Pumpkin Snickerdoodles

There’s something utterly magical about the season of fall—when the air turns crisp, leaves transform into vibrant hues, and the aroma of baked goods fills our homes. One of my favorite treats to whip up during this time is Pumpkin Snickerdoodles. This recipe combines the classic cinnamon-sugar flavor of snickerdoodles with the delightful essence of pumpkin. Every bite is like a warm hug, wrapping you in comfort as you savor their soft, chewy texture. I remember the first time I made these—my kitchen became a cozy little haven, and the sweet smell wafting through the air had my family eagerly waiting for the first batch to come out of the oven.

Ingredients Overview for Pumpkin Snickerdoodles

Creating the perfect Pumpkin Snickerdoodles begins with selecting high-quality ingredients that work harmoniously together. The key players in this recipe include all-purpose flour, pumpkin, and a medley of warm spices that enhance the cookie’s flavor. Each ingredient plays a pivotal role in achieving that soft, chewy texture and rich taste. Let’s dive into the essential ingredients needed to bake these delightful cookies.

• 3 cups all-purpose flour, spooned and leveled: The foundation of your cookies, providing the necessary structure.
• 2 teaspoons cream of tartar: This ingredient helps the cookies rise and gives them that classic snickerdoodle tang.
• 1 teaspoon baking soda: A leavening agent that helps your cookies puff up while baking.
• 1/2 teaspoon salt: Balances the sweetness and enhances the overall flavor.
• 1 1/2 teaspoons ground cinnamon: The signature spice that adds warmth and sweetness.
• 1/2 teaspoon ground ginger: Adds a subtle spice that complements the pumpkin beautifully.
• 1/2 teaspoon ground nutmeg: Another warm spice that enriches the flavor profile.
• 1/4 teaspoon allspice: A hint of allspice rounds out the flavors with its unique depth.
• 1 cup unsalted butter, at room temperature: The fat that brings richness to the cookies, making them tender and flavorful.
• 3/4 cup granulated sugar: Sweetens your cookies and contributes to their crisp edges.
• 3/4 cup packed light brown sugar: Adds moisture and a slight caramel flavor.
• 1/2 cup pumpkin: The star of the show, lending moisture and a delightful flavor.
• 1 large egg: Binds the ingredients together and aids in the cookies’ structure.
• 2 teaspoons vanilla extract: Imparts a lovely aromatic flavor.
• 1/3 cup granulated sugar: For rolling the cookie dough balls before baking.
• 1 tablespoon ground cinnamon: The second layer of cinnamon for rolling the cookies, enhancing their flavor.

Putting Together Pumpkin Snickerdoodles

Making Pumpkin Snickerdoodles is a delightful experience that will fill your kitchen with warmth and sweet aromas. Let’s get started on this easy-to-follow recipe that promises delicious results. Follow these steps carefully, and you’ll have a batch of cookies that everyone will love.

1. In a large bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. Ensure everything is well mixed and set it aside. This mixture will give your cookies the right texture and flavor.
2. Using a stand mixer or hand mixer, cream together the butter, granulated sugar, and brown sugar until smooth. This process usually takes about 3 to 5 minutes. Scrape down the sides of the bowl with a spatula to incorporate all the ingredients. You want this mixture to be light and fluffy.
3. Add in the pumpkin, egg, and vanilla extract to the butter and sugar mixture. Beat until well combined. The addition of pumpkin will enrich the flavor and moisture of your cookie dough.
4. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to over mix; you want your dough to be soft and slightly sticky. This is a crucial step to ensure perfectly textured cookies.
5. Wrap the cookie dough in plastic wrap or transfer it to an airtight container. Chill the dough for at least 30 to 60 minutes; however, I recommend chilling it for 24 to 48 hours if you can wait. This step allows the flavors to meld and improves the overall texture.
6. When you’re ready to bake, preheat your oven to 350 degrees Fahrenheit. Line large baking sheets with Silpat baking mats or parchment paper to prevent sticking.
7. In a small bowl, whisk together the additional granulated sugar and cinnamon for the coating. This will add that classic snickerdoodle flavor to the outside of your cookies.
8. Shape the chilled cookie dough into round balls, about 1 tablespoon per cookie, and roll them in the cinnamon sugar mixture until generously coated. Place them on the prepared baking sheets, spacing them about 2 inches apart.
9. Bake the cookies for 10 to 12 minutes, or until the edges are set but the centers remain soft. You’ll know they’re ready when they look slightly puffy and golden around the edges.
10. Once out of the oven, immediately bang the baking sheet on the counter a few times. This will help release air pockets and create beautiful ripples around the edges of the cookies. Let them sit on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.

Recipe Tips about Pumpkin Snickerdoodles

When making Pumpkin Snickerdoodles, there are a few tips and tricks that can help you achieve the best results. Here are some valuable insights to enhance your baking experience.

• Storage: Once the cookies are cool, store them in an airtight container for up to 4 days at room temperature. To maintain their softness, add a slice of bread to the container.
• Freezing: You can freeze the cookie dough for up to 2 months. Shape the dough into balls, freeze them on a baking sheet, then transfer them to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.
• Variations: Consider adding chocolate chips or nuts to the dough for a fun twist. You can also drizzle the baked cookies with a simple glaze of powdered sugar and milk.
• Serving Suggestions: Pair these cookies with a warm cup of coffee or a glass of milk. They’re perfect for sharing with friends or family during fall gatherings.
• Adjusting Sweetness: If you prefer less sweetness, reduce the sugar slightly. But be mindful that this might affect the texture.
• Spice Level: Feel free to adjust the spice levels based on your preference. You can add more cinnamon or nutmeg for a bolder flavor.

Perfect Matches for Pumpkin Snickerdoodles

When it comes to serving Pumpkin Snickerdoodles, there are countless delightful ways to enjoy these treats. Here are some ideas to make your experience even more enjoyable:

• Pair with a Hot Beverage: These cookies are fantastic with a cup of hot coffee, tea, or hot chocolate. The warm flavors complement each other perfectly.
• Include in Dessert Platters: For a fall gathering or holiday party, include these cookies in a dessert platter alongside other sweet treats like brownies and pumpkin pie.
• Perfect for Halloween: With Halloween around the corner, these cookies make a great treat for trick-or-treaters or for parties.
• Storage Tips: If you have leftovers, remember to store them in an airtight container to keep them fresh for longer. They can also be frozen for later enjoyment.
• Great for Lunch Boxes: Pack these cookies in lunch boxes for a sweet treat that kids adore, adding excitement to their school day.
• Seasonal Decorations: Arrange the cookies in a decorative bowl and place them on your dining table or kitchen counter for a festive touch during fall.

FAQ

Conclusion

In summary, Pumpkin Snickerdoodles are a wonderful blend of flavors and textures that make them a must-bake for any fall enthusiast. Their delightful taste will not only satisfy your sweet tooth but also bring a sense of warmth and nostalgia to your kitchen. I encourage you to try making these cookies—they are sure to become a favorite in your home, just as they have in mine. So, gather your ingredients and bake a batch tonight; you won’t regret it!

Pumpkin Snickerdoodles

Indulge in the warm and cozy flavors of Pumpkin Snickerdoodles, a delightful twist on a classic cookie. Each bite offers the perfect blend of soft, chewy texture and the rich essence of pumpkin and spices. These cookies are not only easy to make but also a fantastic treat for fall gatherings. Make them tonight for a sweet addition to your autumn festivities!

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 12 minutes mins

Total Time 57 minutes mins

Servings: 36 cookies

Course: Desserts

Cuisine: American

Calories: 120

Ingredients Equipment Method Notes

Ingredients

  

• 3 cups All-Purpose Flour Spoon and level for accuracy.
• 2 teaspoons Cream of Tartar Provides tang and helps cookies rise.
• 1 teaspoon Baking Soda Leavening agent for cookies.
• 1/2 teaspoon Salt Balances sweetness.
• 1 1/2 teaspoons Ground Cinnamon Adds warmth and sweetness.
• 1/2 teaspoon Ground Ginger Enhances the flavor profile.
• 1/2 teaspoon Ground Nutmeg Adds a cozy layer of flavor.
• 1/4 teaspoon Allspice Complements the other spices.
• 1 cup Unsalted Butter At room temperature for easy creaming.
• 3/4 cup Granulated Sugar Sweetens the cookies.
• 3/4 cup Packed Light Brown Sugar Adds moisture and depth.
• 1/2 cup Pumpkin The star ingredient!
• 1 large Egg Binds the dough together.
• 2 teaspoons Vanilla Extract For added flavor.
• 1/3 cup Granulated Sugar For rolling the cookies.
• 1 tablespoon Ground Cinnamon For rolling the cookies.

Equipment

• Baking Sheet
• Whisk
• Mixing Bowl
• Oven

Method

 

1. In a large bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. Set aside.
2. Using a stand mixer or hand mixer, cream together the butter and sugars until smooth, scraping down the sides of the bowl with a spatula as necessary. Add the pumpkin and mix until well combined. Add the egg and vanilla extract and beat until combined.
3. Add the dry ingredients and mix until just combined. Don't over mix.
4. Wrap the cookie dough in plastic wrap or put in a container. Chill the dough for at least 30 to 60 minutes. Preferably chill for 24 to 48 hours.
5. When ready to bake, preheat the oven to 350 degrees. Line baking sheets with Silpat mats or parchment paper.
6. In a small bowl, whisk together granulated sugar and cinnamon. Shape the cookie dough into round balls, about 1 tablespoon per cookie. Roll in the cinnamon sugar mixture until generously coated.
7. Place on prepared baking sheets, about 2-inches apart.
8. Bake cookies for 10 to 12 minutes or until cookies are set around the edges but still soft in the center. Remove from the oven and immediately bang the baking sheet on the counter a few times. Let cool for 5 minutes before transferring to a cooling rack.

Notes

• Tip 1: Store cookies in an airtight container for up to 4 days at room temperature. Place a slice of bread in the container to keep them soft.
• Tip 2: Freeze cookie dough for up to 2 months. Shape into balls, freeze on a baking sheet, then bag.
• Tip 3: Consider adding chocolate chips for a fun twist.
• Tip 4: Pair with warm beverages like coffee or tea.
• Tip 5: Adjust spices to your liking for more flavor.

Previous PostPumpkin Pie Overnight Oats

Next Post Roasted Potatoes and Asparagus

Meet Piper Cross

I am obsessed with using fresh, seasonal produce to make meals shine. I believe a squeeze of citrus or a handful of herbs can change everything. I cooked and photographed this dish with a focus on vibrant colors and natural textures, ensuring it looks as good as it tastes when you make it.