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To create the best pumpkin spice snickerdoodles, gather the following ingredients. Each one plays a key role in making these cookies soft and flavorful. - 1 cup unsalted butter, softened - 1 cup granulated sugar - 1 cup brown sugar, packed - 1 cup pumpkin puree - 2 large eggs - 1 teaspoon vanilla extract - 4 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon cream of tartar - 1/2 teaspoon salt - 2 teaspoons pumpkin pie spice - 1/4 cup granulated sugar for rolling - 1 teaspoon pumpkin pie spice for rolling These ingredients come together to create a warm, cozy flavor. The pumpkin puree adds moisture, while the spices give each cookie a delightful twist. The combination of sugars helps achieve a sweet balance. Remember, using softened butter helps your cookies stay soft and chewy. Each ingredient has a purpose, so don’t skip any! {{ingredient_image_1}} First, set your oven to 350°F (175°C). This helps the cookies bake evenly. Line two baking sheets with parchment paper. This keeps the cookies from sticking. In a large bowl, beat together 1 cup of softened unsalted butter, 1 cup of granulated sugar, and 1 cup of brown sugar. Use an electric mixer for about 2-3 minutes. The mixture should be light and fluffy. This step adds air and makes your cookies soft. Next, add in 1 cup of pumpkin puree, 2 large eggs, and 1 teaspoon of vanilla extract. Mix until everything is well combined. The pumpkin adds moisture and flavor to the dough. In a separate bowl, whisk together 4 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of cream of tartar, 1/2 teaspoon of salt, and 2 teaspoons of pumpkin pie spice. This mix gives your cookies their classic flavor and helps them rise. In a small bowl, mix 1/4 cup of granulated sugar with 1 teaspoon of pumpkin pie spice. This will coat the cookies and add a sweet, spicy crust. Use a cookie scoop or tablespoon to form dough balls. Roll each ball in the cinnamon sugar mixture. Place them on the lined baking sheets, leaving about 2 inches between them. This space allows the cookies to spread. Bake the cookies for 10-12 minutes. They should be lightly golden at the edges. Keep an eye on them to avoid overbaking. After baking, remove the cookies from the oven. Let them cool on the baking sheet for a few minutes. Then, transfer them to a wire rack. Let them cool completely. Enjoy the smell of fall in your kitchen! To get the best texture for your Pumpkin Spice Snickerdoodles, start with softened butter. It should feel like a pillow, not melted or hard. Cream the butter and sugars until it's light and fluffy. This step adds air to the dough, making your cookies soft and chewy. Mix the wet and dry ingredients just until combined. Overmixing can lead to tough cookies. You can use either fresh or canned pumpkin puree. Canned pumpkin is easy and reliable. Make sure to choose pure pumpkin, not pie filling. Fresh pumpkin can taste better, but it needs prep time. To use fresh pumpkin, roast it until soft, then blend it smooth. This can add depth to your cookies. Store your cookies in an airtight container. This keeps them soft and fresh. They can last up to a week at room temperature. If you want them to last longer, freeze them. Place the cookies in a freezer bag and remove as much air as possible. They’ll stay good for up to three months. Pro Tips Use Fresh Pumpkin Puree: For the best flavor, use homemade pumpkin puree instead of canned. Just roast and blend fresh pumpkins for a vibrant taste. Chill the Dough: If the dough is too sticky to handle, chill it in the refrigerator for 30 minutes. This will make it easier to roll into balls. Don’t Overbake: Keep an eye on the cookies while baking. They should be slightly underbaked when you take them out, as they continue to cook on the baking sheet. Experiment with Spices: Feel free to add a pinch of nutmeg or allspice to the dough for an extra layer of flavor in your snickerdoodles. {{image_2}} You can make these cookies even better by adding chocolate chips. Use semi-sweet or dark chocolate chips for a nice contrast. Just fold in one cup of chocolate chips after you mix the wet and dry ingredients. This adds a rich flavor that balances the spice. The chocolate melts slightly during baking, creating a gooey center. You’ll love the mix of pumpkin spice and chocolate in every bite. If you need a gluten-free option, it’s simple to adapt this recipe. Substitute all-purpose flour with a gluten-free blend. Make sure to use a blend that contains xanthan gum for the best texture. Follow the same steps, and you’ll end up with soft, chewy cookies. These gluten-free snickerdoodles taste just as good as the original. Everyone can enjoy them! To make these cookies vegan, you can replace the eggs with flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water for each egg. Let it sit until it thickens. Also, use a plant-based butter instead of regular butter. The rest of the recipe stays the same. You’ll create a delicious vegan treat that everyone will love. These cookies are perfect for fall gatherings! To keep your pumpkin spice snickerdoodles fresh, use an airtight container. This helps keep them soft and tasty. You can stack the cookies with parchment paper between layers. This prevents them from sticking together. Store in a cool, dry place, away from sunlight. These cookies can last about one week at room temperature. If stored properly, they can stay fresh for up to two weeks. For even longer storage, consider freezing them. To freeze pumpkin spice snickerdoodles, first let them cool completely. Then, place them in a single layer on a baking sheet. Freeze for about one hour. Once frozen, transfer them to a freezer-safe bag or container. They can last up to three months in the freezer. When ready to eat, let them thaw at room temperature. This way, they taste just as good as fresh! No, you should not use pumpkin pie filling. Pumpkin pie filling has added spices and sugar. This alters the taste and texture of your snickerdoodles. Use pure pumpkin puree for the best results. It gives the cookies a rich pumpkin flavor without extra sweetness. You can tell the cookies are done when the edges turn lightly golden. The center may look soft, but it will firm up as they cool. Avoid overbaking, as this can dry them out. The cookies should feel slightly set but still soft to the touch. Yes, you can make the dough ahead of time. Chill it in the fridge for up to 24 hours. This helps the flavors meld together. When you're ready to bake, scoop and roll the dough in sugar. Then, bake as usual. This makes it easy to enjoy fresh cookies any time! This post shared a simple recipe for pumpkin spice snickerdoodles, covering ingredients, steps, tips, and variations. You learned the key to a soft and tasty cookie, plus how to store them well. Remember, whether making them with chocolate chips or a gluten-free twist, these cookies will delight everyone. Enjoy baking and creating your own version of this fall treat! You have all the tools to make delicious memories in your kitchen.

Pumpkin Spice Snickerdoodles

Delicious and soft pumpkin spice cookies rolled in cinnamon sugar.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 120 kcal

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 1 cup pumpkin puree
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/4 cup granulated sugar for rolling
  • 1 teaspoon pumpkin pie spice for rolling

Instructions
 

  • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  • In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  • Mix in the pumpkin puree, eggs, and vanilla extract until thoroughly combined.
  • In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, and pumpkin pie spice.
  • Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined. Be careful not to overmix.
  • In a small bowl, combine the 1/4 cup granulated sugar with 1 teaspoon of pumpkin pie spice for rolling.
  • Use a cookie scoop or tablespoon to portion out dough, roll each ball in the cinnamon sugar mixture, and place them on the prepared baking sheets, spacing them about 2 inches apart.
  • Gently flatten each cookie ball with the bottom of a glass or your hand for a nice disc shape.
  • Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
  • Remove from the oven and let cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

For best results, do not overmix the dough.
Keyword cookies, pumpkin, snickerdoodles, spice