Pumpkin Snickerdoodle Cookies

Fall baking just got a whole lot cozier with these Pumpkin Snickerdoodle Cookies. Combining the classic tang of a snickerdoodle with the warm, aromatic spices of pumpkin pie, these cookies are soft, chewy, and irresistibly flavorful. Whether you’re baking for a fall gathering, a cozy night in, or just because you love pumpkin treats, these cookies are a must-try.

Why You’ll Love This Recipe

Here’s why these cookies deserve a spot in your baking rotation:

• Soft and Chewy: Melt-in-your-mouth centers with a tender crumb.
• Perfectly Spiced: Cinnamon, nutmeg, ginger, and cloves deliver cozy autumn flavor.
• Pumpkin-Infused: Adds moisture and a subtle sweetness without overpowering the snickerdoodle flavor.
• Easy to Make: Simple ingredients and straightforward steps.
• Make-Ahead Friendly: Dough can chill for several hours or overnight for convenience.

Ingredients Breakdown

These measurements make about 40 cookies.

Cookie Dough

• 2 3/4 cups (358g) all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 3/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 1/2 cups (336g) unsalted butter, melted
• 1 cup (225g) packed light brown sugar
• 1/2 cup (104g) sugar
• 1 teaspoon vanilla extract
• 3/4 cup (183g) pumpkin puree

For Rolling

• 4 tablespoons (52g) sugar
• 4 teaspoons ground cinnamon

Serving Size: 1 cookie

Tools & Equipment Needed

Before baking, make sure you have the following:

• Medium mixing bowl
• Large mixing bowl
• Whisk or paddle attachment on a mixer
• Spatula
• Silicone baking mat or parchment paper
• Baking sheet
• Cookie scoop (1 1/2 tablespoon size recommended)
• Cooling rack
• Plastic wrap

Step-by-Step Instructions

1. Combine Dry Ingredients

In a medium-sized bowl, whisk together 2 3/4 cups flour, 2 tsp cream of tartar, 1 tsp baking powder, 2 tsp cinnamon, 3/4 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp cloves, and 1/2 tsp salt. Set aside.

2. Mix Wet Ingredients

In a large mixing bowl, combine 1 1/2 cups melted butter, 1 cup brown sugar, 1/2 cup sugar, and 1 tsp vanilla extract. Add 3/4 cup pumpkin puree and whisk until smooth.

3. Combine Wet and Dry

Add the dry ingredients to the pumpkin mixture and stir until well combined. Use a whisk, a mixer with a paddle attachment, or fold gently with a spatula. Do not overmix.

4. Chill Dough

Cover the dough with plastic wrap and refrigerate for 3–4 hours or overnight until firm. Chilling is essential to help cookies hold their shape during baking.

5. Preheat Oven and Prepare Sheet

When ready to bake, preheat the oven to 350°F (176°C). Line a baking sheet with a silicone mat or parchment paper.

6. Prepare Cinnamon Sugar for Rolling

In a small bowl, mix 4 tbsp sugar and 4 tsp cinnamon for rolling.

7. Scoop and Roll Dough

Scoop 1 1/2 tablespoon-sized balls of dough using a cookie scoop. Roll each ball in the cinnamon sugar mixture and place on the baking sheet with about 2 inches of space between each cookie. Slightly press the tops for even spreading.

8. Bake

Bake cookies for 10–12 minutes or until edges are set and centers just look done. Baking times may vary depending on oven.

9. Shape (Optional) and Cool

If desired, use a spoon or cookie cutter to gently shape edges. Cool cookies on the baking sheet for 5–10 minutes, then transfer to a cooling rack to finish cooling.

10. Store

Store cookies in an airtight container, separating layers with parchment paper. Best eaten within 4–5 days.

Tips & Variations

• Dough Ball Size: Stick to 1 1/2 tablespoon scoops; larger dough balls will spread more and bake differently.
• Baking Pan Color: Darker pans heat faster and prevent spreading. Use light pans for thinner cookies.
• Pumpkin Flavor: Add a little extra pumpkin pie spice for a bolder autumn flavor.
• Vegan Option: Substitute butter with vegan butter and ensure sugars are vegan.
• Spice Adjustment: Reduce cloves if you prefer a milder spice profile.

Flavor Profile

• Soft and Chewy: The pumpkin and butter create a tender, moist center.
• Warmly Spiced: Cinnamon, nutmeg, ginger, and cloves deliver cozy, fall-appropriate flavor.
• Sweet Balance: Brown sugar and cinnamon sugar topping add caramel-like sweetness.

Make-Ahead & Meal Prep

• Dough: Chill the dough up to 24 hours for convenience.
• Baking Ahead: Bake cookies and store in an airtight container; layer with parchment for best results.
• Freezing: Dough can be scooped and frozen before rolling. Bake directly from frozen, adding 1–2 extra minutes to baking time.

FAQs

1. Can I make these cookies without chilling?
Chilling is recommended to prevent spreading and maintain chewy texture. Dough can be refrigerated for at least 3 hours.

2. Can I use canned pumpkin puree?
Yes, any unsweetened pumpkin puree works. Avoid pumpkin pie filling, which is sweetened.

3. How do I prevent cookies from spreading too much?
Use light-colored baking pans and chill dough. Slightly pressing the tops also helps control spreading.

4. Can I add mix-ins?
Optional chocolate chips, white chocolate chips, or nuts can be added for variation.

5. How should I store baked cookies?
Store in an airtight container at room temperature for 4–5 days. Freeze for longer storage.

Cooking Timeline (At a Glance)

Step	Time
Prep Dough & Mix Ingredients	15–20 minutes
Chill Dough	3–4 hours
Scoop & Roll Cookies	15 minutes
Bake Cookies	10–12 minutes
Cool	10 minutes
Total Time	~4 hours 10 min

Serving Suggestions

• Serve with a warm cup of coffee, chai latte, or hot cocoa.
• Stack cookies on a dessert plate for a beautiful presentation.
• Pair with a slice of pumpkin bread or apple pie for a fall dessert spread.

Ingredient Spotlight

Pumpkin Puree

• Provides moisture and soft texture.
• Adds natural sweetness and subtle pumpkin flavor.
• Store in an airtight container in the fridge; can also freeze.

Cinnamon Sugar

• Classic snickerdoodle coating adds sweetness and a slight crunch.
• Adjust ratio to taste for more or less sweetness.

Pro Cooking Tips

• Use room-temperature butter before melting for easier incorporation.
• Avoid overmixing flour to keep cookies tender.
• Press dough lightly to control spread and even baking.
• Use parchment paper for easy cleanup and to prevent sticking.

Storage & Freezing Guide

• Room Temperature: Store in an airtight container, separated with parchment paper.
• Freezing: Freeze baked cookies or dough balls; thaw dough in the fridge before baking or bake frozen dough directly.
• Shelf Life: Baked cookies last 4–5 days at room temperature; dough lasts 24 hours chilled.

Nutrition Estimate Table (Per Cookie)

Nutrient	Amount
Calories	130 kcal
Protein	1 g
Carbohydrates	16.2 g
Fat	7 g
Sugar	8.8 g
Cholesterol	18.3 mg
Sodium	32.2 mg

Dietary Notes: Contains dairy and gluten; vegetarian-friendly.

Expanded Conclusion

These Pumpkin Snickerdoodle Cookies bring the essence of fall into your kitchen. Soft, chewy, and warmly spiced, they’re perfect for cozy afternoons, holiday cookie swaps, or a simple treat to enjoy with loved ones. Baking them is simple, and their delightful aroma will fill your home with the comforting scent of pumpkin spice.

Whether you bake a batch for yourself or to share, these cookies are bound to become a seasonal favorite. Grab your mixing bowls, scoop that dough, and let these cookies warm your heart and taste buds this fall!

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