Pumpkin Snickerdoodles Recipe
Introduction
Pumpkin Snickerdoodles are a delightful twist on the classic cinnamon-sugar cookie. Soft, chewy, and infused with warm pumpkin flavor, these cookies are perfect for fall or any time you crave a cozy treat.
Ingredients
- 1 cup pumpkin puree
- 2 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2: In a large bowl, combine the pumpkin puree, sugar, and cinnamon until smooth.
- Step 3: Gradually add the flour to the pumpkin mixture, stirring until a soft dough forms.
- Step 4: Roll the dough into small balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Step 5: Lightly flatten each ball and sprinkle a little extra cinnamon sugar on top if desired.
- Step 6: Bake for 10–12 minutes, or until the edges are set but the cookies remain soft in the center.
- Step 7: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- For extra flavor, add a teaspoon of vanilla extract to the dough.
- Use a mix of cinnamon and nutmeg in the coating for a spicier kick.
- Chill the dough for 30 minutes before baking to help maintain the cookie shape.
Storage
Store pumpkin snickerdoodles in an airtight container at room temperature for up to 4 days. To keep them soft longer, place a slice of bread in the container to help retain moisture. Reheat in the microwave for 10-15 seconds if you prefer them warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin puree for this recipe?
Yes, canned pumpkin puree works perfectly and is the easiest option for this recipe.
How can I make these cookies gluten-free?
Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend for best results.
PrintPumpkin Snickerdoodles Recipe
Delight in these soft and chewy Pumpkin Snickerdoodles, a seasonal twist on the classic cinnamon-sugar cookie. Infused with smooth pumpkin puree and warm spices, these cookies are perfect for autumn gatherings or a cozy treat anytime you crave a comforting fall flavor.
- 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
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup canned pumpkin puree
- 1 cup granulated sugar (for dough)
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
Coating
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the proper temperature for baking the cookies evenly and achieving a soft texture.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt. This ensures even distribution of the leavening agents and spices throughout the dough.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and 1 cup of sugar until light and fluffy. This step is crucial for creating a tender cookie texture.
- Add Wet Ingredients: Mix in the pumpkin puree, egg, and vanilla extract until fully combined, creating a smooth batter.
- Combine Dry and Wet Ingredients: Gradually add the dry mixture to the wet mixture, stirring until a soft dough forms. Avoid overmixing to keep the cookies tender.
- Prepare Cinnamon Sugar Coating: In a small bowl, combine 1/4 cup sugar and 1 tablespoon cinnamon, which will be used to coat the dough balls for that signature snickerdoodle flavor.
- Form and Coat Dough Balls: Scoop tablespoon-sized portions of dough, roll them into balls, then toss each ball in the cinnamon-sugar mixture until well-coated.
- Arrange on Baking Sheet: Place the coated dough balls about 2 inches apart on a parchment-lined baking sheet to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are just set but the centers remain soft, capturing that perfect chewy texture.
- Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting period helps them set and develop their full flavor.
Notes
- You can substitute canned pumpkin puree with homemade pumpkin puree for a fresher taste.
- For a dairy-free option, replace butter with a vegan butter alternative.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- For added spice, consider adding 1/2 teaspoon ground nutmeg or ginger to the dry ingredients.
- If you prefer crisper cookies, bake an additional 1-2 minutes but watch closely to avoid overbaking.
Keywords: Pumpkin Snickerdoodles, pumpkin cookies, fall cookies, soft pumpkin cookies, cinnamon sugar cookies
