Pumpkin Snickerdoodle Cookies Recipe: A Fall Treat You Can’t Resist

Fall is here, and so are the comforting flavors of pumpkin! If you’re craving a warm, spiced cookie that perfectly combines the sweetness of pumpkin with the irresistible cinnamon-sugar coating of a snickerdoodle, then these Pumpkin Snickerdoodle Cookies are the answer. These cookies are soft, chewy, and packed with all the cozy flavors of autumn. In this article, we’ll walk you through the recipe, share some pro tips, and even offer guidance on storing these delicious cookies. Let’s get baking!

Recipe: Pumpkin Snickerdoodle Cookies

Ingredients:

• For the Cookies:
  • 1 cup of unsalted butter, softened
  • 1 cup of pumpkin puree (not pumpkin pie filling)
  • 1 cup of sugar
  • 1/2 cup of brown sugar, packed
  • 2 large eggs
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
• For the Cinnamon-Sugar Coating:
  • 1/4 cup sugar
  • 1 tablespoon cinnamon

Instructions:

1. Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Mix Wet Ingredients: In a large mixing bowl, cream together the softened butter, pumpkin puree, granulated sugar, and brown sugar until light and fluffy. This should take about 3-4 minutes with a hand mixer or stand mixer on medium speed. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, or the cookies may become tough.
4. Shape the Dough: Using a cookie scoop or your hands, form the dough into 1-inch balls. Roll each dough ball in the cinnamon-sugar mixture, making sure it’s evenly coated.
5. Bake the Cookies: Place the coated dough balls on the prepared baking sheets, spaced about 2 inches apart. Bake for 12-14 minutes, or until the edges are set and the centers are just slightly soft. Keep an eye on them – the cookies will firm up as they cool.
6. Cool and Serve: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This ensures they maintain their soft, chewy texture.

Time and Serving:

• Preparation Time: 15 minutes
• Baking Time: 12-14 minutes
• Cooling Time: 15 minutes
• Total Time: Approximately 40-45 minutes
• Makes: About 30 cookies

Recipe Notes:

• Pumpkin Puree: Be sure to use 100% pure pumpkin puree, not pumpkin pie filling, which contains added spices and sugar.
• Soft Cookies: For even softer cookies, underbake them by a minute or two. They’ll firm up as they cool.
• For Chewy Cookies: If you prefer chewier cookies, add an extra tablespoon of pumpkin puree.

Extra Tips to Make the Recipe Perfect:

• Chill the Dough: If you have time, chill the dough for 30 minutes to 1 hour before baking. This helps the cookies hold their shape and results in a thicker texture.
• Substituting Spices: Feel free to experiment with additional spices like allspice or cloves for a unique twist.
• Flour Adjustment: If the dough feels too sticky, you can add an extra tablespoon of flour.

How to Serve Pumpkin Snickerdoodle Cookies:

• These cookies are delicious on their own, but you can take it up a notch by pairing them with a warm cup of apple cider or a pumpkin spice latte.
• Serve them at your next fall gathering, or as an after-school treat for the kids. They also make a thoughtful homemade gift wrapped in parchment paper and tied with a ribbon.

Kitchen Tools Needed:

• Hand or Stand Mixer: For creaming butter and mixing the dough.
• Mixing Bowls: For combining wet and dry ingredients.
• Cookie Scoop: Helps ensure uniform dough balls for even baking.
• Baking Sheets and Parchment Paper: For baking the cookies.
• Wire Rack: For cooling the cookies.

Storage:

• Room Temperature: Store your cookies in an airtight container at room temperature for up to 4-5 days.
• Freezer: To keep them for a longer period, place the cookies in a freezer-safe bag or container. They can be frozen for up to 3 months. To thaw, let them sit at room temperature for a couple of hours, or microwave them for a few seconds.

Nutrition Breakdown (Per Serving – 1 Cookie):

• Calories: 150
• Fat: 7g
• Carbohydrates: 21g
• Fiber: 1g
• Sugar: 12g
• Protein: 1g

Frequently Asked Questions (FAQs)