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- 1 ½ cups all-purpose flour - ½ teaspoon baking soda - ¼ teaspoon baking powder - ¼ teaspoon salt - 1 teaspoon ground cinnamon - 1 teaspoon pumpkin pie spice - ½ cup unsalted butter, softened - 1 cup granulated sugar, plus extra for rolling - ½ cup brown sugar, packed - 1 large egg - ½ teaspoon vanilla extract - ½ cup pumpkin puree You can change some ingredients if needed. For the flour, try using whole wheat flour or almond flour. They add a nice twist. If you want to use different sugars, coconut sugar works well. For vegan options, use coconut oil instead of butter. You can swap the egg for a flax egg. Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water and let it sit for a few minutes. If you don't have pumpkin puree, you can use applesauce or mashed bananas. Both give great moisture and flavor to the cookies. {{ingredient_image_1}} - Preheat your oven to 350°F (175°C). - Line two baking sheets with parchment paper. Getting your oven ready is key. The right temperature helps cookies bake evenly. Parchment paper keeps cookies from sticking. This easy step makes cleanup a breeze. - 1 ½ cups all-purpose flour - ½ teaspoon baking soda - ¼ teaspoon baking powder - ¼ teaspoon salt - 1 teaspoon ground cinnamon - 1 teaspoon pumpkin pie spice In a medium bowl, whisk together your dry ingredients. Mixing flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice well is important. This ensures even flavor in every bite. - ½ cup unsalted butter, softened - 1 cup granulated sugar, plus extra for rolling - ½ cup brown sugar, packed In a large bowl, cream the softened butter with both sugars. Use an electric mixer on medium speed. Blend until the mix is light and fluffy, which takes about 2 to 3 minutes. This step adds air to the mix, making your cookies soft. - 1 large egg - ½ teaspoon vanilla extract - ½ cup pumpkin puree Add the egg, vanilla extract, and pumpkin puree to the butter-sugar mix. Beat until everything is smooth and combined. This mixture adds moisture and flavor to your cookies. Gradually add the dry mix to the wet mix. Use low speed to combine. Stop mixing when the dough forms a soft ball. Don't over-mix; this keeps cookies tender. - Prepare rolling sugar: Mix about ¼ cup of granulated sugar with 1 teaspoon of cinnamon. - Scoop about 1.5 tablespoons of dough and roll into a ball. - Roll each ball in the cinnamon-sugar mixture until coated. Place dough balls on the prepared sheets, spaced 2 inches apart. Bake for 10 to 12 minutes. The edges should be golden, but the centers should look soft. This gives you the perfect chewy cookie. To get fluffy snickerdoodles, mix well but don’t overdo it. Start by creaming the butter and sugars for about 2-3 minutes. This step adds air, making your cookies light. When you add the dry ingredients, mix on low speed. Stop as soon as everything blends together. The dough should feel soft but not sticky. Let your cookies cool for about 5 minutes on the baking sheet. This helps them set up nicely. After that, move them to a wire rack to cool completely. For serving, stack them on a cute cake stand or fill a mason jar. Add a sprinkle of cinnamon on top for extra flair. These cookies pair well with a warm cup of chai or coffee. To keep your snickerdoodles fresh, store them in an airtight container. They will stay tasty for up to a week at room temperature. If you want them to last longer, freeze them. Just place them in a single layer in a freezer bag. When you want to enjoy them, let them thaw at room temperature. To revive stale cookies, gently warm them in the microwave for a few seconds. This brings back their soft texture. Pro Tips Chill the Dough: For even softer cookies, refrigerate the dough for 30 minutes before baking. This helps the flavors meld and creates a chewier texture. Fresh Spices Matter: Use fresh ground spices for the best flavor. Old spices can lose their potency and affect the taste of your cookies. Watch the Baking Time: Keep an eye on the cookies as they bake. They should look slightly under-baked in the center to ensure a soft and chewy texture. Store Properly: To keep your cookies soft, store them in an airtight container at room temperature. You can also add a slice of bread to help maintain moisture. {{image_2}} You can easily change the taste of your Pumpkin Spice Snickerdoodles. Adding nuts, like chopped pecans or walnuts, gives a nice crunch. You can also add chocolate chips for a sweet twist. Use about ½ cup of either to keep the balance right. Mix them into the dough before you roll it into balls. This small change can make a big difference! These cookies are perfect for any holiday. For Halloween, add some spooky sprinkles on top. During Thanksgiving, you can use a little nutmeg for a extra festive flavor. For Christmas, add peppermint extract instead of vanilla for a fun twist. Think about the season and have fun with it! Want a gluten-free option? You can swap the all-purpose flour for a gluten-free blend. Look for a mix that has xanthan gum in it. This will help the cookies hold together. Use the same amount of gluten-free flour as the recipe calls for. The taste and texture will still be great! Pumpkin Spice Snickerdoodles stay fresh at room temperature for about one week. To store them, place the cookies in an airtight container. This keeps them soft and tasty. Make sure to layer parchment paper between cookies to avoid sticking. You can freeze both the cookie dough and baked cookies. For dough, scoop it into balls and freeze them on a baking sheet. Once frozen, transfer the balls to a freezer bag. This way, you can bake fresh cookies later. For baked cookies, let them cool completely, then place them in an airtight container. They last up to three months in the freezer. If your cookies lose their softness, don’t worry! Place a slice of bread in the container with the cookies. The cookies will absorb moisture from the bread. You can also warm them in the oven for a few minutes at 300°F (150°C) to bring back that fresh-baked taste. Pumpkin Spice Snickerdoodles last about one week at room temperature. To keep them fresh, store them in an airtight container. This helps lock in the moisture and flavor. You can also freeze them for up to three months. Just wrap them well in plastic wrap and place them in a freezer-safe bag. Yes, you can prepare the dough in advance. Mix the dough and form it into balls. Then, wrap the balls in plastic wrap and store them in the fridge for up to three days. You can also freeze the dough for longer storage. Just remember to bake them straight from the freezer, adding a couple of extra minutes to the baking time. Flat snickerdoodles often come from a few common issues. First, make sure your butter is at room temperature, not melted. If the butter is too warm, it spreads too much. Second, check your baking soda and baking powder for freshness. Old leaveners can cause flat cookies. Lastly, avoid over-mixing the dough; it should be soft but not runny. Yes, you can use canned pumpkin in this recipe. Canned pumpkin is convenient and has a consistent flavor. Just make sure it is pure pumpkin puree, not pumpkin pie filling. Fresh pumpkin can work too, but it may need more time to cook down and remove excess moisture. Canned pumpkin saves time and gives great results. Now you know how to make delicious Pumpkin Spice Snickerdoodles step by step. We covered all the key ingredients, along with handy tips for baking and storage. Remember to adjust ingredients if needed, and try different flavors to keep it fun. Baking can be a joyful experience, especially when you share your treats with others. Enjoy your cookies fresh, or store them well for later. You have the tools to make this recipe a favorite in your home. Happy baking!

Pumpkin Spice Snickerdoodles

Deliciously soft and spiced cookies perfect for fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 24
Calories 120 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon baking powder
  • 0.25 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 0.5 cups unsalted butter, softened
  • 1 cups granulated sugar, plus extra for rolling
  • 0.5 cups brown sugar, packed
  • 1 large egg
  • 0.5 teaspoon vanilla extract
  • 0.5 cups pumpkin puree

Instructions
 

  • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice until well combined. Set aside.
  • In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
  • Add the egg, vanilla extract, and pumpkin puree to the butter mixture. Beat until well combined and smooth.
  • Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not over-mix; the dough should form a soft ball.
  • In a small bowl, combine about ¼ cup of granulated sugar with a teaspoon of cinnamon and set aside for rolling.
  • Scoop about 1.5 tablespoons of dough and roll into a ball. Roll each ball in the cinnamon-sugar mixture until fully coated.
  • Place the dough balls on the prepared baking sheets, spaced about 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden, but the centers still look soft.
  • Remove from the oven and let them cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.

Notes

Stack the cookies on a tiered cake stand or serve in a mason jar tied with twine for an inviting display. Dust with an extra sprinkle of cinnamon for visual appeal!
Keyword cookies, fall, pumpkin, snickerdoodles