Pumpkin Snickerdoodles are a soft and chewy twist on the classic cinnamon cookie, perfect for fall gatherings like Halloween or Thanksgiving. Infused with real pumpkin and warming spices like cinnamon, nutmeg, and cloves, these cookies boast a tender texture and a crackly cinnamon-sugar exterior.
Why You’ll Love This Recipe
- Unique Flavor: These cookies offer the perfect balance of pumpkin flavor and cozy spices, bringing the taste of fall to life.
- Chewy Texture: Thanks to ingredients like cornstarch and cream of tartar, these snickerdoodles are chewy without being cakey.
- Make-Ahead: These cookies taste even better the next day, allowing you to prepare ahead of time for stress-free entertaining.
Ingredients You’ll Need:
- Pumpkin Puree: Be sure to use 100% pure pumpkin, not pumpkin pie filling, for the right consistency and flavor.
- Cream of Tartar: This gives snickerdoodles their signature tang and chewy texture.
- Cornstarch: Helps create a soft, thick cookie.
- Spices: Cinnamon, nutmeg, ginger, cloves, and allspice add a warm and cozy fall flavor.
- Sugars: A blend of granulated and brown sugar for sweetness and moisture.
How to Make Pumpkin Snickerdoodles:
Step-by-Step Instructions:
- Prepare Dry Ingredients: Whisk together flour, cream of tartar, baking soda, baking powder, cornstarch, and spices.
- Cream Butter and Sugars: In a stand mixer, cream unsalted butter with both sugars until smooth. Add egg yolk, pumpkin puree, and vanilla.
- Combine: Gradually mix the dry ingredients into the wet until just combined.
- Chill Dough: Cover and chill the dough for at least 1 hour to prevent spreading.
- Form & Roll: Shape the dough into balls, roll them in cinnamon sugar, and bake at 350°F for 9-11 minutes.
- Cool: Let cookies cool on a wire rack before serving.
Cooking Tips:
- Chilling the dough is essential to help the cookies maintain thickness and chewiness.
- Measure flour correctly by spooning it into the cup and leveling off, ensuring your cookies don’t turn cakey.
- Underbake slightly to maintain a soft and chewy center as the cookies firm up on the sheet.
Helpful Tips:
- Blot the pumpkin puree to remove excess moisture for denser, chewier cookies.
- Use a cookie scoop to ensure uniform size and even baking.
Details:
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 40 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes:
For thicker cookies, chill the dough longer or refrigerate between batches. These cookies taste better after resting, so make them a day in advance.
Nutritional Information:
- Per cookie: Approx. 130 calories, 18g carbs, 6g fat, 1g protein.
Frequently Asked Questions:
- Why use cream of tartar? It provides the signature tangy flavor and chewy texture of snickerdoodles.
- Can I freeze them? Yes, you can freeze either the dough or the baked cookies for up to three months.
Storage Instructions:
Store Pumpkin Snickerdoodles in an airtight container at room temperature for up to 10 days, or freeze them to enjoy later.
Related Recipes:
If you enjoyed these Pumpkin Snickerdoodles, try other pumpkin delights like Pumpkin Oatmeal Cookies or Pumpkin Muffins.
Conclusion:
Pumpkin Snickerdoodles are a delightful, chewy twist on a beloved classic. They’re easy to make, packed with seasonal flavors, and the perfect treat for your fall celebrations.k;k
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Description
Pumpkin Snickerdoodles are a soft and chewy twist on the classic cinnamon cookie, perfect for fall gatherings like Halloween or Thanksgiving. Infused with real pumpkin and warming spices like cinnamon, nutmeg, and cloves, these cookies boast a tender texture and a crackly cinnamon-sugar exterior.
Ingredients
- Pumpkin Puree: Be sure to use 100% pure pumpkin, not pumpkin pie filling, for the right consistency and flavor.
- Cream of Tartar: This gives snickerdoodles their signature tang and chewy texture.
- Cornstarch: Helps create a soft, thick cookie.
- Spices: Cinnamon, nutmeg, ginger, cloves, and allspice add a warm and cozy fall flavor.
- Sugars: A blend of granulated and brown sugar for sweetness and moisture.
Instructions
- Prepare Dry Ingredients: Whisk together flour, cream of tartar, baking soda, baking powder, cornstarch, and spices.
- Cream Butter and Sugars: In a stand mixer, cream unsalted butter with both sugars until smooth. Add egg yolk, pumpkin puree, and vanilla.
- Combine: Gradually mix the dry ingredients into the wet until just combined.
- Chill Dough: Cover and chill the dough for at least 1 hour to prevent spreading.
- Form & Roll: Shape the dough into balls, roll them in cinnamon sugar, and bake at 350°F for 9-11 minutes.
- Cool: Let cookies cool on a wire rack before serving.
Notes
For thicker cookies, chill the dough longer or refrigerate between batches. These cookies taste better after resting, so make them a day in advance.
