Pumpkin Snickerdoodles Recipe
Introduction
These Pumpkin Snickerdoodles combine the classic cinnamon-sugar bite with a moist pumpkin twist. Perfect for fall baking, they offer a soft texture and warm flavors that everyone will love.
Ingredients
- 1 cup pumpkin puree
- 2 ¾ cups all-purpose flour
- 1 tablespoon cinnamon sugar (for rolling)
Instructions
- Step 1: Prepare your dough by mixing the pumpkin puree and flour until a soft dough forms.
- Step 2: Shape the dough into balls, then roll each ball in the cinnamon sugar until evenly coated.
- Step 3: Place the coated dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Step 4: Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the edges are set and the tops are slightly cracked.
- Step 5: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For extra spice, add ½ teaspoon of ground nutmeg or ginger to the dough.
- Use fresh pumpkin puree by roasting pumpkin chunks and pureeing them for a richer flavor.
- Try rolling the dough in a mix of cinnamon and sugar plus a little ground cloves for a deeper spice profile.
Storage
Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies for up to 3 months and thaw at room temperature before serving. Reheat briefly in a warm oven for a soft, fresh-baked feel.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin for this recipe?
Yes, canned pumpkin puree works perfectly and provides consistent moisture and flavor for the cookies.
How do I know when the cookies are done?
They are ready when the edges are set and the tops show slight cracks. The centers may look soft but will firm up as they cool.
PrintPumpkin Snickerdoodles Recipe
Pumpkin Snickerdoodles are a delightful twist on the classic snickerdoodle cookie, incorporating rich pumpkin puree and a warm cinnamon sugar coating. These soft, chewy cookies are perfect for fall and holiday baking, offering a subtle pumpkin flavor combined with the cozy spice of cinnamon. Easy to make and irresistibly tasty, they are a seasonal treat that’s sure to please.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cookie Dough
- 1 cup pumpkin puree
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Prepare the Dough: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Mix in the pumpkin puree. In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
- Shape and Coat: Preheat your oven to 350°F (175°C). Prepare a small bowl with the cinnamon sugar mixture (granulated sugar and cinnamon combined). Using a spoon or cookie scoop, form dough into balls about 1.5 inches in diameter. Roll each ball generously in the cinnamon sugar to coat.
- Bake: Place the coated dough balls on a baking sheet lined with parchment paper or a silicone baking mat, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain soft. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Make sure not to overbake the cookies to keep them soft and chewy.
- For extra flavor, add a pinch of ground cloves or ginger to the dough.
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can substitute pumpkin pie spice for the individual spices if preferred.
Keywords: Pumpkin Snickerdoodles, Pumpkin Cookies, Fall Cookies, Cinnamon Sugar Cookies, Pumpkin Dessert
