SOFT Pumpkin Snickerdoodle Cookies

BY :

Ovia Smith

Posted On :

September 17, 2025

As the leaves begin to fall and the air turns crisp, there’s nothing quite like the aroma of freshly baked cookies wafting through your home. This recipe for SOFT Pumpkin Snickerdoodle Cookies brings together the cozy flavors of pumpkin and warm spices, making it the perfect treat for the autumn season. With their soft, chewy texture and delightful cinnamon-sugar coating, these cookies are sure to become a favorite among family and friends. Whether you’re enjoying them with a cup of coffee or sharing them at a gathering, these cookies are a delicious way to celebrate the flavors of fall.

Why You’ll Love This Recipe

When it comes to cookies, SOFT Pumpkin Snickerdoodle Cookies are a delightful twist on a classic favorite. Here’s why this recipe will quickly become your go-to for fall baking:

Soft and Chewy Texture: The addition of pumpkin puree creates a soft and chewy cookie that melts in your mouth. Unlike traditional snickerdoodles that can be crisp, this recipe ensures a tender bite every time.
Perfectly Spiced: The combination of cinnamon, nutmeg, and ginger adds warmth and depth to these cookies, making them incredibly comforting. Each bite is reminiscent of your favorite pumpkin pie, but with the added fun of a cookie!
Easy to Make: This recipe is straightforward, requiring basic ingredients and minimal prep time. Perfect for bakers of all skill levels, it allows you to whip up a batch in no time.
Perfect for Any Occasion: Whether it’s a cozy night in, a holiday gathering, or a bake sale, these cookies are versatile enough for any occasion. They also make wonderful gifts when packaged beautifully.
Kid-Friendly: With their delightful flavor and fun rolling in cinnamon-sugar, kids will love helping out in the kitchen and, of course, munching on the final product!

Why You Should Try This Recipe

If you’re still on the fence about baking SOFT Pumpkin Snickerdoodle Cookies, consider these compelling reasons:

Seasonal Delight: Autumn is the perfect time to enjoy pumpkin-flavored treats. This recipe celebrates the season’s bounty, making it a great addition to your fall baking repertoire.
Healthier Ingredients: Using pumpkin puree not only adds moisture and flavor but also contributes vitamins and nutrients. Pumpkin is rich in vitamin A, fiber, and antioxidants, making these cookies a slightly healthier indulgence.
Customizable: Feel free to add chocolate chips, nuts, or even white chocolate chunks to the dough for a personal twist. This flexibility allows you to cater to different tastes and preferences.
Memorable Aroma: The divine smell of cinnamon and baked pumpkin will fill your kitchen, creating a warm and inviting atmosphere that will have everyone asking for a cookie before they even come out of the oven!
Great for Meal Prep: These cookies store well in an airtight container and can be frozen for later enjoyment. Bake a batch now and have delicious treats ready for unexpected guests or busy days ahead.

Ingredients and Necessary Utensils

To make these delicious SOFT Pumpkin Snickerdoodle Cookies, you’ll need the following ingredients and tools:

Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
1 cup pumpkin puree
2 large eggs
1 teaspoon vanilla extract
3 1/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 cup granulated sugar (for rolling)
1 tablespoon ground cinnamon (for rolling)

Recommended Tools

Mixing bowls – for combining ingredients.
Measuring cups and spoons – for accurate measurements.
Electric mixer or whisk – to cream the butter and sugars.
Spoon or cookie scoop – for portioning the dough.
Parchment paper – to line baking sheets and prevent sticking.
Cooling rack – for cooling cookies after baking.

Detailed Recipe Steps

Now that you have all your ingredients and tools ready, let’s dive into the detailed steps to make your SOFT Pumpkin Snickerdoodle Cookies:

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly from the start. Line your baking sheets with parchment paper to prevent sticking.
Cream the Butter and Sugars: In a large mixing bowl, combine the softened unsalted butter with the granulated sugar and brown sugar. Use an electric mixer or a whisk to beat the mixture until it becomes light and fluffy, which should take about 2-3 minutes.
Add Pumpkin and Eggs: Once your butter and sugars are fully creamed, add in the pumpkin puree, eggs, and vanilla extract. Mix until everything is well combined, ensuring that the pumpkin is evenly distributed throughout the mixture.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger. This step helps to evenly distribute the leavening agents and spices in your cookie dough.
Mix Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients. Mix until just combined. Be careful not to overmix, as this can lead to tougher cookies.
Prepare Cinnamon-Sugar Mixture: In a small bowl, combine the 1/4 cup granulated sugar and 1 tablespoon ground cinnamon. This will be used to roll your cookie dough balls for that classic snickerdoodle flavor.
Scoop and Roll the Dough: Use a spoon or cookie scoop to portion out tablespoons of dough. Roll each portion into a ball and then roll it in the cinnamon-sugar mixture until fully coated.
Place on Baking Sheets: Arrange the rolled dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
Bake the Cookies: Bake in your preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly cracked. Keep an eye on them to ensure they don’t overbake.
Cool and Enjoy: Once baked, remove the cookies from the oven and let them cool on the baking sheets for a few minutes. Then, transfer them to a wire rack to cool completely. Enjoy your delicious SOFT Pumpkin Snickerdoodle Cookies warm or at room temperature!

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly in this recipe. Make sure to choose pure pumpkin, not pumpkin pie filling, as the latter contains added sugars and spices.

How should I store my cookies?

Store your SOFT Pumpkin Snickerdoodle Cookies in an airtight container at room temperature for up to a week. They can also be frozen for up to three months.

What can I add to the cookie dough for extra flavor?

Feel free to add chocolate chips, chopped nuts, or even dried cranberries to the dough for a delicious twist on the classic recipe.

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that is designed for baking. Ensure that the blend contains xanthan gum for the best texture.

How do I make my cookies chewier?

To achieve chewier cookies, you can slightly underbake them and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Conclusion

In summary, SOFT Pumpkin Snickerdoodle Cookies are the perfect treat for cozy fall days. Their delightful blend of pumpkin and spices, combined with a soft and chewy texture, makes them a must-try recipe. So why not gather your ingredients and whip up a batch today? Don’t forget to share your experience in the comments below, and feel free to share this recipe with your friends and family. Happy baking!

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