Pumpkin Snickerdoodles Recipe
If you are on the hunt for a warm, cozy cookie that sings with seasonal spice and buttery softness, Pumpkin Snickerdoodles are exactly what you need. These delightful treats take the classic snickerdoodle and elevate it with the gentle earthiness of pumpkin puree and a medley of fall spices. The results? Soft, chewy cookies with a crackled cinnamon-sugar crust that feel like a hug on a chilly day. Whether you’re baking for a crowd or sneaking a batch for yourself, these Pumpkin Snickerdoodles embody everything comforting and delicious about autumn.
Ingredients You’ll Need
Getting ready to make these Pumpkin Snickerdoodles is a joy because the ingredients are straightforward yet perfectly balanced to create that crave-worthy texture and flavor. Each item plays a crucial role, from the richness of butter to the spice blend that brings those classic fall vibes.
- 1 cup unsalted butter, softened: Provides a creamy base that makes the cookies tender and flavorful.
- 1 cup granulated sugar: Adds sweetness and helps with the signature snickerdoodle texture.
- 1 cup packed brown sugar: Gives a deep, caramel-like flavor that enriches the cookie.
- 1 cup canned pumpkin puree: Brings moisture, softness, and that unmistakable pumpkin warmth.
- 2 large eggs: Bind everything together while adding a bit of lift.
- 3 ½ cups all-purpose flour: Creates structure and the perfect chew.
- 2 teaspoons baking powder: Helps the cookies rise gently and stay airy.
- 1 teaspoon baking soda: Works alongside baking powder for balanced leavening.
- 1 teaspoon ground cinnamon: Infuses the dough with a sweet, spicy note essential to snickerdoodles.
- ½ teaspoon ground nutmeg: Adds a subtle warmth that complements the pumpkin.
- ½ teaspoon salt: Enhances all the flavors, preventing the sweetness from becoming flat.
- ½ teaspoon ground ginger: Adds an extra touch of spice complexity.
- 3 tablespoons granulated sugar for coating: Used for that iconic sugary crunch on the outside.
- 1 tablespoon ground cinnamon for coating: Mixed with sugar to create the classic snickerdoodle exterior.
How to Make Pumpkin Snickerdoodles
Step 1: Prep Your Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C). Lining your baking sheets with parchment paper is a great idea to prevent sticking and make cleanup a breeze. This small step sets you up for perfectly baked cookies with minimal fuss.
Step 2: Cream Together the Butter and Sugars
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This process incorporates air for a soft cookie texture and ensures the sugars are well distributed for even sweetness.
Step 3: Add Pumpkin Puree and Eggs
Next, stir in the pumpkin puree and eggs until they’re fully combined. The pumpkin lends moisture and a beautiful orange hue, while the eggs give structure and richness. Mixing these well ensures a smooth and consistent dough.
Step 4: Combine Dry Ingredients Separately
Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt, and ginger in another bowl. This step ensures your spices and leavening agents are evenly mixed, so every cookie gets that perfect flavor and rise.
Step 5: Blend Dry and Wet Ingredients
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Resist the urge to overmix here; overworking the dough can lead to tough cookies, and you want them tender and soft.
Step 6: Prepare the Cinnamon-Sugar Coating
Mix the granulated sugar and cinnamon in a small bowl. This coating will give your Pumpkin Snickerdoodles their signature crackled crust with a sweet and spicy crunch.
Step 7: Shape and Coat the Dough Balls
Using a cookie scoop or a tablespoon, portion out the dough and roll each ball in the cinnamon-sugar mixture. Don’t be shy with this step – the coating is what sets these cookies apart and adds irresistible texture.
Step 8: Arrange and Bake
Place your coated dough balls onto the prepared baking sheets, leaving some space between them to allow spreading. Bake for 10 to 12 minutes until the edges turn lightly golden. The cookies will still look soft in the center but will firm up as they cool.
Step 9: Cool the Cookies
Let the Pumpkin Snickerdoodles cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This resting period helps them set perfectly, balancing that tender crumb with a slight chew on the outside.
Step 10: Optional Add-ins for Extra Texture
If you’re feeling adventurous, fold in chocolate chips or chopped nuts just before shaping the dough. These little extras add delightful bursts of flavor and texture that complement the cozy spices.
How to Serve Pumpkin Snickerdoodles
Garnishes
While these cookies are delicious on their own, sprinkling a tiny pinch of extra cinnamon or dusting them lightly with powdered sugar can add a lovely finishing touch that makes your Pumpkin Snickerdoodles look and feel extra special.
Side Dishes
Pair your cookies with comforting beverages like a cup of hot apple cider, chai tea, or a creamy latte. The warm spices in these drinks echo the cozy notes in the cookies, making for a perfect fall pairing.
Creative Ways to Present
Impress guests by serving Pumpkin Snickerdoodles stacked on a rustic wooden board alongside bowls of whipped cream or vanilla ice cream for dipping. You can also sandwich a bit of cream cheese frosting between two cookies for a decadent treat that feels like a seasonal celebration.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, place your Pumpkin Snickerdoodles in an airtight container at room temperature. They will stay fresh and wonderfully soft for up to one week, perfect for enjoying over several days or sharing with friends and family.
Freezing
If you want to savor these cookies a bit later, you can freeze them. Arrange them in a single layer on a baking sheet to freeze initially, then transfer to a freezer-safe container or zip-top bag. They stay delicious for up to three months this way, ready to thaw when you crave that pumpkin goodness.
Reheating
To bring your Pumpkin Snickerdoodles back to their freshly baked warmth, microwave them for about 10-15 seconds or warm in a preheated oven at 300°F for a few minutes. This step revives their softness and highlights that irresistible cinnamon aroma.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes, but you’ll want to cook and puree the fresh pumpkin first to remove excess moisture and concentrate the flavor. Canned pumpkin puree offers convenience and consistent texture, which is why it’s the preferred choice for this recipe.
Are Pumpkin Snickerdoodles gluten-free?
This recipe calls for all-purpose flour, so it is not gluten-free as written. However, you can experiment with a gluten-free flour blend designed for baking to create a gluten-free version, keeping in mind the texture might change slightly.
How do I prevent my cookies from spreading too much?
Make sure your butter is softened but not melted, and chill your dough for 10-15 minutes if it feels too sticky. Properly measuring flour and chilling can help keep your Pumpkin Snickerdoodles thick and chewy.
Can I add chocolate chips or nuts to the cookies?
Absolutely! Adding chocolate chips or chopped nuts before shaping the dough adds wonderful texture and flavor complements to the warm spices in Pumpkin Snickerdoodles.
What’s the best way to get that classic snickerdoodle crackled top?
Rolling the dough balls generously in a cinnamon-sugar mixture before baking is key. The sugar caramelizes slightly in the oven, creating that signature crackled, slightly crunchy exterior that contrasts beautifully with the soft centers.
Final Thoughts
These Pumpkin Snickerdoodles are a true celebration of autumn’s best flavors wrapped up in a soft, snickerdoodle cookie classic. I can’t recommend them enough if you want a sweet treat that feels both nostalgic and refreshingly seasonal. Grab your ingredients, preheat the oven, and get ready to fill your kitchen with that incredible cinnamon and pumpkin aroma that only these cookies can deliver. Happy baking!
Print
Pumpkin Snickerdoodles Recipe
- Total Time: 27 minutes
- Yield: About 3 dozen cookies 1x
- Diet: Vegetarian
Description
Deliciously soft and chewy Pumpkin Snickerdoodles featuring warm fall spices and a tender pumpkin twist on the classic cinnamon-sugar cookie. Perfect for autumn gatherings or cozy afternoons.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup canned pumpkin puree
- 2 large eggs
Dry Ingredients
- 3 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ teaspoon ground ginger
Coating
- 3 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper if desired to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This creates a smooth base for your cookies.
- Add Pumpkin and Eggs: Add the pumpkin puree and eggs to the creamed mixture, mixing until well combined to incorporate moisture and richness.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, salt, and ground ginger to evenly distribute the leavening agents and spices.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to keep the cookies tender.
- Prepare Coating: In a small bowl, combine the granulated sugar and ground cinnamon for the signature snickerdoodle coating.
- Shape Dough Balls: Using a cookie scoop or tablespoon, scoop out dough portions and roll them in the cinnamon-sugar coating to cover thoroughly.
- Arrange on Baking Sheets: Place the coated dough balls on prepared baking sheets, leaving enough space between each cookie to allow for spreading during baking.
- Bake Cookies: Bake the cookies for 10-12 minutes or until the edges turn lightly golden. The centers will look soft but will firm as they cool.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely.
- Optional Additions: For extra texture and flavor, stir in chocolate chips or chopped nuts into the dough before shaping.
- Storage: Store the cooled cookies in an airtight container at room temperature for up to one week to maintain freshness and softness.
Notes
- Do not overmix the dough once the dry ingredients are added to avoid tough cookies.
- Ensure the pumpkin puree is not too watery; drain if necessary for best consistency.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free blend.
- Adding chocolate chips or nuts is optional but adds delightful texture.
- These cookies freeze well; freeze baked cookies in an airtight container for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approximately 25g)
- Calories: 120
- Sugar: 10g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 25mg
Keywords: pumpkin snickerdoodles, pumpkin cookies, fall cookies, cinnamon sugar cookies, autumn desserts, soft cookies, spiced cookies
