This Pumpkin Snickerdoodle Cookies is a delightful combination of soft, spiced pumpkin dough rolled in cinnamon sugar creating a harmony of textures and tastes that will leave you craving more.
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Why I Loved This Recipe
This recipe holds a special place in my heart.
I remember baking these Pumpkin Snickerdoodle Cookies with my grandma as autumn wrapped us in its coziness.
The scent as they bake is a hug from the past, and the soft pumpkin dough, embraced by the sweet cinnamon crunch, takes me on a journey to cherished times.
It’s not just a cookie; it’s a taste of the season’s magic.
Why You’ll Love This Recipe
• Flavorful Fusion: These cookies combine snickerdoodle goodness with the rich taste of pumpkin for a unique fall treat.
• Easy for All: Whether you’re a beginner or pro baker, the step-by-step instructions guarantee yummy results.
• Perfect for Sharing: Great for fall parties or cozy evenings with loved ones.
• Festive Look: Pumpkin dough and cinnamon-sugar coating add an autumnal charm to your table.
Helpful Kitchen Tools
• 1/2 cup unsalted butter, softened: Adds rich flavor and tenderness to the cookie dough.
• 1/2 cup canned pumpkin puree: Infuses comforting autumn taste into the cookies.
• 1 cup granulated sugar: Balances the pumpkin’s earthy notes with sweetness.
• 1/4 cup light brown sugar, packed: Brings a hint of caramel-like warmth to each bite.
• 1 large egg: Binds the dough and adds moisture.
• 1 teaspoon vanilla extract: Enhances the overall flavor.
• 3 cups all-purpose flour: Provides structure and texture to the dough.
• 1/2 teaspoon baking powder: Makes cookies soft and pillowy.
• 1/2 teaspoon cream of tartar: Adds snickerdoodle tanginess.
• 1/2 teaspoon baking soda: Helps cookies rise and develop a delicate crumb.
• 1/4 teaspoon salt: Enhances all flavors, making them shine.
Making of pumpkin Snickerdoodle cookies
STEP 1: Start with a big mixing bowl. Add softened butter, granulated sugar, and brown sugar. Beat them until they’re fluffy and joyful.
STEP 2: Invite pumpkin puree, an egg, and vanilla extract to join the party. Mix them till they become comforting friends.
STEP 3: In another bowl, combine flour, baking powder, cream of tartar, baking soda, and a pinch of salt. Give it a gentle whisk, like stirring up autumn’s secrets.
STEP 4: Slowly add the dry mix to the wet mix. Mix gently, like folding in the colors of fall. Stop when they’re all cozy together.
STEP 5: Wrap the dough in plastic wrap and let it rest in the fridge for an hour. It’s like letting the flavors get to know each other better.
STEP 6: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat – like tucking the cookies in for a cozy nap.
STEP 7: Mix 1/4 cup of sugar and a tablespoon of cinnamon in a tiny bowl – creating a sweet blanket. Roll the dough into balls, give them a sugary hug, and place them on the baking sheet.
STEP 8: Slide the sheet into the oven and let the cookies bake for about 10-12 minutes. Keep an eye out for that perfect golden color, like watching leaves change.
STEP 9: Take the cookies out when done and let them cool on the sheet for a bit – like giving them a moment to gather their thoughts before the grand reveal.
STEP 10: Once they’re completely cool, savor the autumn flavors in every bite. Share with friends and family, or enjoy them solo – these cookies are your edible autumn dreams coming true. Happy munching!
Tips and Techniques
• Soften the butter for that light and fluffy texture in your cookies.
• Don’t skip the chilling step; it helps the cookies maintain their shape and ensures a chewy texture.
• Rolling the dough balls in a cinnamon-sugar mixture gives these cookies their signature sweet and spiced crust.
• Keep an eye on the edges – when they turn golden, your cookies are ready to be savored.
This delightful batch of Pumpkin Snickerdoodle Cookies makes approximately 24 cookies, perfect for sharing with family and friends. Each bite is a warm, cozy embrace of fall flavors that will leave you craving for more. Enjoy!
• Enjoy these Pumpkin Snickerdoodle Cookies as an afternoon treat with a warm cup of tea or coffee.
• Serve them at your next fall-themed gathering or bake sale for a delightful seasonal dessert.
• Pair them with a scoop of vanilla ice cream for an extra indulgent dessert experience.
• Share these homemade cookies with friends and family during the festive season for a taste of autumn in every bite.
• Boost texture and flavor with 1/2 cup of chopped pecans in the cookie dough.
• Elevate taste by drizzling a maple glaze made from 1 cup powdered sugar, 2 tablespoons maple syrup, and a splash of milk over cooled cookies.
When it comes to storing your cookies, here’s the scoop: if you plan to enjoy them within the next three days, simply put them in an airtight container at room temperature. For a bit more quality time, keep them in the fridge, and they’ll stay delicious for about a week. And if you want to savor the magic later, freeze those cookies in a snug wrap for up to a month. So, whether it’s roomy, chilly, or frozen, your cookies are ready for the perfect moment!
Q. Can I use fresh pumpkin instead of canned pumpkin puree?
While using fresh pumpkin is possible, canned pumpkin puree is recommended for its consistent texture and moisture content, which ensures the perfect cookie consistency.
Q. My dough is too sticky to handle. What should I do?
If the dough is too sticky after chilling, add a bit more flour while shaping the dough balls to make them easier to handle.
Q. Can I substitute the cream of tartar with something else?
Cream of tartar contributes to the snickerdoodle’s characteristic tanginess. If you don’t have it, you can omit it, but the flavor may be slightly different.
Pumpkin Snickerdoodle Cookies
- 1/2 cup unsalted butter softened
- 1/2 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/4 cup light brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Beat softened butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in pumpkin puree, egg, and vanilla extract until combined.
- In a separate bowl, whisk flour, baking powder, cream of tartar, baking soda, and salt.
- Gradually add dry mix to wet mix. Mix to form a soft dough.
- Cover and refrigerate dough for 1 hour.
- Preheat oven to 350°F (175°C). Line baking sheet.
- Roll chilled dough into balls. Coat with cinnamon-sugar mixture.
- Place coated dough balls on baking sheet. Bake 10-12 minutes until edges are golden.
- Cool on sheet for a bit, then transfer to a wire rack.
- Once cooled, savor the fall flavors of these Pumpkin Snickerdoodle Cookies.
- Use canned pumpkin puree, not pie filling.
- Let dough chill for best results.
- Roll dough balls generously in cinnamon-sugar mix.