![To make soft and spiced pumpkin snickerdoodles, you need the following ingredients: - 1 cup canned pumpkin puree - 1/2 cup unsalted butter, softened - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 1 large egg - 2 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon cream of tartar - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1/4 teaspoon vanilla extract - 1/4 cup granulated sugar (for rolling) - 1 tablespoon ground cinnamon (for rolling) These ingredients blend to create a soft, flavorful cookie that melts in your mouth. The pumpkin puree adds moisture and a rich flavor. Combining the spices with sugar gives your cookies that classic snickerdoodle taste. I recommend using fresh spices for the best flavor. If you want a twist, try adding mini chocolate chips or nuts. For the full recipe, check the earlier section. Set your oven to 350°F (175°C). This step is key for even baking. Line a baking sheet with parchment paper. This helps prevent sticking and makes cleanup easy. In a big bowl, mix the softened butter with the sugars. You want it smooth and fluffy. Use a hand mixer or stand mixer for best results. This only takes a few minutes. Now, add the canned pumpkin puree, large egg, and vanilla extract. Mix until everything is well combined. This gives your cookies a soft and rich flavor. In another bowl, whisk together the flour, baking soda, cream of tartar, spices, and salt. Make sure there are no lumps. This mix adds flavor and structure to your cookies. Gradually add the dry mix to the wet mix. Stir gently until just combined. The dough should feel soft and slightly sticky. Do not overmix, or your cookies might turn tough. In a small bowl, mix the sugar and cinnamon for rolling. Use a cookie scoop or tablespoon to form balls of dough. Roll each ball in the cinnamon-sugar mix. Place them on the baking sheet with space between each. Bake for 10-12 minutes. The edges should be set, but the centers must stay soft. Let the cookies cool for 5 minutes before moving them to a wire rack. Enjoy your soft and spiced pumpkin snickerdoodles warm or at room temperature! For the full recipe and detailed instructions, refer to the [Full Recipe]. To get soft and spiced pumpkin snickerdoodles, focus on the dough. The dough should feel soft and slightly sticky. Here are some tips: - Use room temperature butter. Cold butter leads to tough cookies. - Don’t overmix the dough. Mix until just combined for softness. - Chill the dough for 30 minutes if you want thicker cookies. You can easily change the flavor of your snickerdoodles. Here are some ideas: - Add nuts like walnuts for a crunchy bite. - Mix in chocolate chips for a sweet surprise. - Try different spices, like allspice or cardamom, for a unique twist. Here are mistakes to watch out for: - Measuring flour incorrectly can ruin texture. Use a kitchen scale for accuracy. - Baking at a high temperature can cause cookies to harden. Stick to 350°F. - Not letting cookies cool leads to a gooey mess. Allow them to set on the baking sheet first. For the full recipe, check our detailed guide on Soft and Spiced Pumpkin Snickerdoodles. {{image_2}} You can make pumpkin snickerdoodles vegan by swapping a few ingredients. Use plant-based butter instead of regular butter. Replace the egg with a flax egg. To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for five minutes to thicken. This swap keeps your cookies soft and tasty. For gluten-free pumpkin snickerdoodles, use a gluten-free flour blend. Many blends work well, so choose one you like. Make sure it includes a binding agent like xanthan gum. This helps keep your cookies soft and chewy. Just follow the same steps in the recipe for mixing and baking. You can add fun mix-ins to your snickerdoodles. Chopped nuts like pecans or walnuts add a nice crunch. Chocolate chips bring a sweet twist. Just fold in 1 cup of your chosen mix-in when you combine the wet and dry ingredients. This makes each bite even more delightful. For the full recipe, check out the full recipe section. To keep your soft and spiced pumpkin snickerdoodles fresh, store them in an airtight container. This will keep them soft and chewy. Place a piece of bread in the container, too. The bread will help to keep the cookies moist. You can store the cookies at room temperature for about five days. If you want to save some cookies for later, freezing is a great option. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. After they are frozen, transfer the cookies to a freezer-safe bag. Remove as much air as possible. You can freeze the cookies for up to three months. When you're ready to eat them, let them thaw at room temperature. To maintain the best taste and texture, avoid storing cookies in the fridge. The cold air can dry them out. Instead, keep them in a cool, dry place. Make sure to seal them tightly. For long-term storage, freezing is better than refrigerating. Enjoy your soft and spiced pumpkin snickerdoodles fresh or frozen! For the full recipe, check out the [Full Recipe]. Yes, you can use fresh pumpkin. Just cook and puree the pumpkin first. Make sure to drain any excess water, as canned pumpkin is thicker. This helps keep your cookies soft and moist. You can use lemon juice or white vinegar as substitutes. Use 1 teaspoon of either for every 1/2 teaspoon of cream of tartar. This keeps your cookies light and fluffy. Look for golden edges and a soft center. The cookies should not be too dark. They will firm up as they cool. Keep an eye on them, so they do not overbake. Yes, you can make the dough in advance. Store it in the fridge for up to 24 hours. This can enhance the flavors and make it easier to scoop. These cookies stay fresh for about a week. Store them in an airtight container at room temperature. For longer storage, freeze them for up to three months. Enjoy your soft and spiced pumpkin snickerdoodles with family and friends! For the full recipe, check out the details above. In this blog post, we covered how to make soft and spiced pumpkin snickerdoodles. You learned about the key ingredients, step-by-step instructions, and helpful tips for baking. I shared variations for vegan and gluten-free options, plus storage methods to keep your cookies fresh. In the end, enjoy this fun recipe. You can easily impress friends and family with these tasty treats. Happy baking!](https://stirredrecipes.com/wp-content/uploads/2025/08/2461a89b-33be-4f70-829a-e9e95d30d707.webp)
Get ready to indulge in the warm, cozy flavors of fall with my Soft and Spiced Pumpkin Snickerdoodles! These cookies are soft, chewy, and bursting with pumpkin and spice. I’ll guide you through each step, from mixing the batter to baking the perfect batch. Whether you want a new treat or a twist on a classic, these cookies will brighten any autumn day. Let’s make some delicious memories together!
Ingredients
To make soft and spiced pumpkin snickerdoodles, you need the following ingredients:
– 1 cup canned pumpkin puree
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 1/2 cup brown sugar, packed
– 1 large egg
– 2 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon cream of tartar
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/4 teaspoon salt
– 1/4 teaspoon vanilla extract
– 1/4 cup granulated sugar (for rolling)
– 1 tablespoon ground cinnamon (for rolling)
These ingredients blend to create a soft, flavorful cookie that melts in your mouth. The pumpkin puree adds moisture and a rich flavor. Combining the spices with sugar gives your cookies that classic snickerdoodle taste.
I recommend using fresh spices for the best flavor. If you want a twist, try adding mini chocolate chips or nuts. For the full recipe, check the earlier section.
Step-by-Step Instructions
Preheat the Oven
Set your oven to 350°F (175°C). This step is key for even baking. Line a baking sheet with parchment paper. This helps prevent sticking and makes cleanup easy.
Mixing the Wet Ingredients
In a big bowl, mix the softened butter with the sugars. You want it smooth and fluffy. Use a hand mixer or stand mixer for best results. This only takes a few minutes.
Incorporating Pumpkin and Egg
Now, add the canned pumpkin puree, large egg, and vanilla extract. Mix until everything is well combined. This gives your cookies a soft and rich flavor.
Preparing the Dry Ingredients
In another bowl, whisk together the flour, baking soda, cream of tartar, spices, and salt. Make sure there are no lumps. This mix adds flavor and structure to your cookies.
Combining Wet and Dry Mixtures
Gradually add the dry mix to the wet mix. Stir gently until just combined. The dough should feel soft and slightly sticky. Do not overmix, or your cookies might turn tough.
Forming and Baking the Cookies
In a small bowl, mix the sugar and cinnamon for rolling. Use a cookie scoop or tablespoon to form balls of dough. Roll each ball in the cinnamon-sugar mix. Place them on the baking sheet with space between each. Bake for 10-12 minutes. The edges should be set, but the centers must stay soft. Let the cookies cool for 5 minutes before moving them to a wire rack. Enjoy your soft and spiced pumpkin snickerdoodles warm or at room temperature!
For the full recipe and detailed instructions, refer to the [Full Recipe].
Tips & Tricks
Achieving the Perfect Texture
To get soft and spiced pumpkin snickerdoodles, focus on the dough. The dough should feel soft and slightly sticky. Here are some tips:
– Use room temperature butter. Cold butter leads to tough cookies.
– Don’t overmix the dough. Mix until just combined for softness.
– Chill the dough for 30 minutes if you want thicker cookies.
Variations for Flavor Enhancements
You can easily change the flavor of your snickerdoodles. Here are some ideas:
– Add nuts like walnuts for a crunchy bite.
– Mix in chocolate chips for a sweet surprise.
– Try different spices, like allspice or cardamom, for a unique twist.
Common Mistakes to Avoid
Here are mistakes to watch out for:
– Measuring flour incorrectly can ruin texture. Use a kitchen scale for accuracy.
– Baking at a high temperature can cause cookies to harden. Stick to 350°F.
– Not letting cookies cool leads to a gooey mess. Allow them to set on the baking sheet first.
For the full recipe, check our detailed guide on Soft and Spiced Pumpkin Snickerdoodles.
Variations
Vegan Option for Pumpkin Snickerdoodles
You can make pumpkin snickerdoodles vegan by swapping a few ingredients. Use plant-based butter instead of regular butter. Replace the egg with a flax egg. To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for five minutes to thicken. This swap keeps your cookies soft and tasty.
Gluten-Free Adaptation
For gluten-free pumpkin snickerdoodles, use a gluten-free flour blend. Many blends work well, so choose one you like. Make sure it includes a binding agent like xanthan gum. This helps keep your cookies soft and chewy. Just follow the same steps in the recipe for mixing and baking.
Adding Mix-Ins (e.g., chocolate chips, nuts)
You can add fun mix-ins to your snickerdoodles. Chopped nuts like pecans or walnuts add a nice crunch. Chocolate chips bring a sweet twist. Just fold in 1 cup of your chosen mix-in when you combine the wet and dry ingredients. This makes each bite even more delightful. For the full recipe, check out the full recipe section.
Storage Info
How to Store Leftover Cookies
To keep your soft and spiced pumpkin snickerdoodles fresh, store them in an airtight container. This will keep them soft and chewy. Place a piece of bread in the container, too. The bread will help to keep the cookies moist. You can store the cookies at room temperature for about five days.
Freezing Instructions for Snickerdoodles
If you want to save some cookies for later, freezing is a great option. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. After they are frozen, transfer the cookies to a freezer-safe bag. Remove as much air as possible. You can freeze the cookies for up to three months. When you’re ready to eat them, let them thaw at room temperature.
Best Practices for Keeping Cookies Fresh
To maintain the best taste and texture, avoid storing cookies in the fridge. The cold air can dry them out. Instead, keep them in a cool, dry place. Make sure to seal them tightly. For long-term storage, freezing is better than refrigerating. Enjoy your soft and spiced pumpkin snickerdoodles fresh or frozen! For the full recipe, check out the [Full Recipe].
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just cook and puree the pumpkin first. Make sure to drain any excess water, as canned pumpkin is thicker. This helps keep your cookies soft and moist.
What can I substitute for cream of tartar?
You can use lemon juice or white vinegar as substitutes. Use 1 teaspoon of either for every 1/2 teaspoon of cream of tartar. This keeps your cookies light and fluffy.
How do I know when the cookies are done baking?
Look for golden edges and a soft center. The cookies should not be too dark. They will firm up as they cool. Keep an eye on them, so they do not overbake.
Can I make the dough ahead of time?
Yes, you can make the dough in advance. Store it in the fridge for up to 24 hours. This can enhance the flavors and make it easier to scoop.
What is the shelf life of pumpkin snickerdoodles?
These cookies stay fresh for about a week. Store them in an airtight container at room temperature. For longer storage, freeze them for up to three months. Enjoy your soft and spiced pumpkin snickerdoodles with family and friends! For the full recipe, check out the details above.
In this blog post, we covered how to make soft and spiced pumpkin snickerdoodles. You learned about the key ingredients, step-by-step instructions, and helpful tips for baking. I shared variations for vegan and gluten-free options, plus storage methods to keep your cookies fresh.
In the end, enjoy this fun recipe. You can easily impress friends and family with these tasty treats. Happy baking!
![To make soft and spiced pumpkin snickerdoodles, you need the following ingredients: - 1 cup canned pumpkin puree - 1/2 cup unsalted butter, softened - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 1 large egg - 2 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon cream of tartar - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1/4 teaspoon vanilla extract - 1/4 cup granulated sugar (for rolling) - 1 tablespoon ground cinnamon (for rolling) These ingredients blend to create a soft, flavorful cookie that melts in your mouth. The pumpkin puree adds moisture and a rich flavor. Combining the spices with sugar gives your cookies that classic snickerdoodle taste. I recommend using fresh spices for the best flavor. If you want a twist, try adding mini chocolate chips or nuts. For the full recipe, check the earlier section. Set your oven to 350°F (175°C). This step is key for even baking. Line a baking sheet with parchment paper. This helps prevent sticking and makes cleanup easy. In a big bowl, mix the softened butter with the sugars. You want it smooth and fluffy. Use a hand mixer or stand mixer for best results. This only takes a few minutes. Now, add the canned pumpkin puree, large egg, and vanilla extract. Mix until everything is well combined. This gives your cookies a soft and rich flavor. In another bowl, whisk together the flour, baking soda, cream of tartar, spices, and salt. Make sure there are no lumps. This mix adds flavor and structure to your cookies. Gradually add the dry mix to the wet mix. Stir gently until just combined. The dough should feel soft and slightly sticky. Do not overmix, or your cookies might turn tough. In a small bowl, mix the sugar and cinnamon for rolling. Use a cookie scoop or tablespoon to form balls of dough. Roll each ball in the cinnamon-sugar mix. Place them on the baking sheet with space between each. Bake for 10-12 minutes. The edges should be set, but the centers must stay soft. Let the cookies cool for 5 minutes before moving them to a wire rack. Enjoy your soft and spiced pumpkin snickerdoodles warm or at room temperature! For the full recipe and detailed instructions, refer to the [Full Recipe]. To get soft and spiced pumpkin snickerdoodles, focus on the dough. The dough should feel soft and slightly sticky. Here are some tips: - Use room temperature butter. Cold butter leads to tough cookies. - Don’t overmix the dough. Mix until just combined for softness. - Chill the dough for 30 minutes if you want thicker cookies. You can easily change the flavor of your snickerdoodles. Here are some ideas: - Add nuts like walnuts for a crunchy bite. - Mix in chocolate chips for a sweet surprise. - Try different spices, like allspice or cardamom, for a unique twist. Here are mistakes to watch out for: - Measuring flour incorrectly can ruin texture. Use a kitchen scale for accuracy. - Baking at a high temperature can cause cookies to harden. Stick to 350°F. - Not letting cookies cool leads to a gooey mess. Allow them to set on the baking sheet first. For the full recipe, check our detailed guide on Soft and Spiced Pumpkin Snickerdoodles. {{image_2}} You can make pumpkin snickerdoodles vegan by swapping a few ingredients. Use plant-based butter instead of regular butter. Replace the egg with a flax egg. To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for five minutes to thicken. This swap keeps your cookies soft and tasty. For gluten-free pumpkin snickerdoodles, use a gluten-free flour blend. Many blends work well, so choose one you like. Make sure it includes a binding agent like xanthan gum. This helps keep your cookies soft and chewy. Just follow the same steps in the recipe for mixing and baking. You can add fun mix-ins to your snickerdoodles. Chopped nuts like pecans or walnuts add a nice crunch. Chocolate chips bring a sweet twist. Just fold in 1 cup of your chosen mix-in when you combine the wet and dry ingredients. This makes each bite even more delightful. For the full recipe, check out the full recipe section. To keep your soft and spiced pumpkin snickerdoodles fresh, store them in an airtight container. This will keep them soft and chewy. Place a piece of bread in the container, too. The bread will help to keep the cookies moist. You can store the cookies at room temperature for about five days. If you want to save some cookies for later, freezing is a great option. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. After they are frozen, transfer the cookies to a freezer-safe bag. Remove as much air as possible. You can freeze the cookies for up to three months. When you're ready to eat them, let them thaw at room temperature. To maintain the best taste and texture, avoid storing cookies in the fridge. The cold air can dry them out. Instead, keep them in a cool, dry place. Make sure to seal them tightly. For long-term storage, freezing is better than refrigerating. Enjoy your soft and spiced pumpkin snickerdoodles fresh or frozen! For the full recipe, check out the [Full Recipe]. Yes, you can use fresh pumpkin. Just cook and puree the pumpkin first. Make sure to drain any excess water, as canned pumpkin is thicker. This helps keep your cookies soft and moist. You can use lemon juice or white vinegar as substitutes. Use 1 teaspoon of either for every 1/2 teaspoon of cream of tartar. This keeps your cookies light and fluffy. Look for golden edges and a soft center. The cookies should not be too dark. They will firm up as they cool. Keep an eye on them, so they do not overbake. Yes, you can make the dough in advance. Store it in the fridge for up to 24 hours. This can enhance the flavors and make it easier to scoop. These cookies stay fresh for about a week. Store them in an airtight container at room temperature. For longer storage, freeze them for up to three months. Enjoy your soft and spiced pumpkin snickerdoodles with family and friends! For the full recipe, check out the details above. In this blog post, we covered how to make soft and spiced pumpkin snickerdoodles. You learned about the key ingredients, step-by-step instructions, and helpful tips for baking. I shared variations for vegan and gluten-free options, plus storage methods to keep your cookies fresh. In the end, enjoy this fun recipe. You can easily impress friends and family with these tasty treats. Happy baking!](https://stirredrecipes.com/wp-content/uploads/2025/08/2461a89b-33be-4f70-829a-e9e95d30d707-300x300.webp)