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To make these delicious pumpkin spice snickerdoodles, you need the right ingredients. Here’s what you’ll need: - 1 cup unsalted butter, softened - 1 cup granulated sugar - 1/2 cup packed brown sugar - 1/2 cup pumpkin puree - 2 large eggs - 3 1/2 cups all-purpose flour - 2 teaspoons cream of tartar - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon cinnamon - 1/2 teaspoon nutmeg - 1/2 teaspoon ground ginger - 1/4 teaspoon cloves - 1 tablespoon cinnamon sugar for rolling Each ingredient plays a role in making these cookies soft, sweet, and full of fall flavor. The butter adds creaminess, while the sugars create a perfect sweetness. Pumpkin puree gives these cookies their unique flavor and moistness. The spices—cinnamon, nutmeg, ginger, and cloves—bring warmth and that iconic pumpkin spice taste. You can adjust the spice levels if you want a stronger kick. Using cream of tartar and baking soda helps the cookies rise and stay soft. Flour binds everything together, creating a nice dough. I recommend using fresh pumpkin puree for the best taste, but canned works too. Just make sure to use pure pumpkin, not pumpkin pie filling. This ensures you get the right flavor and texture. Gather these ingredients, and you are ready to bake a batch of pumpkin spice snickerdoodles that will fill your kitchen with the sweet aroma of fall! {{ingredient_image_1}} - Preheat your oven to 350°F (175°C). - Line a baking sheet with parchment paper. This helps the cookies not stick. - In a large bowl, cream together the softened butter, granulated sugar, and brown sugar. Use a mixer for a light and fluffy mix. - Add the pumpkin puree and stir well. Then, add the eggs one at a time. Mix until everything is well combined. - In another bowl, whisk together the flour, cream of tartar, baking soda, salt, and spices. - Make sure to mix cinnamon, nutmeg, ginger, and cloves into the dry mix. This brings out the fall flavors. - Scoop tablespoon-sized balls of dough. Roll them between your hands to form smooth balls. - Roll each ball in the cinnamon sugar mix until coated. - Place the balls on the prepared baking sheet, keeping about 2 inches between each. - Bake in the preheated oven for 10-12 minutes. The edges should be lightly golden. The centers may look soft. They will firm up as they cool. - Let the cookies cool on the baking sheet for 5 minutes. Then, move them to a wire rack to cool completely. - Monitor baking time for optimal results. Keep an eye on the cookies while they bake. They take 10-12 minutes. You want the edges to turn golden. The centers can remain soft. They will firm up as they cool. - How to avoid overmixing cookie dough. Mix your wet and dry ingredients until just combined. Overmixing makes cookies tough. Just a few turns with a spatula will do the job. - Ideas for garnishing cookies. Arrange the cookies on a festive platter. A light sprinkle of cinnamon on top adds a nice touch. You can also use some colorful sprinkles for fun! - Serving suggestions with dips or drinks. Serve the cookies with a small dish of pumpkin spice dip. A warm cup of apple cider or chai tea pairs well too. It makes for a cozy fall treat! Pro Tips Use Fresh Pumpkin Puree: For the best flavor, consider using fresh pumpkin puree instead of canned. Roast a small pumpkin and blend it until smooth for a vibrant taste. Chill the Dough: If you find the dough too sticky to handle, refrigerate it for about 30 minutes. This will make it easier to roll into balls and ensure your cookies maintain their shape while baking. Don’t Overbake: Keep an eye on your cookies towards the end of the baking time. They should look slightly underbaked in the center; they will continue to firm up as they cool. Experiment with Spices: Feel free to adjust the spice ratios to your liking. If you love a stronger ginger flavor, add a bit more ground ginger for a delightful twist! {{image_2}} To make your pumpkin spice snickerdoodles stand out, think about some fun add-ins. You can mix in chocolate chips for a sweet surprise. Nuts add a nice crunch, too. Walnuts or pecans work great. You can also try different spices. Instead of just cinnamon, add cardamom for warmth. A hint of allspice can give a cozy flavor. Each twist can make your cookies unique and exciting. If you need a gluten-free option, swap the all-purpose flour for a gluten-free blend. Look for blends that include xanthan gum for better texture. For vegan adaptations, use flax eggs instead of chicken eggs. Mix one tablespoon of ground flaxseed with two and a half tablespoons of water. Let it sit until it thickens. You can also use coconut milk or almond milk instead of regular milk. These swaps keep your cookies delicious and friendly for everyone. To keep your pumpkin spice snickerdoodles fresh, follow these tips: - Allow cookies to cool completely before storing. - Use an airtight container to prevent them from getting hard. - Place parchment paper between layers to avoid sticking. - Store cookies at room temperature for up to one week. These steps will help maintain their soft and chewy texture. For longer freshness, consider the following container types: - Glass jars with tight lids. - Plastic containers with airtight seals. - Zip-top bags for easy access and storage. You can freeze both the dough and baked cookies. Here’s how: - Freezing Dough: Scoop balls of dough and place them on a baking sheet. Freeze until firm, then transfer to a zip-top bag. The dough can last up to three months. - Freezing Baked Cookies: Cool completely and arrange in a single layer in a container. Use parchment paper between layers. Frozen cookies stay fresh for about three months. When you’re ready to enjoy them: - Thawing Dough: Place dough in the fridge overnight. Bake as usual, adding a minute or two to the time. - Thawing Cookies: Let them sit at room temperature for about 15 minutes. You can also warm them briefly in the oven to revive their just-baked taste. I do not recommend using pumpkin pie filling. Pumpkin pie filling has added sugar and spices. It can change the taste and texture of your cookies. Stick with pure pumpkin puree for the best results. These cookies can last up to one week. Store them in an airtight container. If you want them to stay fresh, keep them at room temperature. You can also freeze them for up to three months. These cookies are soft with a slight chew. The pumpkin puree keeps them moist. They taste great right out of the oven and even better the next day. Yes, you can make the dough ahead. Chill it in the fridge for up to three days. When ready to bake, scoop and roll them in cinnamon sugar. This keeps the cookies fresh and easy to bake later. You now have a great recipe for pumpkin spice snickerdoodles. We covered the key ingredients, step-by-step instructions, and tips for perfect cookies. I shared variations to fit different diets and tastes. Lastly, learn how to store and freeze your cookies for later. Make these cookies for a sweet treat today. Enjoy the warm flavors and fun baking experience!

Pumpkin Spice Snickerdoodles

Deliciously soft and spiced cookies perfect for fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 120 kcal

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 0.5 cup packed brown sugar
  • 0.5 cup pumpkin puree
  • 2 large eggs
  • 3.5 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon cinnamon
  • 0.5 teaspoon nutmeg
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon cloves
  • 1 tablespoon cinnamon sugar (mix of 1 tablespoon sugar and 1 teaspoon cinnamon for rolling)

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy using a hand mixer or stand mixer.
  • Add the pumpkin puree and mix until well combined. Then, add the eggs one at a time, beating well after each addition.
  • In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  • Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
  • Scoop tablespoon-sized balls of dough and roll them into balls.
  • Roll each ball in the cinnamon sugar mixture until thoroughly coated.
  • Place the coated dough balls on the prepared baking sheet, leaving about 2 inches between each cookie.
  • Bake in the preheated oven for 10-12 minutes or until edges are lightly golden. The centers might look soft but will firm up as they cool.
  • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Arrange the cooled cookies on a festive platter, and consider garnishing with a sprinkle of cinnamon on top or serving with a small dish of pumpkin spice dip for a fun twist!
Keyword cookies, fall, pumpkin, snickerdoodles