When the days grow shorter, and the scent of cinnamon and pumpkin spice fills the air, there’s nothing more comforting than a batch of warm cookies fresh from your oven. Pumpkin Snickerdoodle Cookies with a Cinnamon Sugar Twist are a perfect way to embrace the season. These cookies blend the timeless charm of snickerdoodles with a luscious pumpkin-infused twist, making them a go-to treat for fall gatherings, holiday parties, or simply a quiet evening at home.

If you’ve been searching for a cookie recipe that’s easy to make yet irresistibly delicious, you’re in the right place. Let’s dive into the ingredients, the steps, and the secrets that make these cookies a must-try for every baker.

Why You’ll Love These Pumpkin Snickerdoodle Cookies

What makes these cookies so special? It’s the combination of flavors, textures, and the cozy, nostalgic feeling they evoke.

• Flavor Explosion: The subtle tang from the cream of tartar in snickerdoodles pairs beautifully with the warmth of pumpkin spice. Add a cinnamon-sugar coating, and you have a flavor profile that screams fall.
• Perfect Texture: Soft, chewy centers with slightly crisp edges make every bite unforgettable.
• Easy to Share: These cookies are a hit at potlucks, family dinners, or as a thoughtful homemade gift.

Whether you’re a seasoned baker or a kitchen newbie, this recipe is designed to be foolproof and enjoyable.

The Origins of Snickerdoodles and Their Pumpkin Twist

Snickerdoodles have a long history as a classic cookie, believed to originate in Germany. Traditionally flavored with cinnamon and cream of tartar, they’ve been a favorite for generations. But why stop at tradition? By incorporating pumpkin puree and pumpkin spice, you elevate this timeless recipe into something truly extraordinary. The addition of pumpkin not only adds flavor but also keeps the cookies incredibly moist.

Essential Ingredients for Pumpkin Snickerdoodle Cookies

Before you start baking, it’s essential to gather the right ingredients. Here’s everything you’ll need, presented in a handy table format for quick reference:

Ingredient	Quantity	Notes
Unsalted butter	1 cup	Room temperature for easy creaming.
Libby’s Pumpkin Puree	2/3 cup	Ensure it’s pure pumpkin, not pie filling.
Granulated sugar	1/2 cup + 1/3 cup	Divided for dough and rolling mixture.
Dark brown sugar	1/2 cup + 2 tbsp	Adds depth and moisture.
Egg yolks	2	Room temperature for better incorporation.
Vanilla extract	2 tsp	Enhances the overall flavor.
All-purpose flour	1 2/3 cup + 1 tbsp	Measured correctly for perfect consistency.
Pumpkin spice	1 1/2 tsp	Warm and fragrant blend of spices.
Ground cinnamon	1 tsp	Key for the sugar coating.
Baking soda	1 tsp	Ensures a good rise.
Cream of tartar	1 tsp	A must for authentic snickerdoodles.
Kosher salt	1/2 tsp	Balances the sweetness.

Pro Tip: Properly measuring ingredients is crucial. Use the spoon-and-level method for flour to avoid adding too much, which could make the cookies dense.

Step-by-Step Guide to Making Pumpkin Snickerdoodle Cookies

Ready to bring these cookies to life? Follow this simple process to ensure perfect results every time.

Preparing the Dough

1. Cream the Butter and Sugars: In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. This step is key to achieving the perfect texture.
2. Add Wet Ingredients: Mix in the pumpkin puree, egg yolks, and vanilla extract. Make sure everything is fully incorporated.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, pumpkin spice, baking soda, cream of tartar, and salt. Gradually add this to the wet mixture.
4. Chill the Dough: Cover and refrigerate the dough for at least 30 minutes. Chilling helps the flavors meld and prevents the cookies from spreading too much during baking.

Rolling and Baking

1. Prepare the Coating: Mix granulated sugar and ground cinnamon in a small bowl.
2. Form the Cookies: Scoop the dough into 1.5-inch balls, then roll each ball in the cinnamon-sugar mixture until fully coated.
3. Bake: Arrange the cookies on a parchment-lined baking sheet, leaving space between each. Bake at 350°F (175°C) for 10–12 minutes. The cookies should look slightly underbaked when you remove them from the oven.
4. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Tips for Perfect Pumpkin Snickerdoodle Cookies

• Chilling is Non-Negotiable: Don’t skip this step—it makes a huge difference in the cookie’s texture.
• Keep an Eye on the Timer: Overbaking will make the cookies lose their softness, so remove them as soon as they’re set on the edges.
• Size Matters: Use a cookie scoop to ensure uniform cookies that bake evenly.

Pairing Pumpkin Snickerdoodles with Seasonal Beverages

These cookies pair wonderfully with a variety of fall-inspired drinks:

• Pumpkin Spice Latte: Double the pumpkin fun!
• Apple Cider: The tanginess of cider contrasts beautifully with the sweetness of the cookies.
• Chai Tea: The spiced flavors in chai complement the cinnamon-sugar coating perfectly.

Set up a cozy afternoon tea or coffee break, and let these cookies take center stage.

Customizing Your Pumpkin Snickerdoodle Cookies

Want to switch things up? Here are some ideas to make these cookies uniquely yours:

• Add Chocolate Chips: A handful of white or dark chocolate chips adds a delicious twist.
• Drizzle with Caramel: For extra decadence, drizzle caramel over cooled cookies.
• Include Nuts: Chopped pecans or walnuts bring a satisfying crunch.

Nutritional Information

Here’s an estimated nutritional breakdown for a single cookie (based on the recipe making 24 cookies):

• Calories: ~150
• Fat: 7g
• Carbs: 20g
• Protein: 1.5g
• Sugar: 12g

While these cookies are a treat, they’re perfectly portioned for enjoying in moderation.

Frequently Asked Questions (FAQs)

Can I Make These Cookies Gluten-Free or Vegan?

Yes! For gluten-free cookies, use a 1:1 gluten-free baking flour. To make them vegan, substitute the butter with plant-based butter and replace the egg yolks with flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per yolk).

How Should I Store These Cookies?

Store them in an airtight container at room temperature for up to 4 days. You can also freeze them for up to 3 months.

Why Do My Cookies Turn Out Too Flat?

Flat cookies are often caused by warm dough. Ensure you chill the dough thoroughly before baking.

Can I Use Fresh Pumpkin Instead of Canned?

Absolutely! Just make sure to puree and strain the pumpkin to remove excess moisture.

What’s the Best Way to Serve These Cookies?

Serve warm with a cup of coffee or tea for the ultimate fall treat.

Conclusion: Fall in Love with Every Bite of Pumpkin Snickerdoodle Cookies!

These Pumpkin Snickerdoodle Cookies with a Cinnamon Sugar Twist are more than just a dessert—they’re a celebration of the cozy, comforting flavors of autumn. Easy to make, endlessly customizable, and irresistibly delicious, they’re a recipe you’ll want to revisit year after year.

Why wait? Gather your ingredients, preheat your oven, and let the magic of these cookies fill your kitchen. Don’t forget to share your creations with friends and family—it’s the perfect way to spread a little seasonal cheer.

Happy Baking!

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