Soft Pumpkin Spice Snickerdoodle Cookies Recipe

If you’re ready to dive into a cozy, comforting treat that captures the essence of fall with every bite, you have to try these Soft Pumpkin Spice Snickerdoodle Cookies. Imagine classic snickerdoodles getting a seasonal makeover, infused with warm pumpkin pie spices and the moistness of pumpkin purée, creating an irresistibly soft and chewy cookie that’s perfect for chilly afternoons or holiday gatherings. These cookies blend the nostalgic cinnamon-sugar coating with a gentle pumpkin sweetness, making each mouthful a celebration of autumn flavors you’ll want to savor again and again.

Ingredients You’ll Need

The beauty of these Soft Pumpkin Spice Snickerdoodle Cookies lies in their straightforward ingredients, each playing a crucial role in crafting that signature tender texture and autumnal flavor. From the rich spices to the pumpkin purée’s natural moisture, every element is essential to achieving the perfect cookie.

• All-purpose flour (2 ¾ cups): Provides structure, making these cookies soft yet sturdy enough to hold their shape.
• Cream of tartar (1 ½ teaspoons): The secret ingredient in snickerdoodles for their classic tang and chewiness.
• Baking soda (1 teaspoon): Helps the cookies rise and spread just right while balancing acidity.
• Salt (½ teaspoon): Enhances all the warm spices and brings balance to the sweetness.
• Ground cinnamon (2 teaspoons): Adds that unmistakable snickerdoodle warmth and cozy flavor.
• Pumpkin pie spice (1 teaspoon): A blend of nutmeg, cloves, and ginger perfectly complements the pumpkin.
• Unsalted butter, softened (½ cup): Ensures richness and a tender crumb without overpowering flavors.
• Pumpkin purée (½ cup): Adds natural moisture and subtle sweetness; not pumpkin pie filling!
• Granulated sugar (1 ½ cups): Sweetens and contributes to that crisp exterior under the cinnamon coating.
• Brown sugar, packed (½ cup): Brings a deeper caramel flavor and soft chewiness.
• Large egg (1): Binds everything together and adds richness.
• Vanilla extract (2 teaspoons): Rounds out the spices with a lovely fragrant note.
• For the Cinnamon-Sugar Coating: ¼ cup granulated sugar, 1 teaspoon ground cinnamon, and ½ teaspoon pumpkin pie spice for that signature snickerdoodle finish.

How to Make Soft Pumpkin Spice Snickerdoodle Cookies

Step 1: Preheat & Prep

Start by heating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. Pro tip: letting your pans cool between batches helps prevent your cookies from spreading too thin, keeping that perfect soft center intact.

Step 2: Make the Cinnamon-Sugar Coating

Mix together the sugar, cinnamon, and pumpkin pie spice in a small bowl. This spice-sugar blend will give your cookies their iconic snickerdoodle sparkle with an extra hint of pumpkin warmth. Set it aside—soon your cookie dough will be rolling through this magical mixture.

Step 3: Whisk the Dry Ingredients

In a medium bowl, whisk the flour, cream of tartar, baking soda, salt, cinnamon, and pumpkin pie spice until well combined. This step not only avoids clumps but ensures each cookie has even bursts of spice in every bite, setting the foundation for those soft pumpkin spice snickerdoodle cookies.

Step 4: Cream Butter & Sugars

Using a mixer, beat the softened butter with both sugars until the mixture is light, fluffy, and pale—about 2 to 3 minutes. Scraping down the bowl halfway through helps everything blend perfectly. This airy base is the key to that melt-in-your-mouth texture you’re craving.

Step 5: Add Egg & Vanilla

Mix in the egg fully and then stir in vanilla extract, scraping down the sides of your bowl to catch any leftover bits. These simple additions inject richness and depth into the dough, building layers of flavor.

Step 6: Mix in the Pumpkin

Gently beat in the pumpkin purée on low speed just until combined. Try not to overmix here; a tender cookie is the goal. For an ultra-chewy texture, you can blot the pumpkin with paper towels beforehand to remove excess liquid.

Step 7: Combine Wet & Dry Ingredients

Add the dry mixture to the wet ingredients in two parts, mixing on low until you no longer see flour streaks. Switch to a spatula and fold carefully a few times to fully incorporate without developing gluten, which can toughen your cookies.

Step 8: Chill the Dough

Cover the dough and chill it for 30 to 45 minutes. Cooler dough spreads less and yields that iconic soft, risen snickerdoodle texture. Plus, it’s easier to scoop and roll without sticky hands!

Step 9: Scoop, Roll & Arrange

Scoop dough with a medium cookie scoop (about 1½ tablespoons). Roll each ball in the cinnamon-pumpkin spice sugar mixture, coating thoroughly for that signature crackly finish. Place spaced at least 2 inches apart on your lined baking sheets.

Step 10: Bake

Bake for 9 to 11 minutes until edges are set and centers look puffy but still soft. Remember, pulling them out at just the right time keeps the softness at the core—they continue to cook gently on the sheet after removal.

Step 11: Cool & Set

Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Their centers will turn tender and chewy—a soft pumpkin spice snickerdoodle cookie dream come true.

How to Serve Soft Pumpkin Spice Snickerdoodle Cookies

Garnishes

Sprinkle a little extra cinnamon sugar on top before baking for added sparkle and spice zip. For special occasions, a light drizzle of warm white chocolate or maple glaze adds a lovely festive touch that pairs beautifully with these pumpkin-infused treats.

Side Dishes

These cookies shine alongside a steaming mug of chai tea, rich hot chocolate, or freshly brewed coffee. Their soft texture and warm spices complement creamy beverages perfectly, making snack time feel like a cozy, autumnal ritual.

Creative Ways to Present

Stack the cookies on a rustic wooden board with small bowls of pumpkin butter and whipped cream for dipping. Or sandwich two cookies with a smear of cinnamon cream cheese filling for an indulgent twist that’s sure to impress family and guests.

Make Ahead and Storage

Storing Leftovers

Keep your Soft Pumpkin Spice Snickerdoodle Cookies fresh in an airtight container at room temperature for up to 3 to 4 days. Adding a slice of bread to the tin helps maintain moisture, keeping each cookie as soft as the day you baked it.

Freezing

You can freeze both unbaked dough balls and fully baked cookies for up to 2 months. Freeze scooped dough balls on a tray first, then transfer them to a freezer-safe bag. When ready, bake straight from frozen, adding an extra 1 to 2 minutes to the baking time for perfect results.

Reheating

Warm leftover cookies for about 10 seconds in the microwave or a few minutes in a 300°F oven to revive their softness and bring out the pumpkin spice aroma anew. Just be careful not to overheat—they are best enjoyed warm and tender.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin purée?

It’s best to stick with plain pumpkin purée because pumpkin pie filling contains added sugars and spices that can alter the cookie’s texture and flavor balance.

What makes these snickerdoodles so soft compared to traditional recipes?

The addition of pumpkin purée adds moisture and tenderness, while chilling the dough helps minimize spread, resulting in a soft and chewy center with lightly crisp edges.

Can I make these cookies vegan?

Absolutely! Substitute the butter with a plant-based alternative and use a flax or chia egg in place of the large egg. These swaps keep the cookies soft and flavorful.

How do I prevent my cookies from spreading too much?

Chilling your dough thoroughly before baking and ensuring your butter is just softened, not melted, helps control spreading and keeps the cookies nice and thick.

Are these cookies gluten-free?

This recipe uses all-purpose flour, so they are not gluten-free as is. However, you can experiment with a gluten-free flour blend designed for baking to achieve a similar texture.

Final Thoughts

Once you try these Soft Pumpkin Spice Snickerdoodle Cookies, they might just become your seasonal obsession. The way the soft, pillowy texture meets the warm spices and subtle pumpkin sweetness is pure fall magic. Perfect for sharing or treating yourself, these cookies are truly a heartfelt nod to cozy autumn days. Give this recipe a whirl—I promise it will brighten your baking adventures and your snack time!

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