Pumpkin Snickerdoodle Cookies

Soft and chewy, these Pumpkin Snickerdoodle Cookies are the ultimate treat for fall. Their delightful pumpkin flavor combined with a spiced sugar coating makes them perfect for cozy gatherings, festive celebrations, or simply enjoying with a cup of tea or coffee. These cookies stand out not only for their taste but also for their ease of preparation, making them an ideal choice for both novice and experienced bakers.

Why You’ll Love This Recipe

• Delicious Flavor: The combination of pumpkin and cinnamon creates a warm, inviting taste that defines autumn.
• Easy to Make: With simple ingredients and straightforward steps, these cookies are perfect for bakers of all skill levels.
• Perfectly Soft Texture: Enjoy the delightful chewiness that comes from using the right balance of ingredients.
• Versatile Occasions: These cookies are great for parties, family gatherings, or as a sweet treat after dinner.
• Make Ahead: The dough can be made in advance and stored in the refrigerator for easy baking whenever you crave something sweet.

Tools and Preparation

To make your baking experience smooth, having the right tools on hand is essential. Here’s what you’ll need to whip up these delicious cookies.

Essential Tools and Equipment

• Mixing bowls
• Whisk
• Cookie sheets
• Silicone baking mats
• Measuring cups and spoons

Importance of Each Tool

• Mixing bowls: These allow you to combine ingredients easily without making a mess.
• Cookie sheets: A good quality cookie sheet ensures even baking, leading to perfectly cooked cookies.
• Silicone baking mats: These help prevent sticking and make cleanup a breeze.

Ingredients

Soft and chewy, these Pumpkin Snickerdoodle Cookies are perfect for fall baking. They’re coated in a pumpkin spice sugar and baked to perfection.

For the Spiced Sugar Coating

• 3 tablespoons granulated sugar
• 1 1/2 teaspoons pumpkin pie spice

For the Cookie Dough

• 1/2 cup unsalted butter (very softened)
• 3/4 cup light brown sugar
• 1/3 cup pumpkin puree
• 1/2 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 2 teaspoons pumpkin pie spice
• 1 teaspoon cream of tartar
• 3/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/4 teaspoon baking powder

How to Make Pumpkin Snickerdoodle Cookies

Step 1: Prepare the Dough

In a medium bowl, whisk together the butter, brown sugar, pumpkin puree, and vanilla until well combined.

Step 2: Mix Dry Ingredients

In another medium bowl, mix together the flour, pumpkin pie spice, cream of tartar, baking soda, salt, and baking powder.

Step 3: Combine Mixtures

Add the flour mixture to the pumpkin mixture. Stir until all dry ingredients are mixed in. Cover the bowl with plastic wrap and refrigerate until the dough is firm, preferably overnight.

Step 4: Preheat Your Oven

Preheat your oven to 350 degrees Fahrenheit. Line two cookie sheets with silicone baking mats.

Step 5: Make Spiced Sugar

In a small bowl, stir together the granulated sugar and pumpkin pie spice to make your spiced sugar.

Step 6: Shape Cookies

Scoop the dough into balls about 2 tablespoons each. Roll each ball in spiced sugar until well coated. Place them at least 2 inches apart on your prepared cookie sheets.

Step 7: Bake

Bake until the cookies are puffed up, set around the edges, and begin to crack on top—about 11 to 12 minutes. Let them cool on the sheets for several minutes before transferring them to wire racks to cool completely.

Enjoy your freshly baked Pumpkin Snickerdoodle Cookies!

How to Serve Pumpkin Snickerdoodle Cookies

Serving Pumpkin Snickerdoodle Cookies can elevate any gathering, especially during the fall season. These cookies are versatile and pair well with various beverages and toppings.

With a Hot Beverage

• Coffee – Enjoy these cookies with a warm cup of coffee to enhance their cozy flavors.
• Hot Chocolate – The rich taste of hot chocolate complements the sweetness of the cookies perfectly.

As a Dessert Platter

• Cheesecake Bites – Add small cheesecake bites for a creamy contrast to the spicy cookies.
• Fruit Skewers – Fresh fruit skewers provide a refreshing balance to the sweetness of the cookies.

With Ice Cream

• Vanilla Ice Cream – A scoop of vanilla ice cream on top creates a delightful warm-and-cold experience.
• Pumpkin Spice Ice Cream – For an extra pumpkin kick, pair these cookies with pumpkin spice ice cream.

How to Perfect Pumpkin Snickerdoodle Cookies

Perfecting your Pumpkin Snickerdoodle Cookies is all about attention to detail. Here are some tips to ensure they turn out delicious every time.

• Chill the Dough – Refrigerate the dough overnight for better texture and easier handling.
• Use Fresh Spices – Fresh pumpkin pie spice will elevate the flavor profile significantly.
• Don’t Overbake – Keep an eye on your cookies; they should be soft in the center when done.
• Roll Thoroughly in Sugar – Make sure each cookie ball is generously coated in spiced sugar for that classic snickerdoodle finish.

Best Side Dishes for Pumpkin Snickerdoodle Cookies

These side dishes can complement your Pumpkin Snickerdoodle Cookies beautifully, making them ideal for gatherings or special occasions.

1. Apple Crisp – The warm cinnamon apples provide a tasty contrast to the chewy cookies.
2. Pumpkin Soup – A creamy pumpkin soup pairs well and enhances the seasonal theme.
3. Caramel Dip – Serve with caramel dip for an indulgent treat that works well with cookie flavors.
4. Cranberry Sauce – A tangy cranberry sauce adds brightness and balances sweetness.
5. Chocolate Fondue – Dip pieces of cookie into chocolate fondue for an exciting twist on dessert.
6. Cheese Board – A selection of cheeses can offer savory notes that balance the sweetness of the cookies.

Common Mistakes to Avoid

Baking Pumpkin Snickerdoodle Cookies can be a delightful experience, but it’s easy to make a few common mistakes. Here are some pitfalls to watch out for:

• Incorrect measuring: Using too much or too little flour can lead to dense cookies. Always use the spoon-and-level method for accurate measurements.
• Skipping refrigeration: Not chilling the dough can result in cookies that spread too much while baking. Refrigerate the dough overnight for best results.
• Overbaking: Baking cookies too long will make them hard instead of soft and chewy. Keep an eye on them and take them out once they start to crack on top.
• Not using fresh spices: Old spices can diminish flavor. Ensure your pumpkin pie spice is fresh for maximum taste in your cookies.
• Using cold butter: Starting with cold butter may not allow proper mixing, impacting texture. Make sure your butter is very softened for a smooth batter.

Storage & Reheating Instructions

Refrigerator Storage

• Store Pumpkin Snickerdoodle Cookies in an airtight container.
• They can last up to one week in the refrigerator.

Freezing Pumpkin Snickerdoodle Cookies

• Place cooled cookies in a freezer-safe bag or container.
• These cookies can be frozen for up to three months.

Reheating Pumpkin Snickerdoodle Cookies

• Oven: Preheat to 350°F and warm for about 5-7 minutes to restore softness.
• Microwave: Heat one cookie at a time for about 10-15 seconds for a quick warm-up.
• Stovetop: Use a skillet over low heat, placing cookies inside for about 2-3 minutes until warmed.

Frequently Asked Questions

Here are some common questions about making Pumpkin Snickerdoodle Cookies.

Can I use pumpkin pie filling instead of pumpkin puree?

Using pumpkin pie filling is not recommended as it contains added sugars and spices that may alter the recipe’s balance.

How do I know when the cookies are done?

The cookies should be puffed, set around the edges, and have cracks on top. They will continue cooking slightly after being removed from the oven.

What if I want to make these gluten-free?

You can substitute all-purpose flour with a gluten-free flour blend, ensuring it includes xanthan gum for structure.

How can I customize my Pumpkin Snickerdoodle Cookies?

Feel free to add chocolate chips, nuts, or dried fruit to the batter for additional flavors and textures.

What should I do if my dough is too sticky?

If the dough is sticky after refrigerating, try adding a little more flour until it reaches a manageable consistency.

Final Thoughts

These Pumpkin Snickerdoodle Cookies are perfect for celebrating fall flavors while being adaptable for various tastes. You can easily customize them by adding your favorite mix-ins or adjusting spices. We encourage you to give this recipe a try; it’s sure to become a seasonal favorite!

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Pumpkin Snickerdoodle Cookies

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• Author: Alexia
• Total Time: 32 minutes
• Yield: Approximately 24 cookies 1x

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Description

Indulge in the comforting flavors of fall with these delightful Pumpkin Snickerdoodle Cookies. Soft and chewy, they feature a perfect blend of pumpkin puree and warm spices, all coated in a sweet spiced sugar that enhances their autumnal essence. Ideal for cozy gatherings or as a special treat with your favorite hot beverage, these cookies are not only scrumptious but also easy to make, making them a favorite for bakers of all skill levels. With the option to prepare the dough ahead of time, you can have fresh cookies ready whenever you want to satisfy your sweet tooth.

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Ingredients

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• 1/2 cup unsalted butter (very softened)
• 3/4 cup light brown sugar
• 1/3 cup pumpkin puree
• 1/2 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 2 teaspoons pumpkin pie spice
• 1 teaspoon cream of tartar
• 3/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/4 teaspoon baking powder
• 3 tablespoons granulated sugar
• 1 1/2 teaspoons pumpkin pie spice

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Instructions

1. Prepare the Dough: In a medium bowl, whisk together the softened butter, brown sugar, pumpkin puree, and vanilla until well combined.
2. Mix Dry Ingredients: In another bowl, combine the flour, pumpkin pie spice, cream of tartar, baking soda, salt, and baking powder.
3. Combine Mixtures: Gradually add the dry ingredients to the wet mixture until fully incorporated. Cover and refrigerate overnight.
4. Preheat Oven: Preheat your oven to 350°F (175°C) and line two cookie sheets with silicone baking mats.
5. Make Spiced Sugar: In a small bowl, mix granulated sugar with pumpkin pie spice for coating.
6. Shape Cookies: Scoop out dough into balls (about 2 tablespoons each), roll in spiced sugar, and place on prepared sheets.
7. Bake: Bake for 11 to 12 minutes until puffed and cracked on top; let cool before transferring.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie (28g)
• Calories: 130
• Sugar: 8g
• Sodium: 60mg
• Fat: 6g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 15mg