pumpkin snickerdoodle cookies recipes

Amanda Recipes January 31, 2025January 31, 2025

Pumpkin Snickerdoodle Cookies Recipes

If you’re looking to elevate your baking experience, pumpkin snickerdoodle cookies might be just what you need. This recipe blends classic snickerdoodle flavors with the warmth of pumpkin, creating a tasty treat for any occasion. You’ll discover how easy it is to prepare and chill the dough, plus some helpful tips for freezing extras. The best part? You can enjoy them fresh anytime you want. Let’s explore the details of this delightful recipe.

Why You’ll Love This Recipe

If you’re looking for a delicious treat that captures the essence of fall, these Pumpkin Snickerdoodle Cookies are a perfect choice.

With a quick prep time of just 15 minutes and a short chill time of 30 minutes, you’ll have warm, chewy cookies ready in about an hour.

These cookies cater to various dietary needs, being gluten-free, nut-free, and even naturally eggless, making them accessible for many.

The unique combination of pumpkin and cinnamon creates a delightful flavor profile, while the crisp exterior and chewy middle provide satisfying texture.

Plus, you can easily customize the recipe with vegan options or different flours.

Not to mention, the dough can be frozen for up to 30 days for a convenient baking option later.

Enjoy these seasonal delights that are sure to please everyone!

History

Snickerdoodle cookies have a rich history that reflects their evolution within American baking traditions. The name likely comes from the German pastry, Schneckennudel, meaning “snail pasta,” hinting at its German roots.

These cookies emerged in the United States, especially in regions like New England and among the Pennsylvania Dutch Amish. Cornelia Campbell Bedford is credited with creating the first known recipe in 1891 for the Cleveland Baking Powder company.

Snickerdoodles are famous for their rolled cinnamon-sugar coating and unique tangy flavor from cream of tartar. Over time, recipes have adapted, introducing ingredients like pumpkin puree, showcasing their place in America’s sweet, spicy cookie culture. Pumpkin snickerdoodles are particularly popular in fall and holiday seasons, reflecting the seasonal flavors that many people cherish.

Understanding their history deepens your appreciation for this beloved treat.

Recipe

Ingredients:
– 1 1⁄2 cups all-purpose flour
– 3 cups all-purpose flour
– 1 and 1/4 cup all-purpose flour
– 1⁄4 cup pumpkin puree
– 1⁄2 cup pumpkin puree
– 1⁄2 cup granulated sugar
– 1⁄4 cup packed light brown sugar
– 3⁄4 cups granulated sugar
– 3⁄4 cups light brown sugar
– 1⁄2 cup brown sugar
– Pumpkin pie spice
– Ground cinnamon
– Cream of tartar
– Baking soda
– Salt
– 1⁄2 cup unsalted butter
– 3⁄4 cup butter
– 1⁄4 cup shortening
– Eggs
– Vanilla extract

Cooking Instructions:

Prepare the Dry Ingredients****: In a medium bowl, whisk together the flour, pumpkin pie spice, ground cinnamon, cream of tartar, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, mix the unsalted butter (and shortening if using) with the granulated sugar and brown sugar until the mixture is smooth and creamy.
Add Wet Ingredients: Mix in the egg yolk, vanilla extract, and pumpkin puree until well combined. If using whole eggs, mix in the eggs with pumpkin and vanilla after creaming the butter and sugar.
Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. The dough should be soft yet hold together when scooped.
Chill the Dough: Chill the dough in the refrigerator for at least 20-30 minutes. This step is essential for achieving the right texture and avoid over-mixing, which can lead to cakey cookies.
Prepare Cinnamon Sugar: While the dough chills, mix together granulated sugar and ground cinnamon in a small bowl for rolling the cookies.
Shape the Cookies: Preheat the oven to 350 degrees (or 375 degrees as preferred). Scoop out portions of dough and roll them into balls. Then, roll each dough ball in the cinnamon sugar mixture.
Bake the Cookies: Place the dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart. Slightly press down on each cookie with the palm of your hand. Bake in the preheated oven for 8 to 10 minutes or until they’re lightly golden.
Cool: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Extra Tips: To guarantee the best texture and flavor, make sure your butter is at room temperature but not too warm, as this can cause the cookies to spread too much during baking.

Chilling the dough is vital for achieving the right consistency and enhancing the flavors. Additionally, if you desire extra chewiness, bang the cookie sheet on the counter gently after baking to deflate the cookies slightly.

Enjoy your delicious pumpkin snickerdoodles!

Final Thoughts

Baking pumpkin snickerdoodle cookies isn’t just about following a recipe; it’s about creating a delightful treat that captures the essence of fall. To achieve the perfect texture, remember to chill your dough for at least 30 minutes and avoid over-mixing your ingredients. Using real pumpkin puree will enhance the flavor, but don’t add too much, or your cookies may turn out cakey. Incorporate cream of tartar for that classic snickerdoodle taste, and consider adding homemade pumpkin pie spice for an extra kick. Finally, don’t forget to coat your cookies in cinnamon sugar before baking. With these tips, you’ll craft cookies that not only taste great but also bring the warmth of autumn to your kitchen. Additionally, keep in mind that each cookie contains 160 calories, so enjoy them in moderation.

FAQ

Have you ever wondered what makes pumpkin snickerdoodle cookies so special? These cookies combine flour, pumpkin puree, sugars, spices, and cream of tartar for a unique flavor and texture. To achieve the perfect cookie, chill the dough to prevent spreading and use room temperature ingredients for even mixing. Remember to mix just until combined to avoid tough cookies. Baking at the right temperature is essential—whether you choose 350°F or 375°F, keep an eye on them to avoid overbaking. For a chewy texture, roll the dough in cinnamon sugar and consider using a mix of butter and shortening. Additionally, these cookies are coated in a cinnamon sugar pumpkin mixture, adding to their delightful taste. If your dough feels too soft, chill it for a bit longer. Enjoy your baking!