The smell of freshly baked Pumpkin Snickerdoodle Cookies wafts through the air, wrapping you in a warm embrace of cinnamon and sugar. Imagine biting into a soft, chewy cookie with a hint of pumpkin spice that dances on your taste buds, making every fall day feel like a cozy hug. cozy apple cobbler delicious pumpkin cookies. For more inspiration, check out this Cinnamon Apple Muffins recipe.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it Together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- Can I use canned pumpkin for my Pumpkin Snickerdoodle Cookies?
- What should I do if my dough is too sticky?
- How can I make these cookies gluten-free?
- 📖 Recipe Card
As I bake these delightful treats, I am transported back to my childhood kitchen where my grandma would whip up batches every autumn. The anticipation of sneaking a warm cookie fresh out of the oven made waiting almost unbearable. These cookies are perfect for sharing during family gatherings, Halloween parties, or simply enjoying with a cup of coffee on a chilly afternoon.
Why You'll Love This Recipe
- These Pumpkin Snickerdoodle Cookies are incredibly easy to make and require minimal ingredients
- Their unique flavor profile combines sweet pumpkin with spicy cinnamon for an irresistible treat
- With their inviting golden color and soft texture, they look as good as they taste
- Perfect for any occasion, these cookies can be enjoyed on their own or paired with ice cream for an extra special dessert
Every time I bake these cookies, my friends can’t resist asking for the recipe—it’s always a hit at gatherings!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- All-Purpose Flour: A staple for baking; sifted flour ensures a lighter cookie texture.
- Pumpkin Puree: Use 100% pure pumpkin puree, not the spiced pie filling for authenticity.
- Cinnamon: Freshly ground cinnamon adds warmth and depth; it’s essential for that snickerdoodle flavor.
- Baking Soda: This helps the cookies rise and become fluffy; don’t skip it!
- Unsalted Butter: Softened butter contributes to the rich flavor and chewy texture—room temperature is best. rich brown butter cookies.
- Sugar: Granulated sugar sweetens the dough, while brown sugar adds moisture and depth.
- Eggs: One large egg binds everything together; make sure it’s at room temperature for better mixing.
- Vanilla Extract: Pure vanilla extract elevates the flavor profile—trust me, it’s worth it!
- Salt: A pinch balances sweetness and enhances overall flavor—don’t forget this essential ingredient!
- Cream of Tartar: This gives snickerdoodles their signature tang; it’s what distinguishes them from regular cookies.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat Your Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to ensure easy cleanup later.
Mix Dry Ingredients: In a medium bowl, whisk together flour, cream of tartar, baking soda, cinnamon, and salt until evenly combined. This step ensures no surprises in your cookie’s texture. For more inspiration, check out this Blueberry Cream Cheese Muffins recipe.
Combine Wet Ingredients: In another bowl, cream together softened butter and sugars until light and fluffy—about 2-3 minutes. Add in the pumpkin puree, egg, and vanilla extract; mix well until fully incorporated.
Combine Mixtures: Gradually add your dry ingredients to the wet mixture while stirring gently until just combined. Avoid overmixing to keep those cookies tender!
Scoop & Roll: Use a spoon or cookie scoop to portion out dough into balls about 1 inch in diameter. cinnamon roll cookies recipe Roll each ball in a mixture of cinnamon and sugar before placing them onto your prepared baking sheets.
Bake & Cool: Bake cookies for 10-12 minutes or until edges are lightly golden but centers remain soft. Let them cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.
Enjoy these Pumpkin Snickerdoodle Cookies fresh out of the oven or store them in an airtight container for later—if they last that long! The blend of pumpkin spice flavors will keep you coming back for more.
You Must Know
- These Pumpkin Snickerdoodle Cookies are not just delicious; they offer a cozy hug in every bite
- The aroma of cinnamon and pumpkin wafts through your kitchen, making it feel like fall year-round
- Perfect for sharing or keeping all to yourself on a chilly evening
Perfecting the Cooking Process
Start by creaming the butter and sugar until fluffy. Then add the pumpkin and spices before gradually incorporating the dry ingredients for a smooth batter.
Add Your Touch
Feel free to swap out traditional cinnamon for chai spice, or add chocolate chips for an indulgent twist!
Storing & Reheating
Store these cookies in an airtight container at room temperature for up to a week. Reheat in the microwave for a warm treat!
Chef's Helpful Tips
- To elevate your Pumpkin Snickerdoodle Cookies, ensure your butter is at room temperature for easier mixing
- Don’t overmix once you add the dry ingredients; this keeps your cookies soft
- Also, rolling the dough balls in sugar ensures that delightful sweet crust!
There’s nothing quite like hearing my friends rave about these cookies during our annual potluck. Their delighted faces make all the flour-covered chaos worth it!
FAQ
Can I use canned pumpkin for my Pumpkin Snickerdoodle Cookies?
Yes, canned pumpkin works perfectly and saves time in preparation.
What should I do if my dough is too sticky?
If the dough feels sticky, chill it in the fridge for 30 minutes before rolling.
How can I make these cookies gluten-free?
Substitute all-purpose flour with gluten-free flour blend for delicious results!
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Pumpkin Snickerdoodle Cookies
- Total Time: 27 minutes
- Yield: About 24 cookies 1x
Description
Experience the warmth of fall with these Pumpkin Snickerdoodle Cookies, where soft, chewy cookies blend sweet pumpkin and spicy cinnamon. Perfect for cozy gatherings or a delightful afternoon treat, each bite is a comforting hug.
Ingredients
- 2 ¾ cups all-purpose flour
- 1 cup pumpkin puree (100% pure)
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp cream of tartar
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 large egg (room temperature)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cream of tartar, baking soda, cinnamon, and salt.
- In another bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Mix in pumpkin puree, egg, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture while stirring gently until just combined.
- Scoop dough into balls (about 1 inch in diameter), roll in a mixture of cinnamon and sugar, and place on prepared baking sheets.
- Bake for 10-12 minutes until edges are lightly golden; let cool for 5 minutes before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 135
- Sugar: 8g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 15mg
