There’s something magical about the aroma of spiced cookies wafting through the house. Whenever I bake my beloved Pumpkin Snickerdoodles, I’m instantly transported back to one of our family gatherings, where the kitchen was a flurry of laughter and chatter. These cookies have become a staple at our fall celebrations, whether it’s a cozy afternoon at home with a steaming cup of tea or a larger family event.
My first encounter with this delightful treat was during a particularly chilly October. I was on a mission to find a sweet bite that would not only please the palate but also add a warmth to the soul. The smell of pumpkin and spices was the perfect remedy, and these cookies have been a favorite ever since.
Every bite encapsulates the comforting flavors of fall—soft, slightly chewy, and brimming with the perfect balance of spices. They are not only easy to prepare but also a joy to make. I remember my kids lining up at the kitchen counter, eagerly waiting to roll their little balls of dough in the sugar and spice mixture. It’s become a precious family tradition, one we all look forward to each year.
So if you’re looking to bring a taste of autumn into your kitchen, give this recipe a try. Whether or not you’re a seasoned baker, these Pumpkin Snickerdoodles are uncomplicated enough for anyone to master. Plus, they make the house smell like an autumn paradise. The best part is sharing them with loved ones, creating moments that are sure to linger long after the cookies are gone. Grab your apron and let’s get baking!
How to Make Pumpkin Snickerdoodles
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Ingredients:
- 2 cups (240g) all-purpose flour
- 3/4 cup (170g) unsalted butter, melted and cooled
- 1 teaspoon pumpkin pie spice
- 1 large egg yolk
- 1/2 cup (120g) pumpkin purée
- 3/4 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons cream of tartar
- 1/2 teaspoon kosher salt
- 1/2 cup (100g) granulated sugar
- 1/2 cup (107g) light brown sugar
- 1/4 cup (50g) granulated sugar (for coating)
- 1 teaspoon pumpkin pie spice (for coating)
Directions:
- Begin by preparing the dry mix: In a medium bowl, whisk together flour, cream of tartar, baking soda, pumpkin pie spice, and kosher salt.
- In a larger mixing bowl, blend the wet ingredients. Combine the melted butter, pumpkin purée, brown sugar, granulated sugar, egg yolk, and vanilla extract until the mixture becomes smooth.
- Gently fold the dry ingredients into the wet mixture using a spatula. Mix until no flour streaks remain, and your dough appears soft.
- Cover the dough and refrigerate for at least 30 minutes to enhance flavor and texture.
- Preheat your oven to 350°F. Arrange racks in the top and bottom thirds of the oven and line two baking sheets with parchment paper.
- Make the coating by mixing 1/4 cup granulated sugar with 1 teaspoon pumpkin pie spice in a shallow dish.
- Scoop dough using a 1 1/2 tablespoon-sized scoop, roll into smooth balls, and coat each ball in the sugar-spice blend.
- Arrange the balls on prepared baking sheets, spacing them 3 inches apart. Bake for 11-12 minutes, rotating sheets halfway through, until cookies are puffy with cracked tops.
- Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store cookies in an airtight container to keep them fresh for up to 5 days.
Creative Substitutions to Suit Your Taste
If you’re out of pumpkin pie spice, you can easily substitute it with a mix of cinnamon, nutmeg, and ginger. For a dairy-free version, replace butter with coconut oil. Use an egg substitute if needed to make it egg-free. Either way, your cookies will still be delicious!
Best Ways to Store Leftover Pumpkin Snickerdoodles
Place your cookies in an airtight container to keep them fresh for up to five days. For extended storage, you can freeze them in a single layer on a baking sheet before transferring them to a freezer-safe container. This way, you can enjoy a cookie whenever the craving strikes!
Perfect Pairings for Pumpkin Snickerdoodles
Serve these spiced cookies alongside a hot cup of chai or cinnamon tea to amplify the cozy flavors. They also pair delightfully with a glass of cold milk. For a festive touch, consider serving them with a dollop of whipped cream or a scoop of vanilla ice cream!
Pro Tips for the Perfect Pumpkin Snickerdoodles
Chilling the dough is crucial; it helps develop the flavors and prevents cookies from spreading too much. Use a cookie scoop for uniform shapes. Rotate baking sheets halfway through for even baking. Don’t overbake—the cookies should be set at the edges but still soft in the center!
Seasonal Twists for Pumpkin Snickerdoodles
In fall, enhance the pumpkin flavor by adding a touch of maple syrup to the dough. For a winter variation, sprinkle a bit of crushed peppermint candy over the cookies before baking. In spring, try adding a hint of lemon zest for a refreshing twist.
FAQs:
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking blend. Ensure that your blend contains xanthan gum, which helps maintain the cookies’ structure. The taste and texture may vary slightly, but they should still be delightful!
Is pumpkin purée the same as pumpkin pie filling?
No, these are not the same. Pumpkin purée is pure pumpkin without any added spices or sweeteners, making it ideal for recipes where you want to control the flavor. Pumpkin pie filling contains added spices and sugar, which could alter the taste of the cookies significantly.
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but remember to reduce the added kosher salt to balance the flavors. This substitution may slightly change the saltiness of the cookies, but they should still taste delicious.
Why is chilling the dough important?
Chilling the dough is crucial because it helps firm up the butter, preventing the cookies from spreading too much while baking. It also allows the flavors to meld together, resulting in a more flavorful cookie. Don’t skip this step if you want the best results!
How can I tell when the cookies are done?
These cookies are done when they are puffy and cracked on top, with edges that are set but not browned. The centers should remain soft. They will continue to set as they cool, so avoid overbaking, which can lead to dry cookies.
What is the best way to measure flour for this recipe?
The best way to measure flour for these cookies is to lightly spoon it into your measuring cup and level it off with a knife. Avoid scooping directly from the bag, as this can cause the flour to compact, leading to denser cookies.
Pumpkin Snickerdoodles
Equipment
- Mixing bowls
- Baking sheets
- Parchment paper
- whisk
- Rubber spatula
Ingredients
- 2 cups all-purpose flour (240g)
- 3/4 cup unsalted butter melted and cooled (170g)
- 1 teaspoon pumpkin pie spice
- 1 large egg yolk
- 1/2 cup pumpkin purée (120g)
- 3/4 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons cream of tartar
- 1/2 teaspoon kosher salt
- 1/2 cup granulated sugar (100g)
- 1/2 cup light brown sugar (107g)
- 1/4 cup granulated sugar (for coating, 50g)
- 1 teaspoon pumpkin pie spice (for coating)
Instructions
- In a medium bowl, combine dry ingredients: flour, cream of tartar, baking soda, pumpkin pie spice, and kosher salt. Mix well.
- In a larger mixing bowl, whisk together melted butter, pumpkin purée, light brown sugar, granulated sugar, egg yolk, and vanilla extract until smooth.
- Gradually add the dry mixture to the wet mixture, carefully folding with a rubber spatula until there are no flour patches left. The dough will feel soft.
- Chill the dough by covering the bowl and placing it in the fridge for a minimum of 30 minutes to develop flavors and enhance texture.
- Preheat your oven to 350°F and set two baking sheets lined with parchment paper on the top and bottom racks.
- Prepare the sugar coating by whisking together 1/4 cup of granulated sugar with 1 teaspoon of pumpkin pie spice in a shallow dish.
- Shape the dough into balls using a 1 1/2 tablespoon cookie scoop or a heaping tablespoon, rolling them smooth before coating in the sugar-spice mix. Space them 3 inches apart on the baking sheets.
- Bake in the preheated oven for 11-12 minutes, rotating the sheets halfway for even baking—look for puffy cookies with cracked surfaces.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. Store in an airtight container to keep fresh for up to 5 days.
