These Pumpkin Snickerdoodle Cookies are a cozy treat with a twist! Soft and chewy, they’re packed with warm pumpkin spice flavors and rolled in sweet cinnamon sugar.
Who can resist a cookie that tastes like fall? I love baking these to share with friends, and they vanish in a flash! Perfect for cozy evenings with a cup of hot cocoa! ☕️🍪
Key Ingredients & Substitutions
All-Purpose Flour: This forms the base of the cookies. If you need a gluten-free option, you can use a 1:1 gluten-free flour blend. Just be sure it contains xanthan gum for the best texture!
Pumpkin Puree: Make sure to use 100% pure pumpkin puree, not pumpkin pie filling which has added sugars and spices. If pumpkin isn’t available, you can use applesauce or mashed bananas as a substitute, although it will change the flavor a bit.
Spices: The combo of cinnamon, ginger, and nutmeg gives these cookies their warm flavor. If you don’t have ground ginger or nutmeg, you can just increase the cinnamon a little, or use a pumpkin spice mix instead!
Butter: Unsalted butter provides flavor and tenderness. If you’re dairy-free, coconut oil or vegan butter works well too. Just be cautious with any adjustments to sugar because of different melting profiles.
How Do I Ensure My Cookies Are Soft and Chewy?
Your main goal for soft and chewy cookies is balancing mixing and baking time. Here are some tips:
- Don’t overmix the dough after adding the flour; combine until just mixed to keep cookies tender.
- Keep an eye on baking time! Remove the cookies when the edges are set, but the center still looks a little soft. They’ll firm up as they cool.
- Let them rest on the baking sheet for a few minutes before moving to a wire rack. This helps them finalize that perfect chewy texture.
By following these tips, you’ll be well on your way to enjoying warm, delicious Pumpkin Snickerdoodle Cookies any time of the year! 🍪✨
Delicious Pumpkin Snickerdoodle Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar, divided
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
For Rolling:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This delightful cookie recipe takes approximately 15 minutes to prepare and another 10-12 minutes to bake, plus a little cooling time. In total, you’ll be enjoying your cookies in about 30-40 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Make things easy for yourself by lining a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Mix the Dry Ingredients:
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt. This will help ensure that your spices are evenly distributed throughout the cookies. Set this bowl aside for now.
3. Cream the Sugars and Butter:
In a large mixing bowl, cream together the softened butter with 1/2 cup of granulated sugar and the brown sugar. Beat them together until the mixture becomes light and fluffy, creating a delightful base for your cookies.
4. Incorporate the Wet Ingredients:
Add the egg, vanilla extract, and pumpkin puree to your butter-sugar mixture. Using your mixer (or a sturdy spoon), beat until everything is well combined and smooth.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to your wet mixture, stirring gently until everything comes together. Be careful not to overmix; you want your cookies to be tender!
6. Prepare the Cinnamon-Sugar Coating:
In a small bowl, mix together the remaining 1/4 cup of granulated sugar and 1 teaspoon of ground cinnamon. This will create a sweet, flavorful coating for your cookies.
7. Form the Cookie Balls:
Using a tablespoon or a cookie scoop, take portions of the dough and roll them into balls. Then roll each ball in the cinnamon sugar mixture until they are fully coated.
8. Bake the Cookies:
Place the sugar-coated dough balls onto your prepared baking sheet, ensuring they are spaced about 2 inches apart. Bake in the preheated oven for about 10-12 minutes, or until the cookie edges are set but the centers remain slightly soft.
9. Cooling Time:
Once baked, allow the cookies to cool on the baking sheet for about 5 minutes before carefully transferring them to a wire rack to cool completely. This step helps them maintain their chewy texture!
10. Enjoy:
Get ready to enjoy your delightful pumpkin-spiced snickerdoodle cookies! These are best enjoyed fresh, but leftovers can be stored in an airtight container for several days—if they last that long!
These cookies are sure to bring a warm, cozy feeling to your kitchen, blending the classic flavors of snickerdoodles with the seasonal treat of pumpkin. Enjoy every bite! 🍪🎃
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, roast and puree it yourself. Just make sure it’s very well drained, as excess moisture can affect the cookie texture.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. They also freeze well; just place them in a freezer-safe container or bag for up to 3 months. Thaw them at room temperature when you’re ready to enjoy!
Can I Reduce the Sugar in This Recipe?
Yes, you can reduce the sugar slightly without impacting the texture too much. However, keep in mind that it might alter the sweetness of the final cookie. A good rule is to reduce it by about 1/4 cup.
What Can I Substitute for the Egg?
If you need an egg substitute, try using 1/4 cup unsweetened applesauce, 1/4 mashed banana, or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let it sit for a few minutes until it thickens). Each option will provide moisture and binding for the cookies!
