{"id":1172,"date":"2025-08-02T02:20:59","date_gmt":"2025-08-02T02:20:59","guid":{"rendered":"https:\/\/thebutteredbliss.com\/?p=1172"},"modified":"2025-08-02T02:20:59","modified_gmt":"2025-08-02T02:20:59","slug":"pumpkin-snickerdoodle-cookies-soft-chewy-and-spiced-just-right","status":"publish","type":"post","link":"https:\/\/thebutteredbliss.com\/?p=1172","title":{"rendered":"Pumpkin Snickerdoodle Cookies\u2014Soft, Chewy, and Spiced Just Right"},"content":{"rendered":"\n

Pumpkin Snickerdoodle Cookies are the ultimate autumn upgrade to a classic. They\u2019re soft and chewy like traditional snickerdoodles, but with the warm flavor of pumpkin and spices folded right into the dough. Rolled in a cinnamon-sugar mixture before baking, each cookie develops a crisp edge with a tender, melt-in-your-mouth center. These cookies bring the perfect balance of sweetness, spice, and pumpkin goodness\u2014and they smell absolutely divine while baking. Whether you’re making them for a cozy afternoon treat, holiday dessert table, or just because you love everything pumpkin, these cookies never disappoint.<\/p>\n\n\n\n

Why You\u2019ll Fall for These Cookies<\/h2>\n\n\n\n

They combine the nostalgic chew of snickerdoodles with the bold flavor of pumpkin spice, without being too cakey. The cream of tartar adds that signature snickerdoodle tang, while the pumpkin puree keeps them soft for days. Best of all, you don\u2019t need to chill the dough for hours\u2014just mix, roll, and bake. These cookies are pretty enough for gifting and cozy enough for a night in with a blanket and warm drink.<\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n

For the Dough<\/h3>\n\n\n\n

\u2022 \u00bd cup unsalted butter, softened
\u2022 \u00bd cup granulated sugar
\u2022 \u2153 cup brown sugar
\u2022 \u00bc cup pumpkin pur\u00e9e (blotted with a paper towel to remove excess moisture)
\u2022 1 tsp vanilla extract
\u2022 1\u00bd cups all-purpose flour
\u2022 \u00bd tsp baking soda
\u2022 \u00bd tsp cream of tartar
\u2022 \u00bd tsp cinnamon
\u2022 \u00bc tsp nutmeg
\u2022 \u00bc tsp salt<\/p>\n\n\n\n

For the Cinnamon Sugar Coating<\/h3>\n\n\n\n

\u2022 \u00bc cup granulated sugar
\u2022 1 tsp cinnamon<\/p>\n\n\n\n

Instructions<\/h2>\n\n\n\n
    \n
  1. Preheat oven to 350\u00b0F and line a baking sheet with parchment paper.<\/li>\n\n\n\n
  2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.<\/li>\n\n\n\n
  3. Mix in the pumpkin pur\u00e9e and vanilla extract until fully incorporated.<\/li>\n\n\n\n
  4. In a separate bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt.<\/li>\n\n\n\n
  5. Add dry ingredients to the wet mixture and stir until just combined.<\/li>\n\n\n\n
  6. In a small bowl, mix the cinnamon and sugar for the coating.<\/li>\n\n\n\n
  7. Scoop tablespoon-sized portions of dough and roll into balls.<\/li>\n\n\n\n
  8. Roll each dough ball in the cinnamon sugar mixture until fully coated.<\/li>\n\n\n\n
  9. Place on the prepared baking sheet about 2 inches apart and gently flatten the tops slightly.<\/li>\n\n\n\n
  10. Bake for 10\u201312 minutes or until the edges are set and the centers look just slightly underdone.<\/li>\n\n\n\n
  11. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.<\/li>\n<\/ol>\n\n\n\n

    Tips for the Best Texture<\/h2>\n\n\n\n

    Make sure to blot your pumpkin pur\u00e9e to prevent cakey cookies\u2014just press it between paper towels for a minute or two. Don\u2019t overbake\u2014the cookies should still be soft in the center when you pull them out. Want extra chew? Add 1 tablespoon of cornstarch to the dry ingredients. Let the cookies cool fully for the flavors to settle and deepen.<\/p>\n\n\n\n

    Optional Add-Ins<\/h2>\n\n\n\n

    Mix white chocolate chips into the dough for a creamy twist. Add a pinch of ground cloves or allspice for a spicier profile. Top cookies with a cinnamon glaze or powdered sugar drizzle for extra sweetness. Press a mini marshmallow into the center right before baking for a gooey fall surprise.<\/p>\n\n\n\n

    Storage<\/h2>\n\n\n\n

    Store Pumpkin Snickerdoodle Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 2 months. Let them thaw at room temp or warm in the microwave for 10 seconds before serving.<\/p>\n\n\n\n

    Final Thoughts<\/h2>\n\n\n\n

    Pumpkin Snickerdoodle Cookies are soft, spiced, and sweet in all the right ways. With a chewy center, crisp cinnamon sugar edge, and irresistible fall flavor, they\u2019re a seasonal favorite that\u2019s as easy to bake as they are to love. <\/p>\n\n\n\n

    \n

    Stick around\u2014every visit tastes better than the last at The Buttered Bliss.<\/p>\n<\/blockquote>\n\n\n\n

    \"\"<\/figure>\n","protected":false},"excerpt":{"rendered":"

    Pumpkin Snickerdoodle Cookies are the ultimate autumn upgrade to a classic. They\u2019re soft and chewy like traditional snickerdoodles, but with the warm flavor of pumpkin and spices folded right into the dough. Rolled in a cinnamon-sugar mixture before baking, each cookie develops a crisp edge with a tender, melt-in-your-mouth center. These cookies bring the perfect […]<\/p>\n","protected":false},"author":1,"featured_media":1173,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_kadence_starter_templates_imported_post":false,"footnotes":""},"categories":[2,7],"tags":[],"class_list":["post-1172","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-recipes","category-cookies"],"_links":{"self":[{"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=\/wp\/v2\/posts\/1172","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1172"}],"version-history":[{"count":1,"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=\/wp\/v2\/posts\/1172\/revisions"}],"predecessor-version":[{"id":1174,"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=\/wp\/v2\/posts\/1172\/revisions\/1174"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=\/wp\/v2\/media\/1173"}],"wp:attachment":[{"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1172"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1172"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1172"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}