Pumpkin Snickerdoodle Cookies

Imagine the warm, spicy aroma of pumpkin snickerdoodle cookies wafting through your kitchen.

There’s something about their golden-brown hue and soft, chewy texture that evokes a sense of cozy indulgence.

In just a few simple steps, this delightful treat comes together effortlessly, transforming everyday ingredients into a seasonal favorite.

As cinnamon, nutmeg, and cloves meld with pumpkin, these cookies become a true autumn treasure. Let’s bring this delicious treat to life!

Kitchen Tools Required

• 1 large mixing bowl
• 1 medium mixing bowl
• 1 baking sheet
• 1 wire cooling rack
• 1 hand mixer
• 1 tablespoon
• 1 teaspoon
• 1 spatula
• 1 parchment paper

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 3/4 cup pumpkin puree
• 1 large egg
• 2 teaspoons vanilla extract
• 3 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 cup granulated sugar, for coating
• 1 tablespoon ground cinnamon, for coating

Cook & Prep Time

To efficiently manage your time while preparing and baking Pumpkin Snickerdoodle Cookies, you can follow this timeline:

1. Reading and Gathering Ingredients (5 minutes)
   • Spend a few minutes reading through the recipe and gathering all the necessary ingredients and equipment.
2. Prepping Ingredients (10 minutes)
   • Begin by preheating the oven to 350°F (175°C).
   • Line a baking sheet with parchment paper.
   • Measure out all ingredients needed for the recipe.
3. Mixing Ingredients (15 minutes)
   • In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy using a hand mixer.
   • Add the pumpkin puree, egg, and vanilla extract to the butter mixture and mix until well combined.
   • In a separate medium mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, ginger, and cloves.
   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. Resting Time (30 minutes)
   • Allow the dough to rest for 30 minutes. During this time, you can clean up your workspace and prepare the cinnamon-sugar coating.
5. Rolling and Coating Dough (10 minutes)
   • Scoop tablespoon-sized portions of dough and roll them into balls.
   • Roll each dough ball in the cinnamon-sugar coating and place them on the prepared baking sheet.
6. Baking (10 minutes)
   • Bake the cookies in the preheated oven for 10 minutes or until they’re set around the edges.
7. Cooling (10 minutes)
   • Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire cooling rack to cool completely.

Adjust the timeline as needed based on your personal cooking speed and kitchen setup.

Recipe Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy using a hand mixer.

Add the pumpkin puree, egg, and vanilla extract to the butter mixture and mix until well combined.

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, ginger, and cloves.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

In a small bowl, mix the 1/2 cup granulated sugar and 1 tablespoon ground cinnamon for coating.

Scoop tablespoon-sized portions of dough and roll them into balls.

Roll each dough ball in the cinnamon-sugar coating and place them on the prepared baking sheet.

Bake the cookies in the preheated oven for 10 minutes or until they’re set around the edges.

Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire cooling rack to cool completely.

Serving Tips

• Vanilla Ice Cream: Serve the cookies with a scoop of vanilla ice cream for a delightful contrast of warm and cold.
• Hot Coffee or Tea: Pair the cookies with a hot cup of coffee or tea to complement their warm, spiced flavors.
• Pumpkin Spice Latte: Enhance the pumpkin theme by enjoying the cookies alongside a pumpkin spice latte.
• Fruit Compote: Add a spoonful of fruit compote over the cookies for a fruity and invigorating balance.
• Whipped Cream: Top the cookies with a dollop of whipped cream for an extra layer of creamy sweetness.

Storage

Store Pumpkin Snickerdoodle Cookies in an airtight container at room temperature for up to 5 days.

For longer storage, freeze them in a sealed bag for up to 3 months.

Freezing

To freeze Pumpkin Snickerdoodle Cookies, place cooled cookies in an airtight container.

Separate layers with parchment paper.

Freeze for up to three months.

Thaw at room temperature before serving.

Reheating

To reheat Pumpkin Snickerdoodle Cookies, place them in a preheated oven at 300°F (150°C) for 5 minutes.

This maintains their chewy texture and warms the spices without drying them out.

Final Thoughts

Pumpkin Snickerdoodle Cookies are a delightful twist on the classic snickerdoodle.

They combine the warm, comforting flavors of pumpkin and spices, making them perfect for fall.

The cookies are soft and chewy, with a slight crispiness around the edges.

For best results, it’s important not to overbake them, as they continue to firm up while cooling.

Using parchment paper is recommended to prevent sticking and simplify cleanup.

If you prefer a stronger pumpkin spice flavor, feel free to adjust the spice quantities to your liking.

These cookies are a crowd-pleaser and a great addition to any dessert table. Enjoy baking and sharing them with friends and family!

Frequently Asked Questions

Can I Substitute the Pumpkin Puree With Another Ingredient?

You can substitute pumpkin puree with equal parts applesauce or mashed bananas. These options maintain moisture but may alter flavor. Guarantee the substitute is smooth for consistent texture. Adjust spices to balance the sweetness and flavor profile.

How Can I Make These Cookies Gluten-Free?

You’ll need to substitute the all-purpose flour with a gluten-free flour blend at a 1:1 ratio. Guarantee it’s a blend containing xanthan gum to maintain structure. Mix thoroughly to prevent uneven texture in your cookies.

What Can I Use as a Vegan Substitute for the Egg?

You can replace the egg with 1/4 cup unsweetened applesauce for moisture or 1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, letting it sit for 5 minutes to thicken, ensuring similar binding properties.

Are There Any Alternative Sweeteners I Can Use?

You can substitute granulated sugar with 3/4 cup maple syrup or 2/3 cup agave nectar. Adjust the wet ingredients by reducing pumpkin puree slightly. Confirm balanced flavor by maintaining spice ratios, considering sweetness variations in alternatives.

How Do I Adjust Baking Time at High Altitudes?

You’ll need to decrease the baking time by 1-2 minutes and increase the oven temperature by 15-25°F. Adjust the flour by adding 1-2 tablespoons to prevent spreading. Keep an eye on the cookies.