Are you ready to embrace the cozy flavors of fall? These Soft Pumpkin Snickerdoodles are the perfect blend of sweet pumpkin puree and warm spices, making them a must-bake for the season. Easy to prepare and irresistibly soft, these cookies are a delightful treat for any autumn gathering.
Ingredients:
1/2 cup butter, softened
1 1/2 cups sugar
1 egg
1/2 cup pumpkin puree
3 cups all-purpose flour
1 teaspoon cream of tartar
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon pumpkin pie spice (or 1/2 teaspoon cinnamon, 1/4 teaspoon allspice, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger)
For the Cinnamon Sugar Coating:
2 tablespoons sugar
2 teaspoons cinnamon
Directions:
Preheat Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Wet Ingredients: In a large mixing bowl, cream together the softened butter and sugar until smooth. Beat in the egg and pumpkin puree until well combined.
Combine Dry Ingredients: Add the flour, cream of tartar, baking soda, salt, and pumpkin pie spice (or the individual spices). Mix until a dough forms.
Prepare Cinnamon Sugar Coating: In a small bowl, combine the sugar and cinnamon for the coating.
Form Cookies: Roll the dough into 1-inch balls, then coat each ball in the cinnamon sugar mixture.
Arrange on Baking Sheet: Place the coated dough balls on the prepared baking sheet, spacing them evenly. Gently press down on each ball with the back of a spoon or your fingers to slightly flatten.
Bake: Bake in the preheated oven for 8-10 minutes, or until the edges are set and the cookies are just beginning to crack on top.
Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serving Tips:
Warm Up: For a cozy treat, serve these cookies slightly warm. Simply pop them in the microwave for about 10-15 seconds before serving.
Pairings: These pumpkin snickerdoodles pair wonderfully with a cup of coffee, tea, or hot apple cider. They’re also a delightful addition to any autumn dessert table.
Presentation: Arrange the cookies on a festive platter or in a cookie jar to showcase their seasonal charm. For added flair, sprinkle a little extra cinnamon sugar on top before serving.
Storage Tips:
Room Temperature: Store the cookies in an airtight container at room temperature for up to 1 week. This will help keep them soft and fresh.
Freezing: For longer storage, freeze the cookies. Place them in a single layer on a baking sheet to freeze individually, then transfer them to an airtight container or freezer bag. They can be stored in the freezer for up to 3 months.
Thawing: To thaw frozen cookies, let them sit at room temperature for about 15-20 minutes, or microwave them for 10-15 seconds to bring back their soft texture.
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FAQs:
Can I use canned pumpkin pie filling instead of pumpkin puree?
While you can use canned pumpkin pie filling, it’s best to use plain pumpkin puree for this recipe. Pumpkin pie filling contains additional spices and sugars that can alter the flavor and texture of your snickerdoodles. If you do use pumpkin pie filling, reduce or omit the additional spices and adjust the sugar to taste.
Can I make this recipe gluten-free?
Yes, you can make these Soft Pumpkin Snickerdoodles gluten-free by using a gluten-free all-purpose flour blend. Be sure to choose a blend that includes xanthan gum or guar gum, which helps to provide structure and texture to the cookies.
How can I make these cookies dairy-free?
To make dairy-free Soft Pumpkin Snickerdoodles, substitute the butter with a dairy-free margarine or coconut oil. Ensure that all other ingredients, such as the cinnamon sugar coating, are also dairy-free.
How do I ensure my snickerdoodles stay soft?
To keep your snickerdoodles soft, avoid overbaking them. Bake until the edges are set and the tops just begin to crack. Also, store them in an airtight container to maintain their softness. If you notice they’ve become a bit dry, you can add a slice of bread to the container to help them retain moisture.
Conclusion:
These Soft Pumpkin Snickerdoodles are sure to become a fall favorite. With their soft texture and delightful pumpkin flavor, they make the perfect addition to any cookie platter or as a treat to enjoy with a cup of tea. Enjoy baking and indulging in this seasonal delight!
📖 Recipe:
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Soft Pumpkin Snickerdoodles
- Total Time: 25 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These Soft Pumpkin Snickerdoodles are the perfect fall cookie, blending the rich flavor of pumpkin puree with a delightful mix of warming spices. Easy to make and irresistibly soft, these cookies feature a cinnamon sugar coating that adds a touch of sweetness and spice. Ideal for autumn gatherings or a cozy treat any time of year
Ingredients
1/2 cup butter, softened
1 1/2 cups sugar
1 egg
1/2 cup pumpkin puree
3 cups all-purpose flour
1 teaspoon cream of tartar
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon pumpkin pie spice (or 1/2 teaspoon cinnamon, 1/4 teaspoon allspice, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger)
For the Cinnamon Sugar Coating:
2 tablespoons sugar
2 teaspoons cinnamon
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and sugar until smooth. Beat in the egg and pumpkin puree until well combined.
- Add the flour, cream of tartar, baking soda, salt, and pumpkin pie spice (or individual spices). Mix until a dough forms.
- In a small bowl, combine the sugar and cinnamon for the coating.
- Roll the dough into 1-inch balls and coat each ball in the cinnamon sugar mixture.
- Place the coated dough balls on the prepared baking sheet, spacing them evenly. Gently press down on each ball with the back of a spoon or your fingers to slightly flatten.
- Bake for 8-10 minutes, or until edges are set and cookies are just beginning to crack on top.
- Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For a softer cookie, avoid overbaking and let the cookies cool on the baking sheet before transferring to a wire rack.
Store in an airtight container to keep the cookies soft.
To freeze, place cookies in a single layer on a baking sheet to freeze individually, then transfer to an airtight container or freezer bag.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 120 kcal per cookie
Keywords: Pumpkin Snickerdoodles, Soft Pumpkin Cookies, Fall Cookies, Pumpkin Spice Cookies
