Introduction
Indulge in the warmth of autumn with these delicious pumpkin spice snickerdoodles. This delightful cookie combines the rich flavor of pumpkin puree with the classic taste of snickerdoodles, rolled in a cinnamon-sugar topping for an extra touch of sweetness. Perfect for cozy gatherings or a sweet treat any time of year, these cookies are sure to become a favorite in your household.
Detailed Ingredients with measures
½ cup butter
⅓ cup granulated sugar
⅓ cup brown sugar
⅓ cup pumpkin puree
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon pumpkin pie spice
½ teaspoon baking soda
¼ teaspoon salt
For Rolling:
3 tablespoons sugar
2 teaspoons cinnamon
Prep Time
10 minutes
Cook Time
14-16 minutes
Total Time
Approximately 30 minutes
Yield
About 24 cookies
Instructions
1. Preheat the oven to 350º F.
2. In a small bowl, combine flour, pumpkin pie spice, baking soda, and salt.
3. In a large bowl, cream the butter, ⅓ cup white sugar, and brown sugar together until fluffy.
4. Add in the pumpkin, egg, and vanilla.
5. Stir in dry ingredients and mix until just combined.
6. Combine 3 tablespoons of sugar and 2 teaspoons of cinnamon in a small bowl.
7. Scoop the cookie dough one tablespoon at a time. Roll in cinnamon sugar and place on a parchment-lined or ungreased cookie sheet with at least 2 inches between each cookie.
8. Bake in the center of the oven for 14-16 minutes until it starts to brown on the edges but is still soft in the middle.
Notes
To store, allow to cool, then place the snickerdoodles in an airtight container for up to 3 days.
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 350º F (175º C) to prepare for baking the cookies.
Step 2: Mix Dry Ingredients
In a small bowl, combine 1 cup of all-purpose flour, 1 teaspoon of pumpkin pie spice, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Whisk together until evenly mixed.
Step 3: Cream Butter and Sugars
In a large bowl, cream together ½ cup of butter, ⅓ cup of granulated sugar, and ⅓ cup of brown sugar. Beat the mixture with a mixer or a wooden spoon until it becomes fluffy.
Step 4: Add Wet Ingredients
Add ⅓ cup of pumpkin puree, 1 egg, and 1 teaspoon of vanilla extract to the butter and sugar mixture. Mix until well combined.
Step 5: Combine Mixtures
Gradually stir in the dry ingredient mixture from Step 2. Mix just until combined; do not overmix.
Step 6: Prepare Cinnamon Sugar
In a small bowl, combine 3 tablespoons of sugar and 2 teaspoons of cinnamon. Mix well to create the cinnamon sugar coating.
Step 7: Scoop and Roll Dough
Using a tablespoon, scoop out portions of the cookie dough. Roll each ball in the cinnamon sugar mixture until evenly coated. Place them on a parchment-lined or ungreased cookie sheet, ensuring at least 2 inches of space between each cookie.
Step 8: Bake Cookies
Bake in the center of the preheated oven for 14-16 minutes. The cookies should start to brown at the edges while remaining soft in the middle.
Notes
Storage Instructions
Allow the cookies to cool completely. Store them in an airtight container at room temperature for up to 3 days.
Cook techniques
Creaming Butter and Sugars
To achieve a fluffy texture, beat the butter and both types of sugar together until light and airy. This process incorporates air into the mixture, which helps to give the cookies a nice rise and soft texture.
Combining Dry Ingredients
In a separate bowl, mix flour, pumpkin pie spice, baking soda, and salt. This ensures that the leavening agent (baking soda) and spices are evenly distributed throughout the dough.
Mixing Wet Ingredients
After creaming the butter and sugars, add the pumpkin puree, egg, and vanilla extract. Mix until just combined to maintain a tender cookie texture.
Rolling in Cinnamon Sugar
For a flavorful coating, roll the cookie dough balls in the cinnamon sugar mixture before baking. This step adds a deliciously sweet and spiced crust to the cookies.
Baking the Cookies
Place cookies in the center of a preheated oven and bake until the edges are golden brown while the centers remain soft. This ensures a chewy interior.
FAQ
Can I use canned pumpkin instead of fresh pumpkin?
Yes, canned pumpkin puree works perfectly for this recipe and is a convenient option.
What can I substitute for pumpkin pie spice?
You can make your own by combining cinnamon, nutmeg, ginger, and allspice in equal parts.
How should I store the cookies?
Allow the cookies to cool completely and then store them in an airtight container for up to 3 days to maintain freshness.
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough. Just roll it into balls, freeze them on a baking sheet, and then transfer to a freezer bag once solid.
How do I know when the cookies are done baking?
The cookies should be slightly golden at the edges but still soft in the middle. They will continue to firm up as they cool.
Conclusion
The delightful combination of pumpkin puree and warm spices in these cookies creates a comforting taste that embodies the essence of fall. These soft and chewy snickerdoodles are perfect for sharing with friends and family or enjoying on your own. With their irresistible cinnamon sugar coating, they’re sure to be a hit at any gathering.
Pumpkin Chocolate Chip Cookies
Combine chocolate chips with the pumpkin dough for a rich and indulgent treat perfect for chocolate lovers.
Pumpkin Spice Muffins
Use the same ingredients but modify the baking time in muffin tins for delicious pumpkin spice muffins that are great for breakfast.
Pumpkin Oatmeal Cookies
Add rolled oats to the dough for a chewier texture, elevating the cookie to a heartier snack.
Maple Glazed Pumpkin Cookies
Top the cookies with a maple glaze for an extra layer of sweetness and flavor that pairs beautifully with pumpkin.
Pumpkin Pecan Cookies
Incorporate chopped pecans into the batter for a nutty crunch that complements the spiced pumpkin.
Double Pumpkin Snickerdoodles
Increase the amount of pumpkin puree for an even moister cookie with more pumpkin flavor, perfect for true pumpkin enthusiasts.
