Pumpkin Snickerdoodles Soft Chewy
Quick Hook
Pumpkin Snickerdoodles - Soft & pillowy are my fall comfort.
Oh my gosh, these cookies smell like autumn in one bite.
They mix classic snickerdoodle tang and rich pumpkin flavor.
I remember baking them on rainy Sundays.
The house smelled like cinnamon and childhood.
My neighbour loved the Easy Sugar Cookie Dough twist.
Fun fact: pumpkin searches surge each September.
This recipe rides that Everything Pumpkin trend easily.
It’s true Pumpkin Everything feels totally irresistible right now.
Brief Overview
These are Pumpkin Snickerdoodles with snickerdoodle tang.
They fall under the Soft Pumpkin Snickerdoodle Recipe family.
Difficulty is easy for most home bakers.
Prep takes 20 minutes active work.
Chill for 30 minutes if you like thicker cookies.
Bake at 350° F ( 175° C) for 10– 12 minutes .
Yield is about 24 medium cookies.
Serve warm with tea or a latte.
They also make great holiday cookie plates.
Main Benefits
Top benefit is moisture from pumpkin puree.
These Pumpkin Puree Cookies stay soft and tender.
They’re also a cozy source of autumn spice.
Perfect for bake sales and teatime treats.
Try them as Cinnamon Sugar Pumpkin Cookies with coffee.
They fit any Pumpkin Spice Snickerdoodles craving.
What makes this recipe special is texture.
The cornstarch keeps them chewy and pillowy.
Honestly, they feel like Chewy Pumpkin Cookies from a bakery.
I learned to chill the dough early.
Pumpkin can make dough spread too much.
Chilling solves that and makes the Easy Sugar Cookie Dough manageable.
If you want extra oomph, fold in chips.
Or drizzle maple cream cheese for decadence.
Variations keep the Pumpkin Everything vibes alive.
Ready for the ingredient list now?
Grab your pumpkin puree and spices.
Next, let’s move naturally into ingredients and steps.
Ingredients & Equipment
Meet my Pumpkin Snickerdoodles - Soft & irresistibly chewy. Oh my gosh, they smell like fall. Baking quote for you: “Cinnamon is a hug in a jar.
” Short stat: cookie swaps spike every November. True ish, but feels right.
Main Ingredients
For the dough:
- 1/2 cup (113 g) unsalted butter, softened use high fat butter.
- 3/4 cup (150 g) packed light brown sugar.
- 1/4 cup (50 g) granulated sugar.
- 1 large egg (50 55 g) at room temp.
- 1/2 cup (120 g) canned pumpkin puree, not pie filling.
- 1 teaspoon (5 ml) pure vanilla extract.
- 2 1/2 cups (312 g) all-purpose flour, spooned and leveled.
- 2 tablespoons (16 g) cornstarch.
- 1 teaspoon (5 g) baking soda.
- 1 teaspoon (4 g) cream of tartar.
- 1/2 teaspoon (3 g) fine sea salt.
- 1 teaspoon (2.6 g) pumpkin pie spice (or 3/4 tsp cinnamon + 1/4 tsp ginger).
Cinnamon sugar coating:
- 1/4 cup (50 g) granulated sugar.
- 1 2 teaspoons (2.5 5 g) ground cinnamon.
Quality notes: choose canned pumpkin labeled 100% pumpkin . Use real vanilla. Weigh flour if possible.
Seasoning Notes
Essential combos are simple. Use pumpkin pie spice for classic Pumpkin Spice Snickerdoodles . Or mix cinnamon and ginger for a brighter kick.
Add 1/4 teaspoon nutmeg sometimes. It helps with Pumpkin Flavor .
Flavor enhancers: brown sugar adds depth. Cream of tartar gives tang. A pinch of salt lifts sweetness. For chew, try 1 tablespoon maple syrup.
Quick subs: no pumpkin pie spice? Use cinnamon plus ginger. No cream of tartar? Replace with 1 3/4 teaspoons baking powder. dairy-free butter works okay.
These cookies live between Cinnamon Sugar Pumpkin Cookies and Chewy Pumpkin Cookies . They start from an Easy Sugar Cookie Dough vibe. Honestly, they taste like Pumpkin Everything gone right.
Equipment Needed
- Stand mixer or electric hand mixer. Hand beating works too.
- Mixing bowls, rubber spatula.
- Measuring cups and spoons or kitchen scale.
- Cookie scoop 1.5 tbsp (22 24 g) .
- Baking sheets and parchment or silicone mats.
- Wire rack.
Household swaps: fork and elbow for a mixer. Spoon and level for flour if no scale. A tablespoon can replace a scoop.
I learned to chill dough after a messy first bake. It saved me from pancake cookies. You’ll thank me later. This is a Soft Pumpkin Snickerdoodle Recipe you’ll bake again.
Cooking Method
Fun fact: pumpkin searches surge every fall. I swear it. I call these Pumpkin Snickerdoodles - Soft & wildly comforting. They taste like pumpkin everything. They are cozy, chewy, and cinnamon sugared.
Prep Steps
Have all ingredients measured first. This mise en place saves time. Soften butter and measure pumpkin puree. Whisk coating sugar and cinnamon ahead.
Organize trays and cooling racks nearby. Use parchment or silicone mats. Line two sheets for fast swaps.
Safety note: use oven mitts and keep kids back. Raw egg caution applies. Wash hands after handling dough.
step-by-step Process
- Preheat oven to 350° F ( 175° C) and line sheets.
- Cream butter and both sugars until light. Beat in egg, pumpkin, and vanilla.
- Whisk flour, cornstarch, baking soda, cream of tartar, salt, spice.
- Fold dry into wet until just combined. Dough should be soft.
- Chill dough 30 minutes if sticky. This controls spread.
- Scoop 1.5 tbsp balls. Roll in cinnamon sugar. Place 2 inches apart.
- Bake 10– 12 minutes . Edges set and lightly golden. Centers stay soft and puffy. Cool 4 5 minutes then move to wire rack.
Visual cues matter most. Pull cookies when centers look slightly underdone. They finish on the hot sheet. Avoid baking until fully browned.
Pro Tips
Weigh flour for consistent chew. This avoids dense cookies. Chill dough for thicker, chewier results. Swap two tablespoons butter for browned butter. It adds nutty depth.
Avoid these mistakes. Do not use pumpkin pie filling. Overmixing makes tough cookies. Overbaking kills softness.
make-ahead: dough freezes well. Freeze scooped balls on a tray. Store in a zip bag for up to 1 month . Bake from frozen, adding two minutes.
I once overbaked a tray. They still tasted good. Lesson learned. These are a Soft Pumpkin Snickerdoodle Recipe you will repeat.
Serve warm with tea. Pumpkin Flavor shines. Try Pumpkin Spice Snickerdoodles and enjoy pumpkin puree cookies all season.
Recipe Notes
I call these Pumpkin Snickerdoodles - Soft & chewy little clouds. Fun fact: snickerdoodles date back to the 1800s. I love that. Baking feels like sharing history.
Serving Suggestions
Serve warm. A cracked top and gooey center wins every time. Try pairing with a hot spiced latte or chai.
The drinks echo the pumpkin spice and cinnamon. For a party, add a scoop of vanilla ice cream. That turns them into an instant treat a la mode.
Plating matters. Stack three on a small plate. Dust extra cinnamon sugar. For fancy vibes, drizzle a thin maple cream cheese glaze. My friends go wild for that.
Storage Tips
Room temperature storage is fine. Keep cookies in an airtight container. They stay soft for 3 4 days. Toss a slice of bread inside. Magic trick: the bread preserves moisture.
Freezing works well. Freeze baked cookies flat on a tray. Then bag them tightly. They keep up to 3 months. To thaw, move to the counter for 30– 60 minutes.
Reheat gently. Microwave one cookie for 8 12 seconds. Or warm in a 300° F oven for 5– 7 minutes. Use gentle heat to keep them soft. Remember: overbaking dries them.
Variations
Want a dietary swap? Try a 1:1 gluten-free blend. Or use vegan butter and a flax egg. Both work. Texture shifts a bit. Still tasty.
Seasonal swaps are fun. In late fall, fold in mini chocolate chips. In winter, add a pinch of nutmeg. For a bright twist, stir in 1 tablespoon orange zest.
Honestly, I once added crushed gingersnaps. Surprise hit.
Nutrition Basics
Per cookie, expect about 140 calories. Roughly 7.5 grams fat and 18 grams carbs. These are treats, yes. But pumpkin adds fiber and vitamin A.
The pumpkin flavor brings moisture and a subtle nutritional boost.
Pumpkin Puree Cookies like these strike balance. They taste indulgent. They also give a little seasonal goodness.
Conclusion
Oh my gosh, you got this. These Soft Pumpkin Snickerdoodle Recipe ideas are forgiving. Try the Easy Sugar Cookie Dough technique and don’t stress. Bake, share, and savor the Everything Pumpkin vibes.
Frequently Asked Questions
How do I keep Pumpkin Snickerdoodles - Soft & Chewy cookies soft for days?
Pull the cookies from the oven when the edges are set but the centers still look slightly underdone they finish cooking on the hot sheet and stay tender. Store cooled cookies in an airtight container at room temperature with a slice of bread to maintain moisture, or freeze baked cookies and thaw at room temperature.
Avoid refrigerating as it can dry them out; to revive a slightly stale cookie, microwave for 6 8 seconds or warm briefly in a low oven.
Can I make Pumpkin Snickerdoodles - Soft & if I need gluten-free or dairy-free options?
Yes swap the all-purpose flour for a 1:1 gluten-free baking blend (one containing xanthan gum is best) and use a vegan stick butter plus a flax “egg” (1 tbsp ground flax + 3 tbsp water) for a dairy-free/vegan version.
Expect slight texture differences they may be a touch crumblier or denser so chill the dough and monitor bake time closely. If using alternative flours, you may need a few extra minutes of chilling to control spread.
Why did my cookies spread too flat and how can I prevent that next time?
Flat cookies usually come from warm butter, overbeating, too-wet dough (pumpkin is extra moisture), or not chilling the dough. Fixes: measure flour by weight, chill the dough 30 minutes, use a slightly smaller pumpkin amount if your puree is very watery, and bake on a cool sheet with parchment or a silicone mat.
Also avoid overcrowding the oven one tray at a time and rotate if needed for even heat.
What are good variations or mix-ins that won’t ruin the snickerdoodle texture?
Gentle, low-moisture add-ins work best try 3/4 cup mini chocolate chips, chopped toasted pecans, or a light maple cream cheese drizzle after baking. For a richer profile, brown the butter and fold in 1/2 tsp fresh sage for an autumnal twist; just don’t add extra liquid or large chunks that change the dough’s structure.
Fold mix-ins in briefly and stick to the recommended scoop size so the bake time stays accurate.
What’s the nutrition like for Pumpkin Snickerdoodles - Soft & and can I make them lighter?
One medium cookie is roughly ~140 calories with about 7 8 g fat and 18 g carbs, though brands and sizes change that number. To lighten them, make smaller cookies, cut sugar by 10 20% (taste first), or swap 1 2 tablespoons of butter for browned butter flavour tricks or a small amount of applesauce note this will alter texture.
For a better fibre/protein balance, serve with a dollop of Greek yogurt or choose whole-grain pastry flour blends, but expect a chewier, nuttier bite.
Pumpkin Snickerdoodles Soft Chewy
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 140 kcal |
|---|---|
| Protein | 2 g |
| Fat | 7.5 g |
| Carbs | 18 g |
| Fiber | 0.8 g |
| Sugar | 9.5 g |
| Sodium | 120 mg |
