If you’re looking for the perfect fall cookie, look no further! These Chewy Pumpkin Snickerdoodle Cookies combine the classic flavors of a snickerdoodle with the warm, cozy taste of pumpkin. Each bite is filled with cinnamon, nutmeg, and cloves, making them a seasonal favorite you’ll want to bake again and again. Soft, chewy, and coated in cinnamon sugar, these cookies are a treat that’s hard to resist.
Ingredients:
For the Dough:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup packed brown sugar
1/3 cup pumpkin purée
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1 1/2 cups all-purpose flour
1/4 teaspoon ground nutmeg
1/4 teaspoon cream of tartar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
For the Cinnamon Sugar Coating:
1/4 cup granulated sugar
1 teaspoon ground cinnamon
Directions:
Preheat Oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper.
Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the pumpkin purée, egg yolk, and vanilla extract, mixing until smooth.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, cloves, and salt.
Make the Dough: Gradually mix the dry ingredients into the wet ingredients, stirring until just combined.
Prepare the Coating: In a small bowl, mix the granulated sugar and cinnamon for coating.
Form the Cookies: Scoop tablespoon-sized portions of dough, roll into balls, and coat in the cinnamon sugar mixture.
Bake: Place the cookies on the baking sheets, spacing about 2 inches apart. Bake for 10-12 minutes until edges are set.
Cool and Serve: Let the cookies cool for a few minutes on the baking sheets before transferring them to wire racks.
Serving Tips:
Pair with Beverages: These cookies are delightful when served warm with a glass of milk, hot apple cider, or your favorite coffee or tea. The warm spices complement the flavors of the drinks beautifully.
Add Toppings: Consider drizzling the cookies with a simple glaze made from powdered sugar and milk or serving them alongside whipped cream for a special touch.
Plate Presentation: Arrange the cookies on a festive plate, garnished with a sprinkle of cinnamon or a few whole spices for a seasonal touch. You can also add some decorative fall leaves for an attractive display.
Cookie Sandwiches: For a fun twist, create cookie sandwiches by spreading a layer of cream cheese frosting or vanilla frosting between two cookies.
Storage Tips:
Room Temperature: Store the cookies in an airtight container at room temperature for up to one week. This will help keep them soft and chewy.
Refrigeration: If you want to extend their freshness, you can store the cookies in the refrigerator. Just make sure they are in an airtight container to prevent them from drying out. They will stay fresh for about two weeks in the fridge.
Freezing: For longer storage, freeze the cookies. Place them in a single layer in a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. They can be frozen for up to three months.
Thawing: When ready to enjoy, simply remove the cookies from the freezer and let them thaw at room temperature for about 15-20 minutes. You can also warm them in the microwave for a few seconds to restore their soft texture.
Dough Storage: If you want to prepare the cookie dough ahead of time, you can store it in the refrigerator for up to 3 days before baking. Alternatively, you can freeze the dough balls and bake them directly from the freezer, adding a couple of minutes to the baking time.
Related Recipes:
FAQs:
Can I use fresh pumpkin instead of canned pumpkin purée?
Yes, you can use fresh pumpkin purée, but make sure it’s well-drained to avoid excess moisture, which can make the cookies too soft. Simply roast or steam pumpkin, mash or blend it until smooth, and then strain it through a cheesecloth or fine mesh sieve.
Why is my dough too sticky to roll into balls?
Pumpkin adds moisture, which can make the dough a bit sticky. If this happens, try refrigerating the dough for 30 minutes before rolling. Chilling the dough helps it firm up, making it easier to handle and roll in the cinnamon sugar.
Can I freeze the cookies or the dough?
Absolutely! You can freeze the baked cookies in an airtight container for up to three months. You can also freeze the dough. Just scoop it into balls, freeze them on a baking sheet, and transfer to a freezer bag. Bake from frozen by adding an extra minute or two to the baking time.
How can I make the cookies more flavorful?
For extra flavor, try adding a pinch more cinnamon or a dash of ginger to the dough. Using fresh, high-quality spices will also enhance the overall taste. Some people like to add a bit of pumpkin pie spice for an extra pumpkin-forward flavor.
Conclusion:
These Chewy Pumpkin Snickerdoodle Cookies are a crowd-pleaser, combining nostalgic flavors with a seasonal twist. They’re easy to make, full of fall flavors, and the perfect treat for pumpkin spice fans. Enjoy baking them as the aroma of warm spices fills your home, bringing a touch of fall magic to your kitchen!
📖 Recipe:
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Chewy Pumpkin Snickerdoodle Cookies
- Total Time: 22 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Chewy Pumpkin Snickerdoodle Cookies are the perfect fall treat! Made with real pumpkin purée and warm spices, these cookies are soft, chewy, and rolled in cinnamon sugar, giving a cozy twist to classic snickerdoodles. Ideal for holiday baking, they’re sure to be a seasonal favorite.
Ingredients
For the Dough:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1/3 cup pumpkin purée
1 large egg yolk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
For the Cinnamon Sugar Coating:
1/4 cup granulated sugar
1 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Mix in the pumpkin purée, egg yolk, and vanilla extract until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, cloves, and salt.
- Make the Dough: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Prepare the Coating: In a small bowl, mix together the granulated sugar and cinnamon for coating.
- Form the Cookies: Scoop tablespoon-sized portions of dough, roll them into balls, and then roll each ball in the cinnamon sugar mixture until fully coated.
- Bake: Place the cookies on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the centers are soft.
- Cool and Serve: Allow the cookies to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Notes
Storage: Store cookies in an airtight container at room temperature for up to one week. For longer storage, freeze cookies for up to three months.
Chilling Tip: If the dough is too sticky, refrigerate it for 30 minutes before rolling into balls.
Extra Flavor: Add a dash of ginger or more cinnamon for an extra layer of warmth and spice.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 120 kcal per cookie
