Pumpkin snickerdoodle cookies are like a fall festival wrapped up in a warm, chewy hug. Imagine the sweet aroma of cinnamon wafting through your kitchen, mingling with the cozy scent of pumpkin spice. Each bite promises a delightful crunch followed by a soft, pillowy center that melts in your mouth. These cookies not only taste heavenly but also evoke fond memories of autumn afternoons spent sipping cider and laughing with friends.
I still remember the first time I baked these delightful pumpkin snickerdoodle cookies for a holiday gathering. As soon as they came out of the oven, my family swarmed around the cooling rack like hungry bees. The smiles on their faces confirmed what I already knew: these cookies are an irresistible treat that everyone will adore.
Why You'll Love This Recipe
- These pumpkin snickerdoodle cookies are incredibly easy to prepare, making them perfect for last-minute baking
- Their rich flavor profile combines warm spices with sweet pumpkin for a unique twist on a classic favorite
- Visually appealing with their golden-brown edges and powdered sugar dusting, these cookies will brighten up any dessert table
- Versatile enough to be enjoyed year-round, they bring joy during holidays and cozy nights alike
Baking these cookies always elicits an “ooh” or “ahh” from my friends when they take their first bite.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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All-Purpose Flour: Choose unbleached all-purpose flour for the best texture in your cookies.
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Canned Pumpkin: Use pure pumpkin puree, not pumpkin pie filling, for better control over sweetness.
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Granulated Sugar: Regular white sugar helps achieve that perfect crispy edge while keeping the inside soft.
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Brown Sugar: Light brown sugar adds moisture and a lovely depth of flavor.
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Cinnamon: Freshly ground cinnamon enhances the warm spiciness; don’t skimp on this essential ingredient!
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Baking Soda: This is crucial for achieving those fluffy cookie heights we all love.
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Eggs: One large egg binds everything together beautifully and adds richness.
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Butter: Use unsalted butter; it gives you better control over the overall saltiness.
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Vanilla Extract: Pure vanilla extract elevates flavor; avoid imitation for best results.
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Salt: A pinch of salt enhances all other flavors without making them salty.
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Powdered Sugar: For dusting on top; it adds a lovely finish and sweetness to each cookie.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and make cleanup easy.
Prepare the Cookie Dough: In a large mixing bowl, cream together softened butter and sugars until light and fluffy. This should take about 3 minutes—just enough time to dance awkwardly to your favorite song!
Add the Wet Ingredients: Beat in the egg, canned pumpkin, and vanilla extract until well combined. The mixture should look smooth and luscious—like velvet but tastier.
Sift Dry Ingredients: In another bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually add this dry mix into your wet ingredients while stirring gently. You want to keep that airy texture intact!
Chill the Dough: Cover your dough with plastic wrap and refrigerate for about 30 minutes. This helps the flavors meld together beautifully while also making it easier to scoop.
Scoop and Roll: Once chilled, use a cookie scoop or tablespoon to portion out dough balls. Roll each ball in granulated sugar mixed with cinnamon before placing them on your prepared baking sheets.
Bake: Pop those bad boys into the oven! Bake for about 10-12 minutes until golden brown around the edges but still soft in the center. Allow them to cool slightly before transferring them to a wire rack—if you can resist eating them right away!
These pumpkin snickerdoodle cookies are perfect for sharing or savoring solo during those quiet moments at home with a good book or movie. Enjoy every delicious bite!
You Must Know
- These pumpkin snickerdoodle cookies blend the warmth of pumpkin with cinnamon sugar, creating a delightful autumn treat
- The aroma wafting through your kitchen will have everyone asking for a cookie before they even cool down
- Perfect for fall gatherings or cozy nights in!
Perfecting the Cooking Process
To achieve the best pumpkin snickerdoodle cookies, mix the dry ingredients first. Then, cream the butter and sugars, followed by adding the pumpkin puree before combining everything into one delicious dough.
Add Your Touch
Feel free to swap in brown sugar for an extra depth of flavor or add chocolate chips for a sweet surprise. Chopped nuts can also add a satisfying crunch to each bite.
Storing & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. To refresh them, pop them in the microwave for ten seconds before serving.
Chef's Helpful Tips
- Use room temperature butter for easier creaming with sugar, leading to fluffier cookies
- Ensure not to over-mix after adding dry ingredients; otherwise, you risk tough cookies
- Finally, use parchment paper on your baking sheets to prevent sticking and promote even baking!
Sometimes I think my family loves these pumpkin snickerdoodle cookies more than they love me! Their smiles after devouring these treats are priceless and make all the effort worthwhile.
FAQ
Can I use canned pumpkin puree?
Yes, canned pumpkin puree works perfectly in this recipe and saves time.
How do I know when cookies are done?
The edges should be lightly golden while the center remains soft and puffy.
Can I freeze these cookies?
Absolutely! Freeze them in an airtight container for up to three months.
Pumpkin Snickerdoodle Cookies
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
Description
Experience the essence of fall with these irresistible pumpkin snickerdoodle cookies. Each bite offers a delightful crunch followed by a soft, pillowy center infused with warm spices and sweet pumpkin. Perfect for sharing at holiday gatherings or enjoying on a cozy evening, these cookies are sure to evoke fond memories and smiles all around.
Ingredients
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg
- 1 cup canned pumpkin puree (not pie filling)
- 2 tsp pure vanilla extract
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, cinnamon, and salt. Set aside.
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
- Beat in the egg, pumpkin puree, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture while stirring gently.
- Cover the dough with plastic wrap and refrigerate for about 30 minutes.
- Scoop and roll dough into balls, then roll in cinnamon-sugar before placing on baking sheets.
- Bake for 10-12 minutes until golden around the edges; let cool slightly before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: <1g
- Protein: 1g
- Cholesterol: 15mg
