Description of this recipe: These Pumpkin Snickerdoodle Cookies are a delightful twist on the classic snickerdoodle, infused with the warm, comforting flavors of pumpkin spice. Imagine the soft, chewy texture of a traditional snickerdoodle, now enhanced with the subtle sweetness and earthy notes of pumpkin. Coated in a generous layer of cinnamon sugar, these cookies offer a perfect balance of spice and sweetness, making them an ideal treat for fall gatherings, holiday celebrations, or simply a cozy afternoon snack. With their irresistible aroma and melt-in-your-mouth goodness, these cookies are sure to become a seasonal favorite.
Why you will love this recipe: You will absolutely adore these Pumpkin Snickerdoodle Cookies for so many reasons! First and foremost, they capture the essence of autumn in every bite. The combination of pumpkin puree and warm spices like cinnamon, nutmeg, and cloves creates a flavor profile that is both comforting and invigorating. The soft, chewy texture is simply divine, and the cinnamon-sugar coating adds a delightful crunch and extra layer of sweetness. These cookies are incredibly easy to make, requiring simple ingredients and straightforward steps. They’re perfect for baking with kids or for whipping up a batch when you need a quick and satisfying dessert. Plus, their beautiful golden color and festive aroma make them a wonderful addition to any holiday dessert table. Whether you’re a seasoned baker or a novice in the kitchen, these Pumpkin Snickerdoodle Cookies are guaranteed to impress.
Ingredients:
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ¾ cup pumpkin puree
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
For Coating:
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
Preparation:
Step 1: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. This ensures that the cookies bake evenly and don’t stick to the pan, making cleanup a breeze.
Step 2: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Use an electric mixer for best results. Creaming the butter and sugars together properly is crucial for achieving the right texture. The mixture should be pale and airy, which incorporates air into the dough, resulting in a tender cookie.
Step 3: Add in the pumpkin puree, eggs, and vanilla extract. Mix until well-combined. The pumpkin puree adds moisture and a subtle pumpkin flavor, while the eggs bind the ingredients together. Vanilla extract enhances the overall flavor profile, adding a touch of warmth and complexity.
Step 4: In another bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt. Whisking the dry ingredients ensures that they are evenly distributed, preventing clumps and ensuring a consistent flavor in every cookie. Baking powder and baking soda are leavening agents that help the cookies rise and achieve a light, airy texture. The cinnamon, nutmeg, and cloves provide that quintessential pumpkin spice flavor.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Overmixing can develop the gluten in the flour, resulting in tough cookies. Mix only until the dry ingredients are incorporated into the wet ingredients.
Step 6: In a small bowl, mix the remaining granulated sugar and cinnamon for the coating. This cinnamon-sugar mixture adds a sweet, spicy crust to the cookies, enhancing their flavor and texture.
Step 7: Use a tablespoon or cookie scoop to portion out the dough. Roll each dough ball in the cinnamon-sugar mixture until fully coated. A cookie scoop ensures that each cookie is the same size, which helps them bake evenly. Coating the dough balls generously in the cinnamon-sugar mixture is key to achieving that classic snickerdoodle look and taste.
Step 8: Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie. This allows the cookies to spread out as they bake without sticking together.
Step 9: Bake the cookies for 10-12 minutes, or until the edges are lightly golden. Keep a close eye on the cookies while they bake, as baking times can vary depending on your oven. The cookies are done when the edges are set and lightly golden, and the centers are still slightly soft.
Step 10: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents the cookies from breaking apart while they are still warm and delicate. Cooling them completely on a wire rack allows air to circulate, preventing them from becoming soggy.
COOKING Rating: 4. 5/5 Stars
Serving Suggestions: These Pumpkin Snickerdoodle Cookies are incredibly versatile and can be enjoyed in a variety of ways. Serve them warm with a glass of cold milk or a cup of hot coffee or tea. They make a wonderful addition to any dessert platter or cookie exchange. For an extra indulgent treat, try sandwiching vanilla ice cream between two cookies. These cookies are also perfect for gifting – package them in a festive tin or cellophane bag for a thoughtful homemade present. They are also a hit at bake sales, potlucks, and holiday gatherings. No matter how you choose to serve them, these Pumpkin Snickerdoodle Cookies are sure to bring smiles to everyone’s faces.
Tips:
- For best results, use room temperature butter and eggs. This ensures that the ingredients mix together evenly and create a smooth batter.
- Don’t overmix the dough. Overmixing can result in tough cookies. Mix only until the dry ingredients are just combined with the wet ingredients.
- Chill the dough for 30 minutes before baking. This helps the cookies hold their shape and prevents them from spreading too much.
- If you don’t have pumpkin pie spice on hand, you can make your own by combining cinnamon, nutmeg, ginger, and cloves.
- Store the cookies in an airtight container at room temperature for up to 3 days.
Prep Time: 20 minutes Cook Time: 10-12 minutes Total Time: 30-32 minutes
Nutritional Information: (Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.) Calories: Approximately 150-180 per cookie Protein: Approximately 2-3 grams per cookie Sodium: Approximately 50-70mg per cookie
Conclusion: These Pumpkin Snickerdoodle Cookies are a delightful and delicious treat that captures the essence of fall in every bite. With their soft, chewy texture, warm spices, and sweet cinnamon-sugar coating, they are sure to become a seasonal favorite. Easy to make and perfect for sharing, these cookies are a wonderful addition to any holiday celebration or cozy afternoon snack. So, gather your ingredients, preheat your oven, and get ready to bake up a batch of these irresistible Pumpkin Snickerdoodle Cookies. You and your loved ones will thank you!
5 Questions and Answers about this recipe:
Q1: Can I use canned pumpkin pie filling instead of pumpkin puree? A: No, it is not recommended to use canned pumpkin pie filling in this recipe. Pumpkin pie filling contains added sugars and spices that will alter the flavor and texture of the cookies. Stick with pure pumpkin puree for the best results.
Q2: Can I freeze the cookie dough for later use? A: Yes, you can definitely freeze the cookie dough! After rolling the dough balls in the cinnamon-sugar mixture, place them on a baking sheet and freeze until solid. Then, transfer the frozen dough balls to a freezer bag or airtight container. When you’re ready to bake, simply take out the desired number of dough balls and bake them as directed, adding a few extra minutes to the baking time if necessary.
Q3: What can I do if I don’t have all the spices listed in the recipe? A: If you don’t have all the individual spices, you can use pumpkin pie spice as a substitute. Pumpkin pie spice is a blend of cinnamon, nutmeg, ginger, and cloves, and it works perfectly in this recipe. Use 2 teaspoons of pumpkin pie spice in place of the individual spices.
Q4: How do I prevent the cookies from spreading too much while baking? A: To prevent the cookies from spreading too much, make sure your butter is not too soft. It should be at room temperature but still slightly firm. You can also chill the dough for 30 minutes before baking. Chilling the dough helps the cookies hold their shape and prevents them from spreading too much.
Q5: Can I add chocolate chips to these cookies? A: Absolutely! Chocolate chips would be a delicious addition to these Pumpkin Snickerdoodle Cookies. You can add about 1 cup of chocolate chips to the dough along with the dry ingredients. Milk chocolate, semi-sweet chocolate, or even white chocolate chips would all work well.
