Pumpkin Snickerdoodle: 7 Cozy Bites to Fall in Love With

Oh my gosh, let me tell you about my absolute favorite fall treat, Pumpkin Snickerdoodles! Imagine the classic snickerdoodle cookie, but then you add in the cozy, warm flavors of pumpkin and spices. It’s like a hug from your favorite sweater on a chilly day! I stumbled upon this recipe during a pumpkin-picking outing with friends, and the idea of merging two beloved cookies into one delightful treat just made my heart sing.

Trust me, the moment you take a bite, you’ll be wrapped in that fluffy, spiced goodness that screams autumn. They’re perfect for sharing at gatherings, or even for cozy nights in with a warm cup of tea. You won’t believe how easy they are to make, and the aroma wafting through your kitchen? Wow, it’ll have everyone asking for the recipe!

Ingredients for Pumpkin Snickerdoodle

Here’s what you’ll need to whip up these delightful Pumpkin Snickerdoodles. Each ingredient plays a crucial role in creating that soft, chewy texture and the warm, spiced flavor that you’ll absolutely adore!

• 1 cup unsalted butter, softened: This adds a rich creaminess that makes the cookies melt in your mouth.
• 1 cup granulated sugar: For that classic sweetness that balances the spices beautifully.
• 1/2 cup brown sugar: This gives a hint of caramel flavor and moisture, making the cookies extra chewy.
• 1 cup pumpkin puree: The star of the show! It adds moisture and that lovely pumpkin flavor we’re all craving in the fall.
• 2 large eggs: These help bind everything together and give the cookies their structure.
• 3 1/4 cups all-purpose flour: This is the foundation of your cookie dough, providing that perfect cookie texture.
• 1 teaspoon baking soda: A must for that lift, making sure your cookies don’t end up flat!
• 1 teaspoon cream of tartar: This adds a little tanginess and helps create that classic snickerdoodle flavor.
• 1/2 teaspoon salt: Just a pinch to enhance all those delicious flavors.
• 1 tablespoon cinnamon: The warm spice that makes these cookies feel like fall in every bite.
• 1/4 cup granulated sugar (for rolling): This is what gives the cookies that beautiful, sweet crust.
• 1 tablespoon cinnamon (for rolling): More cinnamon for an extra kick of flavor when you roll the dough balls!

How to Prepare Pumpkin Snickerdoodle

Alright, let’s dive into the fun part—making these Pumpkin Snickerdoodles! You’ll see just how easy it is to whip up a batch of these cozy cookies. Grab your mixing bowls and let’s get started!

Step-by-Step Instructions

1. Preheat your oven: Set it to 350°F (175°C) so it’s nice and hot when your cookies are ready to go in.
2. Cream the butter and sugars: In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy. This should take about 2-3 minutes.
3. Add the pumpkin and eggs: Mix in the pumpkin puree and the eggs until everything is well combined and smooth. This is where the magic starts to happen!
4. Combine the dry ingredients: In another bowl, whisk together the flour, baking soda, cream of tartar, salt, and cinnamon. This helps ensure your cookies will have the perfect texture.
5. Mix it all together: Gradually add your dry ingredients to the wet mixture, mixing until just combined. Don’t overmix—just stir until you see no more flour!
6. Roll the dough: In a small bowl, combine the sugar and cinnamon for rolling. Scoop out dough and roll it into balls, then roll each ball in the cinnamon-sugar mixture.
7. Bake it up: Place the dough balls on a lined baking sheet, leaving some space between them. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
8. Cool and enjoy: Let them cool on the baking sheet for a few minutes before transferring to a wire rack. Trust me, the smell will be intoxicating!

Tips for Success

• Use room temperature ingredients: This helps everything blend together better, creating a smoother dough.
• Don’t overbake: Keep an eye on your cookies! They’ll continue to cook a bit after you take them out, so pull them out when they’re just set.
• Chill the dough: If you find the dough is too sticky, chill it in the fridge for about 30 minutes. This makes rolling easier and helps with the cookie texture!
• Experiment with add-ins: Feel free to throw in some chocolate chips or nuts for an extra flavor boost. Yum!

Nutritional Information

These Pumpkin Snickerdoodles are not just a treat for your taste buds; they’re also pretty balanced! Each cookie comes in at about 150 calories, with 6g of fat and 2g of protein. You’ll also find around 10g of sugar and 22g of carbohydrates. Remember, these values are estimates, so feel free to indulge a little! Enjoy them guilt-free, knowing they’re a delicious fall delight!

FAQ about Pumpkin Snickerdoodle

Got questions about making these delicious Pumpkin Snickerdoodles? I’ve got you covered! Here are some common queries I hear, along with my answers to help you bake your best batch yet.

Can I use fresh pumpkin instead of canned? Absolutely! Just make sure to cook and puree the pumpkin well. It’ll give you that fresh flavor, but be cautious of the moisture content.

What if my dough is too sticky? Don’t worry! Just pop it in the fridge for about 30 minutes to chill. This will make it much easier to roll into balls.

How do I know when my cookies are done? Look for the edges to be golden while the centers still look a little soft. They’ll firm up as they cool!

Can I freeze the cookie dough? Yes, you can! Roll the dough into balls, freeze them on a baking sheet, then transfer to a freezer bag. Bake straight from the freezer, adding a minute or two to the baking time.

What’s the best way to store leftover cookies? Keep them in an airtight container at room temperature for up to a week. They’ll stay soft and delicious!

If you have any other questions, feel free to ask! I’m here to help you make these scrumptious cookies the star of your fall baking!

Why You’ll Love This Recipe

There are so many reasons to fall in love with these Pumpkin Snickerdoodles! From their irresistible flavor to how easy they are to whip up, this recipe is truly a gem in my baking collection. Here’s why you’ll want to make them again and again:

• Delicious Flavor: The combination of pumpkin and warm spices like cinnamon creates a cozy, comforting taste that perfectly embodies fall.
• Easy to Make: With simple ingredients and straightforward steps, even beginner bakers can impress their friends and family with these cookies!
• Perfect for Sharing: Whether it’s a potluck, holiday gathering, or just a cozy get-together, these cookies are sure to be a hit with everyone!
• Seasonal Delight: They’re the perfect treat to celebrate the autumn season, bringing that festive vibe to your kitchen.
• Customizable: Feel free to add your favorite mix-ins like chocolate chips or nuts for a personal touch!
• Soft and Chewy Texture: Each bite is a delightful experience, with that perfect combination of softness and chewiness that makes cookies so satisfying.

Trust me, once you take a bite of these Pumpkin Snickerdoodles, you’ll understand why they’re my go-to fall cookie!

Storage & Reheating Instructions

To keep your Pumpkin Snickerdoodles fresh and delicious, store them in an airtight container at room temperature. They’ll stay soft for up to a week, although I doubt they’ll last that long—they’re just too good! If you want to keep them for a bit longer, you can freeze the cookies. Just layer them between sheets of parchment paper in a freezer-safe container, and they’ll be good for up to two months.

When you’re ready to enjoy them again, there’s no need to thaw! Just pop them in a preheated oven at 350°F (175°C) for about 5-7 minutes to warm them up. This will revive their softness and bring that amazing aroma back into your kitchen. Trust me, your taste buds will thank you!

Serving Suggestions

These Pumpkin Snickerdoodles are not just fabulous on their own; they can also be paired with some delightful accompaniments to elevate your fall treat experience! Here are a few ideas that I’m absolutely in love with:

• Coffee or Latte: A warm cup of coffee or a spiced pumpkin latte complements the flavors of the cookies beautifully. The rich flavors play off each other perfectly!
• Apple Cider: Whether hot or cold, apple cider is a classic fall beverage that brings a sweet and fruity balance to the spiced cookies.
• Vanilla Ice Cream: For a cozy dessert, serve a warm Pumpkin Snickerdoodle with a scoop of creamy vanilla ice cream. The melting ice cream pairs wonderfully with the warm cookie!
• Cheese Plate: For something different, try a cheese board with sharp cheddar or creamy brie. The savory notes add a lovely contrast to the sweetness of the cookies.

Whichever you choose, these pairings will make your Pumpkin Snickerdoodle experience even more delightful! Enjoy every bite!

Print