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Pumpkin Snickerdoodle Cookies Recipe

Pumpkin Snickerdoodle Cookies Recipe
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★★★★★

5 from 12 reviews

Pumpkin Snickerdoodle Cookies combine the soft, chewy texture of classic snickerdoodles with the rich, autumnal flavor of pumpkin and warming spices. These cookies are perfect for fall and holiday baking, offering a delightful cinnamon-sugar coating and a tender pumpkin-spiced interior, making them an irresistible seasonal treat.

Ingredients

Scale

Wet Ingredients

  • 1 cup pumpkin puree
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 large egg

Dry Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Coating

  • 1/4 cup granulated sugar
  • 1 tablespoon cinnamon

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or silicone baking mats to ensure the cookies don’t stick during baking.
  2. Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This creates a creamy base that helps with the texture of the cookies.
  3. Add Pumpkin and Egg: Add the pumpkin puree and egg to the butter-sugar mixture, then beat until everything is fully combined, ensuring a smooth, uniform batter.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cinnamon, pumpkin pie spice, salt, and baking soda. This evenly distributes the leavening agents and spices.
  5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.
  6. Prepare Cinnamon-Sugar Coating: In a small bowl, combine 1/4 cup granulated sugar with 1 tablespoon cinnamon to make the coating mixture.
  7. Shape Dough Balls: Scoop tablespoon-sized portions of dough and roll each into a ball. Then roll each dough ball in the cinnamon-sugar coating, ensuring they’re well coated.
  8. Arrange and Bake: Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 10-12 minutes, or until cookies are set and lightly golden at the edges.
  9. Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, which helps them firm up to the perfect texture.

Notes

  • For extra chewy cookies, be cautious not to overbake; the centers should remain slightly soft when removed from the oven.
  • If you prefer thicker cookies, chill the dough for about 30 minutes before baking to reduce spreading.
  • Store leftover cookies in an airtight container at room temperature for up to one week to maintain freshness.
  • For added texture and flavor, consider folding in chopped walnuts or pecans before scooping the dough.

Nutrition

Keywords: pumpkin snickerdoodle cookies, pumpkin cookies, spiced cookies, fall cookies, autumn dessert, cinnamon sugar cookies, soft pumpkin cookies

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