Pumpkin Snickerdoodle Cookies bring together the warmth of fall spices with the delightful chew of classic Snickerdoodles. These cookies are soft, chewy, and packed with pumpkin flavor, making them a perfect treat for autumn gatherings or cozy days at home.
You’ll Love This Pumpkin Snickerdoodle Cookies Recipe
This pumpkin snickerdoodle cookies recipe blends the comforting flavors of cinnamon, nutmeg, and pumpkin with the signature tang of snickerdoodles. The addition of pumpkin puree makes these cookies extra moist and chewy, while the cinnamon-sugar coating adds a deliciously sweet crunch. They’re perfect for any pumpkin lover or anyone looking for a unique twist on a classic cookie.
Ingredients You’ll Need
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1/2 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Cinnamon-Sugar Coating:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat the oven and prepare the pans: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg.
- Cream the wet ingredients: In a large bowl, beat the softened butter, vegetable oil, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
- Add pumpkin and egg: Mix in the pumpkin puree, egg, and vanilla extract until well combined.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Prepare the cinnamon-sugar coating: In a small bowl, mix the granulated sugar and cinnamon.
- Shape and coat the cookies: Scoop out about 1 1/2 tablespoons of dough and roll it into a ball. Roll the ball in the cinnamon-sugar mixture, coating it evenly.
- Bake: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
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Serving Suggestions
These pumpkin snickerdoodles are delicious on their own, but you can also:
- Serve them with a hot cup of spiced tea or pumpkin spice latte.
- Pair them with a scoop of vanilla ice cream for a dessert twist.
- Add a drizzle of caramel sauce or cream cheese glaze for extra indulgence.
How to Store Pumpkin Snickerdoodle Cookies
Store your pumpkin snickerdoodle cookies in an airtight container at room temperature for up to 5 days. You can also freeze the cookies for up to 3 months by placing them in a single layer in a freezer-safe bag or container. Thaw at room temperature before serving.
Additional Tips: Pumpkin Snickerdoodle Cookies Recipe
- Chewy Texture: To achieve the best chewy texture, don’t overbake the cookies. They should look slightly underbaked in the center when you take them out of the oven.
- Pumpkin Flavor: For an extra pumpkin punch, you can add 1/2 teaspoon of pumpkin pie spice to the dough.
- Substitutions: You can substitute the vegetable oil with melted coconut oil or additional butter for a slightly different flavor profile.
- Troubleshooting: If your cookies spread too much, chill the dough for 30 minutes before baking.
Pumpkin Snickerdoodle Cookies Recipe
A soft and chewy pumpkin snickerdoodle cookie recipe with warm spices and a classic cinnamon-sugar coating.
- Mixing bowls
- electric mixer
- parchment paper
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter (softened)
- 1/2 cup vegetable oil
- 1/2 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
For the cinnamon-sugar coating:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix the dry ingredients: flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg.
- Cream together the butter, vegetable oil, sugars until fluffy.
- Add pumpkin, egg, and vanilla to the wet mixture.
- Gradually mix in the dry ingredients.
- Shape the dough into balls and coat them in the cinnamon-sugar mixture.
- Bake for 10-12 minutes.
- Cool and enjoy!
- Don’t overmix the dough for softer cookies.
- Chilling the dough will prevent the cookies from spreading too much during baking.
