Pumpkin Snickerdoodles are a wonderful twist on the classic snickerdoodle cookie. These delicious treats combine the warm flavors of pumpkin and spices, making them perfect for fall. With their soft, chewy texture and a delightful cinnamon sugar coating, they are sure to please anyone who takes a bite.
Why Make This Recipe
Making Pumpkin Snickerdoodles is a fantastic way to embrace the flavors of autumn. They are simple to prepare, require common ingredients, and can be enjoyed by family and friends. Whether for an afternoon snack, a fall gathering, or just a cozy dessert at home, these cookies add a touch of seasonal joy to any occasion.
How to Make Pumpkin Snickerdoodles
Ingredients:
- 1/2 cup pumpkin puree
- 2 3/4 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 cup unsalted butter, softened
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/4 cup granulated sugar (for cinnamon sugar coating)
- 1 1/2 teaspoons ground cinnamon (for cinnamon sugar coating)
Directions:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy, about 2–3 minutes.
- Add the pumpkin puree, egg yolk, and vanilla extract. Mix until smooth and well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until a soft, slightly sticky cookie dough forms.
- Cover the dough and refrigerate for 30–45 minutes to make it easier to handle.
- In a small bowl, combine the granulated sugar and cinnamon for the coating.
- Scoop about 2 tablespoons of dough for each cookie and roll into balls. Roll each ball generously in the cinnamon sugar mixture.
- Arrange the dough balls on the prepared baking sheets, leaving about 2 inches between each cookie. Gently flatten the tops slightly.
- Bake for 10–12 minutes, until the edges are set and the centers still look slightly soft.
- Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack.
- Let cool completely or enjoy slightly warm.
How to Serve Pumpkin Snickerdoodles
Pumpkin Snickerdoodles are best served slightly warm with a glass of milk or your favorite hot beverage. They make a great snack on their own or as part of a dessert platter at a party or gathering. Feel free to pair them with a scoop of vanilla ice cream for an extra special treat!
How to Store Pumpkin Snickerdoodles
To store your Pumpkin Snickerdoodles, place them in an airtight container at room temperature. They will stay fresh for about 5 days. If you want to keep them longer, you can freeze them by placing them in a freezer-safe container, where they can last for up to 3 months.
Tips to Make Pumpkin Snickerdoodles
- Make sure your butter is at room temperature for easier mixing.
- Don’t skip chilling the dough; it helps the cookies hold their shape.
- Use fresh pumpkin puree for the best flavor.
- Double the cinnamon sugar coating for an extra sweet touch.
Variation
You can easily customize Pumpkin Snickerdoodles by adding chocolate chips, walnuts, or pecans for added texture. Alternatively, try using different spices, such as nutmeg or allspice, to enhance the flavor!
FAQs
1. Can I use canned pumpkin puree?
Yes, canned pumpkin puree works great in this recipe. Just make sure it’s pure pumpkin and not pumpkin pie filling.
2. What if I don’t have cream of tartar?
If you don’t have cream of tartar, you can substitute it with 1 teaspoon of vinegar or lemon juice for a similar effect.
3. Can I make this recipe gluten-free?
Yes, you can use a gluten-free all-purpose flour blend in place of regular flour for a gluten-free version of these cookies.
