Pumpkin Snickerdoodle Cookies Recipe

Introduction

Pumpkin Snickerdoodle Cookies are a delightful twist on the classic treat, perfect for autumn or any time you crave a warm, spiced cookie. These soft, chewy cookies combine pumpkin puree with cinnamon and nutmeg for a comforting flavor that’s hard to resist.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon (for dough)
• 1/4 teaspoon ground nutmeg
• 1 pinch salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 cup pure pumpkin puree
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1/4 cup granulated sugar (for coating)
• 2 teaspoons ground cinnamon (for coating)

Instructions

1. Step 1: In a medium bowl, whisk together the flour, baking soda, 1 teaspoon ground cinnamon, nutmeg, and salt. Set this dry mixture aside.
2. Step 2: In a large mixing bowl, cream the softened butter with the granulated sugar and brown sugar until light and fluffy, about 3 to 5 minutes. Scrape down the sides of the bowl as needed.
3. Step 3: Beat in the egg until combined, then stir in the vanilla extract. Add the pumpkin puree and mix on low speed just until incorporated.
4. Step 4: Gradually add the dry ingredients to the wet mixture, mixing gently on low speed until just combined. Avoid overmixing to keep the cookies tender.
5. Step 5: Cover the dough and refrigerate for at least 1 hour, or up to 24 hours. Chilling is important for the best texture and flavor.
6. Step 6: Prepare the cinnamon sugar coating by combining 1/4 cup granulated sugar and 2 teaspoons ground cinnamon in a shallow bowl. Mix well.
7. Step 7: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
8. Step 8: Scoop the chilled dough into 1.5-tablespoon balls. Roll each ball thoroughly in the cinnamon sugar coating and arrange them 2 inches apart on the prepared baking sheets.
9. Step 9: Bake the cookies for 9 to 11 minutes, until the edges are set but the centers remain slightly soft. Avoid overbaking to preserve their chewiness.
10. Step 10: Allow the cookies to cool on the baking sheets for 5 to 10 minutes before transferring them to a wire rack to cool completely. Serve warm or store as directed below.

Tips & Variations

• For a richer flavor, try adding 1/2 teaspoon ground ginger or cloves to the dry ingredients alongside the cinnamon and nutmeg.
• Use fresh pumpkin puree instead of canned for a fresher taste, ensuring it is well-drained to avoid excess moisture.
• Chilling the dough overnight enhances the spice flavors and helps control spreading during baking.
• If you want extra softness, slightly underbake the cookies and let them finish setting on the baking sheet after removing from the oven.

Storage

Store cooled Pumpkin Snickerdoodle Cookies in an airtight container at room temperature for up to 3-4 days. To keep them fresh longer, place a slice of bread in the container to maintain moisture. Reheat cookies gently in the microwave for 10-15 seconds to enjoy them warm and soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute pumpkin puree with another ingredient?

You can substitute pumpkin puree with an equal amount of canned sweet potato or butternut squash puree for a similar texture and flavor.

How do I prevent the cookies from spreading too much?

Make sure the dough is well chilled before baking and avoid overmixing. Using parchment paper or a silicone baking mat also helps control spreading.

Pumpkin Snickerdoodle Cookies Recipe

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★★★★★

4.4 from 51 reviews

• Author: Noah
• Total Time: 1 hour 30 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

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Description

These Pumpkin Snickerdoodle Cookies combine the classic cinnamon-sugar coating with a moist, flavorful pumpkin-infused dough, perfect for fall baking. Soft and chewy with warm spices, they offer a delightful twist on the traditional snickerdoodle cookie.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon (for dough)
• 1/4 teaspoon ground nutmeg
• 1 pinch salt

Wet Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 cup pure pumpkin puree
• 1 large egg
• 1 teaspoon pure vanilla extract

Coating

• 1/4 cup granulated sugar
• 2 teaspoons ground cinnamon

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Instructions

1. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, ground cinnamon, ground nutmeg, and salt until evenly mixed. Set this aside for later.
2. Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with granulated sugar and packed brown sugar until the mixture is light and fluffy, about 3 to 5 minutes. Make sure to scrape down the sides of the bowl to incorporate everything evenly.
3. Add Egg, Vanilla, and Pumpkin: Beat in the large egg until it is fully integrated, then add the vanilla extract and mix just until combined. Next, add the pumpkin puree and mix on low speed carefully until just incorporated without overmixing.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing gently on low speed until just combined. Avoid overmixing to keep the dough tender.
5. Chill the Dough: Cover the dough tightly and refrigerate for at least 1 hour and up to 24 hours. Chilling firms the dough for easier handling and enhances the flavor and texture of the cookies.
6. Prepare Cinnamon Sugar Coating: In a shallow bowl, combine the granulated sugar and ground cinnamon for the coating, stirring until well blended.
7. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
8. Scoop, Roll, and Arrange Dough: Using a spoon or cookie scoop, form the dough into 1.5-tablespoon balls. Roll each ball generously in the cinnamon sugar coating. Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
9. Bake the Cookies: Bake the cookies for 9 to 11 minutes, or until the edges are set and the centers look slightly soft. Be careful not to overbake to maintain their soft and chewy texture.
10. Cool and Serve: Let the cookies cool on the baking sheets for 5 to 10 minutes to set, then transfer them to a wire rack to cool completely. Serve warm for best flavor or store in an airtight container at room temperature for 3 to 4 days.

Notes

• Chilling the dough is important to develop flavor and improve texture.
• Do not overmix the dough once the dry ingredients are added to avoid tough cookies.
• Use pumpkin puree, not pumpkin pie filling, for best results.
• Store cookies in an airtight container to keep them soft and fresh up to 4 days.
• For extra flavor, you can add a pinch of ground cloves or ginger to the dry ingredients.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Pumpkin Snickerdoodle Cookies, Pumpkin Cookies, Cinnamon Sugar Cookies, Fall Cookies, Soft Pumpkin Cookies