Soft and chewy, these Pumpkin Snickerdoodle Cookies are the perfect treat for fall baking. With a delightful pumpkin spice sugar coating, they offer a unique twist on the classic snickerdoodle. Ideal for gatherings, cozy evenings, or simply indulging yourself, these cookies are sure to impress with their warm flavors and inviting aroma.
Why You’ll Love This Recipe
- Easy to Make: With simple ingredients and straightforward steps, anyone can whip up these cookies in no time.
- Delicious Flavor: The combination of pumpkin puree and pumpkin pie spice creates a rich, warm taste that embodies the essence of fall.
- Versatile Treat: Perfect for cookie exchanges, holiday parties, or as an everyday snack—these cookies fit any occasion.
- Soft and Chewy Texture: Enjoy the delightful contrast of a crispy edge with a soft center that melts in your mouth.
- Make Ahead Option: Prepare the dough ahead of time and refrigerate it overnight for quick baking when you need it.
Tools and Preparation
To make your baking experience smooth, having the right tools is essential. Here’s what you’ll need to create these delightful cookies.
Essential Tools and Equipment
- Mixing bowls
- Whisk
- Cookie sheets
- Silicone baking mats
- Measuring cups and spoons
Importance of Each Tool
- Mixing bowls: Essential for combining ingredients efficiently without mess.
- Silicone baking mats: Prevent sticking and ensure even baking, making cleanup easy.
- Measuring cups and spoons: Accuracy in measuring ensures your cookies turn out perfectly every time.
Ingredients
Soft and chewy, these Pumpkin Snickerdoodle Cookies are perfect for fall baking. They’re coated in a pumpkin spice sugar and baked to perfection.
For the Spiced Sugar Coating
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons pumpkin pie spice
For the Cookie Dough
- 1/2 cup unsalted butter (very softened)
- 3/4 cup light brown sugar
- 1/3 cup pumpkin puree
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cream of tartar
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking powder
How to Make Pumpkin Snickerdoodle Cookies
Step 1: Combine Wet Ingredients
In a medium bowl, whisk together the softened butter, light brown sugar, pumpkin puree, and vanilla until well combined.
Step 2: Mix Dry Ingredients
In another medium bowl, mix together the all-purpose flour, pumpkin pie spice, cream of tartar, baking soda, kosher salt, and baking powder until evenly incorporated.
Step 3: Form the Dough
Add the dry ingredients to the wet mixture. Stir until all components are well mixed. Cover the bowl with plastic wrap or a lid and refrigerate until the dough is firm; this should take at least overnight.
Step 4: Prepare for Baking
Preheat your oven to 350 degrees Fahrenheit. Line two cookie sheets with silicone baking mats. In a small bowl, prepare your spiced sugar by mixing together granulated sugar and pumpkin pie spice.
Step 5: Shape Cookies
Scoop out dough into balls about 2 tablespoons in size. Roll each ball in the spiced sugar until fully coated. Place them on the lined cookie sheets at least 2 inches apart.
Step 6: Bake
Bake your cookies until they are puffed up, set around the edges, and starting to crack on top—approximately 11 to 12 minutes. Allow them to cool on the baking sheets for several minutes before transferring to wire racks to cool completely.
Enjoy your delicious Pumpkin Snickerdoodle Cookies!
How to Serve Pumpkin Snickerdoodle Cookies
These Pumpkin Snickerdoodle Cookies are delightful on their own, but they can be paired with various accompaniments for a more satisfying experience. Here are some serving suggestions to enhance your cookie enjoyment.
With a Warm Beverage
- Coffee: The rich flavor of coffee pairs perfectly with the sweetness of the cookies.
- Hot Chocolate: Indulge in a chocolaty treat that complements the pumpkin spice flavors.
- Herbal Tea: A soothing herbal tea can balance the sweetness and create a cozy atmosphere.
As a Dessert Platter
- Cheesecake Bites: Add small cheesecake squares for a creamy contrast to the chewy cookies.
- Fruit Skewers: Fresh fruit like strawberries or apples adds a refreshing touch.
- Mini Cupcakes: Offer a variety of mini cupcakes for an appealing dessert spread.
With Ice Cream
- Vanilla Ice Cream: The classic choice; it adds creaminess to the spiced cookies.
- Pumpkin Ice Cream: Enhance the pumpkin flavor by serving with pumpkin-flavored ice cream.
- Cinnamon Swirl Ice Cream: A unique twist that adds extra spice and sweetness.
How to Perfect Pumpkin Snickerdoodle Cookies
Making perfect Pumpkin Snickerdoodle Cookies is about attention to detail. Follow these tips for the best results.
- Chill the Dough: Refrigerating the dough overnight helps develop flavors and ensures a nice texture.
- Use Fresh Spices: Always use fresh pumpkin pie spice for maximum flavor impact in your cookies.
- Don’t Overbake: Keep an eye on your cookies; they should be set around the edges but soft in the center when you remove them from the oven.
- Measure Ingredients Accurately: Use proper measuring techniques for flour and sugar to avoid dry or overly sweet cookies.
- Experiment with Toppings: Consider drizzling caramel or chocolate over your cookies for an extra layer of flavor.
Best Side Dishes for Pumpkin Snickerdoodle Cookies
Pumpkin Snickerdoodle Cookies can be enjoyed alongside various side dishes that complement their flavors. Here are some great options:
- Spiced Applesauce: A warm, spiced applesauce adds moisture and pairs well with pumpkin flavors.
- Carrot Sticks with Hummus: Crunchy carrots dipped in creamy hummus provide a healthy contrast.
- Cheese Platter: A variety of cheeses, like brie or cheddar, can balance out the sweetness of the cookies.
- Mixed Nuts: A bowl of lightly salted mixed nuts offers crunch and saltiness to enhance your dessert experience.
- Yogurt Parfait: Layer yogurt with granola and seasonal fruits for a refreshing side dish.
- Chocolate-Covered Pretzels: Sweet and salty pretzels add fun texture and flavor diversity.
Common Mistakes to Avoid
Baking Pumpkin Snickerdoodle Cookies can be a delight, but some common mistakes can lead to less-than-perfect results. Here are key pitfalls to avoid:
- Incorrect measuring – Using too much or too little of an ingredient can alter the texture and flavor. Always use proper measuring cups and spoons for accuracy.
- Skipping refrigeration – Not chilling the cookie dough can result in flat cookies. Be sure to refrigerate the dough until firm, as it helps maintain shape during baking.
- Overbaking – Baking cookies for too long can lead to dryness. Keep an eye on them and remove when they begin to crack on top; they will continue to cook slightly after removal.
- Not using fresh spices – Old or stale spices diminish flavor. Ensure your pumpkin pie spice is fresh for the best taste in your cookies.
- Ignoring cookie spacing – Placing cookie dough balls too close together can cause them to merge while baking. Leave at least 2 inches between each ball on the baking sheet.
Storage & Reheating Instructions
Refrigerator Storage
- Store Pumpkin Snickerdoodle Cookies in an airtight container for up to 1 week.
- For best freshness, separate layers with parchment paper.
Freezing Pumpkin Snickerdoodle Cookies
- Freeze baked cookies in a plastic freezer bag for up to 3 months.
- Alternatively, freeze unbaked dough balls and bake directly from frozen when ready.
Reheating Pumpkin Snickerdoodle Cookies
- Oven – Preheat to 350°F and warm cookies for about 5 minutes until soft.
- Microwave – Heat individual cookies for about 10-15 seconds for a quick warm-up.
- Stovetop – Place cookies in a skillet over low heat for a few minutes, covering with a lid to create steam.
Frequently Asked Questions
What are Pumpkin Snickerdoodle Cookies?
Pumpkin Snickerdoodle Cookies are soft, chewy cookies flavored with pumpkin puree and warm spices, coated in cinnamon sugar.
How do I make Pumpkin Snickerdoodle Cookies gluten-free?
To make these cookies gluten-free, substitute all-purpose flour with a gluten-free flour blend that measures cup-for-cup.
Can I add nuts or chocolate chips to my Pumpkin Snickerdoodle Cookies?
Absolutely! Feel free to mix in walnuts, pecans, or chocolate chips for added texture and flavor.
How long do these cookies last?
Stored properly, Pumpkin Snickerdoodle Cookies can last up to one week in the refrigerator or three months in the freezer.
Final Thoughts
These Pumpkin Snickerdoodle Cookies are not only delightful but also versatile enough for various occasions. Their soft and chewy texture combined with warming spices makes them perfect for fall gatherings or cozy evenings at home. Don’t hesitate to customize this recipe by adding your favorite nuts or chocolate chips!
Pumpkin Snickerdoodle Cookies
Indulge in the flavors of fall with these delightful Pumpkin Snickerdoodle Cookies. Soft and chewy, each cookie is coated in a warm pumpkin spice sugar that adds a unique twist to the classic snickerdoodle. Perfect for cozy gatherings or simply enjoying at home, these cookies fill your kitchen with an inviting aroma and rich autumn flavors. With their easy preparation and versatile nature, they are sure to become a seasonal favorite.
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
Ingredients
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 cup unsalted butter (very softened)
- 3/4 cup light brown sugar
- 1/3 cup pumpkin puree
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cream of tartar
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking powder
Instructions
- In a medium bowl, whisk together softened butter, light brown sugar, pumpkin puree, and vanilla until well blended.
- In another bowl, mix all-purpose flour, pumpkin pie spice, cream of tartar, baking soda, kosher salt, and baking powder until combined.
- Add dry ingredients to wet mixture and stir until fully mixed. Cover and refrigerate overnight.
- Preheat oven to 350°F and line cookie sheets with silicone mats. Combine granulated sugar and pumpkin pie spice in a small bowl for the coating.
- Scoop dough into balls about 2 tablespoons each, roll in spiced sugar, and place on the cookie sheets spaced apart.
- Bake for 11-12 minutes until puffed and set around the edges. Let cool before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 9g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
Keywords: For added texture, consider mixing in nuts or chocolate chips. Experiment with different spices by adding nutmeg or ginger for a personalized touch.