When autumn rolls around, I always find myself diving headfirst into cozy recipes that fill the house with warmth and seasonal aromas. Growing up, fall was always the busiest time for my family. Between school activities, family gatherings, and preparing for the holidays, the kitchen became a central hub of activity. It was during these crisp, cool days that my mom would bake batches of Snickerdoodles—those soft, cinnamon-coated cookies were a favorite of mine. But the moment I discovered pumpkin Snickerdoodles, they became an instant hit, adding an extra layer of comfort to an already cherished memory.
I remember one particularly chilly October afternoon when I decided to give these cookies a try. My best friend had just come back from a trip to Vermont, arms full of pumpkins, maple syrup, and other autumnal treasures. She insisted we spend the day baking and catching up, and I couldn’t think of a better way to welcome her back than with these Pumpkin Snickerdoodle Cookies. As we mixed, rolled, and baked, the house filled with the delicious scent of cinnamon and pumpkin spice, making the atmosphere almost magical.
The beauty of these cookies is in their balance—the pumpkin adds just the right amount of moisture, keeping the cookies soft, while the cinnamon-sugar coating gives them a delightful crunch. They’re a nostalgic nod to the classic Snickerdoodle, with a festive twist that captures the essence of fall. As my friend and I enjoyed them fresh out of the oven, paired with mugs of warm apple cider, it was a moment I’ll always treasure.
Whether you’re sharing them with family during the holidays or surprising a friend with a fall-inspired treat, these Pumpkin Snickerdoodle Cookies are guaranteed to be a hit. The simple joy they bring to a cozy afternoon is something I hope you experience as well. Plus, they’re a perfect excuse to gather around the kitchen and create new memories with loved ones.
Preparing Pumpkin Snickerdoodle Cookie
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Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup pure pumpkin puree
- 1 cup white granulated sugar
- 1/2 cup brown sugar, packed
- 2 teaspoons vanilla extract
- 1 teaspoon pumpkin spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 large egg
- 2 2/3 cups all-purpose flour
- 1/2 cup white sugar (for rolling)
- 1/2 teaspoon ground cinnamon (for rolling)
- 1/2 teaspoon pumpkin spice (for rolling)
Directions
- In a large mixing bowl, cream the softened butter until smooth using a hand or stand mixer.
- Next, add the pumpkin puree, white sugar, brown sugar, vanilla extract, pumpkin spice, cinnamon, salt, and baking powder. Mix until well combined.
- Beat in the egg, ensuring it’s fully mixed into the batter.
- Gradually add the flour, stirring until just combined and no streaks remain.
- Cover the dough and chill it in the refrigerator for at least 1 hour to firm up.
- Once chilled, preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a small bowl, mix together the remaining sugar, cinnamon, and pumpkin spice for coating.
- Scoop about 2 tablespoons of dough, rolling each portion into a ball, then roll the dough balls in the sugar-spice mixture.
- Place the dough balls on the prepared baking sheet and bake for 11-13 minutes until the edges are set but the centers remain soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Storing Suggestion
Store these cookies in an airtight container at room temperature for up to 5 days. If you’d like to extend their freshness, you can freeze them for up to 2 months. Be sure to separate layers of cookies with wax paper to prevent sticking.
Cooking Tips
If you prefer a spicier flavor, you can increase the amount of pumpkin spice or add a pinch of nutmeg. For a chewier texture, slightly underbake the cookies by 1-2 minutes.
Serving Suggestions
These cookies pair wonderfully with a hot cup of coffee or tea. You can also serve them alongside vanilla ice cream for a delightful dessert combination.
Ingredient Substitutions
If you don’t have pumpkin puree on hand, you can substitute mashed sweet potatoes for a slightly different but equally delicious flavor. You can also use salted butter, but omit the additional salt in the recipe.
Seasonal Variations
During the fall, you can add a dash of ground ginger or cloves to enhance the warm, seasonal flavors. In the summer, consider serving these cookies with a citrus glaze for a lighter twist.
Allergen Information
This recipe contains dairy (butter), gluten (flour), and eggs. For a dairy-free version, substitute with a plant-based butter. A gluten-free all-purpose flour can be used in place of regular flour.
FAQ:
How can I make my cookies softer?
To keep the cookies soft, make sure not to overbake them. Also, storing them in an airtight container with a slice of bread can help maintain their moisture.
Can I freeze the dough?
Yes, you can freeze the dough. After rolling the dough into balls, place them on a tray to freeze. Once frozen, transfer them to a sealed bag or container for up to 2 months.
Can I double the recipe?
Absolutely! Just double all of the ingredients, and make sure to mix the dough in a large enough bowl to accommodate the extra volume.
Why do I need to chill the dough?
Chilling the dough helps prevent the cookies from spreading too much while baking, resulting in a thicker, chewier cookie. It also helps the flavors meld together.
Can I use pre-mixed pumpkin spice?
Yes, if you have pre-mixed pumpkin spice on hand, you can use it instead of individual spices. Adjust the amount to taste if desired.
What can I do if my cookies are too hard?
If your cookies turn out too hard, try baking them for a shorter time or reducing the oven temperature slightly. Storing them with a slice of bread can also help soften them.
Pumpkin Snickerdoodle Cookie
Ingredients
- 1 cup unsalted butter at room temperature
- 1/2 cup pure pumpkin
- 1 cup white sugar
- 1/2 cup packed brown sugar
- 2 tsp. vanilla extract
- 1 tsp. pumpkin spice
- 1/2 tsp. ground cinnamon
- 1/2 tsp. salt
- 1 1/2 tsp. baking powder
- 1 large egg
- 2 2/3 cups all-purpose flour
- 1/2 cup white sugar
- 1/2 tsp. ground cinnamon
- 1/2 tsp. pumpkin spice
Instructions
- In a large bowl, cream the softened butter until it becomes smooth using a hand or stand mixer.
- Incorporate the pumpkin, granulated sugar, brown sugar, vanilla extract, pumpkin spice, cinnamon, salt, and baking powder into the butter. Mix until everything is well combined.
- Add the egg and blend thoroughly.
- Gradually incorporate the flour into the mixture, mixing until fully combined.
- Refrigerate the dough for at least 1 hour. Chilling the dough is crucial to prevent spreading and enhance the flavors.
- After chilling, scoop approximately 2 tablespoons of dough and shape it into balls.
- Roll each dough ball in a mixture of cinnamon, sugar, and pumpkin spice, ensuring a thorough coating.
- Arrange the dough balls on a baking sheet lined with parchment paper. Bake in a preheated 350°F oven for 11-13 minutes, or until the edges are set and the centers remain soft. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
