You know that moment when the air turns crisp, pumpkins start to adorn doorsteps, and you find yourself craving something warm and cozy? Enter the delightful world of pumpkin snickerdoodle cookies. These little bites of joy are like a hug from your grandma, but with a hint of cinnamon and a dash of pumpkin spice magic.
Picture this: you walk into your kitchen, and the sweet aroma of freshly baked cookies envelopes you like a warm blanket. It’s the kind of scent that makes you want to drop everything and dive face-first into a batch. With their soft, chewy texture and that perfect cinnamon-sugar coating, these cookies are not just treats; they’re the ultimate fall experience. Whether you’re hosting a gathering or simply treating yourself during a Netflix binge, these pumpkin snickerdoodle cookies promise to elevate any occasion.
Why You'll Love This Recipe
- These pumpkin snickerdoodle cookies are incredibly easy to whip up, making them perfect for last-minute cravings.
- The flavor profile combines warm spices with pumpkin goodness for an irresistible taste.
- Their beautiful golden hue makes them visually appealing on any dessert table.
- Plus, they’re versatile enough to be enjoyed year-round or as festive holiday treats.
Ingredients for pumpkin snickerdoodle cookies
Here’s what you’ll need to make this delicious dish:
- All-Purpose Flour: This serves as the base for your cookie dough, ensuring they have just the right texture.
- Canned Pumpkin Puree: Opt for pure pumpkin puree (not pie filling) for that rich flavor and moisture.
- Baking Soda: Essential for that lovely rise in your cookies, giving them that perfect chewy texture.
- Ground Cinnamon: This spice brings warmth and depth, essential in creating that classic snickerdoodle flavor.
- Granulated Sugar: Sweetens your dough and contributes to that sought-after crispy edge.
- Brown Sugar: Adds moisture and a slight caramel flavor, making your cookies even more irresistible.
- Unsalted Butter: Use softened butter for easy blending; it adds richness and depth to your cookies.
- Egg: Acts as a binding agent; it helps hold everything together while adding moisture.
- Salt: Just a pinch enhances all the flavors in your cookie dough beautifully.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make pumpkin snickerdoodle cookies
Follow these simple steps to prepare this delicious dish:
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). While it’s warming up, line two baking sheets with parchment paper or silicone mats—because let’s be honest: nobody wants sticky cookies stuck to their pans.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, salt, ground cinnamon, and any other spices you fancy. This step ensures even distribution of flavors and keeps those pesky clumps at bay.
Step 3: Cream Butters and Sugars
In another large bowl, beat together unsalted butter, granulated sugar, and brown sugar until creamy. The mixture should look fluffy—like clouds on a sunny day. Add in the egg followed by the canned pumpkin puree and mix until smooth.
Step 4: Combine Mixtures
Gradually add the dry mixture into the wet ingredients. Stir until just combined—be careful not to overmix! You want these cookies soft and tender.
Step 5: Roll Into Balls
Using a cookie scoop or spoon (or just your hands if you’re feeling adventurous), form small balls of dough about one tablespoon each. Roll them in cinnamon-sugar before placing them on your prepared baking sheets.
Step 6: Bake
Pop those bad boys in the oven for about 10-12 minutes or until they’re lightly browned around the edges. Once baked, allow them to cool on wire racks—if you can resist snagging one before they cool!
Transfer to plates or jars (if there are any left) for the perfect finishing touch! Enjoy with a cup of hot cider or tea while basking in those cozy vibes!
These pumpkin snickerdoodle cookies will become an instant favorite in your home—their smell alone is enough to draw everyone into the kitchen. So grab those ingredients and get ready for some fall fun!
You Must Know
- These delightful pumpkin snickerdoodle cookies are not just a treat; they’re an experience!
- Soft, chewy, and kissed with cinnamon, they’re perfect for any occasion.
- Plus, the aroma of baking cookies will make your home feel like a cozy fall retreat.
Perfecting the Cooking Process
Start by creaming the butter and sugars together before adding in the pumpkin puree and eggs. While that mixes, whisk together the dry ingredients separately. This method ensures even distribution of flavors and perfect texture in your pumpkin snickerdoodle cookies.
Add Your Touch
Feel free to swap out the spices! Want more warmth? Toss in some nutmeg or ginger. For a crunchy twist, add chopped nuts or chocolate chips for a sweet surprise. Your pumpkin snickerdoodle cookies can be as unique as you are!
Storing & Reheating
Store your pumpkin snickerdoodle cookies in an airtight container at room temperature for up to a week. If you want to enjoy them warm later, pop them in the microwave for about 10 seconds before devouring.
Chef's Helpful Tips
- To achieve perfectly chewy pumpkin snickerdoodle cookies, let the dough chill for at least 30 minutes before baking.
- This helps prevent spreading.
- Always measure flour correctly; too much can dry out your cookies.
- Experiment with different sugars for varying sweetness levels.
Sometimes I bake these cookies on a crisp autumn day, and the smiles they bring my family make every sprinkle of cinnamon worth it!
FAQs:
What are pumpkin snickerdoodle cookies?
Pumpkin snickerdoodle cookies are a delightful twist on the classic snickerdoodle, incorporating pumpkin puree into the dough. This ingredient adds moisture and a subtle autumn flavor, making them perfect for fall. The cookies maintain their signature soft and chewy texture while being infused with warm spices like cinnamon and nutmeg. Together, these flavors create a delicious treat that pairs perfectly with a cup of coffee or tea.
How do I store pumpkin snickerdoodle cookies?
To keep your pumpkin snickerdoodle cookies fresh, store them in an airtight container at room temperature. They will stay soft for several days. If you want to extend their shelf life, consider freezing them. Simply wrap individual cookies in plastic wrap and place them in a freezer-safe bag. When you’re ready to enjoy them, thaw at room temperature or warm gently in the oven for that freshly baked taste.
Can I make pumpkin snickerdoodle cookies vegan?
Yes, you can easily make vegan pumpkin snickerdoodle cookies by substituting traditional ingredients with plant-based alternatives. Use flaxseed meal mixed with water as an egg replacement and choose a vegan butter alternative for the fat. Additionally, ensure your sugar is vegan-friendly if you’re strict about it. These adjustments will help you enjoy delicious vegan cookies without sacrificing flavor.
What can I serve with pumpkin snickerdoodle cookies?
Pumpkin snickerdoodle cookies pair wonderfully with various beverages and snacks. They complement hot drinks such as cider, coffee, or chai tea beautifully. You can also serve them alongside ice cream for an indulgent dessert or add them to a festive dessert platter during gatherings. Their unique flavor makes them versatile enough to enjoy in numerous combinations.
Conclusion for pumpkin snickerdoodle cookies:
In summary, pumpkin snickerdoodle cookies offer a delightful blend of flavors perfect for fall gatherings or cozy evenings at home. Their soft texture and warm spices create an inviting treat that everyone loves. Storing these cookies is simple, ensuring they remain fresh longer. Whether enjoyed alone or paired with your favorite beverage, these cookies are sure to impress friends and family alike. Embrace the seasonal flavors and indulge in this delicious recipe today!
Pumpkin Snickerdoodle Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Savor the essence of fall with these soft, chewy pumpkin snickerdoodle cookies, perfectly spiced with cinnamon and adorned in a sweet sugar coating.
Ingredients
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup unsalted butter, softened
- 1 large egg
- 1 cup canned pumpkin puree
- 3 tbsp granulated sugar (for coating)
- 1 tbsp ground cinnamon (for coating)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, and ground cinnamon.
- In a large bowl, beat together softened butter, granulated sugar, and brown sugar until creamy. Add the egg and pumpkin puree; mix until smooth.
- Gradually add the dry mixture to the wet ingredients. Stir until just combined.
- In a small bowl, combine the granulated sugar and ground cinnamon for coating.
- Using a cookie scoop or spoon, form dough into small balls (about one tablespoon each). Roll in the cinnamon-sugar mixture before placing on the prepared baking sheets.
- Bake for 10-12 minutes or until lightly browned around the edges. Allow to cool on wire racks before enjoying.
Nutrition
- Serving Size: 1 cookie
- Calories: 105
- Sugar: 6g
- Sodium: 58mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 10mg
Keywords: Chill the dough for at least 30 minutes before baking for chewier cookies. Swap in nutmeg or ginger for added warmth. For extra texture, consider adding chopped nuts or dairy-free chocolate chips.
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