These Pumpkin Snickerdoodle Cookies are soft, chewy, and packed with cozy pumpkin flavor. They also have a yummy cinnamon-sugar coating that makes them truly delightful!
Honestly, who can resist a cookie that tastes like fall? I love biting into one with a hot cup of cocoa—it’s like a warm hug for your taste buds! ☕🍪
Key Ingredients & Substitutions
Unsalted Butter: Softened butter gives these cookies a rich and creamy base. If you’re out of unsalted butter, you can use salted butter but reduce the salt in the recipe slightly.
Pumpkin Puree: Use canned pumpkin puree for convenience, as it provides consistent texture and flavor. If you prefer, you can roast and puree your own pumpkin, just be sure to use sweet pumpkin varieties!
Granulated & Brown Sugar: The blend of these sugars creates a great depth of flavor. You can substitute all the sugar with coconut sugar for a healthier option, though the color will be slightly darker.
Spices: The spices like cinnamon, nutmeg, and ginger are essential for that fall flavor. For a different taste, consider using pumpkin pie spice mix instead—just adjust the quantity to taste.
How Do You Achieve the Perfect Coat of Cinnamon Sugar?
Coating the cookies in cinnamon sugar is what makes them special! Here’s how to do it just right:
- Mix sugar and cinnamon in a small bowl. Make sure it’s well combined to ensure every bite is flavorful.
- After rolling the dough into balls, roll each ball in the cinnamon sugar until fully coated, so that every bite reflects that delightful spice.
- Don’t worry about making them perfectly round; the sugar will help create a beautiful crackled surface when baked!
These techniques and tips will help you create cookies that are not just tasty but also bring that warm, cozy feeling perfect for any autumn day! Enjoy!
Delicious Pumpkin Snickerdoodle Cookies
Ingredients You Will Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 1/2 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
For the Rolling Coating:
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
How Much Time Will You Need?
This recipe requires about 20 minutes of prep time and 10-12 minutes of baking time. Additionally, cool the cookies for about 5 minutes on the baking sheet after baking, making the total time around 35-40 minutes before they are ready to eat.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Cream the Butter and Sugars:
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Using an electric mixer, beat them together until the mixture is light and fluffy, which should take about 3-4 minutes.
3. Add Pumpkin and Eggs:
Next, add the pumpkin puree, eggs, and vanilla extract to the butter mixture. Mix until everything is well combined and smooth.
4. Mix Dry Ingredients:
In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and ginger. This helps evenly distribute the dry ingredients for a consistent cookie texture.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture into the wet mixture. Mix until just combined; be careful not to overmix the dough. The dough will be soft and a bit sticky, which is perfect!
6. Prepare for Rolling:
In a small bowl, mix together the granulated sugar and ground cinnamon for the rolling coating. It’s time to coat those cookies!
7. Scoop and Roll:
Using a medium cookie scoop or your hands, take portions of the dough and roll them into balls. Roll each ball in the cinnamon sugar coating until fully covered for that delicious sweet and spicy flavor.
8. Bake the Cookies:
Place the coated dough balls onto your prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake in your preheated oven for 10-12 minutes until the edges look set but the centers are still soft.
9. Cool and Enjoy:
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Now, it’s time to enjoy these warm pumpkin-spiced snickerdoodles with a glass of milk or your favorite hot drink!
These cookies are perfect for any autumn gathering, with their warm spices and cozy flavors. Enjoy every bite!
Can I Substitute Fresh Pumpkin for Canned Pumpkin?
Yes, you can! Just make sure to use roasted sweet pumpkin and blend it until smooth. It’s best to measure out 1 cup of pureed fresh pumpkin to match the recipe requirements.
What Can I Use Instead of Cream of Tartar?
If you don’t have cream of tartar, you can substitute it with an equal amount of baking powder or use 1 teaspoon of white vinegar mixed with the milk or liquid in your recipe. This will help achieve similar leavening effects!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, they can be frozen for up to 3 months. Just make sure to layer them with parchment paper before sealing to prevent sticking!
Can I Make These Cookies Gluten-Free?
Absolutely! You can use a 1:1 gluten-free baking blend in place of all-purpose flour. Just ensure that your mix contains xanthan gum for the best texture.
