Easy Pumpkin Snickerdoodles Recipe
As the leaves begin to change and the air turns crisp, there’s nothing quite like the aroma of pumpkin-infused treats wafting through your home. This delightful pumpkin-flavored cookie recipe is the perfect way to embrace the fall season.
On a cool autumn afternoon, my grandmother would often invite the family over for tea, accompanied by her signature cookies. She had a knack for transforming ordinary ingredients into something magical, and her pumpkin cookies were no exception. This recipe brings back those cherished memories, capturing the essence of familial warmth.
Why You’ll Love This Recipe
These cookies are a delightful twist on a classic treat, combining the familiar warmth of cinnamon and sugar with the irresistible flavor of pumpkin. Perfectly soft and chewy, they’re quick to make, and fill the house with a comforting aroma. Whether you’re a pumpkin spice aficionado or simply seeking a unique dessert, these cookies are sure to impress!
Ingredients Notes
The secret to these cookies lies in the quality of the pumpkin puree. Opt for a well-reviewed brand or even better, make your own from fresh pumpkin. If you’re out of cream of tartar, lemon juice acts as a fine substitute in a pinch. Don’t forget to let your butter soften at room temperature for easy mixing!
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking.
Step 2
In a large bowl, beat together softened butter, sugar, and brown sugar until light and fluffy. Mix in the pumpkin puree, and vanilla extract until well combined.
Step 3
In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, and pumpkin pie spice. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 4
In a small bowl, mix cinnamon and sugar. Roll cookie dough into balls, then roll in the cinnamon-sugar mixture until coated.
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Step 5
Place balls onto prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until edges are golden. Cool on wire racks.
Storage Options
Store your cookies in an airtight container at room temperature for up to a week. For extended freshness, freeze in a single layer on a baking sheet before transferring to a freezer bag. Thaw at room temperature and enjoy again!
Variations & Substitutions
For a healthier version, replace half of the all-purpose flour with whole wheat flour. You can also swap butter with coconut oil for a dairy-free alternative. Add chocolate chips or nuts for an extra layer of flavor and crunch.
Serving Suggestions
These cookies are a perfect companion to a warm cup of tea or coffee. Serve them as an after-dinner treat during your next holiday gathering, or pack them for a cozy fall picnic.
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin puree?
It’s best to stick with pure pumpkin puree for this recipe. Pumpkin pie filling contains added sugars and spices that can alter the flavor and texture of your cookies.
What if my cookies turn out flat?
Flat cookies might result from warm dough. Ensure your dough is chilled for 30 minutes before rolling if your kitchen is particularly warm. Also, double-check your baking soda’s freshness as it affects cookie rise.
How do I know when the cookies are done?
Look for golden edges with a slightly soft center. Remember, cookies will continue to set and firm up as they cool on the baking sheet after removing them from the oven.
Whether you’re making these cookies for yourself or to share with loved ones, they offer a wonderful taste of autumn in every bite. Enjoy your baking adventure!
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Easy Pumpkin Snickerdoodles Recipe
Ingredients
Main Ingredients
- 2.75 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 1 tablespoon ground cinnamon divided
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 1.5 cups granulated sugar divided
- 0.5 cup unsalted butter melted
- 0.5 cup pumpkin puree not pumpkin pie filling
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, 1.5 teaspoons of cinnamon, nutmeg, and salt.
- In a large bowl, combine 1 cup of sugar and melted butter. Add the pumpkin puree, egg, and vanilla extract. Mix until smooth.
- Gradually add the dry ingredients into the wet ingredients. Stir until a soft dough forms.
- In a small bowl, mix the remaining half cup of sugar with half a tablespoon of cinnamon.
- Roll the dough into 1.5 inch balls and coat each with the cinnamon sugar mixture.
- Place the dough balls on the prepared baking sheet and flatten them slightly with the back of a spoon.
- Bake for 10-12 minutes or until cookies are set and edges are lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
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