Pumpkin Snickerdoodle Cookies

why make this recipe

Pumpkin Snickerdoodle Cookies are a fun twist on the traditional snickerdoodle cookie. With the addition of pumpkin puree, these cookies take on a rich, autumnal flavor. They are soft, chewy, and covered in a delicious cinnamon-sugar coating. Perfect for fall gatherings or a cozy night in, these cookies are an inviting treat that will delight your family and friends.

how to make Pumpkin Snickerdoodle Cookies

Ingredients:

• 1 cup pumpkin puree
• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 2 1/2 cups all-purpose flour
• 2 teaspoons cinnamon
• 1 teaspoon pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup granulated sugar (for coating)
• 1 tablespoon cinnamon (for coating)

Directions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or silicone baking mats.
2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the pumpkin puree and egg to the mixture, and beat until fully combined.
4. In a separate bowl, whisk together the flour, cinnamon, pumpkin pie spice, salt, and baking soda.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. In a small bowl, combine the 1/4 cup of sugar with the cinnamon for the coating.
7. Scoop tablespoon-sized portions of dough and roll them into balls. Then roll the dough balls in the cinnamon-sugar mixture.
8. Place the dough balls on the prepared baking sheet, spaced about 2 inches apart.
9. Bake for 10-12 minutes or until the cookies are set and lightly golden around the edges. Let them cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.

how to serve Pumpkin Snickerdoodle Cookies

These cookies are best served warm but can also be enjoyed at room temperature. Pair them with a glass of milk or a warm cup of tea for a delightful treat. You can also serve them at gatherings or pack them as a sweet surprise in lunchboxes.

how to store Pumpkin Snickerdoodle Cookies

To keep your cookies fresh, store them in an airtight container at room temperature. They will stay delicious for about a week. For longer storage, you can freeze the cookies in a well-sealed bag or container. Just let them thaw at room temperature before enjoying.

tips to make Pumpkin Snickerdoodle Cookies

• Make sure your butter is softened to room temperature for easy mixing.
• Don’t overmix the dough when adding the dry ingredients; stop as soon as you see no flour.
• For an extra kick, add a bit more pumpkin pie spice to the dough.
• You can also add chocolate chips for a chocolatey version!

variation

You can add nuts, such as chopped walnuts or pecans, for a crunchy texture. Some people also enjoy substituting part of the all-purpose flour with whole wheat flour for a slightly healthier option.

FAQs

1. Can I use canned pumpkin pie filling instead of pumpkin puree?
No, it’s best to use pure pumpkin puree. Pumpkin pie filling contains added sugars and spices that may alter the taste of your cookies.

2. How can I make my cookies more chewy?
To make chewier cookies, consider using brown sugar instead of granulated sugar, as it holds moisture better.

3. Can I make the dough ahead of time?
Yes! You can prepare the dough and refrigerate it for up to 2 days. Just let it sit out for a few minutes before rolling and baking.