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Here are the ingredients you need for pumpkin spice snickerdoodle cookies: - 1 cup unsalted butter, softened - 1 cup granulated sugar - 1/2 cup brown sugar - 1 cup pure pumpkin puree - 2 large eggs - 3 1/2 cups all-purpose flour - 2 teaspoons cream of tartar - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1 teaspoon pumpkin pie spice - 1/2 teaspoon salt - 2 tablespoons ground cinnamon (for rolling) Each ingredient plays an important role in the flavor and texture of the cookies. The butter gives them richness, while the sugars add sweetness. Pumpkin puree not only adds flavor but keeps the cookies soft. The combination of spices gives that warm, cozy taste we love. Using cream of tartar helps the cookies rise and stay fluffy. The flour is the base that holds everything together. Finally, rolling the cookies in cinnamon-sugar creates a sweet and spicy outer layer. Each bite will remind you of fall! First, preheat your oven to 350°F (175°C). This is key for even baking. Next, line a baking sheet with parchment paper. This helps the cookies not to stick. In a large bowl, add 1 cup of softened butter. Add 1 cup of granulated sugar and 1/2 cup of brown sugar. Use an electric mixer on medium speed. Beat for about 3-4 minutes until it is light and fluffy. This step makes your cookies soft. Now, add 1 cup of pure pumpkin puree and 2 large eggs to the butter mix. Beat everything together until smooth. This brings moisture and flavor to your cookies. In another bowl, whisk together 3 1/2 cups of all-purpose flour, 2 teaspoons of cream of tartar, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1 teaspoon of pumpkin pie spice, and 1/2 teaspoon of salt. Make sure it is well mixed so the flavors are even. Gradually add the dry mix to the pumpkin mixture. Stir gently with a spatula or wooden spoon. Be careful not to overmix. The dough should be thick yet fluffy. In a small bowl, mix together 1/2 cup of granulated sugar and 2 tablespoons of ground cinnamon. Using a tablespoon or cookie scoop, take some dough and roll it into a ball. Then roll the ball in the cinnamon-sugar mix until coated. Place the dough balls on the baking sheet, leaving 2 inches between each. Bake for 10-12 minutes. The edges should be lightly golden, and the centers can look soft. They will firm up while cooling. After baking, let them cool on the sheet for 5 minutes before moving to a wire rack. Enjoy your cookies! To get the best texture, use room-temperature butter. Softened butter makes the dough fluffy. Cream the butter and sugars well. This step adds air and helps cookies rise. Don’t overmix the dough when adding dry ingredients. A thick, fluffy dough leads to soft, chewy cookies. Use these tools for the best results: - Electric mixer for creaming - Large mixing bowl for wet ingredients - Whisk for combining dry ingredients - Cookie scoop for even dough portions - Parchment paper to line your baking sheet - Wire rack for cooling cookies Mix your cinnamon and sugar well. Use 1/2 cup of sugar and 2 tablespoons of cinnamon. Roll each dough ball until fully coated. This gives the cookies a sweet, crunchy outer layer. Make sure to coat them evenly for the best flavor. Let cookies cool on the baking sheet for 5 minutes. This helps them firm up. Then, move them to a wire rack to cool completely. For serving, arrange cookies on a festive platter. Dust with powdered sugar for a nice touch. Enjoy with warm cider or your favorite drink. {{image_4}} You can make these cookies gluten-free! Use a gluten-free flour blend instead of all-purpose flour. This swap keeps the flavor and texture. Just make sure your blend has xanthan gum for the right chewiness. I love using a mix of almond flour and coconut flour. This adds a nutty taste that pairs well with the pumpkin spice. Want to add a twist? Try mixing in nuts or chocolate chips. Walnuts or pecans give a nice crunch and flavor. If you love chocolate, add semi-sweet or dark chocolate chips. Just fold them in gently after mixing the dough. This extra step makes each bite more exciting! Experiment with spices to create your own flavor. Instead of pumpkin pie spice, try adding nutmeg, ginger, or allspice. Each spice brings its own unique taste. You can even use a blend of them for a spicier kick. It’s fun to play with flavors and find your favorite mix! To store your baked Pumpkin Spice Snickerdoodle Cookies, let them cool completely. Place them in an airtight container. Use parchment paper to separate layers. This keeps them fresh and soft. Store the cookies at room temperature for up to one week. If you want them to last longer, refrigerate them. You can freeze the cookie dough for later use. After rolling the dough into balls, place them on a baking sheet. Freeze the balls for about 1-2 hours until firm. Then transfer them to a freezer bag. Make sure to label the bag with the date. The dough can last up to three months in the freezer. When ready to bake, no need to thaw. Just bake them for a couple of extra minutes. Baked cookies stay fresh for about one week at room temperature. If stored in the fridge, they can last up to two weeks. For the best taste and texture, eat them within the first week. If you freeze the baked cookies, they can last up to three months. Just remember to wrap them well to avoid freezer burn. Yes, you can use fresh pumpkin. Just make sure to cook and puree it first. Fresh pumpkin has a different moisture level than canned. So, adjust the flour as needed to get the right dough consistency. To stop cookies from spreading, chill the dough for 30 minutes before baking. Use a cookie scoop to keep sizes even. Also, make sure your butter is softened, not melted, for the right texture. You can add chocolate chips, nuts, or dried fruits. Experiment with spices too! Try adding nutmeg or ginger for extra flavor. This makes each batch unique and fun. Yes, you can easily adjust the recipe. Just double or halve each ingredient. Use the same baking time, but check for doneness a bit earlier or later. To make cookies chewy, use more brown sugar than white sugar. You can also add an extra egg yolk for richness. Bake them just until the edges are golden and the centers look soft. You now know how to make delicious pumpkin spice snickerdoodles. We covered ingredients, step-by-step instructions, and tips for the best cookie texture. Don’t forget the fun variations to try. Storing your cookies right will keep them fresh longer. Enjoy experimenting with your own twists on these treats. Whether you share them or keep them for yourself, they’re sure to please! Happy baking!

Pumpkin Spice Snickerdoodle Cookies

Bake the perfect Pumpkin Spice Snickerdoodle Cookies this fall! With a delightful blend of pumpkin puree, cinnamon, and a sugar coating, these cookies are soft, chewy, and bursting with seasonal flavor. Ideal for cozy gatherings or as a sweet treat for yourself, they come together easily in just 30 minutes. Click to explore the full recipe and make your autumn sweeter with these delicious cookies!
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Ingredients
  

1 cup unsalted butter, softened to room temperature

1 cup granulated sugar, plus an additional 1/2 cup for rolling

1/2 cup brown sugar, firmly packed

1 cup pure pumpkin puree (canned or homemade)

2 large eggs

3 1/2 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

2 tablespoons ground cinnamon (for rolling)

Instructions
 

Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.

    In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar. Beat the mixture on medium speed until it becomes light and fluffy, roughly 3-4 minutes.

      Add the pumpkin puree and eggs to the butter-sugar mixture. Beat everything together until the ingredients are fully incorporated and have a smooth consistency.

        In a separate mixing bowl, whisk together the all-purpose flour, cream of tartar, baking soda, ground cinnamon, pumpkin pie spice, and salt until evenly mixed.

          Gradually add the dry ingredients to the wet pumpkin mixture, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; the dough should remain slightly thick and fluffy.

            In a small bowl, combine the 1/2 cup granulated sugar and 2 tablespoons ground cinnamon to create a cinnamon-sugar mixture for rolling the cookies.

              Using a tablespoon or cookie scoop, portion out the cookie dough and roll each piece into a ball between your palms. Then roll each dough ball in the cinnamon-sugar mixture until fully coated.

                Arrange the coated cookie dough balls on the prepared baking sheet, leaving about 2 inches of space between each ball to allow for spreading during baking.

                  Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may still look soft – this is perfectly fine as they will firm up as they cool!

                    Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, carefully transfer them to a wire rack to cool completely.

                      Prep Time, Total Time, Servings: 20 minutes | 30 minutes | Makes approximately 24 cookies

                        - Presentation Tips: For an enticing display, arrange the warm cookies on a festive platter. Consider dusting them lightly with powdered sugar and serve alongside a steaming cup of warm apple cider or your favorite autumn beverage for a delightful seasonal treat!