If you’re looking to add a touch of autumn to your cookie jar, these Pumpkin Snickerdoodles are the perfect choice! Combining the warm spices of cinnamon and nutmeg with the comforting flavor of pumpkin, these cookies are soft, chewy, and coated in a delightful cinnamon-sugar blend. Here’s how you can make them at home.
Ingredients:
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1/3 cup pumpkin puree
1/2 cup brown sugar, packed
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon baking powder
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
For the Cinnamon-Sugar Coating:
1/4 cup granulated sugar
1 teaspoon ground cinnamon
Directions:
Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Then, add the pumpkin puree, egg yolk, and vanilla extract, mixing until fully combined.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Prepare Cinnamon-Sugar Coating: In a small bowl, combine the granulated sugar and ground cinnamon for the coating.
Form Cookies: Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in the cinnamon-sugar mixture until fully coated.
Bake: Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Slightly flatten each dough ball with the bottom of a glass. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serving Tips:
Warm and Fresh: For the best experience, serve these Pumpkin Snickerdoodles warm from the oven. The soft, chewy texture is at its peak right after baking.
Pairing: These cookies go wonderfully with a hot beverage such as coffee, tea, or a spiced latte. They also make a great addition to a fall-themed dessert platter.
Presentation: Arrange the cookies on a decorative plate or platter, and consider adding a few cinnamon sticks or a sprinkle of powdered sugar for a festive touch.
Storage Tips:
Room Temperature: Store Pumpkin Snickerdoodles in an airtight container at room temperature for up to 1 week. This will help them retain their soft, chewy texture.
Freezing: For longer storage, freeze the cookies. Place them in a single layer on a baking sheet and freeze until solid. Transfer them to a resealable plastic bag or airtight container and freeze for up to 3 months. When ready to enjoy, thaw them at room temperature or reheat briefly in the oven to restore their freshness.
Avoid Moisture: To prevent the cookies from becoming too soft or sticky, avoid storing them in a humid environment. Adding a small piece of parchment paper or a moisture-absorbing packet to the container can help maintain their texture.
Related Recipes:
- Soft Pumpkin Snickerdoodles
- Sweet and Crunchy Cinnamon-Sugar Pizza
- Pumpkin Cookies with Cream Cheese Frosting
FAQs:
Can I use canned pumpkin pie filling instead of pumpkin puree?
No, it’s best to use plain pumpkin puree rather than canned pumpkin pie filling. Pumpkin pie filling contains added spices and sugars that could alter the flavor and texture of your cookies. Plain pumpkin puree will provide the best results for this recipe.
Can I make these cookies without the egg yolk?
Yes, you can make these cookies without the egg yolk. To replace it, you can use a flax egg or chia egg as a substitute. To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for a few minutes until it becomes gel-like. This will help bind the ingredients together and maintain the texture of the cookies.
How do I prevent my cookies from spreading too much during baking?
To prevent excessive spreading, ensure that your dough is chilled before baking. If you find the dough is too soft, refrigerate it for about 30 minutes before baking. Additionally, make sure not to overmix the dough, as this can affect the cookies’ shape and texture.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour as a substitute for all-purpose flour. However, the texture of the cookies may be slightly denser and the flavor may be more robust. For a lighter texture, consider using a blend of whole wheat and all-purpose flour. Start with a 1:1 ratio and adjust as needed.
Conclusion:
These Pumpkin Snickerdoodles are a perfect way to celebrate the flavors of fall. With their soft, chewy texture and delicious cinnamon-sugar coating, they’re sure to become a seasonal favorite. Whether you’re hosting a fall gathering or just craving a sweet treat, these cookies are sure to impress!
📖 Recipe:
Print
Pumpkin Snickerdoodles
- Total Time: 27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Enjoy the perfect fall treat with these Pumpkin Snickerdoodles! Soft and chewy cookies are infused with warm spices like cinnamon and nutmeg and coated in a delightful cinnamon-sugar mixture. Perfect for cozy gatherings or a seasonal snack, these cookies are sure to become a new favorite.
Ingredients
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/3 cup pumpkin puree
1 large egg yolk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
For the Cinnamon-Sugar Coating:
1/4 cup granulated sugar
1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Add pumpkin puree, egg yolk, and vanilla extract, mixing until fully combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add dry ingredients to wet ingredients, stirring until just combined. Do not overmix.
- In a small bowl, combine 1/4 cup granulated sugar and 1 teaspoon ground cinnamon for the coating.
- Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in the cinnamon-sugar mixture until fully coated.
- Place dough balls on the prepared baking sheet, spacing them about 2 inches apart. Slightly flatten each dough ball with the bottom of a glass.
- Bake for 10-12 minutes, or until edges are set but centers are still soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Ensure cookies are slightly underbaked in the center for the best chewy texture.
Store cookies in an airtight container at room temperature for up to a week or freeze for up to 3 months.
For a gluten-free option, use a gluten-free all-purpose flour blend.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 140 kcal per cookie
