Irresistibly Soft Pumpkin Snickerdoodle Cookie Recipe: A Perfect Fall Treat

If you’re a fan of soft, chewy cookies and the warm, comforting flavors of fall, you’re going to love this Pumpkin Snickerdoodle Cookie Recipe. Imagine the classic snickerdoodle, but with an autumn twist – the subtle sweetness of pumpkin puree, a hint of pumpkin spice, and a cinnamon-sugar coating that makes each bite pure magic. These cookies are a perfect blend of cozy spices and a soft, pillowy texture that will leave you craving more.

Photo byInsanely Good Recipes

I came across this amazing recipe on Insanely Good Recipes, and it has quickly become a go-to in my fall baking rotation. I’m thrilled to share it with you so you can enjoy these pumpkin snickerdoodle cookies as much as I do.

The Magic of Pumpkin Snickerdoodles

Growing up, snickerdoodles were always a favorite, but when I discovered pumpkin snickerdoodles, it was a game-changer. The addition of pumpkin puree adds a lovely moistness and just the right amount of flavor without being too overwhelming. It's the kind of cookie you want with a warm drink, perfect for those crisp fall evenings.

Pumpkin is a versatile ingredient in baking, especially in autumn when everyone craves that warm, spiced flavor. This recipe brings together the best of both worlds: the timeless appeal of snickerdoodles and the seasonal charm of pumpkin spice. Plus, the cinnamon-sugar coating adds a delicious crunch that balances the soft, chewy center.

A Brief History of Snickerdoodles and Pumpkin

Snickerdoodles have been around for centuries, with their origins tracing back to Germany. The name itself is believed to come from the German word "Schneckennudeln," which refers to a type of cinnamon-dusted sweet roll. The cookie has long been cherished for its simplicity and signature tangy flavor, thanks to the cream of tartar. When pumpkin is added, it brings the cookie into the realm of autumn baking, combining two classic flavors loved across American kitchens.

How to Make Pumpkin Snickerdoodle Cookies

This recipe is straightforward and perfect for both beginner and experienced bakers. Here’s a step-by-step guide to making your own batch of these irresistible pumpkin snickerdoodle cookies.

Ingredients:

For the Cookies:

• 3/4 cup pumpkin puree
• 1 3/4 cups all-purpose flour
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted and cooled
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 large egg yolks
• 1 teaspoon vanilla extract

For the Cinnamon-Sugar Coating:

• 1/4 cup granulated sugar
• 2 teaspoons ground cinnamon

Instructions:

1. Prep the Pumpkin: Start by lining a large plate or tray with paper towels. Spread the pumpkin puree evenly on top, and add more paper towels over it. Press down gently to absorb excess moisture, letting it sit for at least 5 minutes. This step ensures the puree isn’t too wet, which is key for perfect cookies.
2. Preheat and Prep: Preheat your oven to 350°F and line 2-3 baking sheets with parchment paper.
3. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, pumpkin spice, baking soda, cream of tartar, and salt. Set aside.
4. Blend the Wet Ingredients: In a large mixing bowl, beat together the melted butter, granulated sugar, and brown sugar until smooth. Add in the egg yolks and vanilla, then mix in the prepared pumpkin puree.
5. Combine the Ingredients: Slowly add the dry mixture to the wet ingredients, stirring gently until just combined. Don’t overmix. Cover the dough and refrigerate it for at least 30-60 minutes. This helps the cookies maintain their shape while baking.
6. Prepare the Coating: In a small bowl, combine the granulated sugar and cinnamon for the coating.
7. Form the Cookies: After chilling the dough, portion it into 1 1/2 tablespoon-sized balls. Roll each ball in the cinnamon-sugar mixture until fully coated.
8. Bake the Cookies: Place the coated cookie dough balls 2 inches apart on your prepared baking sheets. Bake for 10-12 minutes, or until the edges are lightly golden, and the centers are soft but set.
9. Cool and Enjoy: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Then, dig in and enjoy!

Pro Tips for the Best Pumpkin Snickerdoodles:

• Use Pumpkin Puree, Not Pumpkin Pie Filling: This is crucial because pumpkin pie filling is pre-spiced and will overpower the cookies.
• Measure Flour Correctly: Use the spoon and level method to avoid adding too much flour, which can make the cookies dense.
• Chill the Dough: Don’t skip the chilling step! It ensures your cookies bake up nice and chewy instead of spreading too much in the oven.

Variations and Pairings

If you want to make these cookies even more special, try adding white chocolate chips for a creamy contrast or sprinkle a bit of sea salt on top before baking for a sweet and salty combo. These cookies pair wonderfully with a cup of chai tea or a pumpkin spice latte, elevating the autumn flavors to new heights.

Final Thoughts

I hope you enjoy making these pumpkin snickerdoodle cookies as much as I do! They’re the ultimate fall treat, and the cinnamon-sugar coating adds that extra bit of comfort we all crave during the cooler months.

If you tried this recipe, let me know how it turned out in the comments below! Don’t forget to share this recipe with your friends, and follow me for more delicious recipes that will make your kitchen smell like a bakery!