.
Salt: Just a pinch brings out all the flavors beautifully without being overpowering.
Vanilla Extract: Don’t skip this! It adds another layer of flavor that makes these cookies irresistible.

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

Let’s Make it Together

Preheat Your Oven: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.

Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt until well combined; this ensures even distribution of flavors throughout your dough.

Cream Butter and Sugars: In another bowl, cream softened butter with granulated and brown sugars until light and fluffy; this step creates air pockets for chewy cookies.

Add Pumpkin and Egg: Beat in pumpkin puree and egg until fully integrated; this will give you a moist cookie dough that’s full of flavor.

Combine Wet and Dry Ingredients: Gradually add dry ingredients to wet mixture while stirring gently until just combined; be careful not to overmix—this keeps your snickerdoodles tender!

Scoop and Roll in Cinnamon Sugar: Using a cookie scoop or spoon, drop dough onto prepared baking sheets. cinnamon roll dessert ideas Roll each ball in a mix of sugar and cinnamon before placing on sheets for that iconic snickerdoodle look.

Bake until edges are lightly golden but centers remain soft—about 10-12 minutes. Let cool slightly before transferring them to wire racks to allow their flavors to deepen!

Enjoy the delightful aroma wafting through your home as you anticipate biting into these delicious pumpkin snickerdoodles!

You Must Know

Perfect pumpkin snickerdoodles are a delightful twist on the classic cookie, combining warm spices with a soft, chewy texture
The aroma of cinnamon and pumpkin fills your kitchen, making it impossible to resist sneaking a taste before they cool

Perfecting the Cooking Process

Preheat your oven to 350°F (175°C) before mixing. Chill the dough for at least 30 minutes for optimal texture. Roll the cookies in sugar and spice right before baking for that perfect snickerdoodle finish.

Add Your Touch

Try adding a pinch of nutmeg or cloves to enhance the pumpkin flavor. You can also substitute brown sugar for white sugar for a richer taste. Mix in chocolate chips or chopped nuts for extra fun!

Storing & Reheating

Store your pumpkin snickerdoodles in an airtight container at room temperature for up to one week. To reheat, pop them in the microwave for about 10-15 seconds to regain their softness.

Chef's Helpful Tips

Always chill the dough before baking; this prevents spreading and ensures fluffy cookies
Use fresh spices for maximum flavor impact, as they make all the difference
Don’t skip rolling them in cinnamon-sugar; it’s what makes these cookies so irresistible!

Sometimes I find myself staring at an empty cookie jar, wishing I had made more pumpkin snickerdoodles during my last baking spree. tart and sweet cookie cups Friends rave about them; I can hardly keep up with requests!

FAQ

Can I use canned pumpkin puree?

Yes! Canned pumpkin puree works perfectly and saves you time when baking.

How do I know when my cookies are done?

The edges should be lightly golden while the centers look slightly underbaked.

Can I freeze pumpkin snickerdoodles?

Absolutely! Freeze them in an airtight container, separating layers with parchment paper.

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