Hello, baking enthusiasts! ???? If you’re a fan of soft, chewy cookies that melt in your mouth, then you’re in for a treat with this Soft Pumpkin Snickerdoodles recipe. These cookies combine the delightful flavors of pumpkin and warm spices, making them the perfect autumn indulgence. Let’s dive into this comforting recipe that’s sure to become a family favorite!
Introduction
Pumpkin Snickerdoodles are a cozy twist on the classic snickerdoodle cookie. With the addition of pumpkin puree and a blend of spices, these cookies are soft, moist, and bursting with fall flavors. The recipe originates from the United States, where snickerdoodles have been a beloved treat for generations. The pumpkin version adds a seasonal touch, making these cookies ideal for fall gatherings, Halloween parties, or just a cozy night in with a warm beverage.
Personally, I love making these cookies as soon as the leaves start to turn. There’s something magical about the smell of pumpkin and cinnamon filling the kitchen. It instantly transports me to chilly fall days, wrapped in a blanket with a mug of hot cocoa. These cookies are not just a dessert; they’re a slice of autumn in every bite.
Ingredients
To prepare this comforting Pumpkin Snickerdoodles recipe, you’ll need:
- 1/2 cup butter, softened
- 1 1/2 cups sugar
- 1 egg
- 1/2 cup pumpkin puree*
- 3 cups all-purpose flour
- 1 teaspoon cream of tartar
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice or 1/2 teaspoon cinnamon, 1/4 teaspoon allspice, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger
For the Cinnamon Sugar Mixture:
- 2 tablespoons sugar
- 2 teaspoons cinnamon
Feel free to substitute gluten-free flour if you’re catering to dietary restrictions. Just note that this might slightly change the texture of the cookies. For a dairy-free option, use a plant-based butter substitute.
How to Make Soft Pumpkin Snickerdoodles
Follow these steps to create your own delicious Pumpkin Snickerdoodles:
- Preheat Your Oven: Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper to ensure the cookies don’t stick.
- Cream the Ingredients: In a large mixing bowl, cream together the softened butter, sugar, egg, and pumpkin puree until the mixture is smooth and well-combined. This step is crucial to ensure your cookies have a soft, tender crumb.
- Mix the Dry Ingredients: In a separate bowl, combine the flour, cream of tartar, baking soda, salt, and pumpkin pie spice (or individual spices). Gradually add this dry mixture to the wet ingredients, mixing until a dough forms.
- Prepare the Cinnamon Sugar Coating: In a small bowl, mix together the sugar and cinnamon for the cinnamon sugar coating. This mixture gives the cookies their signature sweet and spiced crust.
- Shape the Dough: Roll the dough into 1-inch balls. Then, roll each ball in the cinnamon sugar mixture until they are evenly coated.
- Flatten and Bake: Place the coated dough balls on the prepared baking sheet, spacing them evenly. Lightly press down on each dough ball with the back of a spoon or your fingers to slightly flatten.
- Bake to Perfection: Bake in the preheated oven for 8-10 minutes, or until the edges are set and the cookies are just beginning to crack on top.
- Cool and Enjoy: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these soft and flavorful Pumpkin Snickerdoodles!
Helpful Tips
- Measure Ingredients Precisely: Baking is a science, so make sure to measure your ingredients accurately. Too much flour can make the cookies dense, while too little can make them spread too much.
- Use Room Temperature Butter: Softened butter is easier to cream with sugar, resulting in a lighter, fluffier dough.
- Don’t Overmix the Dough: Once the dry ingredients are added, mix until just combined. Overmixing can lead to tough cookies.
Cooking Tips
To enhance the flavor and texture of your Pumpkin Snickerdoodles, consider the following tips:
- Chill the Dough: If your dough is too sticky, chill it in the refrigerator for 30 minutes before rolling it into balls. This will make it easier to handle and prevent the cookies from spreading too much during baking.
- Use a Cookie Scoop: For uniform cookies, use a cookie scoop to portion out the dough. This ensures that all your cookies bake evenly.
- Spice It Up: Feel free to adjust the spice levels to your taste. If you love the warmth of spices, add a pinch more cinnamon or nutmeg.
Serving Suggestions
These Pumpkin Snickerdoodles are delicious on their own, but here are a few ways to make them even more special:
- Pair with a Warm Drink: Serve these cookies with a cup of hot chocolate, spiced chai, or a pumpkin spice latte for the ultimate fall treat.
- Create a Dessert Plate: Arrange the cookies on a platter with a variety of other fall treats like apple slices, caramel dip, and candied nuts.
- Gift Them: Wrap these cookies in a decorative tin or box, and they make a thoughtful homemade gift for friends and family.
Nutritional Information
Here’s a brief overview of the nutritional content per serving of Pumpkin Snickerdoodles:
- Calories: 120
- Carbohydrates: 18g
- Protein: 1g
- Fat: 5g
- Saturated Fat: 3g
- Polyunsaturated Fat: 0.5g
- Monounsaturated Fat: 1g
- Trans Fat: 0g
- Cholesterol: 20mg
- Sodium: 100mg
- Potassium: 30mg
- Fiber: 1g
- Sugar: 10g
- Vitamin A: 10% DV
- Vitamin C: 0% DV
- Calcium: 1% DV
- Iron: 3% DV
Note: Nutritional values are approximate and can vary based on specific ingredients used.
Storage and Leftovers
To maintain the freshness and flavor of your Pumpkin Snickerdoodles, follow these storage tips:
- Refrigerate: Store the cookies in an airtight container at room temperature for up to a week. For longer storage, refrigerate them for up to two weeks.
- Freeze: If you’d like to enjoy these cookies later, they freeze well. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. They’ll keep for up to three months.
- Reheat: To enjoy warm cookies, simply microwave them for 10-15 seconds. This will restore their soft, gooey texture.
Frequently Asked Questions (FAQs)
Can I substitute the pumpkin puree with another ingredient?
Yes, you can substitute pumpkin puree with sweet potato puree or even mashed bananas. However, this will alter the flavor and texture slightly.
Why did my cookies turn out flat?
If your cookies turned out flat, it could be due to the butter being too warm or not enough flour. Chilling the dough can help prevent this.
Can I make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Keep in mind that the texture might be slightly different.
Related Recipes
If you enjoyed making Pumpkin Snickerdoodles, you might also like these recipes:
Conclusion
Thank you for baking along with me! I hope you love these Soft Pumpkin Snickerdoodles as much as I do. They’re a perfect way to celebrate the flavors of fall, and I’d love to hear how they turn out for you. Don’t forget to share your variations or any creative twists you add to this recipe. Happy baking! ????????
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Pumpkin Snickerdoodles Recipe | Soft & Chewy Cookies
Description
Hello, baking enthusiasts! ???? If you’re a fan of soft, chewy cookies that melt in your mouth, then you’re in for a treat with this Soft Pumpkin Snickerdoodles recipe. These cookies combine the delightful flavors of pumpkin and warm spices, making them the perfect autumn indulgence. Let’s dive into this comforting recipe that’s sure to become a family favorite!
Ingredients
- 1/2 cup butter, softened
- 1 1/2 cups sugar
- 1 egg
- 1/2 cup pumpkin puree*
- 3 cups all-purpose flour
- 1 teaspoon cream of tartar
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice or 1/2 teaspoon cinnamon, 1/4 teaspoon allspice, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger
For the Cinnamon Sugar Mixture:
- 2 tablespoons sugar
- 2 teaspoons cinnamon
Instructions
- Preheat Your Oven: Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper to ensure the cookies don’t stick.
- Cream the Ingredients: In a large mixing bowl, cream together the softened butter, sugar, egg, and pumpkin puree until the mixture is smooth and well-combined. This step is crucial to ensure your cookies have a soft, tender crumb.
- Mix the Dry Ingredients: In a separate bowl, combine the flour, cream of tartar, baking soda, salt, and pumpkin pie spice (or individual spices). Gradually add this dry mixture to the wet ingredients, mixing until a dough forms.
- Prepare the Cinnamon Sugar Coating: In a small bowl, mix together the sugar and cinnamon for the cinnamon sugar coating. This mixture gives the cookies their signature sweet and spiced crust.
- Shape the Dough: Roll the dough into 1-inch balls. Then, roll each ball in the cinnamon sugar mixture until they are evenly coated.
- Flatten and Bake: Place the coated dough balls on the prepared baking sheet, spacing them evenly. Lightly press down on each dough ball with the back of a spoon or your fingers to slightly flatten.
- Bake to Perfection: Bake in the preheated oven for 8-10 minutes, or until the edges are set and the cookies are just beginning to crack on top.
- Cool and Enjoy: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these soft and flavorful Pumpkin Snickerdoodles!
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Measure Ingredients Precisely: Baking is a science, so make sure to measure your ingredients accurately. Too much flour can make the cookies dense, while too little can make them spread too much.
- Use Room Temperature Butter: Softened butter is easier to cream with sugar, resulting in a lighter, fluffier dough.
- Don’t Overmix the Dough: Once the dry ingredients are added, mix until just combined. Overmixing can lead to tough cookies.
