Indulging in warm, soft pumpkin snickerdoodle cookies on a chilly autumn day is like wrapping yourself in a cozy blanket of flavor. Imagine biting into a chewy cookie, bursting with hints of cinnamon and nutmeg, enveloped in the comforting aroma of freshly baked pumpkin. It’s not just a treat; it’s an experience that sends your taste buds dancing.
Every time I whip up a batch of these delightful cookies, I’m transported back to family gatherings where laughter mingled with the sweet scent of baking. These pumpkin snickerdoodle cookies are perfect for sharing during holiday celebrations or simply enjoying while curled up with a good book. Get ready for an explosion of flavor that will make your kitchen the heart of your home!
Why You'll Love This Recipe
- These pumpkin snickerdoodle cookies are incredibly easy to make, even for novice bakers
- They boast a unique flavor profile that combines classic snickerdoodles with cozy pumpkin spice
- Their golden hue and sprinkle of cinnamon sugar create an inviting visual appeal on any dessert platter
- Perfect for fall get-togethers or simply as an afternoon snack with coffee or tea
Baking these cookies always brings smiles to my friends and family, who can never resist their soft texture and warm spices.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Pumpkin Puree: Use pure canned pumpkin for convenience; avoid pumpkin pie filling for best results.
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All-Purpose Flour: Standard flour works great; you can also use whole wheat for extra fiber.
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Granulated Sugar: This sweetens the dough; feel free to substitute half with brown sugar for added depth.
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Cinnamon: Freshly ground offers the best flavor; don’t skimp on this essential spice.
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Baking Soda: This helps the cookies rise and gives them that lovely fluffy texture.
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Eggs: One large egg is all you need to bind everything together perfectly.
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Butter: Use unsalted butter for better control over saltiness; it adds richness to the dough.
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Vanilla Extract: A splash enhances the overall flavor; opt for pure vanilla extract if possible.
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Salt: Just a pinch balances out the sweetness beautifully.
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Sugar-Cinnamon Topping: Combine sugar and cinnamon for rolling the dough balls; it’s what makes them so irresistible!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking—this step is crucial!
Mix Wet Ingredients: In a large bowl, combine softened butter and granulated sugar until creamy. Then add the pumpkin puree, egg, and vanilla extract, blending until smooth.
Add Dry Ingredients: In another bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually stir this dry mixture into the wet ingredients until just combined—don’t overmix!
Prepare Cinnamon Sugar Topping: In a small bowl, mix granulated sugar with additional cinnamon. This blend will give your cookies that signature snickerdoodle crunch.
Scoop Dough Balls: Using a cookie scoop or spoon, form dough balls about 1 tablespoon each. Roll them in the cinnamon sugar mixture until fully coated.
Bake Cookies to Perfection: Place dough balls on prepared baking sheets about 2 inches apart. Bake in your preheated oven for 10-12 minutes or until edges are lightly golden but centers remain soft.
Let these delightful treats cool slightly before transferring them to wire racks to cool completely—if you can resist eating them right away!
These pumpkin snickerdoodle cookies aren’t just good—they’re a hug in cookie form! Whether you’re serving them at a gathering or indulging solo (I won’t tell), enjoy every bite!
You Must Know
- These pumpkin snickerdoodle cookies offer cozy fall flavors and a delightful twist on a classic treat
- Their soft texture and sweet cinnamon aroma will fill your kitchen, making it the perfect baking experience
- Don’t forget to share with friends; they’ll love them too!
Perfecting the Cooking Process
Start by preheating your oven to 350°F, then mix dry ingredients first to ensure even distribution. Once combined, gradually fold in wet ingredients for smooth dough consistency.
Add Your Touch
Feel free to swap out traditional sugar for brown sugar for deeper flavor. Adding a pinch of nutmeg can enhance the warm spices and make your cookies even more aromatic.
Storing & Reheating
Store cookies in an airtight container at room temperature for up to one week. For a soft, fresh taste, warm them in the microwave for about 10 seconds before enjoying.
Chef's Helpful Tips
- To make your pumpkin snickerdoodle cookies extra soft, chill the dough before baking
- This prevents spreading and helps achieve that perfect chewy texture
- Remember not to overbake; they should look slightly underdone when you take them out!
Baking these cookies reminds me of chilly autumn days spent with my family, where laughter mingled with delicious smells wafting through the house.
FAQ
Can I use canned pumpkin puree?
Absolutely! Canned pumpkin puree works perfectly and saves time without sacrificing flavor.
How do I know when my cookies are done?
The edges should be set, while the centers remain slightly soft; they’ll firm up as they cool.
Are these cookies freezable?
Yes, once cooled, freeze them in an airtight container for up to three months without losing flavor or texture.
Pumpkin Snickerdoodle Cookies
Indulge in the warm embrace of pumpkin snickerdoodle cookies, a delightful fall treat that combines the classic flavors of cinnamon and sugar with rich pumpkin puree. These soft, chewy cookies are perfect for cozy afternoons or festive gatherings, filling your kitchen with an irresistible aroma. Easy to make, they offer a unique twist on traditional snickerdoodles that will have everyone coming back for more!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 cup granulated sugar (or ½ cup brown sugar + ½ cup granulated)
- 2 tsp ground cinnamon (plus extra for topping)
- 1 tsp baking soda
- 1 large egg
- ½ cup unsalted butter, softened
- 1 tsp vanilla extract
- ¼ tsp salt
- Sugar-Cinnamon Topping: Combine 2 tbsp granulated sugar with 1 tsp cinnamon
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, cream together softened butter and sugar until smooth. Add pumpkin puree, egg, and vanilla; mix well.
- In another bowl, whisk flour, baking soda, cinnamon, and salt; gradually add to the wet mixture until just combined.
- For the topping, mix additional sugar and cinnamon in a small bowl. Form dough balls (about 1 tbsp each) and roll in the mixture.
- Place on prepared sheets about 2 inches apart. Bake for 10-12 minutes until edges are golden but centers remain soft.
- Cool slightly before transferring to wire racks.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
