Pumpkin Snickerdoodles
Perfectly sweet and chewy, Pumpkin Snickerdoodles are a delightful treat that brings the flavors of fall right to your kitchen. These cookies feature a crisp, buttery edge and are rolled in cinnamon and sugar for that signature snickerdoodle touch. Ideal for gatherings, holidays, or just a cozy night in, these cookies are sure to impress with their unique pumpkin flavor and soft texture.
Why You’ll Love This Recipe
- Delicious Flavor: The combination of pumpkin puree and pumpkin pie spice creates a warm, comforting taste that’s perfect for autumn.
- Easy to Make: With simple ingredients and straightforward steps, even novice bakers can whip up these cookies in no time.
- Versatile Treat: Whether for Thanksgiving, Halloween, or just an afternoon snack, these cookies fit any occasion beautifully.
- Soft and Chewy Texture: Each bite offers a delightful chewiness that pairs perfectly with the crisp edges.
- Great for Sharing: This recipe yields 18 cookies, making it perfect for sharing with friends and family.
Tools and Preparation
To make your baking experience smooth and enjoyable, having the right tools is essential. Here are the must-have items for crafting these delicious Pumpkin Snickerdoodles.
Essential Tools and Equipment
- Stand mixer or electric hand mixer
- Mixing bowl
- Baking sheet
- Parchment paper or silicone baking mat
- Cookie scoop
Importance of Each Tool
- Stand mixer or electric hand mixer: Makes creaming butter and sugar easy and ensures a well-mixed dough.
- Baking sheet: Provides an even surface for baking, promoting uniform cooking for all cookies.
- Parchment paper or silicone baking mat: Prevents sticking and makes clean-up a breeze.
Ingredients
Ingredients:
– 1/2 cup salted butter (softened)
– 1/2 cup margarine (softened)
– 1 1/4 cup granulated sugar
– 1 egg
– 2 tbsp pumpkin puree
– 2 tbsp light corn syrup
– 1 tsp vanilla extract
– 2 1/2 cups all purpose flour
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1/4 cup granulated sugar
– 1 heaping tsp pumpkin pie spice
How to Make Pumpkin Snickerdoodles
Step 1: Preheat the Oven
Preheat your oven to 350° F. Line your baking sheet with parchment paper or a silicone baking mat. Set aside for later use.
Step 2: Cream Butter and Sugar
In the bowl of a stand mixer or using an electric hand mixer:
1. Cream together the softened margarine, butter, and granulated sugar until well combined.
2. Scrape down the sides of the bowl as needed to ensure everything mixes evenly.
Step 3: Add Wet Ingredients
Once the butter mixture is fluffy:
1. Add the egg, pumpkin puree, light corn syrup, and vanilla extract.
2. Mix until everything is nicely combined.
Step 4: Incorporate Dry Ingredients
Next:
1. Add in the all-purpose flour, baking soda, and salt.
2. Mix until a dough forms; be careful not to overmix.
Step 5: Portioning the Dough
Portion out the dough into approximately 2 1/2 tbsp portions:
– Use two scoops from your #50 scoop for each cookie.
– Roll each portion into a ball and place on the prepared baking sheet.
Step 6: Prepare Cinnamon Sugar Coating
In a small bowl:
– Combine the pumpkin pie spice with 1/4 cup granulated sugar.
Step 7: Coat Cookies
Roll each ball of dough into the cinnamon-sugar mixture:
– Press lightly to ensure the mixture sticks well to each cookie dough ball.
Step 8: Bake Cookies
Bake at 350° F for about 11–13 minutes:
– The cookies will flatten out; watch for golden-brown edges as they bake.
Step 9: Cool Down
Allow cookies to cool on the pan for about 5 minutes:
– After cooling slightly, transfer them to a wire rack to cool completely.
Step 10: Storage Tips
Store your Pumpkin Snickerdoodles in an airtight container at room temperature for up to three days:
– Alternatively, freeze them in an airtight container for up to three months.
How to Serve Pumpkin Snickerdoodles
Serving Pumpkin Snickerdoodles can elevate any gathering or cozy night in. These cookies are perfect for various occasions and can be enjoyed in different ways to enhance their flavors.
With Coffee
- Pair with your favorite coffee blend for a warm, comforting treat. The sweetness of the cookies complements the bitterness of coffee beautifully.
As a Dessert Platter
- Arrange on a platter alongside other desserts. Mix with brownies or bars to create an inviting dessert spread that appeals to all tastes.
With Ice Cream
- Serve warm Pumpkin Snickerdoodles with a scoop of vanilla ice cream. The combination of warm and cold creates a delightful contrast that everyone will love.
For Holiday Celebrations
- Include them in your holiday cookie exchange. Their festive pumpkin flavor makes them a fantastic addition to any holiday cookie box.
Gift-Wrapped Treats
- Wrap them up in decorative bags as gifts for friends and family. A personal touch like this makes for thoughtful and delicious presents.
How to Perfect Pumpkin Snickerdoodles
To achieve the ideal texture and flavor in your Pumpkin Snickerdoodles, consider these tips for success.
- Use room temperature ingredients: This helps the butter and margarine blend smoothly, leading to a better dough consistency.
- Don’t overmix the dough: Mix just until combined to ensure soft, chewy cookies instead of tough ones.
- Chill the dough if necessary: If your dough is too sticky, refrigerate it for about 30 minutes before baking. This helps maintain their shape.
- Adjust baking time for size: If you make larger cookies, increase the baking time slightly but keep an eye on them to prevent burning.
- Experiment with spices: Feel free to add additional spices like nutmeg or cloves for more depth in flavor.
- Store properly: Keep cookies in an airtight container to maintain their freshness and texture longer.
Best Side Dishes for Pumpkin Snickerdoodles
Pumpkin Snickerdoodles can also be paired with side dishes that complement their unique flavor profile. Here are some great options:
- Apple Cider: A warm glass of apple cider brings out the fall flavors and pairs wonderfully with pumpkin.
- Pumpkin Soup: Start your meal with creamy pumpkin soup. The flavors align beautifully with snickerdoodles.
- Cheese Platter: A selection of mild cheeses balances the sweetness of the cookies for a sophisticated pairing.
- Caramel Sauce: Drizzle caramel sauce over the cookies or serve on the side for added sweetness and richness.
- Chocolate Milk: A classic pairing that kids (and adults) adore; it adds a nostalgic element to your dessert experience.
- Roasted Nuts: Serve lightly salted roasted nuts as a crunchy counterpoint to the soft texture of snickerdoodles.
- Fruit Salad: Fresh fruit adds brightness and balance; try combining apples, pears, and berries for a refreshing side.
- Hot Chocolate: Pairing these cookies with rich hot chocolate creates a cozy treat perfect for chilly evenings.
Common Mistakes to Avoid
When making Pumpkin Snickerdoodles, it’s easy to overlook some key details. Here are common mistakes to watch out for:
- Overmixing the dough: This can lead to tough cookies. Mix just until ingredients are combined for a tender texture.
- Not measuring flour correctly: Using too much flour can make cookies dry. Spoon flour into the measuring cup and level it off for accuracy.
- Skipping the chilling step: If you don’t chill the dough, cookies may spread too much while baking. Refrigerate for at least 30 minutes for better shape.
- Ignoring baking time: Each oven is different. Keep an eye on your cookies and remove them when the edges are golden brown for that perfect chewy center.
- Not using fresh spices: Old pumpkin pie spice can dull flavors. Ensure your spices are fresh to enhance the cookie’s taste.
Storage & Reheating Instructions
Refrigerator Storage
- Store Pumpkin Snickerdoodles in an airtight container.
- They will stay fresh for about 3 days in the fridge.
Freezing Pumpkin Snickerdoodles
- Place cooled cookies in a freezer-safe bag or container.
- They can be frozen for up to 3 months.
Reheating Pumpkin Snickerdoodles
- Oven: Preheat to 350°F, place cookies on a baking sheet, and heat for about 5-7 minutes.
- Microwave: Heat individual cookies on a plate for about 10-15 seconds until warm.
- Stovetop: Use a skillet over low heat, place cookies in, cover, and warm gently for a few minutes.
Frequently Asked Questions
How do I make Pumpkin Snickerdoodles softer?
To achieve softer Pumpkin Snickerdoodles, ensure you don’t overbake them. Remove from the oven when they still look slightly underdone.
Can I use different spices in my Pumpkin Snickerdoodles?
Absolutely! Feel free to experiment with your favorite spices like nutmeg or allspice to customize your flavor profile.
What is the best way to store Pumpkin Snickerdoodles?
The best way to store them is in an airtight container at room temperature or in the refrigerator if you prefer them chilled.
Can I freeze Pumpkin Snickerdoodles?
Yes! These cookies freeze well. Just make sure they are completely cooled before placing them in a freezer-safe bag.
Are there allergy-friendly options for Pumpkin Snickerdoodles?
You can substitute gluten-free flour for all-purpose flour and use dairy-free butter alternatives to make these cookies more allergy-friendly.
Final Thoughts
Pumpkin Snickerdoodles are not only delicious but also versatile. Their sweet and spicy flavor makes them perfect for any occasion, especially during fall and festive gatherings. You can easily customize this recipe by adding chocolate chips or nuts. Give these delightful treats a try, and enjoy their cozy comfort in every bite!
Pumpkin Snickerdoodles
- Total Time: 32 minutes
- Yield: Approximately 18 servings (cookies) 1x
Description
Pumpkin Snickerdoodles are the ultimate fall treat, combining the classic flavors of snickerdoodles with the rich taste of pumpkin. These cookies offer a delightful balance of soft chewiness and crisp edges, rolled in a warm cinnamon-sugar coating that will leave you craving more. Perfect for cozy gatherings, holiday celebrations, or just as an afternoon snack, this easy-to-follow recipe ensures that bakers of all levels can enjoy these delicious pumpkin-infused delights. With an inviting aroma filling your kitchen, these Pumpkin Snickerdoodles are sure to become a seasonal favorite for friends and family alike.
Ingredients
- 1/2 cup salted butter (softened)
- 1/2 cup margarine (softened)
- 1 1/4 cups granulated sugar
- 1 egg
- 2 tbsp pumpkin puree
- 2 tbsp light corn syrup
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 heaping tsp pumpkin pie spice
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a mixing bowl, cream together softened butter, margarine, and granulated sugar until fluffy.
- Add in the egg, pumpkin puree, corn syrup, and vanilla; mix until well combined.
- Gradually incorporate flour, baking soda, and salt until a dough forms—avoid overmixing.
- Scoop dough into balls and roll in a mixture of granulated sugar and pumpkin pie spice.
- Place on the baking sheet and bake for 11–13 minutes until edges are golden brown.
- Let cool on the pan for five minutes before transferring to a wire rack.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 135
- Sugar: 9g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 15mg
