There’s something magical about the aroma of pumpkin snickerdoodle cookies wafting through the air, especially when the leaves start to crunch underfoot. Imagine biting into a soft, chewy cookie that’s sprinkled with sugar and cinnamon, offering a seasonal hug for your taste buds.
These cookies are not just treats; they’re little bites of joy that evoke memories of cozy fall evenings spent with family and friends. Whether you’re baking them for a festive gathering or simply indulging during a quiet night in, pumpkin snickerdoodle cookies promise an explosion of flavors that will have everyone coming back for seconds (and thirds).
Why You'll Love This Recipe
- These delightful pumpkin snickerdoodle cookies are super easy to whip up, making them perfect for spontaneous baking sessions
- The combination of pumpkin spice and sweet cinnamon creates a comforting flavor profile ideal for any occasion
- Their warm golden hue and sugary exterior make them visually appealing on any dessert platter
- Enjoy them fresh from the oven or pack them as a thoughtful treat for friends
I’ll never forget the first time I baked these cookies; my dog almost knocked over the mixing bowl in excitement when he smelled the cinnamon!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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All-Purpose Flour: This is your base ingredient; sift it well for light and fluffy cookies.
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Pumpkin Puree: Use canned or homemade puree; just ensure it’s 100% pure pumpkin for the best flavor.
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Sugar: Standard granulated sugar works wonders here, but feel free to mix in some brown sugar for richness.
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Cinnamon: The star spice! Freshly ground cinnamon adds warmth and depth to your cookies.
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Baking Soda: Ensures your cookies rise perfectly without becoming cakey.
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Eggs: One large egg binds everything together while adding moisture and richness.
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Butter: Softened unsalted butter is key for that melt-in-your-mouth texture.
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Vanilla Extract: A splash of pure vanilla extract enhances all the flavors beautifully.
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Salt: Just a pinch helps balance the sweetness and brings out all those lovely flavors.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly from the moment they hit the oven.
Mix Dry Ingredients First: In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and any other spices you love until combined. This step helps distribute all those dry ingredients evenly.
Create the Cookie Dough Base: In a large bowl, cream together softened butter and sugar until it’s fluffy and light in color—about 3 minutes should do! Add in your egg, vanilla extract, and pumpkin puree slowly while mixing.
Combine Wet and Dry Mixtures Together : Gradually add your dry mixture into the wet ingredients while stirring gently. Be careful not to overmix; we want tender cookies, not tough ones!
Chill Your Dough (Optional): If you have time (and patience), chill your dough in the fridge for about 30 minutes. It helps solidify the butter which can create an even better texture.
Scoop and Roll Cookies: Using a tablespoon or cookie scoop, portion out dough balls. Roll each ball in a mixture of sugar and cinnamon before placing it on a lined baking sheet—this will give them that signature snickerdoodle sparkle!
Bake these bad boys in your preheated oven for approximately 10-12 minutes until they look set around the edges but still soft in the center. Let them cool slightly on the baking sheet before transferring them to wire racks.
And there you have it: beautiful pumpkin snickerdoodle cookies that fill your kitchen with love—and maybe a little bit of flour chaos! Enjoy every chewy bite!
You Must Know
- Pumpkin snickerdoodle cookies are the perfect blend of fall flavors, with warm spices and a soft texture that melts in your mouth
- The aroma while baking fills your kitchen with cozy vibes, making it hard to resist sneaking one before they cool down
Perfecting the Cooking Process
Start by creaming the butter and sugars for fluffy cookies. Then, mix in the pumpkin and dry ingredients for a smooth dough. Bake until edges are golden brown for perfect results.
Add Your Touch
Feel free to swap out spices or add chocolate chips for a delightful twist! You can also use brown sugar instead of granulated sugar for more depth in flavor.
Storing & Reheating
Store your pumpkin snickerdoodle cookies in an airtight container at room temperature for up to a week. Reheat briefly in the microwave for a soft, gooey treat.
Chef's Helpful Tips
- To ensure your cookies turn out perfectly, remember to measure flour correctly
- Too much can lead to dry cookies
- Also, don’t overmix your dough; mix just until combined for the best texture
- Lastly, always let them cool on a wire rack!
Baking these cookies always brings back memories of my grandma’s kitchen filled with laughter and delicious smells. She always knew how to make every occasion special with her treats.
FAQ
Can I use canned pumpkin for these cookies?
Yes, canned pumpkin works perfectly and saves time when making pumpkin snickerdoodle cookies.
What if I don’t have cream of tartar?
You can replace it with baking powder or simply skip it; your cookies will still be tasty!
How do I know when my cookies are done baking?
Look for golden edges; they will firm up as they cool down after baking.
Pumpkin Snickerdoodle Cookies
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
Description
Indulge in the warm, comforting flavors of pumpkin snickerdoodle cookies. These soft, chewy treats are a delightful blend of pumpkin spice and sweet cinnamon, perfect for cozy fall evenings. With their golden hue and sugary exterior, they add a festive touch to any gathering or quiet night in. Whip them up easily and enjoy the nostalgic aroma that fills your kitchen!
Ingredients
- 2 ¾ cups all-purpose flour
- 1 cup pumpkin puree
- 1 cup granulated sugar (plus extra for rolling)
- 2 tsp ground cinnamon (plus extra for rolling)
- 1 tsp baking soda
- 1 large egg
- ½ cup unsalted butter, softened
- 1 tsp vanilla extract
- ½ tsp salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
- In a large bowl, cream softened butter and sugar until fluffy. Mix in the egg, vanilla extract, and pumpkin puree.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Chill the dough for about 30 minutes if desired.
- Scoop dough into balls and roll in a mix of sugar and cinnamon before placing on a lined baking sheet.
- Bake for 10-12 minutes until edges are golden; cool slightly before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
