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
Scale
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
