Heavenly Soft Pumpkin Snickerdoodle Cookies Recipe For Fall

Autumn calls for warm, comforting treats that fill your kitchen with delightful aromas, and these soft pumpkin snickerdoodle cookies deliver pure seasonal magic.

Blending the classic cinnamon-sugar charm of snickerdoodles with rich pumpkin notes creates an irresistible cookie experience.

Cinnamon and nutmeg dance through each tender bite, promising a nostalgic flavor that captures crisp fall moments.

The delicate balance of spices and pumpkin transforms a traditional recipe into something extraordinary.

Rolled in sparkling cinnamon sugar, these cookies emerge from the oven with a golden, crackly exterior that gives way to a pillowy soft center.

Every single cookie carries the essence of cozy sweater weather and afternoon tea.

You’ll want to bake a double batch, because these seasonal delights disappear faster than falling autumn leaves.

Serving Pumpkin Snickerdoodles That Feel Like Fall

• Festive Fall Dessert Plate: Create a cozy autumn display with these pumpkin snickerdoodles alongside a warm mug of spiced apple cider or chai tea.
• Gifting Delight: Package cookies in mason jars with autumn-themed ribbons for a charming homemade gift that spreads seasonal cheer to friends and family.
• After-Dinner Treat: Serve these cookies with a scoop of vanilla bean ice cream or a dollop of whipped cream for an indulgent dessert that highlights their warm spices.
• Breakfast Companion: Pair these cookies with a strong coffee or pumpkin spice latte for a delightful morning sweet that elevates your breakfast routine.

Keep Snickerdoodle Cookies Chewy in Storage

• Store the unbaked cookie dough in an airtight container in the refrigerator for up to 5 days, allowing you to enjoy fresh cookies anytime without full preparation.
• Wrap cookie dough balls individually in plastic wrap, place in a freezer bag, and freeze for up to 3 months. Bake directly from frozen state, adding 1-2 extra minutes to baking time.
• Keep baked cookies in an airtight container at room temperature for 4-5 days. Layer between sheets of parchment paper to prevent sticking and maintain soft texture.
• Add a small piece of bread to the storage container to help cookies retain moisture and stay deliciously chewy throughout their shelf life.

FAQs

• Why is cream of tartar important in this recipe?

Cream of tartar helps create a tangy flavor and contributes to the soft, chewy texture of the snickerdoodle cookies. It also helps stabilize the egg whites and prevents sugar crystallization.

• Can I use fresh pumpkin instead of canned pumpkin puree?

While fresh pumpkin can be used, canned pumpkin puree is recommended because it has a more consistent moisture content and texture. If using fresh pumpkin, ensure it’s well-drained and smooth to avoid affecting the cookie’s consistency.

• How do I know when the cookies are perfectly baked?

Look for slightly golden edges and a soft center. The cookies will continue to set as they cool, so don’t overbake. They should look slightly underdone when you remove them from the oven to maintain that desirable chewy texture.

• Why is chilling the dough necessary?

Chilling the dough helps prevent spreading and allows the flavors to meld together. It also makes the dough easier to handle and helps the cookies maintain their shape during baking.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Calories: 162 kcal

Servings: 13

Ingredients for Chewy Pumpkin Snickerdoodle Cookies

• Butter: Adds richness and helps create a tender, melt-in-your-mouth texture with smooth, creamy quality.
• Granulated Sugar: Provides sweetness and helps create a crisp exterior on the cookies.
• Brown Sugar: Brings deep caramel notes and contributes to the chewy, soft texture.
• Pumpkin Puree: Delivers warm autumn flavor and helps keep cookies moist and tender.
• Egg Yolk: Binds ingredients and adds richness to the cookie's structure.
• Vanilla Extract: Enhances overall flavor complexity and adds aromatic depth.

• All-Purpose Flour: Forms the base structure of the cookie with reliable baking performance.
• Baking Powder, Baking Soda: Creates lift and helps cookies achieve perfect soft, puffy texture.
• Cream of Tartar: Adds tangy flavor and helps stabilize the cookie's structure.
• Salt: Balances sweetness and intensifies overall flavor profile.

• Cinnamon, Nutmeg, Ginger: Warm spices that create quintessential fall flavor and aromatic complexity.
• Sugar: Provides sweet, sparkling exterior and creates delightful crackly coating.

Tools That Help You Bake Chewy Pumpkin Snickerdoodles

• Large mixing bowl: Essential for creaming butter and sugar, and mixing wet ingredients.
• Separate mixing bowl: Needed for combining dry ingredients.
• Whisk: Perfect for blending dry ingredients smoothly.
• Measuring cups and spoons: Crucial for accurate ingredient proportions.
• Baking sheet: Used for baking cookies.
• Parchment paper: Prevents cookies from sticking and helps easy cleanup.
• Small bowl: For preparing cinnamon-sugar coating.
• Wire rack: Helps cookies cool evenly without getting soggy.
• Spatula or electric mixer: Helpful for mixing dough thoroughly.

How to Mix and Bake Pumpkin Snickerdoodle Cookies

• Create Silky Dough

Blend butter, sugars until cloud-like and airy. Splash in pumpkin puree, egg yolk, and vanilla, stirring until super smooth.

• Mix Dry Elements

Whisk flour, rising agents, spices, and salt in a separate container. Gently fold dry mixture into wet ingredients until just combined. Chill dough in refrigerator for half an hour.

• Warm Up Oven

Heat kitchen appliance to 350F. Cover baking sheet with parchment paper. Combine cinnamon and sugar in a small dish foral coating.

• Shape Cookie Gems

Scoop dough into small rounds. Dance each ball through cinnamon-sugar mixture until completely embraced.

• Bake to Perfection

Arrange cookie spheres on prepared sheet, leaving space between each. Slide into oven and bake 10-12 minutes until edges look set but centers remain tender. Allow cookies to rest briefly on baking sheet before transferring to cooling rack.

Spice Swaps and Additions for Pumpkin Cookies

• Learn how to make these pumpkin snickerdoodles absolutely perfect!
• Refrigerate the dough for at least 30 minutes to prevent spreading and enhance flavor depth. Cold dough creates thicker, chewier cookies with more concentrated taste.
• Use fresh, high-quality pumpkin puree and ensure it's not watery. Drain excess liquid to maintain perfect cookie texture and prevent soggy results.
• Freshly ground spices dramatically elevate the cookie's aromatic profile. Toast whole spices briefly before grinding to unlock deeper, more complex flavors.
• Swap all-purpose flour with a gluten-free blend containing xanthan gum for identical texture. Ensure all other ingredients are certified gluten-free for celiac-friendly treats.
• Replace butter with coconut oil, use a flax egg instead of egg yolk, and select plant-based sugar to create a completely dairy-free and vegan version of these delightful cookies.

Strawberry Banana Bread Recipe

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4.7 from 30 reviews

• Total Time: 1 hour 15 minutes
• Yield: 8 1x

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Description

Sweet and moist strawberry banana bread brings comfort and nostalgia to classic baking adventures. Homemade goodness packed with fruity flavor promises delightful moments you’ll savor with every delectable slice.

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Ingredients

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Main Dry Ingredients:

• 2 cups (480 ml) all-purpose flour
• 1 teaspoon (5 ml) baking soda
• ½ teaspoon (2.5 ml) baking powder
• ½ teaspoon (2.5 ml) salt

Wet Ingredients:

• ½ cup (113 grams) unsalted butter, melted
• ¾ cup (150 grams) granulated sugar
• 2 large eggs
• 1 teaspoon (5 ml) vanilla extract
• 3 ripe bananas, mashed (about 1 cup or 240 ml)
• ¼ cup (60 ml) Greek yogurt or sour cream

Fruit and Optional Ingredients:

• 1 ½ cups (225 grams) fresh strawberries, diced
• 1 teaspoon (5 ml) lemon zest (optional)

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Instructions

1. Warm the kitchen oven to a moderate temperature of 350F (175C). Prepare a standard loaf pan by coating with butter or lining with parchment paper to prevent sticking.
2. In a medium mixing vessel, thoroughly combine the dry powdery ingredients, ensuring an even distribution of flour, baking soda, baking powder, and salt. Set this mixture to the side.
3. Create a creamy base by blending melted butter with granulated sweetener. Introduce eggs and aromatic vanilla extract, whisking until the mixture becomes smooth and uniform. Incorporate mashed ripe bananas and tangy Greek yogurt, stirring until well integrated.
4. Delicately introduce the dry ingredient mixture into the wet components, folding gently to maintain a light texture. Mix only until the ingredients are just combined, avoiding excessive stirring that could create a dense final product.
5. Carefully fold fresh strawberry pieces into the batter, sprinkling a light dusting of flour over the fruit to prevent sinking. If desired, add a hint of citrusy lemon zest for extra brightness.
6. Transfer the complete batter into the prepared loaf pan, smoothing the surface with a spatula to create an even top. Place in the preheated oven and bake for approximately 50-60 minutes, monitoring until a inserted testing skewer emerges clean and free from raw batter.
7. Allow the freshly baked bread to rest in the pan for a brief 10-minute cooling period. Carefully remove and transfer to a wire cooling rack, letting it reach room temperature before slicing into delectable portions.

Notes

• Prevent strawberries from sinking by tossing them in a light coating of flour before adding to the batter, ensuring even distribution throughout the bread.
• Customize the bread’s moisture and texture by using very ripe, almost black bananas, which provide natural sweetness and incredible softness.
• Adapt the recipe for gluten-sensitive diets by substituting regular flour with a 1:1 gluten-free baking blend, maintaining the bread’s delightful tender crumb.
• Enhance flavor complexity by adding a sprinkle of ground cinnamon or a handful of chopped nuts like walnuts or pecans for extra crunch and depth.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 200
• Sugar: 12 g
• Sodium: 150 mg
• Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 40 mg