Irresistible Pumpkin Snickerdoodle Cookies Recipe

The aroma of warm Pumpkin Snickerdoodle Cookies wafts through the air, wrapping you in a cozy embrace. Imagine biting into a soft, chewy cookie, where the spicy sweetness of pumpkin meets the comforting warmth of cinnamon and sugar—pure bliss with every mouthful. cozy cinnamon treats a festive cranberry dessert delicious holiday sugar cookie bars. perfect cranberry sauce for the holidays. For more inspiration, check out this cozy butternut squash recipe recipe.

These delightful cookies are not just tasty; they hold a special place in my heart. I remember baking them with my grandmother every autumn, her laughter filling the kitchen as we fought over who could roll the dough better. Perfect for holiday gatherings or a chilly evening treat, these cookies promise to bring smiles and nostalgia to anyone who tries them.

Baking these cookies is a cherished memory for me; my family always requests them during fall festivities.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Pumpkin Puree: Use canned pumpkin puree for convenience or make your own from fresh pumpkins for an earthy flavor.

• Granulated Sugar: This sweetener adds the perfect amount of sweetness to balance the spices. For more inspiration, check out this sweet potato au gratin recipe.

• Brown Sugar: Using brown sugar brings moisture and depth of flavor to your cookies.

• Butter: Softened butter creates that rich, melt-in-your-mouth texture we all love in cookies.

• Cinnamon: A staple spice in snickerdoodles that gives these cookies their signature warmth and aroma.

• Baking Soda: This leavening agent helps the cookies rise and become fluffy while maintaining chewiness.

• Flour: All-purpose flour works best here; it provides structure without being too heavy.

• Eggs: Use room temperature eggs to help bind everything together smoothly.

• Vanilla Extract: A splash of vanilla enhances the overall flavor profile beautifully.

• Salt: Just a pinch enhances all the other flavors and balances out the sweetness.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat Your Oven: Start by preheating your oven to 350°F (175°C) so you’re ready to bake once the dough is prepared.

Mixing Wet Ingredients: In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy—this should take about 3 minutes.

Add Pumpkin and Egg Mixture: Mix in your pumpkin puree, egg, and vanilla extract until well combined—this is where all that deliciousness begins!

Combine Dry Ingredients Separately: In another bowl, whisk together flour, baking soda, salt, cinnamon until well blended; this ensures even distribution throughout your cookies.

Combine Wet and Dry Mixtures: Gradually add the dry mixture into the wet mixture; fold gently until just combined without over-mixing—this keeps those cookies perfectly chewy.

Scoop and Roll in Cinnamon Sugar: Use a cookie scooper to scoop out dough balls; roll each one in a mix of cinnamon and sugar before placing them on a lined baking sheet—this adds that irresistible crunch!

Bake Until Perfectly Golden Brown: Bake for about 10-12 minutes until edges are set but centers look slightly underbaked; they’ll continue cooking outside of the oven.

These Pumpkin Snickerdoodle Cookies will fill your home with warmth and laughter as they bake! Enjoy every bite!

Perfecting the Cooking Process

Start by creaming the butter and sugars before adding pumpkin and spices. This ensures a light, fluffy texture for your cookies, making each bite a heavenly experience.

Add Your Touch

Consider adding chocolate chips or nuts for an extra crunch. You can also swap out spices based on your preference—try cardamom or cloves for a unique flavor profile.

Storing & Reheating

Store your cookies in an airtight container at room temperature for up to five days. To reheat, pop them in the microwave for 10-15 seconds to revive their softness.

Baking these cookies reminds me of family gatherings where everyone would gather around the kitchen, sharing stories and laughter while indulging in warm treats straight from the oven.

FAQ

Can I make these Pumpkin Snickerdoodle Cookies gluten-free?

Yes, simply substitute all-purpose flour with a gluten-free blend for delicious results.

How can I add more pumpkin flavor?

Increase the pumpkin puree slightly or use pumpkin pie spice instead of regular cinnamon.

What should I do if my dough is too sticky?

Chill the dough for about 30 minutes to make it easier to handle and shape.

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Pumpkin Snickerdoodle Cookies

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• Author: Remy Berengar
• Total Time: 27 minutes
• Yield: Approximately 24 cookies 1x

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Description

Pumpkin Snickerdoodle Cookies are a delightful autumn treat that blends the warm flavors of pumpkin spice with the classic sweetness of snickerdoodles. Each bite offers a soft, chewy texture, perfectly complemented by a sprinkle of cinnamon sugar on top. These cookies not only evoke nostalgia but also create new memories during fall gatherings. Easy to make and irresistibly delicious, they are a must-bake for cozy evenings or holiday celebrations.

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Ingredients

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• 1 cup pumpkin puree
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup softened butter
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 1 large egg (room temperature)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

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Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
3. Mix in pumpkin puree, egg, and vanilla extract until well combined.
4. In another bowl, whisk together flour, baking soda, salt, and cinnamon.
5. Gradually add dry ingredients to the wet mixture; fold gently until just combined.
6. Scoop dough balls and roll each in a mix of cinnamon and sugar before placing them on the prepared baking sheet.
7. Bake for 10-12 minutes until edges are set but centers look slightly underbaked.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie (30g)
• Calories: 120
• Sugar: 10g
• Sodium: 50mg
• Fat: 5g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 17g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 15mg