Pumpkin Snickerdoodles Recipe

If you’re looking for the ultimate cookie recipe to capture the essence of fall, look no further than these Pumpkin Snickerdoodles! These cookies are soft, chewy, and packed with warm spices that will make your kitchen smell like autumn in every bite. Perfect for a cozy evening, a festive gathering, or just a treat to satisfy your sweet tooth, these cookies are a must-try this season.

Why Pumpkin Snickerdoodles Are Perfect for Fall

Pumpkin Snickerdoodles are a delightful twist on the classic snickerdoodle cookie. By incorporating pumpkin puree and a mix of autumn spices like cinnamon, nutmeg, and ginger, these cookies have a warm, comforting flavor that’s perfect for chilly weather. The addition of pumpkin also makes the cookies extra moist and chewy, giving them an irresistible texture that pairs perfectly with a hot cup of tea or cocoa.

Ingredients for Pumpkin Snickerdoodles

To make these delicious cookies, you will need the following ingredients:

Dry Ingredients:

• 2 1/2 cups all-purpose flour (Measure flour correctly for best results)
• 1 tablespoon cornstarch
• 1 teaspoon cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon each ground nutmeg, ground ginger, salt
• 1/4 teaspoon each ground cloves, ground allspice

Creaming Ingredients:

• 3/4 cup granulated sugar
• 2/3 cup packed light brown sugar
• 12 tablespoons unsalted butter (room temperature)
• 1 large egg yolk
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1 1/2 teaspoons vanilla extract

For Rolling:

• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon

this RECIPE

Choosing the Right Pumpkin Puree

When making Pumpkin Snickerdoodles, it’s crucial to use pumpkin puree and not pumpkin pie filling. Pumpkin puree is made of pure pumpkin with no added spices or sugars, providing the right consistency and flavor for these cookies. On the other hand, pumpkin pie filling contains additional ingredients that can throw off the taste and texture of the cookies.

Step-by-Step Preparation Guide

1. Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, cornstarch, cream of tartar, baking soda, baking powder, cinnamon, nutmeg, ginger, salt, cloves, and allspice until they are well combined. Set the bowl aside.
2. Cream the Butter and Sugars: In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the unsalted butter, granulated sugar, and light brown sugar on medium speed until the mixture becomes light and fluffy, about 2 minutes.
3. Incorporate the Wet Ingredients: Reduce the mixer speed to medium-low, and add the egg yolk. Mix until well combined. Next, add the pumpkin puree and vanilla extract, and continue to mix until smooth.
4. Combine the Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture on low speed, mixing just until combined. Use a spatula to scrape down the sides and bottom of the bowl to ensure everything is well mixed.
5. Chill the Dough: Cover the cookie dough with plastic wrap and refrigerate for at least 3 hours. For a quicker option, freeze the dough for about 45 minutes. This step is essential to firm up the dough, making it easier to shape and ensuring thicker cookies.
6. Preheat the Oven and Prepare the Rolling Mix: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. In a small bowl, whisk together the remaining granulated sugar and ground cinnamon for the rolling mix.
7. Shape and Coat the Cookies: Using a 2-tablespoon cookie scoop, portion the dough and roll it into balls. Roll each ball in the cinnamon-sugar mixture to coat thoroughly. For thicker cookies, roll the dough into a tall oval shape rather than a perfect ball.
8. Bake the Cookies: Place the coated dough balls on the prepared baking sheets, spacing them 2 inches apart. Bake the cookies for 11-14 minutes, or until the tops are just set and slightly cracked. If the cookies aren’t spreading by minute 9, gently bang the baking sheet on the counter 2-3 times to help them spread.
9. Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips for Perfect Pumpkin Snickerdoodles

• Measure the Flour Correctly: Too much flour can prevent the cookies from spreading properly. Use the spoon and level method to measure flour, rather than scooping directly from the bag.
• Chill the Dough: Chilling is crucial for flavor development and achieving the desired thickness. Do not skip this step!
• Don’t Overbake: The cookies should look slightly underbaked when removed from the oven. They will continue to cook as they cool, resulting in the perfect chewy texture.

Common Mistakes to Avoid

1. Using Pumpkin Pie Filling: Always use pure pumpkin puree to avoid unwanted spices and sugars that could alter the recipe.
2. Not Chilling the Dough Enough: If the dough is too warm, the cookies will spread too much and lose their desired shape.
3. Overmixing the Dough: Overmixing can cause the cookies to become dense. Mix just until the ingredients are combined.

Serving and Presentation Ideas

Serve these Pumpkin Snickerdoodles warm or at room temperature on a decorative plate. Pair them with a hot beverage like tea or coffee to enhance their warm, spiced flavors. You can also drizzle the cookies with a simple vanilla glaze or add a scoop of vanilla ice cream for an extra indulgent treat.

How to Store and Freeze Leftovers

• Storage: Store the cookies in an airtight container at room temperature for up to 5 days. Place a slice of bread in the container to keep them soft.
• Freezing: To freeze, place the cookies in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container, and store for up to 3 months. Thaw at room temperature before serving.

FAQ for Pumpkin Snickerdoodles Recipe

Q: Can I make these cookies gluten-free?
A: Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

Q: What if I don’t have cream of tartar?
A: You can substitute the cream of tartar with an additional 1/2 teaspoon of baking powder, but the cookies may not have the same tangy flavor.

Q: How can I make these cookies vegan?
A: Use a plant-based butter and replace the egg yolk with 1/4 cup of applesauce or mashed banana.

Conclusion

Enjoy the delicious, warm flavors of these Pumpkin Snickerdoodles this fall! Perfect for sharing with family and friends, these cookies are sure to become a favorite. If you try this recipe, please share your results in the comments below and don’t forget to subscribe to our blog for more tasty recipes!

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