Description

Warm, soft, and wonderfully spiced, Pumpkin Snickerdoodles are a cozy treat perfect for any season that delights every bite. These cookies blend the classic cinnamon sugar coating of snickerdoodles with the rich, autumnal flavor of pumpkin puree and a medley of warm spices. Perfect for gifting, parties, or a comforting snack, these soft cookies offer vibrant flavor and a tender texture everyone will love.

Ingredients

Scale

Dry Ingredients

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt

Wet Ingredients

1 cup pumpkin puree
1/2 cup vegetable oil or melted plant-based butter (plant-based)
3/4 cup granulated sugar
1/2 cup brown sugar (natural)
1 teaspoon vanilla extract (natural)
1/2 teaspoon vegetarian Worcestershire sauce (natural)

Cinnamon Sugar Coating

1/4 cup granulated sugar
1 tablespoon ground cinnamon

Instructions

Prepare your dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, ground cinnamon, nutmeg, cloves, and salt. Set aside to allow the spices to blend thoroughly with the flour for even flavor in every bite.
Mix the wet ingredients: In a large bowl, combine the pumpkin puree, vegetable oil or melted plant-based butter (plant-based), granulated sugar, brown sugar (natural), vanilla extract (natural), and vegetarian Worcestershire sauce (natural). Stir until smooth and fully incorporated, creating a rich and fragrant base for your cookies.
Combine wet and dry: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently just until combined. Avoid overmixing to maintain the soft, tender texture Pumpkin Snickerdoodles are known for.
Chill the dough: Cover the dough with plastic wrap and refrigerate for about 30 minutes. Chilling allows the flavors to meld and makes the dough easier to handle when shaping the cookies.
Prepare cinnamon sugar coating: While the dough chills, mix extra granulated sugar with ground cinnamon in a small bowl. This delicious coating will give Pumpkin Snickerdoodles their signature crisp, cinnamon-scented exterior.
Shape and roll: Preheat the oven to 350°F (175°C) and line your baking sheets with parchment paper. Scoop tablespoon-sized balls of dough and roll each one generously in the cinnamon sugar mixture, coating thoroughly before placing them spaced apart on the baking sheet.
Bake to perfection: Bake your Pumpkin Snickerdoodles for 10 to 12 minutes until the edges are set but the centers remain soft. Let them cool on the baking sheet briefly before transferring to a wire rack to finish cooling. The cookies firm up while staying delectably chewy inside.

Notes

Don’t overmix: Stir until just combined to keep cookies soft and tender.
Chill the dough: Helps prevent spreading and makes rolling easier.
Measure flour correctly: Spoon and level flour for the perfect texture, avoiding dense cookies.
Use fresh spices: Fresh cinnamon, nutmeg, and cloves will make your Pumpkin Snickerdoodles burst with flavor.
Watch baking time closely: Remove cookies when edges are set to keep the centers soft and chewy.

Prep Time: 15 minutes
Cook Time: 10-12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 10g
Sodium: 110mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg

Keywords: Pumpkin Snickerdoodles, Pumpkin Cookies, Spiced Cookies, Autumn Cookies, Soft Snickerdoodles