Pumpkin Snickerdoodle Cookies
Imagine sinking your teeth into a soft, spiced pumpkin cookie that’s been rolled in a sweet and crunchy cinnamon sugar mixture. This harmonious combination of textures and flavors is sure to leave you wanting more. The best part? These Pumpkin Snickerdoodle Cookies are incredibly easy to make and require just a few simple ingredients. Whether you’re a seasoned baker or a beginner, this recipe is perfect for your next gathering or cozy night in. To keep these treats close at hand, be sure to pin the image below and come back to it whenever you need a sweet fix.
Why I Loved This Recipe
This beloved recipe transports me back to warm autumn days spent baking with my grandmother. The aroma of freshly baked Pumpkin Snickerdoodle Cookies wafts through the air, evoking memories of cozy afternoons and cherished moments. As the soft pumpkin dough meets the sweet cinnamon crunch, I’m whisked away on a journey of nostalgia, where the flavors blend seamlessly to evoke the magic of the season. For me, this cookie is more than just a tasty treat – it’s a tangible connection to the past, wrapped in the comfort and love that only autumn can provide.
Why You’ll Love This Recipe
These scrumptious cookies bring together the warm, comforting flavors of snickerdoodle and pumpkin, creating a truly unique fall treat. What’s more, the simple recipe makes it accessible to bakers of all levels, from novices to seasoned experts. As an added bonus, they’re perfect for sharing with friends and family, whether you’re hosting a cozy evening or attending a festive gathering. The vibrant orange hue of the pumpkin dough and the cinnamon-sugar coating add a pop of color and autumnal charm to your table, making them a delightful addition to any fall celebration.
Helpful Kitchen Tools
Ingredients
Combining the right ingredients is crucial to creating the perfect pumpkin cookie dough. The foundation of this recipe is built upon rich unsalted butter, which not only adds tenderness but also depth of flavor. A hint of autumn comfort comes from the canned pumpkin puree, while the granulated sugar balances out the earthy notes with its sweetness. The light brown sugar provides a subtle caramel warmth that complements each bite. As a binding agent and source of moisture, the large egg plays a vital role in bringing the dough together. Vanilla extract enhances the overall flavor, making it more vibrant and inviting. To give these cookies their signature texture, three cups of all-purpose flour are necessary. The combination of baking powder, cream of tartar, and baking soda ensures that they remain soft, pillowy, and with a delicate crumb. Finally, a touch of salt enhances the flavors, allowing each component to shine in harmony.
Making of pumpkin Snickerdoodle cookies
To create this delightful pumpkin spice cookie recipe, start by combining softened butter, granulated sugar, and brown sugar in a large mixing bowl. Beat the mixture until it’s light and airy, much like the first hints of fall in the air.
Next, add pumpkin puree, an egg, and vanilla extract to the mix, blending until they’re fully incorporated and the flavors are well acquainted.
In a separate bowl, whisk together flour, baking powder, cream of tartar, baking soda, and salt. This mixture should be smooth and effortless, like a crisp autumn morning.
Slowly add the dry ingredients to the wet ingredients, mixing until they’re fully combined and the dough is cohesive. Think of this step as bringing all the elements of fall together in harmony.
Wrap the dough in plastic wrap and refrigerate it for an hour to allow the flavors to meld together like the colors of a sunset.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat. This is like preparing a cozy little bed for your cookies to rest in while they bake.
In a small bowl, mix together sugar and cinnamon to create a sweet and spicy blend. Roll the dough into balls, give them a gentle coating of this mixture, and place them on the baking sheet. Think of this step as wrapping each cookie in a warm hug.
Bake the cookies for 10-12 minutes, or until they’re golden brown and fragrant. Keep an eye on them to ensure they don’t overcook, just like you would keep an eye on the changing leaves to make sure they don’t fall prematurely.
Once the cookies are done baking, remove them from the oven and let them cool on the sheet for a few minutes before transferring them to a wire rack to cool completely. This is like giving your cookies a moment to collect their thoughts before you share them with the world.
Finally, enjoy your delicious pumpkin spice cookies, either on their own or shared with friends and family. These treats are sure to bring a taste of autumn into your life and leave you feeling cozy and content.
Tips and Techniques
To create the perfect cookie, it’s essential to start by softening the butter to achieve that light and fluffy texture. Additionally, don’t overlook the chilling step, as this crucial process helps maintain the cookies’ shape and ensures a delightful chewiness. For an extra layer of flavor, roll the dough balls in a cinnamon-sugar mixture, which will give your treats their signature sweet and spicy crust. Finally, keep a close eye on the edges – once they turn golden, your cookies are ready to be devoured.
Serving Size
With an impressive yield of 24 cookies, this scrumptious batch of Pumpkin Snickerdoodle Cookies is ideal for sharing with loved ones. As the aroma of warm spices and sweet pumpkin fills the air, each bite transports you to a cozy autumn evening, leaving you yearning for another taste of the season’s quintessential flavors.
Serving Suggestions
Indulge in the warmth and comfort of these Pumpkin Snickerdoodle Cookies as you sip on a rich cup of tea or coffee, perfect for an afternoon pick-me-up. For a more immersive experience, transport your guests to the cozy atmosphere of fall with these scrumptious treats at your next gathering or bake sale. Take it to the next level by serving them à la mode with a scoop of creamy vanilla ice cream, allowing the sweetness and spices to meld together in harmony. Alternatively, spread the joy by sharing these homemade delights with loved ones during the festive season, bringing the essence of autumn to every bite.
Variations
To take your cookie game to the next level, consider adding some texture and flavor with 1/2 cup of chopped pecans incorporated into the dough. For an added layer of complexity, create a rich maple glaze by whisking together 1 cup powdered sugar, 2 tablespoons of pure maple syrup, and just enough milk to achieve your desired consistency. Once the cookies have cooled, drizzle this sweet and tangy glaze over them to elevate the overall taste experience.
Storage Tips
When storing cookies, consider the timeline: for short-term indulgence, store them at room temperature in an airtight container for up to three days. For a bit of longevity, keep them refrigerated for about seven days, where they’ll retain their flavor and freshness. Alternatively, freeze the cookies in an airtight wrap, allowing you to enjoy them up to a month later. Whether it’s at room temperature, chilled, or frozen, your cookies are always ready to be devoured.
FAQ’s
Q. Can I use fresh pumpkin instead of canned pumpkin puree?
When it comes to baking with pumpkin, many recipes recommend using fresh pumpkin over canned pumpkin puree. However, in this case, canned pumpkin puree is actually the preferred choice due to its reliably consistent texture and moisture levels, which are crucial for achieving the perfect cookie consistency.
Q. My dough is too sticky to handle. What should I do?
When handling sticky dough that’s been refrigerated, a simple solution is to gradually incorporate additional flour as you shape the dough into balls. This will help create a more manageable texture and prevent any tears or damage.
Q. Can I substitute the cream of tartar with something else?
The distinctive tanginess of the snickerdoodle cookie is largely attributed to the presence of cream of tartar. While it’s not an essential ingredient, omitting it can result in a slightly altered flavor profile. If you choose to leave out this component, be prepared for a slightly different taste experience.
Pumpkin Snickerdoodle Cookies
Indulge in the delightful fusion of soft, spiced pumpkin dough and crunchy cinnamon sugar in these Pumpkin Snickerdoodle Cookies. The harmonious blend of textures and flavors will leave you craving more with each delicious bite. With a prep time of just 20 minutes, cook time of 10 minutes, and a total time of 30 minutes, this recipe is perfect for a quick treat or snack. Enjoy 24 generous pieces per serving.
Ingredients
To create the perfect pumpkin spice muffins, you’ll need to combine a few key ingredients. Start by softening 1/2 cup of unsalted butter and mixing it with 1/2 cup of canned pumpkin puree. Then, add in 1 cup of granulated sugar and 1/4 cup of packed light brown sugar. Next, crack in 1 large egg and add a teaspoon of vanilla extract to give your muffins an extra boost of flavor. Once you have your wet ingredients mixed together, it’s time to incorporate the dry ingredients. Combine 3 cups of all-purpose flour with 1/2 teaspoon of baking powder, 1/2 teaspoon of cream of tartar, and 1/2 teaspoon of baking soda. Finally, add in a pinch of salt (about 1/4 teaspoon) to balance out the sweetness. With your ingredients combined, you’re ready to start baking!
Instructions
Combine softened butter, granulated sugar, and brown sugar in a mixing bowl. Whip until light and fluffy. Next, add pumpkin puree, egg, and vanilla extract, blending until just combined. In a separate container, whisk together flour, baking powder, cream of tartar, baking soda, and salt. Gradually incorporate the dry mixture into the wet ingredients, forming a soft dough. Wrap the dough in plastic wrap and refrigerate for at least an hour to allow flavors to meld. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. Roll the chilled dough into balls, then coat each ball in a mixture of cinnamon and sugar. Place the coated dough balls onto the prepared baking sheet, leaving about 2 inches between each cookie. Bake for 10-12 minutes, or until the edges are golden brown. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Once cooled, indulge in the warm, comforting aroma and flavors of these Pumpkin Snickerdoodle Cookies, perfect for any fall gathering.
Notes
When it comes to baking with pumpkin, it’s essential to use high-quality ingredients like canned pumpkin puree, rather than pie filling. This ensures that your final product has the right flavor and texture. Another crucial step is to let your dough chill before rolling it out. This allows the ingredients to meld together properly, resulting in a better overall taste and texture. Finally, when forming your dough into balls, be generous with your application of cinnamon-sugar mix. This will give your treats an extra boost of flavor and aroma.
