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Pumpkin Snickerdoodle Cookies Recipe

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★★★★★

4.9 from 103 reviews

These Pumpkin Snickerdoodle Cookies are a delightful twist on the classic snickerdoodle, incorporating pumpkin puree for extra moisture and a subtle autumn flavor. Featuring a blend of warm spices like cinnamon and nutmeg, these soft and chewy cookies boast a perfect balance of sweetness and spice, finished with a cinnamon-sugar coating for a crisp exterior. Ideal for fall gatherings or comforting snack times, these cookies bring seasonal cheer with every bite.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour (consider using a gluten-free blend for variation)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 pinch salt

Wet Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 cup pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract

Topping

  • 1/4 cup granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt until evenly combined. This ensures the spices and leavening agents are well distributed for consistent flavor and texture.
  2. Cream Butter and Sugars: In a large mixing bowl, using a hand mixer or stand mixer, beat the softened unsalted butter with the granulated sugar and brown sugar until the mixture is light and fluffy. This process incorporates air, creating a tender crumb for the cookies.
  3. Add Pumpkin and Egg: Beat in the pumpkin puree, followed by the egg and vanilla extract, mixing until all wet ingredients are fully combined and smooth. The pumpkin adds moisture and a subtle earthiness to the dough.
  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet pumpkin mixture, mixing on low speed until just combined. Avoid overmixing to keep the cookies soft and tender.
  5. Prepare Cinnamon-Sugar Topping: In a small bowl, combine the 1/4 cup granulated sugar and 2 teaspoons ground cinnamon. This mixture will coat the cookie dough balls to give a classic snickerdoodle crust.
  6. Form and Coat Cookies: Using a tablespoon or cookie scoop, form dough balls and roll them in the cinnamon-sugar mixture until coated evenly. Place the coated dough balls about 2 inches apart on a baking sheet lined with parchment paper or silicone mats.
  7. Bake the Cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 12-15 minutes or until the edges are set but the centers remain soft. The cinnamon-sugar topping will form a slight crisp crust as they bake.
  8. Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or room temperature, storing leftovers in an airtight container to maintain freshness.

Notes

  • For gluten-free variation, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
  • Do not overbake to keep cookies soft and chewy; edges should be set but centers slightly soft.
  • Use canned pumpkin puree, not pumpkin pie filling, for best results.
  • If you prefer a stronger spice flavor, increase cinnamon to 1 1/2 teaspoons and add 1/4 teaspoon ground cloves or ginger.
  • Cookies freeze well; store baked cookies in a freezer-safe container for up to 3 months.

Keywords: Pumpkin cookies, Snickerdoodle, Fall desserts, Pumpkin spice cookies, Soft cookies, Cinnamon sugar cookies

Find it online: https://kitchenbynora.com/pumpkin-snickerdoodle-cookies-recipe/