The Ultimate Pumpkin Snickerdoodle Cookie Recipe

Fall is in the air, and you know what that means: pumpkin spice everything! But let’s be honest, sometimes the usual pumpkin spice latte or pie just doesn’t cut it. You crave something a little more… unique. Something that combines the warm hug of pumpkin with the delightful cinnamon sugar crunch of a snickerdoodle. Well, my friend, you’ve come to the right place. This Pumpkin Snickerdoodle Cookie Recipe is about to become your new autumn obsession.

This recipe is not just your average pumpkin cookie; it’s a symphony of flavors and textures, a perfect balance of soft and chewy, spicy and sweet. Imagine sinking your teeth into a perfectly spiced pumpkin cookie with that signature snickerdoodle crackle and a generous coating of cinnamon sugar. Are you drooling yet? I know I am! This pumpkin snickerdoodle cookie recipe is surprisingly easy to make and guaranteed to impress everyone, from seasoned bakers to those just starting their baking journey. Just like our chewy snickerdoodle cookie recipe, this one will be a surefire hit.

Why This Pumpkin Snickerdoodle Cookie Recipe is a Must-Try

This pumpkin snickerdoodle cookie recipe isn’t just another cookie recipe; it’s an experience. It’s the perfect way to embrace the cozy vibes of fall, the aroma of cinnamon and pumpkin filling your kitchen, and the joy of sharing warm, freshly baked cookies with loved ones.

• Perfect Blend of Flavors: This recipe beautifully marries the warm spices of pumpkin with the classic cinnamon sugar coating of a snickerdoodle, creating a truly irresistible flavor combination.
• Easy to Make: Even if you’re a beginner baker, you can easily whip up a batch of these delicious cookies. The instructions are clear, concise, and easy to follow.
• Crowd-Pleaser: These cookies are guaranteed to be a hit at any gathering, from potlucks to holiday parties. Everyone loves a good snickerdoodle, and the addition of pumpkin just takes it to the next level.

Ingredients for the Perfect Pumpkin Snickerdoodle Cookies

Gathering your ingredients is the first step in this delicious adventure. Don’t be intimidated; everything you need is readily available at your local grocery store.

• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 large egg
• 1 cup pumpkin puree
• 2 1/2 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt

For the Cinnamon Sugar Coating:

• 1/2 cup granulated sugar
• 2 tablespoons ground cinnamon

Step-by-Step Instructions

Now, let’s get baking! These steps are designed to guide you through the process seamlessly.

1. Cream Together Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This creates the base for a perfectly textured cookie.
2. Add Egg and Pumpkin Puree: Beat in the egg and pumpkin puree until well combined. The pumpkin puree adds moisture and that distinct fall flavor.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, ginger, cloves, and salt. This ensures the dry ingredients are evenly distributed, preventing any clumps.
4. Gradually Add Dry Ingredients to Wet Ingredients: Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the cookies tough.
5. Chill the Dough: Cover the dough and chill in the refrigerator for at least 30 minutes. Chilling helps prevent the cookies from spreading too much during baking. It’s a step many overlook but is crucial for a perfect snickerdoodle.
6. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. The parchment paper prevents sticking and makes cleanup a breeze.

Similar to our drop cookie recipes, this pumpkin snickerdoodle cookie recipe uses the drop cookie method. This means no rolling pin or cookie cutters are required, making the process even easier!

7. Roll Dough in Cinnamon Sugar: In a shallow dish, combine the granulated sugar and cinnamon for the coating. Roll each chilled dough ball in the cinnamon sugar mixture, ensuring it’s fully coated. This is where the magic happens, creating that signature snickerdoodle crunch.
8. Bake: Place the coated dough balls onto the prepared baking sheet, leaving some space between each cookie. Bake for 10-12 minutes, or until the edges are lightly golden brown.
9. Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Pumpkin Snickerdoodle Cookie Dough

Tips and Tricks for the Best Pumpkin Snickerdoodle Cookies

Want to take your pumpkin snickerdoodles to the next level? Here are a few insider tips:

• Use good quality pumpkin puree: Not all pumpkin purees are created equal. Look for pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
• Don’t overmix the dough: Overmixing can develop the gluten in the flour, resulting in tough cookies. Mix until just combined.
• Chill the dough: Chilling prevents the cookies from spreading too much during baking.
• Use a cookie scoop: For uniform cookies, use a cookie scoop to portion out the dough.

Baked Pumpkin Snickerdoodle Cookies

Variations on the Classic Pumpkin Snickerdoodle Cookie Recipe

Feeling adventurous? Try these variations:

• Chocolate Chips: Add a cup of chocolate chips to the dough for a decadent twist.
• White Chocolate and Cranberries: Fold in white chocolate chips and dried cranberries for a festive touch.

For those looking for more pumpkin-inspired treats, explore our collection of pumpkin cookies recipes. Or, if you’re a true snickerdoodle enthusiast, check out our other snickerdoodle cookies recipes. And for those who love to add a finishing touch, consider adding a delicious frosting using our frosting cookies recipe.

FAQs about Pumpkin Snickerdoodle Cookies

• Can I freeze the dough? Yes, you can freeze the dough for up to 3 months. Thaw overnight in the refrigerator before baking.
• How do I store the baked cookies? Store the baked cookies in an airtight container at room temperature for up to a week.

Pumpkin Snickerdoodle Cookie Close-up

Conclusion: Embrace the Flavor of Fall

So there you have it: the ultimate pumpkin snickerdoodle cookie recipe. It’s the perfect blend of pumpkin spice and snickerdoodle goodness, creating a cookie that’s both comforting and exciting. This pumpkin snickerdoodle cookie recipe is your gateway to a truly delicious fall experience. So gather your ingredients, preheat your oven, and get ready to bake a batch of happiness. Happy baking!