Pumpkin Snickerdoodle Cookies
Celebrate the cozy flavors of fall with these Pumpkin Snickerdoodle Cookies. Soft, chewy, and full of warm spices, these delightful treats combine the best of pumpkin and snickerdoodles for a perfect autumn treat. 🎃🍪
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Fall is officially here, and nothing says cozy quite like the warm spices of pumpkin-flavored treats.
If you’re a fan of both pumpkin and classic snickerdoodles, you're in for a treat with this delightful fusion: Pumpkin Snickerdoodle Cookies!
Perfectly soft, chewy, and bursting with autumnal flavors, these cookies are sure to become a staple in your baking repertoire.
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3 Reasons You'll Love This Recipe
Deliciously Soft & Chewy Texture: The combination of pumpkin puree and a touch of cream of tartar ensures that these cookies have a wonderfully soft and chewy texture. Every bite melts in your mouth, offering a delightful experience that pairs perfectly with a cup of coffee or tea.
Rich Pumpkin Spice Flavor: With cinnamon, nutmeg, and a hint of ginger in the coating, these cookies encapsulate the flavors of fall. The pumpkin puree adds a subtle sweetness and depth, making each bite warm and inviting.
Easy & Fun to Make: This recipe is straightforward and perfect for bakers of all levels. Whether you're an experienced baker or a beginner, you'll find the process enjoyable and rewarding. Plus, the delightful aroma that fills your kitchen as these cookies bake is simply irresistible.
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How to Make Pumpkin Snickerdoodle Cookies
Equipment Needed:
Mixing Bowls: A set of medium and large mixing bowls for combining dry and wet ingredients.
Electric Hand Mixer: To cream the butter and sugars to perfection.
Cookie Scoop: A 1½ tablespoon cookie scoop for consistent cookie sizes.
Baking Sheets: Two baking sheets lined with parchment paper for easy cleanup and non-stick baking.
Parchment Paper: Ensures easy removal and cleanup by preventing the cookies from sticking while also promoting even baking.
Wire Rack: For cooling the cookies evenly after baking.
Oven Thermometer: Helps maintain the correct temperature to avoid underbaking or overbaking, ensuring consistent results.
Instructions:
Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, and nutmeg. Set it aside.
The dry ingredients
After creaming the butter & sugars
Cream Butter & Sugars:
In a large mixing bowl, use an electric hand mixer to beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes on medium-high speed.
Add Wet Ingredients:
Mix in the pumpkin puree, egg, and vanilla extract on low until fully combined.
TIP: Make sure to use pure pumpkin puree and not pumpkin pie filling.
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Combine Wet & Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Chill Dough:
Use a 1½ TBS cookie scoop to measure the dough and shape it into cookie dough balls.
Place these dough balls in the refrigerator to chill for at least 30 minutes. This step helps the cookies maintain their shape and enhances the chewy texture.
TIP: Don't skip chilling the dough; it’s essential for achieving the perfect texture.
Chilling the dough helps the cookies maintain their shape and enhances the chewy texture.
Preheat Oven:
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
While the oven is warming up, prepare the coating.
Coat the Dough:
In a small bowl, mix the granulated sugar, cinnamon, and ginger.
Roll the chilled dough balls in the coating mixture and place them on the prepared baking sheets, spacing them about 2 inches apart.
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Bake:
Bake for 10-12 minutes, or until the edges are set and the centers look slightly underbaked. The cookies will continue to set as they cool.
Cool:
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
These Pumpkin Snickerdoodles are perfect with a glass of milk or a cup of coffee. Enjoy the warm spices and soft, chewy texture!
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How to Store & Shelf Life
To keep your Pumpkin Snickerdoodle Cookies fresh and chewy:
Storage:
Place the cooled cookies in an airtight container. They can be stored at room temperature for up to 5 days.
For longer storage, you can refrigerate them for up to a week.
Freezing:
If you want to make them ahead of time, consider freezing the dough balls. Simply freeze the dough balls on a baking sheet until solid, then transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months.
When ready to bake, let them thaw for about 10 minutes at room temperature and proceed with the coating and baking instructions.
Ingredient Substitutions & Variations
Butter: If you prefer a dairy-free version, substitute the butter with a vegan alternative or coconut oil. Just be aware that this might slightly alter the texture.
Spices: Feel free to adjust the spice levels to your liking. Add a pinch of cloves or allspice for an extra depth of flavor.
Sugar: You can use dark brown sugar instead of light brown sugar for a deeper molasses flavor.
Add-Ins: Consider adding chocolate chips or chopped nuts for an extra twist. White chocolate chips pair particularly well with the pumpkin spice flavors.
FAQs
Q: Can I use pumpkin pie filling instead of pumpkin puree?
A: No, it’s important to use pure pumpkin puree. Pumpkin pie filling contains added sugars and spices, which would alter the flavor and sweetness of the cookies.
Q: Why do I need to chill the dough?
A: Chilling the dough helps the cookies maintain their shape and develop a chewier texture. It also allows the flavors to meld together for a richer taste.
Q: What if I don’t have cream of tartar?
A: Cream of tartar gives snickerdoodles their classic tang and chewy texture. If you don’t have any, you can substitute it with lemon juice or white vinegar in a pinch, though this may slightly alter the final flavor.
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Tips & Tricks for the Perfect Pumpkin Snickerdoodles
Room Temperature Ingredients: Ensure your butter is softened and at room temperature for easy creaming with the sugars.
Avoid Overmixing: Mix the dry and wet ingredients until just combined to keep the cookies tender.
Perfect Bake: Look for edges that are set with slightly underbaked centers. This ensures they remain soft as they cool.
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Join the Conversation!
I’d love to hear from you! Did you try this recipe? How did your cookies turn out? Please leave a comment below with your thoughts, tips, or any variations you tried. Don’t forget to rate the recipe if you enjoyed it. Your feedback is invaluable!
Stay Connected!
If you love discovering new recipes and baking tips, make sure to subscribe to my newsletter for the latest updates and exclusive content. Also, follow me on social media and share your Pumpkin Snickerdoodle creations with the hashtag #ChynaBsSweets. I can’t wait to see your delicious results!
Stay Sweet, Xoxo Chyna B 🍪🎃
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Pumpkin Snickerdoodles
Ingredients
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, and nutmeg. Set it aside.
- Cream Butter & Sugars: In a large mixing bowl, use an electric hand mixer to beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes on medium-high speed.
- Add Wet Ingredients: Mix in the pumpkin puree, egg, and vanilla extract until fully combined.
- Combine Wet & Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Chill Dough: Use a 1½ TBS cookie scoop to measure the dough and shape it into cookie dough balls. Place these dough balls in the refrigerator to chill for at least 30 minutes. Don't skip this step!
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. While the oven is warming up, prepare the coating.
- Coat Dough: In a small bowl, mix the granulated sugar, cinnamon, and ginger. Roll the chilled dough balls in the coating mixture and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake for 10-12 minutes, or until the edges are set and the centers look slightly underbaked. The cookies will continue to set as they cool.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy the warm spices and soft, chewy texture!
Notes
- Do not skip chilling the cookie dough. This step helps the cookies maintain their shape and enhances the chewy texture.
- Read the entire blog post for more in-depth instructions on creating this yummy recipe.
Nutrition Facts
Calories
147.9Fat
6.47 gSat. Fat
3.98 gCarbs
21.43 gFiber
0.59 gNet carbs
20.85 gSugar
12.14 gProtein
1.52 gSodium
61.99 mgCholesterol
22.47 mgAny nutritional information on chynabsweets.com should only be used as a general guideline as this information is provided as a courtesy and is an estimate only.
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