Best Pumpkin Snickerdoodle Cookie Recipe

If you’re a fan of all things pumpkin, these Pumpkin Snickerdoodle Cookies are about to become your new favorite. Soft, chewy, and bursting with fall flavors, these cookies combine the classic snickerdoodle’s tangy sweetness with a cozy pumpkin twist. Whether you’re baking for a festive gathering or just want a delicious treat to enjoy with a cup of tea, this recipe is perfect for you. Let’s dive into making these delightful cookies that capture the essence of autumn in every bite!

Why You’ll Love This Recipe

These Pumpkin Snickerdoodle Cookies are not just your average cookies. They are:

• Perfectly Spiced: A blend of pumpkin pie spice and cinnamon gives these cookies a warm, comforting flavor.
• Soft and Chewy: Thanks to the pumpkin puree, these cookies have a moist and tender texture that stays soft even days after baking.
• Easy to Make: This recipe uses simple ingredients and is straightforward, making it accessible even for beginner bakers.
• Great for Sharing: Ideal for fall gatherings, parties, or even as a thoughtful homemade gift.

Ingredients Breakdown

To make these delicious Pumpkin Snickerdoodle Cookies, you will need the following:

• 1 cup unsalted butter, softened: Adds richness and a creamy texture to the cookies.
• 1/2 cup canned pumpkin puree: Provides moisture and a distinct pumpkin flavor.
• 1 cup granulated sugar & 1/2 cup brown sugar: A combination that adds sweetness and helps achieve a soft, chewy texture.
• 2 tsp. vanilla extract: Enhances the flavor of the cookies.
• 1 tsp. pumpkin pie spice & 1/2 tsp. cinnamon: These spices provide the signature snickerdoodle flavor with a pumpkin twist.
• 1/2 tsp. salt: Balances the sweetness and enhances the other flavors.
• 1 1/2 tsp. baking powder: Helps the cookies rise and gives them a soft texture.
• 1 egg: Binds the ingredients together and adds moisture.
• 2 2/3 cups all-purpose flour: The base of the cookie dough, providing structure.

For the Sugar Rolling:

• 1/2 cup granulated sugar: Adds a crispy, sweet coating to the cookies.
• 1/2 tsp. cinnamon & 1/2 tsp. pumpkin pie spice: Infuses extra spice and flavor on the outside of the cookies.

this RECIPE

How to Make Pumpkin Snickerdoodle Cookies

1. Prepare the Butter: In a large mixing bowl, add softened butter. Using a hand mixer or stand mixer, cream the butter until smooth and creamy. This step ensures the butter is well incorporated, resulting in a smoother dough.
2. Mix Wet Ingredients: Add the canned pumpkin puree, granulated sugar, brown sugar, vanilla, pumpkin pie spice, cinnamon, salt, and baking powder to the bowl. Mix thoroughly until all ingredients are fully combined and smooth.
3. Incorporate the Egg: Add the egg to the mixture and blend well. The egg helps bind the ingredients and gives the cookies structure.
4. Add Flour Gradually: Slowly add the flour to the mixture, mixing well after each addition to prevent clumps. Continue mixing until a soft dough forms.
5. Chill the Dough: Cover the dough and place it in the refrigerator for at least 1 hour. This step is crucial to prevent the dough from spreading too much during baking and helps the flavors meld together.
6. Preheat and Prepare for Rolling: Preheat the oven to 350°F (175°C). In a small bowl, mix the sugar, cinnamon, and pumpkin pie spice for rolling the dough.
7. Form the Cookies: Scoop about 2 tablespoons of dough and form it into a ball. Gently roll each ball in the cinnamon-sugar mix, making sure to coat well.
8. Bake the Cookies: Place the dough balls on a baking sheet lined with parchment paper. Bake in the preheated oven for 11-13 minutes or until the edges are set but the centers are soft. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Common Mistakes to Avoid

• Skipping the Chilling Step: Chilling the dough is essential for preventing the cookies from spreading too much during baking and for enhancing the flavors.
• Overbaking: To keep the cookies soft and chewy, ensure you remove them from the oven when the edges are set but the centers are still soft.
• Not Measuring Ingredients Properly: Accurate measurements, especially for the flour and sugar, are key to achieving the perfect texture.

Expert Tips for Perfect Cookies

• Chill for Longer: If you have the time, chilling the dough for up to 24 hours can result in an even more flavorful cookie.
• Use Fresh Spices: For the best flavor, use fresh spices. Older spices can lose their potency and flavor.
• Even Baking: Rotate the baking sheet halfway through baking to ensure the cookies bake evenly.

Serving Suggestions

These cookies are fantastic on their own, but here are a few ways to elevate your presentation:

• Serve with a warm cup of tea, hot chocolate, or coffee for a comforting treat.
• Pair with vanilla ice cream for a delightful dessert.
• Add a drizzle of cream cheese glaze or melted white chocolate for a touch of elegance.

Variations and Recipe Swaps

• Add Chocolate Chips: For a chocolatey twist, add 1/2 cup of chocolate chips to the dough.
• Make Them Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
• Spice It Up: Experiment with different spices, like nutmeg or ginger, to enhance the flavor profile.

How to Store and Freeze

• Storing: Store leftover cookies in an airtight container at room temperature for up to 5 days.
• Freezing Dough: The dough can be frozen for up to 3 months. Roll the dough into balls, freeze them on a baking sheet, and then transfer them to a freezer bag. Bake from frozen, adding an extra minute to the baking time.
• Freezing Baked Cookies: You can also freeze baked cookies. Let them cool completely, then store them in an airtight container or freezer bag for up to 2 months.

Presentation Ideas

• Gift-Wrapping: Pack the cookies in a decorative tin or jar with a ribbon for a festive holiday gift.
• Dessert Table Display: Arrange them on a tiered stand with other fall treats for a beautiful dessert table.

Frequently Asked Questions

• Can I make the dough ahead of time?
  Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking.
• Can I use fresh pumpkin instead of canned?
  Absolutely! Just make sure to cook and puree the pumpkin, then drain any excess liquid before using.
• What if I don’t have pumpkin pie spice?
  You can make your own blend with cinnamon, nutmeg, ginger, and allspice.

conclusion

Ready to enjoy the delicious flavors of fall? Give this recipe a try and let your kitchen fill with the warm aroma of pumpkin and spice. Don’t forget to share this recipe with your friends and family, and subscribe to our blog for more tasty treats!

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