Pumpkin Snickerdoodles are a delightful twist on the classic snickerdoodle cookie. Combining the warm flavors of pumpkin and spices, these cookies are perfect for fall baking. They are soft, chewy, and coated in a sweet cinnamon-sugar mixture, making them a treat everyone will enjoy.
Why make this recipe
These Pumpkin Snickerdoodles are not just tasty, but they also bring the cozy flavors of autumn into your kitchen. They are easy to make, and the addition of pumpkin puree keeps them moist. Sharing these cookies with family and friends during the fall season is sure to create happy memories.
How to make Pumpkin Snickerdoodles
Ingredients:
- 1 cup butter, softened
- 1 cup sugar
- 1/2 cup brown sugar, packed
- 1/2 cup pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 cup sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
Directions:
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter, sugar, and brown sugar until fluffy.
- Beat in the pumpkin puree, egg, and vanilla extract until well mixed.
- In another bowl, whisk together flour, baking soda, cream of tartar, salt, cinnamon, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- In a small bowl, mix together the 1/4 cup sugar and 1 tablespoon cinnamon for rolling.
- Roll the dough into balls and then roll them in the cinnamon-sugar mixture.
- Place dough balls on baking sheets lined with parchment paper, spaced about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden and the centers are set.
- Let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
How to serve Pumpkin Snickerdoodles
Serving Pumpkin Snickerdoodles is easy! You can enjoy them warm or at room temperature. They are great with a cup of coffee or tea. You might also want to add a scoop of vanilla ice cream on the side for an extra special treat.
How to store Pumpkin Snickerdoodles
To store your Pumpkin Snickerdoodles, keep them in an airtight container at room temperature. They will stay fresh for about one week. You can also freeze them for longer storage. Just place them in a freezer-safe bag or container, and they will last up to three months.
Tips to make Pumpkin Snickerdoodles
- Make sure your butter is softened but not melted for the best texture.
- Don’t overmix the dough; mixing until just combined will keep your cookies soft.
- If you like spicy cookies, feel free to add a bit more pumpkin pie spice!
Variation
For a fun twist, try adding chocolate chips or chopped nuts to the dough before rolling into balls. This will add a different texture and flavor to your cookies.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes! Just make sure to puree the fresh pumpkin and drain any excess moisture before adding it to the recipe.
2. What can I substitute for butter?
You can use margarine or a plant-based butter substitute if you prefer a non-dairy option.
3. Why are my cookies flat?
Cookies can flatten out if the butter is too warm or if the dough is overmixed. Make sure to use softened butter and mix gently.
Pumpkin Snickerdoodles
Delightful twist on classic snickerdoodles featuring warm pumpkin flavors and spices, perfect for fall.
- Total Time: 27 minutes
- Yield: 24 cookies 1x
Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 1/2 cup brown sugar, packed
- 1/2 cup pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 cup sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
Instructions
- Preheat the oven to 350°F (175°C).
- Cream together the butter, sugar, and brown sugar until fluffy.
- Beat in the pumpkin puree, egg, and vanilla extract until well mixed.
- Whisk together flour, baking soda, cream of tartar, salt, cinnamon, and pumpkin pie spice in another bowl.
- Add the dry ingredients to the wet mixture, mixing until just combined.
- Mix together the 1/4 cup sugar and 1 tablespoon cinnamon for rolling in a small bowl.
- Roll the dough into balls and then roll them in the cinnamon-sugar mixture.
- Place dough balls on baking sheets lined with parchment paper, spaced about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden and the centers are set.
- Cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Notes
For a fun twist, try adding chocolate chips or chopped nuts. Store in an airtight container at room temperature for up to one week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 25mg
