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Pumpkin Snickerdoodle Cookies Recipe

Pumpkin Snickerdoodle Cookies Recipe
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4.8 from 28 reviews

These Pumpkin Snickerdoodle Cookies combine the classic cinnamon-sugar coating of snickerdoodles with the moist, flavorful addition of pumpkin puree. Perfectly chewy with a warm blend of fall spices, they make an irresistible treat for autumn or any cozy occasion.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour (Consider using a gluten-free blend for a different twist.)
  • 1 teaspoon baking soda (Helps give the cookies a lovely rise and chewy texture.)
  • 1 teaspoon ground cinnamon (Essential for warm flavor profile; add extra for spicier kick.)
  • 1/4 teaspoon ground nutmeg (Just a pinch enhances the cozy essence of fall.)
  • 1 pinch salt (Balances sweetness and brings all flavors together.)

Wet Ingredients

  • 1/2 cup unsalted butter (Let it soften for easy mixing.)
  • 1/2 cup granulated sugar (Sweetens the dough for a crunchy exterior.)
  • 1/2 cup brown sugar (Adds moisture and a hint of caramel flavor.)
  • 1 cup pumpkin puree (The star ingredient for these cookies.)
  • 1 large egg (Binds the ingredients together for the perfect texture.)
  • 1 teaspoon vanilla extract (Enhances all other flavors beautifully.)

Coating

  • 1/4 cup granulated sugar (For sweetening the topping.)
  • 2 teaspoons ground cinnamon (Mix with sugar for the classic snickerdoodle finish.)

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt. This ensures even distribution of spices and leavening agent.
  3. Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and well combined.
  4. Add Pumpkin and Egg: Add the pumpkin puree and the large egg to the creamed butter and sugar mixture. Mix thoroughly until fully incorporated.
  5. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, folding gently to combine. Be careful not to overmix to maintain chewy texture.
  6. Prepare Cinnamon Sugar Coating: In a small bowl, mix the 1/4 cup granulated sugar with 2 teaspoons ground cinnamon to create the classic snickerdoodle topping.
  7. Form and Coat Dough Balls: Scoop tablespoon-sized portions of cookie dough and roll them into smooth balls. Roll each ball generously in the cinnamon sugar mixture ensuring full coverage.
  8. Arrange and Bake: Place the coated dough balls on the prepared baking sheet, spacing them a couple of inches apart to allow for spreading. Bake for 10-12 minutes, or until the edges are set and slightly golden.
  9. Cool: Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.

Notes

  • You can substitute all-purpose flour with a gluten-free blend to make these cookies gluten-free.
  • For a spicier flavor, increase the cinnamon or add a pinch of cloves or ginger powder.
  • Ensure the butter is softened to room temperature for easier mixing and better texture.
  • Do not overmix the dough once you add the flour to keep the cookies tender and chewy.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Nutrition

Keywords: pumpkin snickerdoodle cookies, pumpkin cookies, fall cookies, cinnamon sugar cookies, chewy pumpkin cookies

Find it online: https://cheflenacooks.com/pumpkin-snickerdoodle-cookies-recipe/