Pumpkin Snickerdoodle Cookie Recipe: Soft, Spiced, and Irresistibly Sweet

When the weather cools down and the leaves start to turn, nothing feels more appropriate than a warm, spiced cookie fresh from the oven. This Pumpkin Snickerdoodle Cookie recipe is the perfect fall treat, combining the best of both worlds – the beloved softness of snickerdoodles with the rich, earthy flavor of pumpkin. Each bite gives you a sweet, cinnamon-coated exterior, and a soft, chewy center with hints of pumpkin pie spice. These cookies are not only delicious but also incredibly easy to make!

Photo byInsanelyGoodRecipes

I first discovered this recipe on Insanely Good Recipes, and it instantly became a favorite in my kitchen. The combination of warm spices and pumpkin puree creates a cookie that is both familiar and unique, perfect for cozy autumn evenings or holiday gatherings.

Why You'll Love This Recipe

Pumpkin snickerdoodles are an exciting twist on the classic snickerdoodle. The traditional sugar and cinnamon coating gives them that delightful crunch, while the pumpkin adds moisture, making them soft and tender. These cookies are the ultimate fall treat – spiced, slightly tangy from the cream of tartar, and wrapped in a blanket of cinnamon sugar. Plus, they’re super simple to bake and require minimal ingredients, many of which you probably already have in your pantry.

A Brief Backstory

I was looking for a way to elevate the classic snickerdoodle, and what better way than to infuse it with pumpkin – a flavor synonymous with fall? This cookie became a household favorite because it’s everything I love about autumn: cozy, comforting, and full of flavor. Whether you’re a seasoned baker or someone looking to try a new recipe, this Pumpkin Snickerdoodle Cookie recipe is sure to become a staple.

Cultural Origins and Fun Facts

The original snickerdoodle is believed to have German or Dutch roots, with the name possibly deriving from the German word "Schneckennudeln," a type of cinnamon dough pastry. Over time, snickerdoodles became a popular American cookie, especially around the holidays. The addition of pumpkin in this version is a modern twist, taking advantage of the pumpkin’s rise in popularity as a fall ingredient in the U.S., thanks largely to pumpkin pie and pumpkin spice lattes.

Recipe Instructions:

1. Start by prepping your pumpkin puree to ensure your cookies don’t turn out too wet. Spread the pumpkin evenly on a plate lined with paper towels, place more towels on top, and press gently. Let it sit for at least 5 minutes. This step is crucial because pumpkin puree is full of moisture, and skipping this will result in overly soft dough.
2. Preheat your oven to 350°F and line your baking sheets with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze.
3. In a medium bowl, whisk together your dry ingredients: flour, pumpkin pie spice, baking soda, cream of tartar, and salt. This ensures that your cookies will bake evenly with the perfect balance of spice and sweetness.
4. In a large mixing bowl, beat the melted butter, granulated sugar, and light brown sugar together until smooth. Stir in the egg yolks and vanilla extract, followed by the well-drained pumpkin puree. This combination gives the cookies a rich, buttery base with just the right amount of pumpkin flavor.
5. Gently fold the dry ingredients into the wet mixture until just combined. Cover the dough with plastic wrap and refrigerate for at least 30-60 minutes. This chilling step helps firm up the dough, making it easier to roll and ensures the cookies maintain their shape when baking.
6. While the dough chills, prepare the cinnamon-sugar coating by combining granulated sugar and ground cinnamon in a small bowl.
7. After chilling, roll the dough into 1 ½ tablespoon-sized balls and coat them generously in the cinnamon-sugar mixture. Space them about 2 inches apart on the prepared baking sheets to give them room to spread.
8. Bake the cookies for 10-12 minutes until the edges are lightly golden and the centers are set but still soft. Let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Pro Tips:

• Measure carefully. Too much flour can lead to dense cookies, while too little can make them spread too much. Use the spoon and level method for best results.
• Don’t skip the paper towel trick with the pumpkin. The excess moisture can ruin the cookie texture, making them too soft or mushy.
• For an extra fall touch, try adding a pinch of nutmeg to the cinnamon-sugar coating for added warmth.

Variations for Dietary Preferences:

• For a gluten-free version, simply swap out the all-purpose flour for a 1:1 gluten-free baking flour blend.
• You can make these dairy-free by using plant-based butter substitutes like coconut oil or vegan margarine.

Serving Suggestions:

Pair these cookies with a warm cup of spiced chai tea, pumpkin latte, or a glass of cold milk for the ultimate fall dessert experience. These cookies also make a great addition to holiday cookie trays or as a delightful treat for guests.

If you enjoyed this recipe, make sure to follow me for more seasonal recipes! Don’t forget to check out the original version at Insanely Good Recipes for even more inspiration.

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