These Snickerdoodle Pumpkin Cookies are a soft, spiced fall favorite! Combining the classic cinnamon-sugar flavor of snickerdoodles with the seasonal warmth of pumpkin, these cookies are perfect for chilly autumn days. Whether for a snack, dessert, or to share at gatherings, they’ll quickly become a go-to pumpkin treat.
Ingredients:
For the Cookies:
- 2 ¾ cups all-purpose flour
- 1 ½ teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup unsalted butter, softened
- ½ cup pumpkin puree
- 1 ½ cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Coating:
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
Step-by-Step Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. Cream the Butter and Sugar:
In a large bowl, beat the softened butter, pumpkin puree, and granulated sugar together until light and fluffy. Add the egg and vanilla extract, and continue beating until well combined.
4. Combine the Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
5. Prepare the Cinnamon Sugar Coating:
In a small bowl, mix together the ¼ cup granulated sugar and 2 teaspoons cinnamon.
6. Shape and Coat the Dough Balls:
Roll the dough into small balls (about 1 ½ inches in diameter). Roll each dough ball in the cinnamon-sugar mixture until fully coated.
7. Bake the Cookies:
Place the coated dough balls onto the prepared baking sheets, about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the tops are slightly puffed.
8. Cool and Serve:
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy these warm and soft pumpkin cookies with a delightful cinnamon-sugar coating!
Tips for Snickerdoodle Pumpkin Cookies:
- Storage:
Store these cookies in an airtight container at room temperature for up to 5 days. You can also refrigerate them to keep them fresh longer. - Freezing:
These cookies freeze well! Freeze the unbaked dough balls (coated in cinnamon sugar) and bake from frozen, adding a couple of extra minutes to the bake time. - Customization:
For extra flavor, you can add a pinch of cloves or ginger to the dough. You can also drizzle the cooled cookies with a simple vanilla glaze for a sweet touch.
FAQs About Snickerdoodle Pumpkin Cookies:
Can I use pumpkin pie filling instead of pumpkin puree?
It’s best to stick with pumpkin puree, as pumpkin pie filling contains added sugars and spices that could affect the texture and flavor of the cookies.
Can I make these cookies gluten-free?
Yes! Simply use a 1:1 gluten-free flour blend, making sure it contains xanthan gum or another binding agent.
Do these cookies spread while baking?
These cookies will puff slightly and then flatten as they cool. If you prefer them even flatter, press down slightly on the dough balls before baking.
Can I make the dough ahead of time?
Absolutely! You can refrigerate the dough for up to 24 hours before baking. Just be sure to let it soften slightly at room temperature before rolling in the cinnamon-sugar mixture.
Snickerdoodle Pumpkin Cookies combine the best of both worlds—classic snickerdoodle flavor and cozy pumpkin spice. Soft, chewy, and coated in cinnamon-sugar goodness, these cookies are the ultimate fall treat that everyone will love. Perfect for parties, cozy nights in, or as a festive snack!