If you’re craving a cozy, fall-inspired cookie that melts in your mouth with every bite, you’ve found your new favorite: the Soft Baked Spiced Pumpkin Snickerdoodles Recipe. Combining the classic cinnamon sugar charm of snickerdoodles with the rich, moist warmth of pumpkin and an irresistible blend of autumn spices, these cookies are pure comfort wrapped in sweetness. This recipe manages to perfectly balance softness and spice, making it ideal for sharing with friends or savoring alongside a cup of your favorite hot beverage during chilly days.
Ingredients You’ll Need
To create these luscious Soft Baked Spiced Pumpkin Snickerdoodles, you’ll rely on a handful of simple but essential ingredients, each chosen to contribute to the cookie’s texture, flavor, and signature fall vibe. From the creamy butter that ensures tenderness to the medley of fragrant spices that awaken your senses, every component plays its part beautifully.
- Unsalted butter (1 cup, softened): Provides the rich, creamy base that makes these cookies tender and moist.
- Granulated sugar (1 cup): Sweetens the dough and helps with that slight crunch in the coating.
- Light brown sugar (1/2 cup, packed): Adds a touch of caramel depth and extra moisture.
- Pumpkin puree (3/4 cup): Infuses the dough with natural moisture, lovely color, and that unmistakable pumpkin flavor.
- Large egg (1, room temperature): Binds the ingredients together and contributes to the cookie’s structure.
- Vanilla extract (1 teaspoon): Enhances all the warm flavors with a smooth, mellow note.
- All-purpose flour (3 3/4 cups): The sturdy backbone that holds everything together and delivers the perfect soft bite.
- Baking powder (1 1/2 teaspoons): Provides a gentle lift for fluffiness.
- Baking soda (1/2 teaspoon): Reacts with the acidic pumpkin for a light texture.
- Salt (1/2 teaspoon): Balances the sweetness and enhances all the other flavors.
- Ground cinnamon (1 tablespoon): Adds warm spice, both inside the dough and coating the cookies.
- Ground nutmeg (1 teaspoon): Brings a subtle, sweet pungency that complements pumpkin perfectly.
- Ground ginger (1 teaspoon): Gives a gentle, zesty warmth.
- Ground allspice (1/2 teaspoon): Contributes a complex, almost clove-like aroma.
- Ground cloves (1/2 teaspoon): Lends a deep, aromatic spice note.
- Cinnamon sugar coating: Made with 1/2 cup granulated sugar and 1 tablespoon ground cinnamon to give each cookie its signature snickerdoodle crackle and sweet coating.
How to Make Soft Baked Spiced Pumpkin Snickerdoodles Recipe
Step 1: Prepare Your Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to keep your cookies from sticking and to promote even baking. This small step helps ensure a tidy cleanup and perfect cookies every time.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, cream together the softened butter with both granulated and brown sugar until the mixture is light and fluffy. This process is key as it incorporates air into the dough, leading to delightfully soft cookies packed with flavor.
Step 3: Add Pumpkin, Egg, and Vanilla
Now blend in the pumpkin puree, egg, and vanilla extract, beating everything until it’s fully combined into a smooth, homogenous dough. The pumpkin not only infuses moisture but also adds that earthy richness you just can’t beat.
Step 4: Mix Dry Ingredients Separately
In another bowl, whisk together the flour, baking powder, baking soda, salt, and the wonderful collection of spices—cinnamon, nutmeg, ginger, allspice, and cloves. This step ensures even distribution of each spice note and proper leavening.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet pumpkin mixture, stirring gently until just combined. Avoid overmixing to keep the cookies soft and tender, rather than dense or tough.
Step 6: Prepare the Cinnamon Sugar Coating
In a small bowl, combine the granulated sugar and ground cinnamon. This delicious blend will coat the cookie dough balls and provide the signature sweet-spicy crust that snickerdoodles are celebrated for.
Step 7: Form and Coat Cookie Dough Balls
Scoop tablespoon-sized portions of dough and roll them into balls. Then roll each ball generously in the cinnamon sugar mixture so every bite bursts with that classic snickerdoodle flavor and texture.
Step 8: Arrange on Baking Sheets
Place the coated dough balls onto your prepared baking sheets, spacing them about 2 inches apart to allow for gentle spreading as they bake.
Step 9: Bake the Cookies
Bake for 10 to 12 minutes, watching for edges to set while the centers remain soft and slightly underbaked. This timing ensures that perfect chewy texture that makes these cookies irresistible.
Step 10: Cool and Enjoy
Let the cookies rest on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely. This helps them set up without losing that tender, soft quality.
How to Serve Soft Baked Spiced Pumpkin Snickerdoodles Recipe
Garnishes
While these cookies are delicious on their own, try dusting a little extra cinnamon sugar or a pinch of powdered sugar on top for a festive finish. A light drizzle of caramel sauce can also elevate these into an indulgent treat perfect for special occasions.
Side Dishes
Serve these Soft Baked Spiced Pumpkin Snickerdoodles alongside creamy vanilla ice cream or a dollop of whipped cream to turn them into an elegant dessert. Or simply pair with a steaming mug of chai tea, coffee, or hot apple cider to enjoy the harmonious fall flavors fully.
Creative Ways to Present
Arrange the snickerdoodles on a rustic wooden board surrounded by autumn leaves, or stack them in a clear jar tied with a festive ribbon to gift to friends and family. You can also sandwich two cookies with a cinnamon cream cheese frosting in the middle for a decadent twist.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Soft Baked Spiced Pumpkin Snickerdoodles in an airtight container at room temperature for up to 4 days. This keeps them soft and flavorful, so you’ll still get that fresh-baked joy even days later.
Freezing
To enjoy these cookies beyond a few days, freeze the baked snickerdoodles in a single layer on a baking sheet and then transfer them to a freezer bag. They freeze beautifully for up to 3 months and thaw quickly while retaining their softness.
Reheating
Warm the cookies gently in a microwave for 10 to 15 seconds or pop them in a preheated oven at 300°F for about 5 minutes. This revives their just-baked softness and aroma, making them taste freshly baked all over again.
FAQs
Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree works perfectly and provides consistent moisture and flavor, which is key for these Soft Baked Spiced Pumpkin Snickerdoodles Recipe cookies.
What if I don’t have all the spices listed?
Feel free to use a pre-made pumpkin pie spice blend or simply include cinnamon and nutmeg for a simplified, still delicious version. The magic comes from the warm spices, but cinnamon alone can still make these cookies fabulous.
Can I make these gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend designed for baking, making sure to check if additional binding agents are needed. The texture might differ slightly, but they’ll still satisfy your pumpkin snickerdoodle cravings.
Why are my cookies less soft than expected?
Overbaking is usually the culprit. Take them out when edges are set but centers look slightly underbaked. Also, don’t overmix the dough, as that can make cookies tough instead of delectably soft.
Can I add nuts or chocolate chips?
Definitely! Chopped pecans or walnuts add a lovely crunch, while white or semi-sweet chocolate chips bring a nice contrast to the spiced pumpkin flavor. Just fold them in gently at the end.
Final Thoughts
With every bite of this Soft Baked Spiced Pumpkin Snickerdoodles Recipe, you’re embracing the spirit of fall and the joy of baking from the heart. These cookies are incredibly easy to make, wonderfully flavorful, and guaranteed to bring smiles around your kitchen table. Give this recipe a try—it might just become your new go-to comfort cookie for every cozy season ahead!
Print
Soft Baked Spiced Pumpkin Snickerdoodles Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: Approximately 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Soft Baked Spiced Pumpkin Snickerdoodles are a delightful fall-inspired twist on the classic snickerdoodle cookie. Featuring a blend of warm spices like cinnamon, nutmeg, ginger, allspice, and cloves combined with creamy pumpkin puree, these cookies deliver a soft, chewy texture with a perfectly balanced autumn flavor, coated in a sweet cinnamon sugar mixture for the perfect finish.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 3/4 cup pumpkin puree
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 3 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, which helps create a tender cookie.
- Add Wet Ingredients: Incorporate the pumpkin puree, room temperature egg, and vanilla extract into the butter-sugar mixture. Beat until everything is well combined and smooth.
- Mix Dry Ingredients Separately: In another bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and the ground spices: cinnamon, nutmeg, ginger, allspice, and cloves, to evenly distribute the leavening agents and spices.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Avoid overmixing to prevent tough cookies.
- Prepare Cinnamon Sugar Coating: In a small bowl, combine the granulated sugar and ground cinnamon to create the coating for the cookie dough balls.
- Shape and Coat Dough Balls: Scoop tablespoon-sized portions of the dough and roll each into a smooth ball. Then, roll each ball in the cinnamon sugar mixture until fully coated to add a sweet and spicy crust.
- Arrange on Baking Sheets: Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the cookie edges are set but the centers remain soft, ensuring a chewy texture.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes to firm up slightly before transferring them to a wire rack to cool completely, which will prevent breakage and maintain the soft texture.
Notes
- Use room temperature ingredients for better mixing and texture.
- Do not overmix the dough once the dry ingredients are added to avoid tough cookies.
- Spacing dough balls 2 inches apart prevents cookies from merging as they spread while baking.
- Cooling the cookies on the baking sheet before transferring helps them set and retain their chewy center.
- Store cookies in an airtight container to keep them soft for several days.
