Description
These Pumpkin Snickerdoodle Cookies are soft, chewy, and infused with warm fall spices. The addition of pumpkin puree creates a moist, flavorful twist on classic snickerdoodles, perfect for cozy autumn days and holiday gatherings.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (Consider using a gluten-free blend for a different twist)
- 1 teaspoon baking soda (Helps give the cookies a lovely rise and chewy texture)
- 1 teaspoon ground cinnamon (Essential for warm flavor profile; add extra for spicier kick)
- 1/4 teaspoon ground nutmeg (Just a pinch enhances the cozy essence of fall)
- 1 pinch salt (Balances sweetness and brings all flavors together)
Wet Ingredients
- 1/2 cup unsalted butter (Let it soften for easy mixing)
- 1/2 cup granulated sugar (Sweetens the dough for a crunchy exterior)
- 1/2 cup brown sugar (Adds moisture and a hint of caramel flavor)
- 1 cup pumpkin puree (The star ingredient for these cookies)
- 1 large egg (Binds the ingredients together for the perfect texture)
- 1 teaspoon vanilla extract (Enhances all other flavors beautifully)
Topping
- 1/4 cup granulated sugar (For sweetening the topping)
- 2 teaspoons ground cinnamon (Mix with sugar for the classic snickerdoodle finish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Gather all your ingredients and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt. This ensures the spices and leavening agent are evenly distributed throughout the dough.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with granulated sugar and brown sugar until light and fluffy. This process incorporates air, which helps the cookies rise nicely and develop a tender texture.
- Add Pumpkin and Egg: Add the pumpkin puree and egg to the butter and sugar mixture. Mix well until fully combined, creating a smooth batter that adds moisture and richness to the cookies.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the pumpkin mixture. Fold gently until just combined to avoid overmixing, which can make the cookies tough.
- Prepare Cinnamon Sugar Topping: In a small bowl, mix the granulated sugar with ground cinnamon. This sweet and spiced mixture will coat the cookies for their signature snickerdoodle finish.
- Shape and Coat Dough: Scoop tablespoon-sized portions of dough, roll them into balls, and coat each ball evenly in the cinnamon sugar mixture, ensuring a sweet, flavorful crust after baking.
- Arrange and Bake: Place the coated dough balls on the lined baking sheet, leaving enough space between them to allow for spreading. Bake in the preheated oven for 10-12 minutes until the cookies are set and slightly golden around the edges.
- Cool: Allow cookies to cool on the baking sheet for about 5 minutes to firm up. Then transfer them to a wire rack to cool completely, preserving their chewy texture.
Notes
- For a gluten-free option, substitute the all-purpose flour with an equal amount of gluten-free flour blend.
- Make sure the butter is softened—not melted—for best creaming results.
- You can increase the cinnamon in the dough for a spicier flavor.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing unbaked dough balls is possible; thaw before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx. 30g)
- Calories: 120
- Sugar: 10g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 25mg
Keywords: pumpkin cookies, snickerdoodle cookies, fall desserts, pumpkin spice cookies, easy autumn recipes
