January 27, 2025

pumpkin snickerdoodles

Pumpkin Snickerdoodles

If you’re looking to try something new this fall, pumpkin snickerdoodles might be just the treat. These cookies combine the classic snickerdoodle texture with pumpkin puree and warm spices. The dough needs to chill for the best results, and you can even brown the butter for added flavor. Understanding the process and ingredients is key to perfecting this seasonal recipe. Let’s explore these steps and discover how to make your own delicious batch.

Why You’ll Love This Recipe

When you try these pumpkin snickerdoodles, you’ll quickly see why they’re a favorite. They’ve a soft and chewy texture that really sets them apart from traditional cookies. The pumpkin puree adds a unique fall flavor, making each bite special. Plus, the cinnamon sugar coating gives an extra kick of sweetness and crunch. Using brown butter in some recipes adds richness that you’ll love. The careful balance of moisture from the pumpkin and the egg yolk keeps the cookies from becoming too cakey. With ingredients like pumpkin pie spice and classic snickerdoodle staples, these cookies are delightful. Just remember to chill the dough before baking for the best results, ensuring soft, chewy treats every time. Chilling the dough for 1-2 hours enhances the cookie texture, making them even more irresistible.

History

Snickerdoodles have a rich history that dates back to the late 1800s, originating in New England.

These cookies have roots in German or Dutch heritage, and the playful name “snickerdoodle” might relate to desserts like “schneckennudeln.”

Curiously, they weren’t always considered cookies; they may have started as a type of coffee cake.

Cornelia Campbell Bedford later developed the modern snickerdoodle recipe for the Cleveland Baking Powder company. Pumpkin Snickerdoodles are a seasonal adaptation that brings a delightful twist to the classic treat.

Known for their chewy texture and cinnamon-sugar coating, snickerdoodles are also referred to as snipdoodles or cinnamon sugar cookies.

Over the years, bakers have adapted the recipe, incorporating pumpkin puree and spices to create a seasonal twist that reflects autumn flavors, making them a favorite at gatherings and celebrations.

Recipe

Pumpkin Snickerdoodles are a delightful twist on the classic snickerdoodle cookie, incorporating the warm flavors of pumpkin and spices. These soft and chewy cookies are perfect for fall and are sure to impress family and friends with their unique taste.

With just the right amount of sweetness and a hint of pumpkin pie spice, they make for an ideal treat during the cooler months or festive gatherings. Using canned pumpkin ensures consistent moisture levels, which is crucial for achieving the perfect texture in these cookies.

The recipe is straightforward, and even novice bakers can enjoy the process of creating these scrumptious cookies. You’ll start by mixing together your dry ingredients, then combine them with the wet ingredients to form a soft dough.

After chilling the dough, you’ll roll it in a cinnamon sugar mixture before baking. The result is a batch of perfectly soft cookies that have a slightly crisp exterior and a deliciously chewy center.

Ingredients:
– 1 ½ cups all-purpose flour
– 1 to 1 ½ teaspoons pumpkin pie spice
– ½ cup granulated sugar
– ¼ to ½ cup packed light brown sugar
– ½ cup unsalted or salted butter, softened or melted and cooled
– ¼ to ⅓ cup 100% pumpkin puree
– 1 egg (yolk or white)
– 1 teaspoon vanilla extract
– ½ teaspoon baking soda
– 1 teaspoon cream of tartar
– ¼ teaspoon salt
– 2 tablespoons sugar (for cinnamon sugar)
– 1 teaspoon cinnamon (for cinnamon sugar)

Instructions:
1. Preheat your oven to 375°F (190°C). In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, cream of tartar, and salt until well combined.
2. In another bowl, cream together the softened or melted butter, granulated sugar, and brown sugar until fluffy. Add the egg, vanilla extract, and pumpkin puree, mixing until smooth.
3. Gradually mix the dry ingredients into the wet ingredients, stirring until just combined. Be careful not to overmix the dough.
4. Cover the dough and chill it in the refrigerator for at least 30 minutes to 2 hours. This helps the flavors meld and prevents spreading during baking.
5. In a small bowl, combine the sugar and cinnamon for the coating. Once the dough is chilled, scoop out portions of the dough and roll them into balls. Roll each ball in the cinnamon sugar mixture until fully coated.
6. Place the dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for about 10-12 minutes or until the tops are set and slightly golden. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Extra Tips:
For added depth of flavor, consider browning the butter before mixing it with the sugars. This small step can elevate the taste of your cookies considerably.

Additionally, you can experiment with the amount of pumpkin pie spice based on your preference for spice levels. Remember to store the cookies in an airtight container to maintain their soft and chewy texture, and enjoy them within a week for the best flavor!

Final Thoughts

After you’ve enjoyed baking and tasting those delicious Pumpkin Snickerdoodles, it’s worth reflecting on their appeal and how they fit into your fall baking repertoire.

These cookies not only offer a unique twist on a classic recipe, but they also capture the essence of the season with their warm spices and pumpkin flavor. While they’re a tasty treat, keep in mind their nutritional profile—high in calories and sugar, with minimal fiber. If you’re looking for healthier options, consider making homemade versions where you can control the ingredients. Additionally, being aware of their high calorie density can help you enjoy them in moderation.

You can also experiment with different seasonal flavors. Whether for family gatherings or cozy nights in, Pumpkin Snickerdoodles are sure to bring a delightful touch to your autumn baking.

FAQ

What do you want to know about making Pumpkin Snickerdoodles? First, you’ll need basic ingredients like flour, pumpkin puree, and spices.

Chill the dough for at least 30 minutes to prevent spreading. When mixing, combine wet ingredients—like butter and pumpkin—with dry ingredients until just combined. Chilling the dough makes it easier to portion and roll.

For a tasty twist, you can add white chocolate chips or use different sugars. Rolling the dough in cinnamon sugar before baking enhances the flavor.

Bake until the tops are set, and remember, fresh pumpkin puree can boost the taste. Store cookies in an airtight container for freshness.

Typically, you’ll get about 18 to 24 cookies per batch, depending on your recipe. Enjoy your delicious treats!