![- 1 cup canned pumpkin puree - 1/2 cup unsalted butter, softened to room temperature - 1 cup granulated sugar - 1/2 cup brown sugar, tightly packed - 1 large egg, at room temperature - 2 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon cream of tartar - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1/4 teaspoon vanilla extract - 1/4 cup granulated sugar (for rolling) - 1 tablespoon ground cinnamon (for rolling) Using the right ingredients makes all the difference. Canned pumpkin puree gives the cookies a rich taste. Unsalted butter adds creaminess, while the sugars create sweetness and texture. The egg helps bind everything together, making the dough soft. For the dry mix, all-purpose flour is key. Baking soda helps the cookies rise and become fluffy. Cream of tartar adds that classic snickerdoodle tang. Spices like cinnamon, nutmeg, and ginger bring warmth. Salt balances all the flavors perfectly. - Mixing bowls - Hand mixer or stand mixer - Cookie scoop or tablespoon - Baking sheet - Parchment paper Having the right tools makes cooking easy and fun. A mixing bowl is essential for combining wet and dry ingredients. A hand mixer or stand mixer helps achieve smooth, fluffy batter. A cookie scoop or tablespoon ensures even cookie sizes. A baking sheet lined with parchment paper keeps the cookies from sticking. This helps with easy cleanup and perfect cookie shapes. Having these tools ready will make your baking journey smooth and enjoyable. For the full recipe, check out the [Full Recipe]. - Step 1: Preheat the oven and prepare the baking sheet Start by preheating your oven to 350°F (175°C). Grab a baking sheet and line it with parchment paper. This will help prevent the cookies from sticking. - Step 2: Mix the wet ingredients In a large mixing bowl, combine 1/2 cup of softened butter, 1 cup of granulated sugar, and 1/2 cup of brown sugar. Use a hand mixer or stand mixer to beat these ingredients together. Mix on medium speed until the mixture turns smooth and fluffy, about 2-3 minutes. - Step 3: Add pumpkin and egg to the mixture Now, add 1 cup of canned pumpkin puree, 1 large egg, and 1/4 teaspoon of vanilla extract to your bowl. Continue mixing until everything blends well. You want a smooth mixture without lumps. - Step 4: Combine dry ingredients in a separate bowl In another bowl, whisk together 2 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of cream of tartar, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of salt. Mix it well to ensure all dry ingredients are evenly combined. - Step 5: Gradually mix dry ingredients with wet ingredients Slowly sift the dry mixture into the wet mixture. Use a spatula or wooden spoon to stir gently. Mix until just combined. Be careful not to overmix. The dough should feel soft and slightly sticky. - Step 6: Prepare snickerdoodle coating In a small bowl, mix together 1/4 cup of granulated sugar and 1 tablespoon of ground cinnamon. Stir until the cinnamon is well distributed in the sugar. This will be the coating for your cookies. - Step 7: Form cookies and coat them Using a cookie scoop or a tablespoon, portion out the dough into balls. Roll each ball in the cinnamon-sugar mixture until fully coated. Place them on the prepared baking sheet, leaving about 2 inches of space between each ball. - Step 8: Bake and cool cookies Put the baking sheet in your preheated oven. Bake for 10-12 minutes. The edges should be set, while the centers stay slightly soft. Once baked, cool the cookies on the sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your freshly baked soft and spiced pumpkin snickerdoodles! You can find the full recipe above. To keep your cookies soft, use room temperature butter. This helps mix well with sugar and makes a creamy blend. Also, avoid overbaking. The cookies should look slightly underbaked in the center when you take them out. Aim for a baking time of 10-12 minutes at 350°F (175°C). They will firm up as they cool. One big mistake is overmixing the dough. Mix just until the dry and wet ingredients blend. Overmixing makes the cookies tough. If your dough feels sticky, chill it for about 30 minutes in the fridge. This makes it easier to handle and helps shape your cookies. Serve these cookies on a rustic wooden platter. You can add small pumpkins or cinnamon sticks around them for a fall vibe. For a touch of elegance, dust them with some extra cinnamon sugar. This makes them look even more inviting. Enjoy the delightful treat with friends or family! {{image_4}} You can make these cookies even more fun! Try adding nuts like pecans or walnuts. Chopped nuts add a nice crunch and depth. You can also mix in chocolate chips for a sweet twist. The chocolate will melt and mix with the spices perfectly. If you want different flavors, try using cloves or allspice. These spices add warmth and extra depth to your snickerdoodles. Just replace a little bit of cinnamon with them. The cookies will taste even more festive! If you need a gluten-free version, it's easy to swap out the flour. Use a gluten-free flour blend in place of all-purpose flour. Make sure it has xanthan gum to help the cookies hold together. You can enjoy these cookies without worry! For vegan options, replace the egg with a flaxseed egg. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes until it thickens. You can also use a plant-based butter in place of regular butter. These swaps keep the cookies soft and tasty. Want to mix it up for the holidays? Add maple syrup for a sweet and earthy flavor. Just reduce the sugar a bit to balance it out. You can also swirl in caramel for a rich, gooey treat. The caramel will melt into the cookies while baking, creating a lovely surprise in every bite. These variations let you create a cookie that fits your tastes and dietary needs. Each twist adds a unique touch to the classic soft and spiced pumpkin snickerdoodles. For the full recipe, check out the recipe details above! To keep your soft and spiced pumpkin snickerdoodles fresh, use airtight containers. This helps to trap moisture and keeps them soft. Place a piece of bread in the container with the cookies. The bread adds moisture and keeps them from drying out. If you don’t eat them all, store cookies at room temperature. Make sure they cool completely first. This helps avoid sogginess. You can freeze unbaked dough for later baking. Scoop the dough into balls and place them on a baking sheet. Freeze the balls for about an hour. Once frozen, transfer them to a freezer bag. This way, you can bake fresh cookies anytime! To freeze baked cookies, let them cool fully. Layer them in an airtight container with parchment paper between each layer. You can freeze cookies for up to three months. Just thaw them at room temperature when you’re ready to enjoy. These cookies can last up to a week at room temperature. Keep them in an airtight container to maintain their soft texture. If you want to savor them longer, consider freezing. This way, you can enjoy the delightful treat whenever you wish. For the full recipe, you can refer to the earlier sections. To make your cookies softer, try these tips: - Use more butter. Butter adds moisture and keeps cookies chewy. - Don’t overmix the dough. Mixing too much adds air and makes cookies less soft. - Chill the dough for at least 30 minutes. This helps the flavors blend and keeps cookies from spreading too much. - Bake them just until the edges are set. They should be soft in the middle when you take them out. Yes, you can use fresh pumpkin. Here are the pros and cons of both: Canned Pumpkin: - Convenient and ready to use. - Consistent texture and flavor. Fresh Pumpkin: - More natural taste if cooked properly. - Requires extra time to prepare. Using canned pumpkin is easy and works well for this recipe. Let your cookies cool for about 5 minutes on the baking sheet. Then, transfer them to a wire rack. Cooling completely helps the cookies stay soft and tasty. Enjoy them warm, or wait until they cool down for the best flavor. You can store leftover dough in the fridge for up to 3 days. You can also freeze it for up to 3 months. Just scoop the dough into balls and place them on a baking sheet. Freeze them until solid, then transfer to a bag. You can bake them straight from the freezer. Yes, you can double the recipe. Just make sure to mix the dough well. Keep in mind that baking time may vary slightly. Check the cookies a minute or two earlier than the original time. This way, you’ll have plenty of soft and spiced pumpkin snickerdoodles to share! For the full recipe, refer to the original instructions. We explored how to make delicious pumpkin snickerdoodles with simple steps and ingredients. You learned the right mix of wet and dry ingredients and tips to avoid common mistakes. These cookies can be stored or frozen, ensuring they stay fresh. Feel free to try variations to suit your taste. Now, it's your turn to bake, share, and enjoy these treats with friends and family. Happy baking!](https://tossedtastes.com/wp-content/uploads/2025/08/2461a89b-33be-4f70-829a-e9e95d30d707-300x300.webp)
- Soft and Spiced Pumpkin Snickerdoodles
Indulge in the flavors of fall with these soft and spiced pumpkin snickerdoodles! Made with creamy pumpkin puree and a cozy blend of spices, these cookies are perfect for any autumn gathering or cozy night in. Follow our easy step-by-step recipe to create these delightful treats that are soft on the inside and perfectly spiced on the outside. Click through to discover how to bake your batch of irresistible pumpkin snickerdoodles today!