As the crisp autumn air settles in and the leaves begin to turn, there’s nothing quite like the joy of baking pumpkin snickerdoodle cookies. The combination of rich pumpkin puree and the cozy warmth of spices like cinnamon and nutmeg creates an irresistible aroma that fills your kitchen and invites everyone to gather around. These cookies are soft and chewy, with a delightful crackle from the cinnamon-sugar coating that makes each bite feel like a warm hug. They’re the perfect treat to enjoy with a cup of hot cider or coffee as the days grow shorter. Trust me, once you take that first bite of these pumpkin snickerdoodle cookies, you’ll be transported to a cozy pumpkin patch, and you won’t want to stop at just one! So let’s dive into this recipe that celebrates the flavors of fall and brings a little magic to your baking adventures.

Ingredients for Pumpkin Snickerdoodle Cookies

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

How to Prepare Pumpkin Snickerdoodle Cookies

Getting ready to bake these pumpkin snickerdoodle cookies is an exciting adventure! Follow these step-by-step instructions to ensure your cookies come out perfectly every time. Let’s get baking!

Step-by-Step Instructions

1. Preheat your oven: Start by preheating your oven to 350°F (175°C). This is a crucial step to ensure your cookies bake evenly and achieve that perfect texture.
2. Cream the butter and sugars: In a large mixing bowl, combine 1 cup of softened unsalted butter with 1 cup of granulated sugar and 1 cup of packed brown sugar. Use a hand mixer or stand mixer to cream these together until the mixture is light and fluffy, about 2-3 minutes. This step is essential as it incorporates air into the dough, yielding a lighter cookie.
3. Add the pumpkin and eggs: Next, mix in 1 cup of pumpkin puree and 2 large eggs. Blend until everything is well combined, ensuring the pumpkin is fully incorporated into the mixture. This is where the flavor starts to shine!
4. Combine dry ingredients: In a separate bowl, whisk together 3 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1 teaspoon of salt, 1 tablespoon of ground cinnamon, 1 teaspoon of ground nutmeg, 1/2 teaspoon of ground ginger, and 1/4 teaspoon of ground cloves. Mixing these dry ingredients separately helps to evenly distribute the leavening agents and spices.
5. Mix wet and dry ingredients: Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix! You want a soft dough that holds together but is not too dense.
6. Prepare for rolling: In a small bowl, combine 1/4 cup of granulated sugar with 2 teaspoons of ground cinnamon for the rolling mixture. This will give your cookies that signature snickerdoodle flavor.
7. Shape the cookies: Using a cookie scoop or tablespoon, portion out the dough and roll each ball in the cinnamon-sugar mixture until thoroughly coated. Place the dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart to allow for spreading.
8. Bake: Bake the cookies in your preheated oven for 10-12 minutes. Keep an eye on them; you’ll know they’re done when the edges are golden brown but the centers remain soft. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

And there you have it! Your pumpkin snickerdoodle cookies are on their way to becoming the star of your fall baking lineup. Enjoy the process, and don’t forget to savor the delicious aromas filling your kitchen!

Tips for Success with Pumpkin Snickerdoodle Cookies

To elevate your pumpkin snickerdoodle cookies to the next level, here are some expert tips to keep in mind:

• For a stronger pumpkin flavor: Consider increasing the pumpkin puree to 1 1/4 cups. This not only enhances the flavor but also makes the cookies extra moist.
• Mix-ins for variety: Feel free to add chocolate chips, chopped nuts, or dried cranberries to the dough for a delightful twist. Just be sure to adjust the flour slightly if you add a lot of extra ingredients.
• Chill the dough: If you have time, chilling the dough for about 30 minutes can help the cookies hold their shape better while baking, resulting in a thicker cookie.
• Experiment with spices: Don’t hesitate to tweak the spice blend! Adding a pinch of allspice or cardamom can give your cookies a unique flavor profile.

These tips will ensure your cookies are not only delicious but also uniquely yours! Happy baking!

Nutritional Information

When indulging in these delightful pumpkin snickerdoodle cookies, it’s good to be aware of the estimated nutritional values. Each cookie contains approximately 150 calories, offering 6 grams of fat and 2 grams of protein. You’ll also find around 10 grams of sugar and 22 grams of carbohydrates per serving. Keep in mind these values are estimates and can vary based on specific ingredients and portion sizes. Enjoying these cookies in moderation can make for a satisfying treat during the fall season, so go ahead and savor every delicious bite!

Why You’ll Love This Recipe

• Easy to Make: With straightforward steps, even beginner bakers will feel confident whipping up these cookies.
• Irresistible Flavor: The warm spices and pumpkin create a cozy, comforting taste that perfectly captures the essence of fall.
• Soft and Chewy Texture: These cookies have that perfect balance of softness and chewiness, making each bite a delight.
• Versatile Treat: Enjoy them as a snack, dessert, or even as a festive gift for friends and family during the holiday season.
• Aromatic Baking Experience: The aroma of cinnamon and pumpkin wafting through your kitchen is sure to bring everyone together!

FAQ Section

Q1: Can I use fresh pumpkin instead of canned puree for these cookies?
Absolutely! Just make sure to cook and puree the pumpkin until it’s smooth. Fresh pumpkin can add an even richer flavor to your pumpkin snickerdoodle cookies, but be aware that it may contain more moisture, so adjust the flour accordingly if needed.

Q2: How should I store my pumpkin snickerdoodle cookies?
Store your cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, consider freezing them—just make sure to separate layers with parchment paper to prevent sticking!

Q3: Can I make these cookies gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Just make sure the blend includes a binding agent like xanthan gum to help maintain the cookie’s structure.

Q4: What if I want to add chocolate chips or nuts?
That’s a great idea! Feel free to mix in some chocolate chips or chopped nuts for extra texture and flavor. Just remember to adjust the flour slightly to keep the dough balanced.

Q5: Can I make the dough ahead of time?
Definitely! You can prepare the dough ahead of time and refrigerate it for up to 3 days. Just allow it to come to room temperature before baking for best results.

Storage & Reheating Instructions

To keep your pumpkin snickerdoodle cookies fresh, store them in an airtight container at room temperature. They’ll stay delicious for up to one week—though I doubt they’ll last that long! If you want to enjoy them later, freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer bag or container. They can be stored this way for up to three months.

When you’re ready to indulge, simply let the cookies thaw at room temperature. If you prefer them warm, pop them in the microwave for about 10-15 seconds. This little trick revives that soft and chewy texture that makes these cookies so irresistible!

Call to Action

I’d love to hear about your baking adventures with these pumpkin snickerdoodle cookies! Please leave a comment below to share your thoughts or any delicious variations you tried. Don’t forget to rate the recipe, and feel free to tag me on social media with your tasty creations. Happy baking!

For more information on the health benefits of pumpkin, check out this Healthline article.

Pumpkin Snickerdoodle Cookies: Unforgettable Fall Indulgence

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• Author: Julia marin
• Total Time: 32 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

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Description

Delicious pumpkin snickerdoodle cookies with a warm spice flavor.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the pumpkin puree and eggs, mixing until well combined.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. In a small bowl, combine the sugar and cinnamon for rolling.
7. Using a cookie scoop, portion out the dough and roll each ball in the cinnamon-sugar mixture.
8. Place the cookies on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
9. Bake for 10-12 minutes, or until the edges are golden brown.
10. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

• You can add chocolate chips or nuts for variation.
• For a more intense pumpkin flavor, increase the pumpkin puree to 1 1/4 cups.
• Store cookies in an airtight container for up to one week.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 150
• Sugar: 10g
• Sodium: 100mg
• Fat: 6g
• Saturated Fat: 4g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg

Keywords: pumpkin snickerdoodle cookies, fall cookies, pumpkin desserts