If you’re craving a fall-inspired treat that’s irresistibly tender and packed with cozy flavors, then this Soft Pumpkin Snickerdoodles Recipe is exactly what you need. These cookies bring together the classic cinnamon-sugar delight of traditional snickerdoodles with the warm, comforting essence of pumpkin and pumpkin pie spice. With every bite, you’ll experience a soft, cakey texture that melts in your mouth, perfectly showcasing autumn’s favorite flavor. Whether you’re baking for a holiday gathering or just to brighten your afternoon, these pumpkin-infused snickerdoodles will quickly become a seasonal favorite you’ll want to whip up again and again.
Ingredients You’ll Need
This Soft Pumpkin Snickerdoodles Recipe uses simple, pantry-friendly ingredients that combine to create a wonderfully rich and soft cookie. Each ingredient plays a key role, from the pumpkin puree adding moisture and subtle sweetness, to the cream of tartar lending that signature snickerdoodle tang and chewiness.
- Salted butter (1/2 cup, slightly softened): Provides richness and tenderness to the dough while balancing the sweetness.
- Sugar (1 1/2 cups): Sweetens the cookies and helps create the perfect soft crumb.
- Egg (1): Binds all ingredients together and adds structure to the cookies.
- Pumpkin puree (1/2 cup): Adds moisture, a beautiful orange hue, and that unmistakable fall flavor.
- Flour (3 cups): Forms the base of the cookie dough, giving it shape and stability.
- Cream of tartar (1 teaspoon): Essential for that classic snickerdoodle tang and soft texture.
- Baking soda (1 1/2 teaspoons): Helps the cookies rise and become delightfully tender.
- Pumpkin pie spice (1 teaspoon): Infuses the dough with warm spices like cinnamon, nutmeg, and cloves.
- Sugar (2 tablespoons, for coating): Used with cinnamon to make a crispy, flavorful exterior.
- Cinnamon (2 teaspoons, for coating): Adds the traditional snickerdoodle cinnamon coating that your taste buds adore.
How to Make Soft Pumpkin Snickerdoodles Recipe
Step 1: Preheat and Prepare
Preheat your oven to 350°F to ensure it reaches the perfect temperature for baking soft, tender cookies. This step gives your snickerdoodles the environment they need to rise and bake evenly while developing that matte, gently crackled top.
Step 2: Cream Butter and Sugar
Begin by creaming the slightly softened butter and sugar together until the mixture becomes light and fluffy. This process creates tiny air pockets that will make your pumpkin cookies soft and airy. Then, mix in the egg and pumpkin puree, which add moisture and rich flavor to the dough, making these cookies irresistibly soft.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and pumpkin pie spice. Combining these dry ingredients ensures your spices and leaveners distribute evenly throughout the dough, giving your Soft Pumpkin Snickerdoodles Recipe that perfect balance of flavor and texture.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture. Stir just until a smooth dough forms, avoiding overmixing to keep your cookies tender and cakey. The dough will be soft but manageable, ready to be transformed into cozy little bites of pumpkin goodness.
Step 5: Prepare the Cinnamon Sugar Coating
Mix the 2 tablespoons of sugar with 2 teaspoons of cinnamon in a small bowl. This classic cinnamon-sugar blend will coat each cookie, creating the beloved slightly crisp exterior that makes snickerdoodles so special.
Step 6: Shape and Bake the Cookies
Roll the dough into 1-inch balls, then generously coat each in the cinnamon sugar mixture. Place the coated balls on a parchment-lined baking sheet, pressing them down lightly to form a soft disk shape. Bake for 10 to 13 minutes, until the tops lose their shine and look matte—this is your cue that they are perfectly baked and soft inside.
How to Serve Soft Pumpkin Snickerdoodles Recipe
Garnishes
A simple dusting of powdered sugar or a light drizzle of white chocolate makes an elegant garnish, enhancing the sweetness without overpowering the pumpkin spice. For a festive touch, sprinkle finely chopped toasted pecans on top right after baking while the cookies are still warm.
Side Dishes
Pair these Soft Pumpkin Snickerdoodles with a mug of hot cider, spiced chai tea, or a creamy latte—the warm spices in the cookies beautifully complement these beverages. They also go wonderfully alongside a scoop of vanilla ice cream for a delightful fall dessert experience.
Creative Ways to Present
For parties or gifting, stack the cookies tied with a rustic ribbon and slipped into a clear cellophane bag. You could even sandwich two cookies together with a dollop of cream cheese frosting for an indulgent twist that amplifies the pumpkin flavor and adds a luscious creaminess.
Make Ahead and Storage
Storing Leftovers
Store your leftover Soft Pumpkin Snickerdoodles in an airtight container at room temperature for up to 4 days. This keeps them soft and fresh, so you can enjoy that first-bite softness all week long.
Freezing
You can freeze baked cookies by placing them in a single layer on a baking sheet until firm, then transferring them to a freezer bag. Frozen snickerdoodles hold their texture and flavor for up to 3 months—perfect for making a batch in advance and enjoying later.
Reheating
Reheat your cookies gently in a low oven (about 300°F) for 5 minutes or pop them in the microwave in 15-second bursts. This revives their softness and warms up the pumpkin spices, making them taste freshly baked all over again.
FAQs
Can I use canned pumpkin puree for this Soft Pumpkin Snickerdoodles Recipe?
Absolutely! Canned pumpkin puree works perfectly and is the easiest option. Just ensure it’s pure pumpkin, not pumpkin pie filling, which contains added sugars and spices.
What makes snickerdoodles soft instead of crispy?
Soft snickerdoodles rely on ingredients like cream of tartar and baking soda, along with careful baking time. Adding pumpkin puree also contributes moisture, leading to a softer, cakier texture.
Can I substitute the butter with oil or margarine?
Butter gives these cookies their rich flavor and structure, so it’s best not to substitute it entirely. However, if needed, a mild-flavored oil can be used but may alter the traditional texture slightly.
How do I prevent my snickerdoodles from spreading too much?
Make sure your butter is only slightly softened, not melted, and chill the dough briefly if it feels too loose. Baking on parchment paper helps maintain shape without sticking.
Can I add nuts or chocolate chips to this Soft Pumpkin Snickerdoodles Recipe?
Yes! Chopped pecans or walnuts add a lovely crunch, and mini chocolate chips bring extra sweetness. Just fold them into the dough before shaping and enjoy the additional texture and flavor.
Final Thoughts
This Soft Pumpkin Snickerdoodles Recipe is a true celebration of autumn’s best flavors wrapped up in a soft, cinnamon-sugar coated cookie. Baking these will fill your kitchen with irresistible aromas and give you a warm, comforting treat that’s perfect for sharing with friends and family. Give this recipe a try and enjoy the magic of pumpkin-packed snickerdoodles anytime the craving hits!
Print
Soft Pumpkin Snickerdoodles Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft Pumpkin Snickerdoodles are a delightful fall twist on the classic snickerdoodle cookie, featuring a tender, pumpkin-spiced dough rolled in cinnamon sugar for a warm, comforting treat perfect for the season.
Ingredients
Dough Ingredients
- 1/2 cup salted butter (slightly softened)
- 1 1/2 cups sugar
- 1 egg
- 1/2 cup pumpkin puree
- 3 cups flour
- 1 teaspoon cream of tartar
- 1 1/2 teaspoons baking soda
- 1 teaspoon pumpkin pie spice
Coating
- 2 tablespoons sugar
- 2 teaspoons cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies at the right temperature.
- Cream Butter and Sugar: In a mixing bowl, cream together the slightly softened butter and sugar until the mixture is fluffy. Then, mix in the egg and pumpkin puree thoroughly.
- Mix Dry Ingredients: In a separate bowl, combine the flour, cream of tartar, baking soda, salt, and pumpkin pie spice until evenly mixed.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until a cohesive dough forms.
- Prepare Cinnamon Sugar: In a small bowl, mix together the sugar and cinnamon to create the coating for the cookies.
- Form and Coat Dough Balls: Roll the dough into 1-inch balls, then coat each ball evenly with the cinnamon sugar mixture.
- Arrange and Bake: Place the coated dough balls on a parchment-lined baking sheet, pressing them lightly to flatten slightly. Bake in the preheated oven for 10-13 minutes, or until the tops become matte and cookies are set.
Notes
- For best results, slightly soften butter but do not melt it.
- Use pure pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
- Be careful not to overbake; cookies should be soft and just set when removed.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
- Store in an airtight container to maintain softness for several days.
