Amazing Pumpkin Snickerdoodles for a Delicious Autumn Treat

There’s a certain magic that happens when the crisp autumn air rolls in, leaves turn brilliant shades of orange, and pumpkin-flavored everything floods our social media feeds. Enter Pumpkin Snickerdoodles: these delightful cookies are not just your average dessert; they’re like a warm hug from your oven on a chilly day. Imagine soft, chewy cookies coated in a sweet cinnamon-sugar blend that practically whisper to you, “I’m here to make your day better.”

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Now, let me take you back to that one fateful fall afternoon when I first attempted these treats. Armed with nothing but hope, flour, and an alarming amount of pumpkin puree (seriously, what was I thinking?), I ventured into the unknown world of baking. Fast forward through some epic flops and flour explosions, and voilà! A batch of Pumpkin Snickerdoodles emerged that made my kitchen smell like a cozy café. how to make pumpkin puree Perfect for Halloween parties or just snuggling up with a good book on a rainy day, these cookies promise to be the highlight of any occasion.

Ingredients for Pumpkin Snickerdoodles

Here’s what you’ll need to make this delicious Pumpkin Snickerdoodles: delicious pumpkin bread recipe.

• All-Purpose Flour: This is the base of your cookies; it gives them structure and chewiness.
• Pumpkin Puree: Use canned pumpkin or fresh puree; it adds moisture and that signature autumn flavor.
• Granulated Sugar: Sweetens the dough and helps create that delightful crispy exterior.
• Brown Sugar: Adds depth of flavor and moisture; don’t skip it!
• Cinnamon: Essential for that classic snickerdoodle flavor; feel free to add more if you’re feeling spicy.
• Butter: Use unsalted butter for optimal control over salt levels; it helps achieve that rich taste.
• Baking Soda: The leavening agent that makes your cookies rise beautifully.
• Egg: Binds everything together; opt for room temperature eggs for best results.
• Vanilla Extract: For an extra layer of flavor; because who doesn’t love vanilla?

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Pumpkin Snickerdoodles

Follow these simple steps to prepare this delicious Pumpkin Snickerdoodles: try this applesauce cake.

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). Grab your trusty baking sheets and line them with parchment paper—trust me, this will save you from cookie disasters later.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy—this usually takes about two minutes. It should look like something straight out of a pastry shop!

Step 3: Add the Pumpkin and Egg

Mix in the pumpkin puree, egg, and vanilla extract until well combined. Your dough might start looking like something from a magical pumpkin patch (and trust me, that’s good).

Step 4: Combine Dry Ingredients

In another bowl, whisk together flour, baking soda, cinnamon, and a pinch of salt. Gradually add this dry mixture into your wet ingredients until just combined. Don’t overmix; we want tender cookies here!

Step 5: Roll Into Balls

Use your hands to roll small balls of dough (about two tablespoons each). Then roll them in cinnamon sugar for that classic snickerdoodle crunch!

Step 6: Bake

Place the dough balls on your prepared baking sheets about two inches apart. Bake for about 10-12 minutes until they’re golden around the edges but still soft in the center. Let them cool slightly before transferring them to wire racks.

Transfer to plates and enjoy these delicious Pumpkin Snickerdoodles with friends or family—or keep them all to yourself! No judgment here.

There you have it! With this easy recipe for Pumpkin Snickerdoodles in hand, get ready for an explosion of flavors that will have everyone asking for seconds (or thirds!). Happy baking!

Perfecting Pumpkin Snickerdoodles Cooking Process

Start by creaming the butter and sugar together until fluffy, then mix in the pumpkin puree and spices. In a separate bowl, combine dry ingredients before gradually adding them to the wet mixture. Finally, scoop and roll your dough in cinnamon sugar for that signature snickerdoodle finish.

Add Your Touch to Pumpkin Snickerdoodles

Feel free to swap out the regular flour for whole wheat or gluten-free flour if you’re feeling adventurous. You could also add chocolate chips or nuts for a delightful crunch. And don’t forget to try different spices like nutmeg or ginger for an extra kick!

Storing & Reheating Pumpkin Snickerdoodles

Store your Pumpkin Snickerdoodles in an airtight container at room temperature for up to a week. For longer storage, freeze them between layers of parchment paper. Reheat in the microwave for a few seconds to restore their soft, chewy texture.

Sometimes I still chuckle when I think about how my friends devoured these cookies at my last get-together, claiming they were “life-changing.” It felt like I should have put up a sign: “Warning: may cause extreme happiness!”

FAQs About Pumpkin Snickerdoodles

What are Pumpkin Snickerdoodles?

Pumpkin Snickerdoodles are a delightful twist on the classic snickerdoodle cookie. These treats combine the warm flavors of pumpkin with the signature cinnamon sugar coating. The addition of pumpkin adds moisture and a subtle sweetness, making them perfect for fall. Typically, they include ingredients like flour, butter, sugar, and spices, blended to create a soft and chewy texture. Enjoyed by many during the holiday season, these cookies have become a beloved favorite for gatherings and celebrations alike. For more inspiration, check out this Cajun pasta recipe.

How do you make Pumpkin Snickerdoodles from scratch?

Making Pumpkin Snickerdoodles from scratch is simple and fun. First, gather your ingredients: flour, pumpkin puree, butter, sugar, eggs, baking soda, cream of tartar, and spices like cinnamon and nutmeg. Cream together the wet ingredients before gradually adding the dry ones. Once your dough is ready, roll it into balls and coat them in a cinnamon-sugar mixture. Bake until golden brown for deliciously soft cookies that everyone will love! For more inspiration, check out this delicious lemon bars recipe.

Can I substitute ingredients in Pumpkin Snickerdoodles?

Absolutely! You can substitute several ingredients in Pumpkin Snickerdoodles to suit dietary needs or preferences. For a gluten-free option, use almond flour or gluten-free all-purpose flour instead of regular flour. If you’re looking to reduce sugar intake, try using coconut sugar or a sugar alternative like monk fruit sweetener. Additionally, you can replace butter with coconut oil or vegan butter for a dairy-free version without sacrificing flavor.

How should I store my Pumpkin Snickerdoodles?

To keep your Pumpkin Snickerdoodles fresh, store them in an airtight container at room temperature for up to one week. If you want to extend their shelf life even further, consider freezing them. Simply place the cooled cookies in a freezer-safe bag or container with parchment paper between layers to prevent sticking. When you’re ready to enjoy them again, just thaw them at room temperature!

Conclusion for Pumpkin Snickerdoodles

In conclusion, Pumpkin Snickerdoodles are a delightful blend of traditional snickerdoodle flavors with seasonal pumpkin goodness. With easy preparation methods and versatile ingredient substitutions available, these cookies can cater to various dietary needs while remaining deliciously satisfying. Whether enjoyed fresh out of the oven or saved for later enjoyment, Pumpkin Snickerdoodles are sure to bring warmth and joy to any gathering this fall season!

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Pumpkin Snickerdoodles

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• Author: Annika Weber
• Total Time: 27 minutes
• Yield: Approximately 24 cookies 1x

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Description

Pumpkin Snickerdoodles are the perfect autumn treat, combining the warm, inviting flavors of pumpkin and cinnamon into soft, chewy cookies. These delightful confections not only fill your home with a cozy aroma but also offer a sweet taste that makes every bite feel like a hug. Ideal for fall gatherings or a comforting snack while curled up with a good book, these cookies are sure to impress.

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Ingredients

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• 2 ¾ cups all-purpose flour
• 1 cup pumpkin puree
• ¾ cup granulated sugar
• ¾ cup brown sugar, packed
• 2 tsp ground cinnamon
• ½ cup unsalted butter, softened
• 1 tsp baking soda
• 1 large egg (room temperature)
• 1 tsp vanilla extract
• Pinch of salt

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Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add pumpkin puree, egg, and vanilla extract; mix until well combined.
4. In another bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually mix dry ingredients into wet ingredients until just combined.
5. Roll dough into balls (about 2 tablespoons each) and coat in cinnamon sugar.
6. Place on prepared baking sheets about two inches apart and bake for 10-12 minutes until golden around the edges but soft in the center. Let cool slightly before transferring to wire racks.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie (30g)
• Calories: 120
• Sugar: 10g
• Sodium: 50mg
• Fat: 5g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: <1g
• Protein: <1g
• Cholesterol: 15mg