Heavenly Fluffy Pumpkin Snickerdoodles Recipe For Fall Baking

Autumn’s crisp breeze carries the warmth of homemade fluffy pumpkin snickerdoodles dancing through kitchen windows.

Soft, spiced cookies emerge as a delectable seasonal treasure that melts in your mouth.

Cinnamon and pumpkin swirl together in a buttery embrace, creating irresistible treats.

These delightful morsels blend classic snickerdoodle comfort with rich pumpkin essence.

Every bite promises a cozy moment of pure bliss.

Bakers of all skill levels can master this simple yet magical recipe.

The result will surely become your new fall favorite.

Presentation Ideas for Soft Pumpkin Snickerdoodles

• Cozy Autumn Dessert Pairing: Serve these warm snickerdoodles alongside a steaming mug of spiced apple cider or creamy chai tea for a perfect fall treat that enhances the pumpkin and cinnamon flavors.
• Holiday Gift Presentation: Package these soft cookies in a charming mason jar with a festive ribbon, creating a delightful homemade gift that showcases your baking skills and spreads seasonal cheer.
• Decadent Ice Cream Sandwich: Create an indulgent dessert by sandwiching a scoop of vanilla bean or maple walnut ice cream between two cooled snickerdoodles, offering a delicious temperature and texture contrast.
• Elegant Brunch Accompaniment: Arrange these cookies on a beautiful platter alongside fresh fruit and whipped cream for a sophisticated breakfast or brunch dessert that will impress your guests with minimal effort.

Make-Ahead Notes for Soft Pumpkin Snickerdoodles

• Fridge-Fresh Storage: Keep cookies in an airtight container for up to 5 days, separating layers with parchment paper to maintain softness and prevent sticking.
• Make-Ahead Magic: Prepare cookie dough balls in advance, freeze on a baking sheet, then transfer to freezer bags. Freeze up to 3 months for instant baking joy.
• Smart Portioning: Divide dough into pre-measured portions before chilling. This technique saves time and ensures consistent cookie sizes during baking.
• Temperature Tactics: Store snickerdoodles at room temperature in a sealed container. Avoid humid spaces to prevent cookies from becoming soggy or losing their delightful texture.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Calories: 120 kcal

Servings: 24

What You Need for Soft Pumpkin Snickerdoodles

• Butter: Provides rich, creamy flavor and helps create soft, tender texture.
• Granulated Sugar: Adds sweetness and helps cookies spread during baking.
• Brown Sugar: Brings moisture and deep caramel-like undertones to the cookies.
• Pumpkin Puree: Delivers signature autumn flavor and helps keep cookies moist.
• Egg Yolk: Binds ingredients and contributes to rich, tender cookie structure.
• Vanilla Extract: Enhances overall flavor complexity and adds subtle warmth.

• All-Purpose Flour: Creates foundational structure for the cookie dough.
• Cream of Tartar: Provides signature tangy snickerdoodle flavor and helps create soft texture.
• Baking Soda: Helps cookies rise and achieve light, tender crumb.
• Salt: Balances sweetness and enhances other flavor profiles.
• Ground Cinnamon: Delivers warm, spicy note classic to snickerdoodle cookies.
• Ground Nutmeg: Adds subtle, aromatic depth to the pumpkin spice flavor.
• Ground Ginger: Contributes warm, slightly peppery undertone to cookie spice blend.

• Granulated Sugar: Creates crispy, sweet exterior with delightful crunch.
• Ground Cinnamon: Provides additional warm spice layer to cookie surface.
• Ground Nutmeg: Complements cinnamon with subtle, complex flavor accent.

Utensils and Tools for Soft Pumpkin Snickerdoodles

• Large Mixing Bowl: Essential for creaming butter and sugars, and mixing wet ingredients smoothly.
• Separate Mixing Bowl: Perfect for whisking dry ingredients without clumping.
• Electric Mixer or Whisk: Helps cream butter and sugar to light, fluffy perfection.
• Measuring Cups and Spoons: Accurate measurements ensure delicious cookies every time.
• Cookie Scoop or Tablespoon: Creates uniform cookie sizes for even baking.
• Baking Sheets: Provides even heat distribution for golden-brown cookies.
• Parchment Paper or Silicone Baking Mats: Prevents cookies from sticking and ensures easy cleanup.
• Wire Cooling Rack: Allows cookies to cool evenly and maintain crisp edges.
• Small Bowl: Great for mixing cinnamon-sugar coating.

Your Game Plan for Soft Pumpkin Snickerdoodles

• Whip Up the Cookie Base

Grab your mixing bowl and blend butter with sugars until they become a fluffy cloud. Mix in pumpkin, egg yolk, and vanilla for a rich, smooth foundation.

• Craft the Dry Mix

Grab another bowl and combine flour, cream of tartar, baking soda, salt, and warm spices. Gently fold this into your wet mixture, stirring just until everything comes together.

• Chill and Relax

Pop the dough in the refrigerator for at least 30 minutes. This helps your cookies stay perfectly shaped and prevents them from spreading too much.

• Create Magical Coating

Blend granulated sugar with cinnamon for a sweet, spicy outer layer that’ll make these cookies irresistible.

• Fire Up the Oven

Warm your oven to 350F. Line baking sheets with parchment paper for easy cookie removal.

• Shape and Sprinkle

Roll dough into delightful balls, then dance them through the cinnamon-sugar mixture. Place them on the baking sheet with some breathing room between each cookie.

• Bake to Perfection

Slide the cookies into the oven and bake for 10-12 minutes. They’re ready when edges look set but centers remain slightly soft. Let them rest briefly before moving to a cooling rack.

Ideas to Try for Soft Pumpkin Snickerdoodles

• Perfect Pumpkin Snickerdoodle Secrets
• Moisture Magic: Add an extra tablespoon of pumpkin puree for super soft, tender cookies that stay fresh longer and melt in your mouth.
• Spice Boost: Experiment with freshly ground spices like nutmeg and cinnamon for a more intense, aromatic flavor profile that elevates the entire cookie experience.
• Gluten-Free Option: Swap all-purpose flour with a 1:1 gluten-free baking blend to make these delightful cookies accessible for those with wheat sensitivities.
• Vegan Transformation: Replace butter with coconut oil, use a flax egg instead of egg yolk, and choose plant-based margarine to create a completely dairy-free and vegan-friendly version of these classic snickerdoodles.
• Freezer-Friendly Hack: Prepare cookie dough balls in advance, freeze on a baking sheet, then transfer to a freezer bag for up to 3 months – perfect for spontaneous baking moments.

Fluffy Pumpkin Snickerdoodles Recipe

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4.5 from 29 reviews

• Total Time: 25 minutes
• Yield: 25 1x

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Description

Homemade soft pumpkin snickerdoodles blend classic cinnamon-sugar warmth with seasonal autumn spices. Delicate cookie edges provide perfect crunch while rich pumpkin promises comforting sweetness you’ll savor.

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Ingredients

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• ½ cup (115 g) unsalted butter, softened
• ½ cup (100 g) brown sugar, packed
• ½ cup (100 g) granulated sugar
• 1 ¾ cups (220 g) all-purpose flour
• ⅓ cup (80 g) pumpkin puree (not pumpkin pie filling)
• 1 large egg yolk
• 1 tsp ground cinnamon
• 1 tsp cream of tartar
• 1 tsp vanilla extract
• ½ tsp ground nutmeg
• ½ tsp baking soda
• ¼ tsp ground ginger
• ¼ tsp salt
• ¼ cup (50 g) granulated sugar (for coating)
• 1 tsp ground cinnamon (for coating)
• ¼ tsp ground nutmeg (optional, for coating)

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Instructions

1. Creaming: Whip butter, granulated sugar, and brown sugar in a mixing bowl until light and fluffy, creating a smooth, aerated foundation for the pumpkin cookies.
2. Moisture Integration: Blend pumpkin puree, egg yolk, and vanilla extract into the creamy mixture, ensuring complete incorporation and uniform consistency.
3. Dry Ingredient Preparation: Sift together flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and ginger in a separate bowl, whisking to distribute spices evenly.
4. Dough Formation: Delicately fold dry ingredients into wet mixture, minimizing stirring to preserve the dough’s tender structure, then wrap and chill for 30 minutes to enhance flavor and prevent spreading.
5. Coating Preparation: Combine granulated sugar with ground cinnamon and nutmeg in a shallow dish for rolling the cookie dough.
6. Oven Preparation: Preheat oven to 350F (175C) and line baking sheets with parchment paper or silicone mats for easy cookie removal.
7. Shaping and Coating: Scoop chilled dough, roll into smooth balls, and thoroughly coat each in the spiced sugar mixture to create a caramelized, crisp exterior.
8. Baking: Position coated dough balls on prepared sheets with sufficient spacing, bake for 10-12 minutes until edges set and centers remain slightly soft.
9. Cooling: Rest cookies on baking sheet for 5 minutes to stabilize, then transfer to a wire rack for complete cooling and optimal flavor development.

Notes

• Chill Dough Strategically: Refrigerate the dough for at least 30 minutes to prevent cookies from spreading too thin and enhance flavor complexity.
• Master Sugar Coating Technique: Roll dough balls completely in spiced sugar mixture for an even, caramelized exterior that adds delightful crunch and warmth.
• Watch Baking Time Carefully: Remove cookies when edges are set but centers appear slightly underbaked, allowing residual heat to complete cooking without overdrying.
• Accommodate Dietary Needs: Substitute gluten-free flour blend for traditional flour and use plant-based butter to create allergen-friendly and vegan-friendly versions of these soft pumpkin snickerdoodles.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 25
• Calories: 112
• Sugar: 9 g
• Sodium: 53 mg
• Fat: 5 g
• Saturated Fat: 3 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 0.4 g
• Protein: 1 g
• Cholesterol: 17 mg