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Pumpkin Snickerdoodles Recipe

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4.5 from 51 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. Add Wet Ingredients: Mix in the pumpkin puree, egg, and vanilla extract until fully combined, creating a smooth batter.
  5. 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.
  6. 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.
  7. 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.
  8. Arrange on Baking Sheet: Place the coated dough balls about 2 inches apart on a parchment-lined baking sheet to allow room for spreading.
  9. 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.
  10. 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

Find it online: https://cookwithyana.com/pumpkin-snickerdoodles-recipe/