Pumpkin Snickerdoodle Cookies You’ll Crave This Fall Recipe
Introduction
These Pumpkin Snickerdoodle Cookies are soft, chewy, and bursting with warm fall spices. Perfect for chilly days, they combine classic snickerdoodle flavors with the rich creaminess of pumpkin. You’ll love how easy they are to make and how irresistible they taste.
Ingredients
- 2 cups all-purpose flour (Consider using a gluten-free blend for a different twist.)
- 1 teaspoon baking soda (Helps give the cookies a lovely rise and chewy texture.)
- 1 teaspoon ground cinnamon (Essential for warm flavor profile; add extra for spicier kick.)
- 1/4 teaspoon ground nutmeg (Just a pinch enhances the cozy essence of fall.)
- 1 pinch salt (Balances sweetness and brings all flavors together.)
- 1/2 cup unsalted butter (Let it soften for easy mixing.)
- 1/2 cup granulated sugar (Sweetens the dough for a crunchy exterior.)
- 1/2 cup brown sugar (Adds moisture and a hint of caramel flavor.)
- 1 cup pumpkin puree (The star ingredient for these cookies.)
- 1 large egg (Binds the ingredients together for the perfect texture.)
- 1 teaspoon vanilla extract (Enhances all other flavors beautifully.)
- 1/4 cup granulated sugar (For sweetening the topping.)
- 2 teaspoons ground cinnamon (Mix with sugar for the classic snickerdoodle finish.)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Gather all your ingredients and line a baking sheet with parchment paper.
- Step 2: In a medium bowl, whisk together the flour, baking soda, ground cinnamon, ground nutmeg, and salt.
- Step 3: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Step 4: Add the pumpkin puree and egg to the butter and sugar mixture, and mix until well combined.
- Step 5: Gradually add the flour mixture to the pumpkin mixture, folding gently until just combined.
- Step 6: In a small bowl, mix the granulated sugar with ground cinnamon for the coating.
- Step 7: Scoop tablespoon-sized portions of dough, roll them into balls, and coat in the cinnamon sugar mixture.
- Step 8: Place the coated dough balls on the baking sheet, leaving space between them. Bake for 10-12 minutes.
- Step 9: Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack.
Tips & Variations
- For extra spice, add a pinch of cloves or ginger to the dough mixture.
- Use canned pumpkin puree for convenience or homemade for the freshest flavor.
- Try rolling the dough balls in chopped nuts before coating in cinnamon sugar for added texture.
- Make these cookies dairy-free by substituting butter with coconut oil or a vegan butter alternative.
Storage
Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies for up to 3 months; thaw at room temperature before serving. To reheat, warm briefly in the oven or microwave to restore softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin puree in this recipe?
Yes, canned pumpkin puree works perfectly and saves preparation time. Just be sure to use pure pumpkin, not pumpkin pie filling.
How can I make these cookies gluten-free?
Swap the all-purpose flour for a gluten-free baking blend that measures 1:1. This will keep the texture and flavor very similar while accommodating gluten sensitivities.
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Pumpkin Snickerdoodle Cookies You’ll Crave This Fall Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
Description
These Pumpkin Snickerdoodle Cookies combine the cozy warmth of traditional snickerdoodles with the seasonal richness of pumpkin puree. Featuring a soft, chewy texture with a hint of cinnamon and nutmeg spice, these cookies are perfect for fall gatherings or anytime you crave a festive treat. Rolled in cinnamon sugar for a classic finish, they offer the perfect balance of sweetness, spice, and pumpkin flavor that will have you reaching for more.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (Consider using a gluten-free blend for a different twist.)
- 1 teaspoon baking soda (Helps give the cookies a lovely rise and chewy texture.)
- 1 teaspoon ground cinnamon (Essential for warm flavor profile; add extra for spicier kick.)
- 1/4 teaspoon ground nutmeg (Just a pinch enhances the cozy essence of fall.)
- 1 pinch salt (Balances sweetness and brings all flavors together.)
Wet Ingredients
- 1/2 cup unsalted butter (Let it soften for easy mixing.)
- 1/2 cup granulated sugar (Sweetens the dough for a crunchy exterior.)
- 1/2 cup brown sugar (Adds moisture and a hint of caramel flavor.)
- 1 cup pumpkin puree (The star ingredient for these cookies.)
- 1 large egg (Binds the ingredients together for the perfect texture.)
- 1 teaspoon vanilla extract (Enhances all other flavors beautifully.)
Topping
- 1/4 cup granulated sugar (For sweetening the topping.)
- 2 teaspoons ground cinnamon (Mix with sugar for the classic snickerdoodle finish.)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and a pinch of salt until evenly combined.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, which usually takes about 2-3 minutes. This ensures a tender cookie texture.
- Add Pumpkin and Egg: Incorporate the pumpkin puree and large egg into the butter and sugar mixture. Mix well until all ingredients are fully combined and smooth.
- Combine Mixtures: Gradually add the dry flour mixture to the pumpkin mixture, folding gently to combine. Avoid overmixing to keep the cookies tender.
- Prepare Cinnamon Sugar Coating: In a small bowl, combine the 1/4 cup granulated sugar with 2 teaspoons ground cinnamon, mixing thoroughly to create the classic snickerdoodle topping.
- Shape and Coat Cookies: Scoop tablespoon-sized portions of dough and roll each into a ball. Then, roll each ball in the cinnamon sugar mixture until fully coated.
- Arrange on Baking Sheet: Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 10-12 minutes or until the cookies have slightly puffed and the edges start to set but centers remain soft.
- Cool: Allow the cookies to cool on the baking sheet for about 5 minutes to firm up, then transfer them to a wire rack to cool completely, preserving their texture and preventing sogginess.
Notes
- For a gluten-free version, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend.
- Make sure the butter is softened, not melted, to achieve the right cookie texture.
- Adjust the amount of cinnamon in the dough or topping to suit your spice preference.
- Store the cookies in an airtight container at room temperature for up to 4 days to retain freshness.
- These cookies freeze well; cool completely before freezing in a sealed container for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin snickerdoodle cookies, pumpkin cookies, fall cookies, cinnamon sugar cookies, soft pumpkin cookies, pumpkin dessert
