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- Pumpkin Puree: This adds moisture and flavor. Use canned or homemade. - Unsalted Butter: Softened butter helps the dough mix well. It gives cookies a rich taste. - Granulated Sugar and Brown Sugar: These sugars create sweetness. Brown sugar adds a hint of caramel flavor. - Egg and Vanilla Extract: The egg binds the dough. Vanilla adds a warm, sweet note. - Dry Ingredients: - Flour: All-purpose flour gives structure. - Cream of Tartar: This keeps cookies soft and chewy. - Baking Soda: It helps the cookies rise. - Salt: A pinch balances the sweetness. - Spices: Cinnamon, nutmeg, and ginger provide that cozy fall flavor. - Coating Mixture: - Granulated Sugar: This adds sweetness on the outside. - Ground Cinnamon: It gives a warm, spicy finish. These ingredients work together to create a soft, flavorful cookie perfect for fall. Each one plays a key role in texture and taste. {{ingredient_image_2}} - Preheat your oven to 350°F (175°C). - Line a large baking sheet with parchment paper. This helps cookies not to stick. - In a large bowl, cream together the softened butter, granulated sugar, and brown sugar. - Use an electric mixer or a wooden spoon. Mix until light and fluffy, about 3-4 minutes. - Add the pumpkin puree, egg, and vanilla extract. Mix until smooth. - In another bowl, whisk together the all-purpose flour, cream of tartar, baking soda, sea salt, ground cinnamon, ground nutmeg, and ground ginger. - Make sure these ingredients are well combined for even flavor. - Gradually add the dry mixture to the wet ingredients. - Stir gently with a spatula until just combined. Avoid overmixing; this keeps cookies tender. - Use a cookie scoop or your hands to portion the dough into balls, about 1 inch wide. - Roll each ball in a cinnamon-sugar mixture. This gives them a sweet, spiced coating. - Place the coated dough balls on the prepared baking sheet, leaving 2 inches between each. - Bake for 10-12 minutes. The edges should be lightly golden, and centers may look soft. - Let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool fully. Importance of Ingredient Temperature For the best cookies, use room temperature butter. Softened butter makes it easy to cream with sugars. This step creates air pockets, giving your cookies a light texture. Use cold pumpkin puree straight from the can, as it helps balance the butter warmth. Not Overmixing the Dough Be gentle when mixing wet and dry ingredients. Overmixing makes cookies tough. Stir until just combined. You want a soft dough, not a dense one. Suggestions for Extra Flavor To boost flavor, add a pinch of cloves or allspice. These spices enhance warmth and complexity. You can also add a splash of maple syrup for sweetness. Using Fresh Spices vs. Ground Spices Fresh spices provide a stronger, brighter flavor than ground spices. If you can, use fresh ground cinnamon or nutmeg. If not, use quality pre-ground spices. They still add great flavor. Arranging Cookies For a festive display, stack cookies on a colorful plate. Sprinkle a little cinnamon on top for a cozy look. Use seasonal leaves or small pumpkins for decoration. Serving Suggestions with Beverages Pair these cookies with cold milk or warm coffee. The flavors blend well together. For a fall twist, try serving with spiced apple cider. It adds to the seasonal charm! Pro Tips Chill the Dough: For thicker cookies, chill the dough in the refrigerator for at least 30 minutes before baking. This helps prevent the cookies from spreading too much while baking. Use Fresh Spices: For the best flavor, use freshly ground spices instead of pre-ground. This will enhance the overall taste of your cookies, making them aromatic and delicious. Check for Doneness: Cookies may look slightly underbaked in the center; this is okay! They will continue to cook on the baking sheet after removing them from the oven. Aim for lightly golden edges. Storage Tips: Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer and transfer to a freezer bag for up to 3 months. {{image_4}} To make gluten-free snickerdoodle pumpkin cookies, swap out the all-purpose flour for a gluten-free blend. Look for a mix that includes xanthan gum, which helps provide structure. You can also use almond flour or coconut flour, but be aware that this may change the texture. Adjust the amount of flour based on the moisture content of your pumpkin puree. Always check your labels to ensure your ingredients are gluten-free. To create vegan snickerdoodle pumpkin cookies, replace the egg with a flax egg. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for about five minutes until it thickens. For butter, use vegan butter or coconut oil, softened. Make sure your sugars are vegan as well. These swaps keep the cookies tasty while fitting a plant-based diet. Adding chocolate chips or nuts to your cookie dough can elevate the flavor. Semi-sweet chocolate chips pair well with the spices, while nuts like pecans or walnuts add a nice crunch. For seasonal add-ins, try dried cranberries or white chocolate chips. You can also experiment with different spices, like cardamom or cloves, for a unique twist. These variations keep your cookies exciting and fresh every time you bake. To keep your snickerdoodle pumpkin cookies fresh, use airtight containers. Glass or plastic containers work well. Place parchment paper between layers to avoid sticking. Keep them at room temperature for best taste. To freeze cookies, first let them cool completely. Place them in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag or container. This keeps them fresh for up to three months. To thaw, simply leave them out for a few hours or microwave them for a few seconds. Snickerdoodle pumpkin cookies stay fresh for about one week at room temperature. If stored properly, they last longer in the fridge, around two weeks. Freezing extends their life, but they are best enjoyed fresh! Yes, you can use fresh pumpkin. Fresh pumpkin adds a vibrant taste. It also has more moisture. This might change the dough's texture. - Nutritional Considerations: Fresh pumpkin is rich in vitamins. It has more fiber than canned. You might need to cook and strain it. This helps reduce moisture. Look for a golden edge and soft center. The cookies should look set but not hard. They will firm up as they cool. - Visual and Texture Cues: When you bake them, the edges will turn golden. The tops may look a bit shiny. A gentle press will feel soft but not wet. If the dough sticks to your hands, chill it. This makes it easier to handle. You can also dust your hands with flour. - Tips for Manageable Dough: Use a little flour when rolling the dough. This keeps it from sticking too much. If it’s still sticky, chill the dough for 30 minutes. Yes, you can make them ahead. Bake the cookies and store them. - Prepping and Storing Tips: Let the cookies cool completely. Place them in an airtight container. They stay fresh for about a week. You can also freeze the dough. Just scoop it into balls. Freeze them on a tray. Once solid, store in a bag. In this blog post, we explored the joy of baking Snickerdoodle Pumpkin Cookies. From gathering the right ingredients to mixing, baking, and storage, I shared clear steps to ensure success. I provided tips for perfect texture, flavor boosts, and variations for everyone. These cookies bring warmth and fun to any season. Whether you enjoy them fresh or freeze some for later, the flavors will keep you coming back. Happy baking as you try out these easy recipes!

Snickerdoodle Pumpkin Cookies

Delicious pumpkin cookies with a cinnamon-sugar coating.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 120 kcal

Ingredients
  

  • 1 cup pumpkin puree
  • 1 2 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 2 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1 2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1 2 teaspoon ground nutmeg
  • 1 4 teaspoon ground ginger
  • 1 4 cup granulated sugar (for coating)
  • 2 teaspoons ground cinnamon (for coating)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper to prevent sticking.
  • In a large mixing bowl, use an electric mixer or a wooden spoon to cream together the softened butter, granulated sugar, and brown sugar. Beat the mixture until it becomes light and fluffy, approximately 3-4 minutes.
  • Next, add the pumpkin puree, egg, and vanilla extract to the butter-sugar mixture. Mix well until all ingredients are fully incorporated and the mixture is smooth.
  • In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, fine sea salt, ground cinnamon, ground nutmeg, and ground ginger until evenly combined.
  • Gradually add the dry mixture to the wet ingredients, stirring gently with a spatula until just combined. Be careful not to overmix, as this can lead to tougher cookies.
  • In a small bowl, mix the 1/4 cup granulated sugar with the 2 teaspoons of cinnamon to create your coating mixture.
  • Using a cookie scoop or your hands, portion the dough into balls, each approximately 1 inch in diameter. Roll each cookie ball in the cinnamon-sugar mixture until fully coated.
  • Place the coated cookie dough balls onto the prepared baking sheet, allowing 2 inches of space between each ball to ensure even spreading during baking.
  • Bake the cookies in the preheated oven for 10-12 minutes, or until they are set and the edges are lightly golden. The centers may look slightly soft, but they will firm up as they cool.
  • Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

For a festive touch, arrange the cookies on a colorful platter and lightly dust them with a sprinkle of cinnamon. Serve alongside a cold glass of milk or a warm cup of coffee.
Keyword cookies, pumpkin, snickerdoodle