Pumpkin Snickerdoodles
Perfectly sweet and chewy, Pumpkin Snickerdoodles are a delightful twist on the classic cookie. With their crisp, buttery edges and soft centers, these cookies are rolled in cinnamon and sugar, making them an irresistible treat. Ideal for fall gatherings, holiday celebrations, or cozy evenings at home, these snickerdoodles bring warmth and flavor to any occasion. Their unique blend of pumpkin and spice makes them a standout dessert that everyone will love.
Why You’ll Love This Recipe
- Easy to Make: This recipe is straightforward, perfect for both baking beginners and seasoned pros.
- Delicious Flavor: The combination of pumpkin puree and pumpkin spice gives these cookies a rich taste that’s hard to resist.
- Perfect for Any Occasion: Whether it’s Halloween, Thanksgiving, or just a weekend treat, these cookies fit right in.
- Chewy Texture: Enjoy the satisfying chewiness of these snickerdoodles with a delightful crisp edge.
- Great for Sharing: With 18 servings, they’re ideal for parties or as gifts to friends and family.
Tools and Preparation
To make your baking experience seamless and enjoyable, gather the necessary tools before you start. Having everything ready will help streamline the process.
Essential Tools and Equipment
- Stand mixer or electric hand mixer
- Baking sheet
- Parchment paper or silicone baking mat
- Mixing bowls
- Measuring cups and spoons
Importance of Each Tool
- Stand mixer or electric hand mixer: These tools make creaming butter and sugar effortless, ensuring a smooth dough.
- Baking sheet: A good-quality baking sheet helps cookies bake evenly without burning.
- Parchment paper or silicone baking mat: Both options prevent sticking and promote even browning of the cookies.
Ingredients
Perfectly sweet and chewy snickerdoodles with a delightfully crisp, buttery edge, rolled in cinnamon and sugar, these snickerdoodles are absolute perfection!
For the Dough
- 1/2 cup salted butter (softened)
- 1/2 cup margarine (softened)
- 1 1/4 cup granulated sugar
- 1 egg
- 2 tbsp pumpkin puree
- 2 tbsp light corn syrup
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
For Rolling
- 1/4 cup granulated sugar
- 1 heaping tsp pumpkin pie spice
How to Make Pumpkin Snickerdoodles
Step 1: Preheat the Oven
Preheat your oven to 350° F. Line your baking sheet with parchment paper or a silicone baking mat. Set it aside for later use.
Step 2: Cream Butter and Sugar
In the bowl of a stand mixer or using an electric hand mixer:
1. Cream together the margarine, butter, and sugar until well combined.
2. Scrape down the sides of the bowl to ensure everything mixes evenly.
Step 3: Add Wet Ingredients
Add in:
1. The egg,
2. Pumpkin puree,
3. Light corn syrup,
4. Vanilla extract.
Mix until everything is fully combined.
Step 4: Combine Dry Ingredients
Add:
1. The flour,
2. Baking soda,
3. Salt.
Mix until a dough forms.
Step 5: Portion the Dough
Portion out the dough into approximately 2 1/2 tablespoon portions:
Use two scoops from a #50 scoop for each cookie.
Roll each portion into a ball and place it on the prepared baking sheet.
Step 6: Prepare Cinnamon Sugar Mixture
In a small bowl:
Combine:
Pumpkin pie spice,
Additional granulated sugar.
Mix well.
Step 7: Roll Cookie Balls
Roll each ball of dough into the cinnamon-sugar mixture:
Ensure to press the mixture onto the cookie dough firmly.
Repeat with remaining dough balls.
Step 8: Bake Cookies
Bake at 350° F for about 11–13 minutes:
Watch for flattening and spreading; edges should turn golden brown when done.
Step 9: Cool Before Serving
Allow cookies to cool on the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Step 10: Store Properly
Store your Pumpkin Snickerdoodles in an airtight container at room temperature for up to three days or freeze them for up to three months for future enjoyment!
How to Serve Pumpkin Snickerdoodles
Pumpkin snickerdoodles are a delightful treat perfect for any occasion. Their sweet and chewy texture pairs well with many other dishes and beverages.
With a Warm Beverage
- Coffee: The rich flavor of coffee complements the sweetness of the cookies perfectly.
- Hot Chocolate: A cozy cup of hot chocolate enhances the fall flavors in each bite.
- Chai Tea: The spices in chai tea pair beautifully with the pumpkin pie spice in the cookies.
As a Dessert Plate
- Ice Cream: Serve alongside vanilla or pumpkin ice cream for a delicious dessert combo.
- Fruit Salad: A fresh fruit salad can balance out the sweetness of the snickerdoodles.
- Cheesecake Bites: Mini cheesecake bites offer a creamy contrast to the chewy texture of the cookies.
For a Festive Gathering
- Cookie Platter: Combine pumpkin snickerdoodles with other fall-themed cookies for a colorful display.
- Gift Bags: Package them into gift bags for friends and family during the holiday season.
How to Perfect Pumpkin Snickerdoodles
To achieve the best pumpkin snickerdoodles, attention to detail is key. Here are some tips for perfecting your cookies:
- Use Fresh Ingredients: Always check that your baking ingredients, especially baking soda and spices, are fresh for optimal flavor.
- Cream Well: Ensure that you cream the butter and margarine thoroughly with sugar for a light and fluffy dough.
- Chill Dough (Optional): If you’re short on time, chilling the dough can help prevent spreading while baking.
- Watch Baking Time: Keep an eye on your cookies as they bake. Underbaking slightly can result in softer centers.
- Store Correctly: To maintain freshness, store cookies in an airtight container at room temperature or freeze them if needed.
Best Side Dishes for Pumpkin Snickerdoodles
Pumpkin snickerdoodles make a delightful addition to various meals. Here are some excellent side dishes to serve alongside them:
- Pecan Pie: A classic dessert that brings nutty sweetness, making it a great pairing with snickerdoodles.
- Apple Crisp: This warm dessert offers a delightful contrast in textures alongside chewy cookies.
- Vanilla Yogurt Parfait: Layered with granola and fruit, this refreshing dish balances out cookie sweetness.
- Pumpkin Soup: A warm bowl of pumpkin soup can enhance the seasonal flavors found in your snickerdoodles.
- Caramel Dip with Apples: The sweet caramel dip complements both flavors while offering crispness from fresh apples.
- Cheese Board: Include soft cheeses and dried fruits; they provide savory notes that contrast well with sweet cookies.
Common Mistakes to Avoid
Baking Pumpkin Snickerdoodles can be simple, but there are common pitfalls to watch for to ensure your cookies turn out perfectly.
- Using cold ingredients: Cold butter or eggs can prevent proper mixing. Always use softened butter and room temperature eggs for the best results.
- Not measuring flour accurately: Too much flour can make your cookies dry. Use the spoon-and-level method for accurate flour measurement.
- Overbaking: Leaving the cookies in the oven too long can lead to a tough texture. Keep an eye on them and remove them when they’re just golden around the edges.
- Skipping the cinnamon sugar coating: This step adds flavor and texture. Make sure to roll each dough ball well in the mixture before baking.
- Not cooling on a wire rack: Cooling on a baking sheet traps moisture, making cookies soggy. Always transfer to a wire rack after cooling briefly.
Storage & Reheating Instructions
Refrigerator Storage
- Store Pumpkin Snickerdoodles in an airtight container.
- They will stay fresh for up to 3 days in the refrigerator.
Freezing Pumpkin Snickerdoodles
- Place cooled cookies in a freezer-safe container or bag.
- They can be frozen for up to 3 months without losing flavor or texture.
Reheating Pumpkin Snickerdoodles
- Oven: Preheat your oven to 350°F and heat cookies for about 5-7 minutes until warm.
- Microwave: Heat one cookie at a time on a microwave-safe plate for about 10-15 seconds.
- Stovetop: Place cookies in a skillet over low heat, covering with a lid until warmed through.
Frequently Asked Questions
What makes Pumpkin Snickerdoodles different from regular snickerdoodles?
Pumpkin Snickerdoodles incorporate pumpkin puree and pumpkin pie spice, giving them a unique fall flavor and moist texture compared to traditional snickerdoodles.
Can I substitute ingredients in this Pumpkin Snickerdoodle recipe?
Yes! You can replace margarine with more butter or use coconut oil for dairy-free options. Adjust spices according to your taste preferences.
How should I store leftover Pumpkin Snickerdoodles?
Store them in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
Are these cookies suitable for baking with kids?
Absolutely! Making Pumpkin Snickerdoodles is fun and engaging, making it perfect for baking with children or family gatherings.
Can I use fresh pumpkin puree instead of canned?
Yes! Just ensure that your fresh pumpkin is well-pureed and not too watery, as excess moisture can affect the dough consistency.
Final Thoughts
These Pumpkin Snickerdoodles are not only delightful but also versatile. Whether you’re enjoying them during fall festivities or as a comforting treat any time of year, you can customize them with different spices or add-ins like nuts or chocolate chips. Try this recipe today, and indulge in cozy flavors that will surely please everyone!
Pumpkin Snickerdoodles
- Total Time: 27 minutes
- Yield: Approximately 18 servings 1x
Description
Pumpkin Snickerdoodles are the perfect autumn treat, combining the classic chewy texture of snickerdoodles with the rich flavors of pumpkin and warm spices. These cookies feature crisp edges that give way to soft centers, rolled in a delightful cinnamon-sugar mixture that adds a touch of sweetness. Whether you’re celebrating Halloween, Thanksgiving, or simply indulging during cozy evenings at home, these cookies are sure to impress family and friends alike. Easy to make and full of flavor, Pumpkin Snickerdoodles are an irresistible addition to your fall baking repertoire.
Ingredients
- 1/2 cup salted butter (softened)
- 1/2 cup margarine (softened)
- 1 1/4 cup granulated sugar
- 1 egg
- 2 tbsp pumpkin puree
- 2 tbsp light corn syrup
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup granulated sugar (for rolling)
- 1 heaping tsp pumpkin pie spice (for rolling)
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Cream together softened butter, margarine, and sugar until well combined.
- Add egg, pumpkin puree, corn syrup, and vanilla; mix until smooth.
- In a separate bowl, combine flour, baking soda, and salt; gradually add to wet mixture until dough forms.
- Portion dough into balls (about 2.5 tablespoons each) and roll in cinnamon-sugar mixture.
- Place on prepared baking sheet and bake for 11–13 minutes until edges are golden.
- Allow cookies to cool for a few minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 140
- Sugar: 9g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 15mg
