Chewy Pumpkin Snickerdoodle Cookies

Introduction

As autumn leaves begin to fall and the crisp air settles in, it’s time to embrace the cozy flavors of the season. One delightful way to celebrate fall is with Soft Pumpkin Snickerdoodles—a delicious twist on the classic snickerdoodle cookie. Infused with pumpkin and warm spices, these cookies are soft, chewy, and irresistibly spiced. Whether you’re baking for a holiday gathering or simply indulging in a seasonal treat, Soft Pumpkin Snickerdoodles are sure to become a favorite.

Ingredients

To make these delectable Soft Pumpkin Snickerdoodles, you’ll need the following ingredients:

• For the Cookies:
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 cup canned pumpkin (not pumpkin pie filling)
• 2 large eggs
• 3 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• For the Cinnamon Sugar Coating:
• 1/4 cup granulated sugar
• 1 tablespoon ground cinnamon

Instructions

this recipe

1. Preheat Oven and Prepare Baking Sheets:
   Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Cream Butter and Sugars:
   In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add Pumpkin and Eggs:
   Mix in the canned pumpkin and eggs, blending well until the mixture is smooth and combined.
4. Combine Dry Ingredients:
   In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
5. Mix Dry Ingredients into Wet Ingredients:
   Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
6. Shape Cookies:
   Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in the cinnamon sugar coating, then place them on the prepared baking sheets, spacing them about 2 inches apart.
7. Bake:
   Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers should remain soft and slightly underbaked.
8. Cool:
   Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Tips for Perfect Snickerdoodles

• Use Canned Pumpkin: Make sure to use plain canned pumpkin, not pumpkin pie filling, for the right texture and flavor.
• Measure Flour Correctly: For the best results, spoon the flour into your measuring cup and level it off to avoid packing it down.
• Don’t Overbake: The cookies will continue to cook on the baking sheet after you remove them from the oven, so it’s important to take them out while they are still soft in the center.

Health Benefits

Pumpkin isn’t just for flavor—it’s also packed with nutrients! Rich in vitamins A and C, as well as fiber, pumpkin adds a healthful touch to these sweet treats. While these cookies are indulgent, the addition of pumpkin makes them a bit more nutritious compared to traditional cookies.

Why You’ll Love These Soft Pumpkin Snickerdoodles

Soft Pumpkin Snickerdoodles offer a wonderful blend of fall spices and pumpkin’s rich, moist texture. Each bite delivers a perfect balance of sweet and spicy flavors, making them an ideal choice for fall baking. They’re great for sharing with family and friends or enjoying as a cozy treat with a cup of hot cider or coffee.

Conclusion

Embrace the flavors of autumn with these Soft Pumpkin Snickerdoodles. Their soft, chewy texture and warm spices make them a standout addition to any fall baking lineup. Perfect for holidays, gatherings, or a simple indulgence, these cookies are sure to bring a touch of seasonal joy to any occasion. So, preheat your oven and get baking—your taste buds will thank you!

Serving and Storage Tips for Soft Pumpkin Snickerdoodles

Serving Tips

1. Warm and Cozy:
   For a delightful experience, serve the Soft Pumpkin Snickerdoodles slightly warm. You can microwave them for a few seconds to achieve that freshly baked feel. They pair perfectly with a hot beverage like apple cider, chai tea, or coffee.
2. Presentation Ideas:
   Arrange the cookies on a festive plate or platter to make them look extra inviting. For added charm, garnish with a sprinkle of extra cinnamon sugar or a drizzle of caramel sauce.
3. Serving Sizes:
   These cookies are rich and flavorful, so one or two cookies per serving is usually sufficient. They make great after-dinner treats or sweet additions to a brunch spread.
4. Pairings:
   Consider serving these cookies with a side of vanilla ice cream or a dollop of whipped cream for an indulgent dessert. They also complement savory dishes, such as a hearty soup or chili.

Storage Tips

1. Room Temperature:
   Store Soft Pumpkin Snickerdoodles in an airtight container at room temperature for up to 1 week. This helps maintain their soft, chewy texture. If the container is not completely airtight, place a slice of bread inside to keep the cookies from drying out.
2. Refrigeration:
   For longer storage, keep the cookies in the refrigerator in an airtight container. They will stay fresh for up to 2 weeks. To enjoy them warm, gently reheat them in the microwave or oven.
3. Freezing:
   To preserve the cookies for even longer, you can freeze them. Place the cooled cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a resealable plastic bag or airtight container and freeze for up to 3 months. When ready to eat, thaw at room temperature or reheat in the oven.
4. Freezing Cookie Dough:
   If you prefer to bake fresh cookies on demand, freeze the cookie dough. Scoop the dough onto a baking sheet, freeze until firm, and then transfer the dough balls to a plastic bag or container. When ready to bake, place the frozen dough balls on a baking sheet and bake from frozen, adding a couple of extra minutes to the baking time.

By following these serving and storage tips, you can ensure that your Soft Pumpkin Snickerdoodles remain delicious and enjoyable for as long as possible.

1. Can I use pumpkin pie filling instead of canned pumpkin?

No, it’s best to use plain canned pumpkin for this recipe. Pumpkin pie filling is pre-sweetened and contains spices, which can alter the flavor and texture of the cookies. For the best results, use plain canned pumpkin to control the sweetness and spice levels yourself.

2. How can I make these cookies dairy-free?

To make Soft Pumpkin Snickerdoodles dairy-free, you can substitute the butter with a plant-based alternative. Options like coconut oil, almond butter, or a dairy-free butter substitute work well. Just ensure that the substitute is solid at room temperature to maintain the cookie’s texture.

3. Why are my cookies spreading too much or too little?

If your cookies are spreading too much or too little, it could be due to a few factors:

• Too much butter or not enough flour: Ensure you’re measuring your ingredients accurately. It’s best to spoon flour into your measuring cup and level it off.
• Overmixing the dough: Mix just until combined to avoid developing excess gluten, which can affect spreading.
• Baking soda and baking powder: Make sure these are fresh and properly measured, as they are key to proper cookie texture and spreading.

4. Can I use gluten-free flour for this recipe?

Yes, you can use a gluten-free all-purpose flour blend. Substitute the regular flour with a gluten-free blend that includes xanthan gum or guar gum, which helps provide the structure needed for cookies. Be sure to follow the blend’s instructions for best results.

Chewy Pumpkin Snickerdoodle Cookies

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Chewy Pumpkin Snickerdoodle Cookies are the ultimate fall dessert! These soft, pillowy cookies are flavored with pumpkin and fall spices, then rolled in a cinnamon-sugar coating for that classic snickerdoodle flavor. Perfect with a cup of coffee or tea, they’re a must-try seasonal treat!

• Author: Stephanie
• Prep Time: 15 minutes
• Chill Time: 30 minutes
• Cook Time: 12 minutes
• Total Time: 57 minutes
• Yield: 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• For the Cookies:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/3 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp cream of tartar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp salt

• For the Cinnamon-Sugar Coating:

  • 1/4 cup granulated sugar
  • 1 tsp ground cinnamon

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Instructions

• Prepare the Dough:

  • In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
  • Add pumpkin puree, egg yolk, and vanilla extract, and mix until smooth.

• Combine the Dry Ingredients:

  • In a separate bowl, whisk together flour, baking powder, baking soda, cream of tartar, cinnamon, nutmeg, ginger, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Cover and refrigerate the dough for at least 30 minutes.

• Preheat the Oven and Prepare the Coating:

  • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a small bowl, mix the cinnamon and sugar for the coating.

• Shape and Coat the Cookies:

  • Scoop out 1 1/2-tablespoon portions of dough and roll into balls.
  • Roll each ball in the cinnamon-sugar mixture until fully coated.

• Bake the Cookies:

  • Place the cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart.
  • Bake for 10-12 minutes, or until the edges are set but the centers are soft.
  • Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

• For extra chewiness, don’t overbake the cookies. They should look slightly underdone in the center when you take them out.
• You can add a little extra cinnamon to the dough for a stronger spice flavor.
• Store cookies in an airtight container at room temperature for up to 3 days.