Baking pumpkin snickerdoodles is the perfect way to welcome the fall season. Combining the warm flavors of pumpkin spice and cinnamon with the soft, chewy texture of snickerdoodle cookies, this recipe will soon become a must-bake for anyone who loves autumnal flavors. Not only are these cookies delicious, but they are also easy to make, which makes them a great option for busy bakers.
What Are Pumpkin Snickerdoodles?
Pumpkin snickerdoodles are a delightful twist on the classic snickerdoodle cookie. While traditional snickerdoodles are known for their chewy texture and slightly tangy flavor, the addition of pumpkin puree and pumpkin pie spice transforms them into the ultimate fall treat.
These cookies retain their soft and chewy texture; however, the pumpkin adds a moist, rich flavor that pairs beautifully with the cinnamon-sugar coating. If you’re looking for a cookie that combines tradition with a taste of fall, pumpkin snickerdoodles are the perfect choice.
For another fall-inspired recipe, consider trying the Pumpkin Fluff Dip, which is a lighter option for autumn gatherings.
Ingredients for Pumpkin Snickerdoodles
To make the best pumpkin snickerdoodles, you’ll need the following ingredients:
- Melted unsalted butter (½ cup): Adds moisture and richness to the dough.
- Granulated sugar (½ cup) and light brown sugar (⅓ cup): A combination for the perfect balance of sweetness.
- Pumpkin puree (¼ cup): Provides the essential fall flavor and keeps the cookies soft.
- Egg yolk (1 large): Helps bind the ingredients without adding too much moisture, preventing the cookies from becoming cakey.
- Vanilla extract (¾ teaspoon): Enhances the overall flavor profile.
- All-purpose flour (1 ½ cups): Forms the base of the dough.
- Pumpkin pie spice (1 ½ teaspoons): Adds the perfect blend of autumn spices.
- Baking soda (½ teaspoon): Helps the cookies rise just enough.
- Cream of tartar (¼ teaspoon): Crucial for that classic snickerdoodle tang.
- Salt (½ teaspoon): Balances out the sweetness and highlights the other flavors.
For the Topping:
- Granulated sugar (¼ cup)
- Ground cinnamon (2 teaspoons)
How to Make Pumpkin Snickerdoodles
Here’s a simple step-by-step guide for baking your pumpkin snickerdoodles:
Step 1: Prepare the Dough
In a large bowl, combine the melted butter, granulated sugar, and brown sugar, stirring until smooth. Next, add the pumpkin puree, egg yolk, and vanilla extract to the mixture, making sure to mix well.
Step 2: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, cream of tartar, and salt. Then, gradually add the dry ingredients to the wet mixture, stirring until fully combined.
Step 3: Chill the Dough
Once the dough is mixed, cover it and chill it in the refrigerator for at least 45 minutes. This step is crucial as it helps the dough firm up, making it easier to handle and preventing the cookies from spreading too much during baking.
Step 4: Rolling and Baking
Before baking, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a small bowl, combine the sugar and cinnamon for the topping. Afterward, roll the dough into 1 ½ tablespoon-sized balls, then roll each one in the cinnamon-sugar mixture. Place the dough balls on the baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the cookies are set but still soft in the center. Finally, allow the cookies to cool on the baking sheet before transferring them to a wire rack.
For more tips on ensuring your baked goods turn out perfectly, check out our ultimate guide for perfect desserts.
Pro Tips for Perfect Pumpkin Snickerdoodles
To ensure your cookies come out perfectly, follow these key tips:
- Chill the dough thoroughly: Skipping this step can result in overly flat cookies that lack the right texture.
- Avoid cakey cookies: Using only the egg yolk, rather than the whole egg, reduces moisture and keeps the cookies from becoming too cake-like.
- Don’t overbake: Keep a close eye on the cookies while baking. They should look slightly underdone in the center when removed from the oven to maintain their soft and chewy texture.
FAQs About Pumpkin Snickerdoodles
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough up to three days in advance. Be sure to store it in an airtight container in the refrigerator. If the dough becomes too firm, allow it to sit at room temperature for a few minutes before scooping.
Can I Freeze the Dough?
Absolutely! You can freeze the dough balls before rolling them in the cinnamon-sugar topping. Once frozen, store them in an airtight bag for up to three months. To bake, simply roll them in the cinnamon-sugar topping and bake directly from frozen.
Why Are My Cookies Cakey?
If your cookies are turning out cakey, it’s likely due to excess moisture in the dough. Make sure to use only the egg yolk and chill the dough properly to maintain the right consistency. For other tips on preventing baked goods from becoming too soft or soggy, you might want to read about why desserts can sometimes turn out too soft.
Conclusion
With their chewy texture and warm pumpkin flavor, pumpkin snickerdoodles are the perfect cookie to bake this fall. Whether you’re enjoying them with a warm drink or sharing them at a holiday gathering, these cookies are sure to become a favorite treat.
Try baking a batch today and embrace the flavors of autumn! Looking for more fall dessert inspiration? Be sure to explore other seasonal treats like the easy cherry tart for more delicious options.