![To make these tasty cookies, gather the following ingredients: - 1 cup pumpkin puree - 1/2 cup unsalted butter, softened - 1 cup brown sugar - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon cream of tartar - 1/2 teaspoon cinnamon - 1/2 teaspoon nutmeg - 1/4 teaspoon salt - 1/4 cup granulated sugar (for rolling) - 1 tablespoon cinnamon (for rolling) These ingredients blend nicely to give your cookies that soft texture and rich flavor. The pumpkin puree adds moisture, while the sugars create a lovely sweetness. You can tweak the recipe for fun. Consider adding: - Chocolate chips - Chopped nuts like walnuts or pecans - Dried cranberries or raisins - A pinch of ginger for extra spice Adding these items can change the taste and texture of your cookies. Get creative and find what you like best! To make these cookies, you will need: - A mixing bowl - A whisk - A cookie scoop or spoon - A baking sheet - Parchment paper - An oven Having the right tools makes cookie-making easier. The parchment paper helps with easy cleanup and keeps cookies from sticking. For the best results, use a cookie scoop to keep the size even. For the complete recipe, check out the [Full Recipe]. First, gather all your ingredients. You will need pumpkin puree, butter, sugars, egg, and vanilla. Get your flour and spices ready too. Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper. This will help the cookies not stick. In a large bowl, cream the softened butter, brown sugar, and 1/2 cup of granulated sugar. Mix until it feels light and fluffy. Next, add the pumpkin puree, egg, and vanilla extract. Stir until everything is well mixed. In another bowl, whisk together all-purpose flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt. Slowly add this dry mix to your wet ingredients. Stir until just combined. Be careful not to overmix. Now, in a small bowl, mix the remaining 1/4 cup of granulated sugar with 1 tablespoon of cinnamon. Take a cookie scoop or a spoon and portion out the dough. Roll each piece in the cinnamon-sugar mixture until it is fully coated. Place the dough balls on your baking sheet, leaving about 2 inches between each. Bake them in your preheated oven for 10-12 minutes. The edges should be lightly golden, while the centers will look soft. Once baked, take the cookies out of the oven. Let them cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely. To store your cookies, keep them in an airtight container. They will stay fresh for up to a week. If you want to keep them longer, consider freezing them. Follow the full recipe for more details. Enjoy your delicious pumpkin snickerdoodle cookies! To get soft and chewy cookies, mix the dough just right. Overmixing can make them tough. Use room temperature butter and pumpkin puree for the best blend. This helps the cookies rise nicely. You want a dough that is soft but not sticky. If it feels too wet, add a bit more flour. Always use dry measuring cups for flour and sugar. Spoon the flour into the cup and level it off with a knife. Do not scoop directly from the bag; this packs the flour down. For brown sugar, pack it tightly into the cup. Accurate measuring helps your cookies turn out great every time. One big mistake is not preheating the oven. Always set it to 350°F (175°C) before baking. Another mistake is placing cookies too close together. Leave space for them to spread. Lastly, don't skip the cooling step. Letting them cool on a wire rack keeps them from getting soggy. Follow these tips, and you’ll enjoy perfect Pumpkin Snickerdoodle Cookies every time! For the full recipe, check out the complete instructions above. {{image_2}} You can make these cookies gluten-free easily. Just swap the all-purpose flour for a gluten-free blend. Many blends work well, but look for one that includes xanthan gum. This will help the cookies hold their shape. Follow the same recipe, and you’ll get tasty cookies without the gluten. To make vegan pumpkin snickerdoodle cookies, replace the egg with a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit until it thickens. Use dairy-free butter instead of regular butter. This keeps the cookies soft and yummy without animal products. You can add fun flavors to your cookies. Try mixing in chopped nuts, like walnuts or pecans, for crunch. Or add chocolate chips for a sweet twist. You can swap cinnamon for pumpkin pie spice if you like a stronger flavor. These small changes can make your cookies unique and exciting. For the complete recipe, check out the Full Recipe section. To keep your Pumpkin Snickerdoodle Cookies fresh, use an airtight container. Place parchment paper between layers to avoid sticking. Store at room temperature for up to five days. If you want them to last longer, consider refrigerating them. Cold air slows down spoilage. Freezing is a great way to keep cookies fresh for weeks. First, let your cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze for about an hour until firm. Once frozen, transfer them to a freezer-safe bag. They can last up to three months in the freezer. When you're ready to enjoy your cookies, reheat them for a few seconds in the microwave. Use a paper towel over them to keep moisture in. This makes them warm and soft again. You can also pop them in the oven at 350°F (175°C) for a few minutes. Enjoy your cookies warm and fresh! For the full recipe, check the earlier section. You can skip cream of tartar in your recipe. Use a mix of baking powder and baking soda instead. For each teaspoon of cream of tartar, use 1.5 teaspoons of baking powder. It helps to keep the cookies soft and fluffy. Just make sure to adjust the baking soda in your recipe. This change will keep the cookies light without altering the flavor much. Yes, you can use fresh pumpkin. First, cook the pumpkin until soft. You can roast or boil it. After cooking, scoop out the flesh and blend it until smooth. Make sure to drain any excess water. Fresh pumpkin gives a nice taste, but it might be wetter than canned puree. Adjust the flour in your recipe if needed to keep the cookie dough thick. Pumpkin Snickerdoodle Cookies stay fresh for about five days at room temperature. Store them in an airtight container to keep them soft. If you want to keep them longer, freeze them. They can last for up to three months in the freezer. Just thaw them at room temp before enjoying. For the best flavor, eat them within a week. Don't forget to check out the Full Recipe for more details! You learned how to make Pumpkin Snickerdoodle Cookies from start to finish. We covered the main ingredients, tools, and step-by-step instructions. I also shared tips for perfect texture and ways to store your cookies. Whether you prefer gluten-free or vegan options, there’s something for everyone. Remember, fresh cookies are best enjoyed right after baking. Now, it’s time to bake and enjoy these tasty treats!](https://toastedrecipes.com/wp-content/uploads/2025/07/b8e95afd-4f09-4117-b0ff-d011420970fc-300x300.webp)
Pumpkin Snickerdoodle Cookies
Treat yourself to the ultimate fall delight with these Pumpkin Snickerdoodle Cookies! Soft, spiced, and irresistibly sweet, this easy recipe combines pumpkin puree with classic snickerdoodle flavors to create the perfect cookie for cozy gatherings. Ready in just 30 minutes, they're a must-try this season! Click through to explore the full recipe and start baking your new favorite treat today!