Pumpkin Snickerdoodle Cookies Recipe
To make Pumpkin Snickerdoodle cookies, gather these ingredients: 2 ¾ cups all-purpose flour, ½ cup pumpkin puree, ½ cup softened butter, 1 teaspoon pumpkin pie spice, and 1 large egg. First, whisk the dry ingredients, then cream the butter and sugars until fluffy. Mix in pumpkin, egg, and vanilla, followed by the dry mix. Chill the dough for 30-60 minutes. Preheat your oven to 375°F. Scoop chilled dough into balls, roll in cinnamon-sugar, and bake for 8-10 minutes. Cool briefly on a wire rack. For variations and tips, there’s more to explore.
Why You’ll Love this Recipe
When you try these Pumpkin Snickerdoodle Cookies, you’ll quickly understand why they’re a must-bake for fall.
Soft and Chewy Texture:
– They use pumpkin puree for moisture and a subtle flavor.
– Rolled in cinnamon-sugar, they’ve a signature snickerdoodle taste.
– Enjoy a crisp exterior with a chewy interior.
– Melted butter guarantees the cookies stay soft.
– Each cookie contains approximately 68 calories and 3g of protein, making them a guilt-free treat.
Easy to Make and Adapt:
– Made without a mixer, they’re simple to prepare.
– Easily adapt for gluten-free, nut-free, or vegan diets.
– Short chilling times mean you’ll have them ready in about an hour.
Nutritional Flexibility:
– You can use protein powder and sugar substitutes for a healthier option.
– Each cookie has a moderate calorie count, fitting various dietary needs.
Recipe
Pumpkin Snickerdoodle Cookies Recipe
Pumpkin Snickerdoodle cookies are a delightful twist on the classic snickerdoodle, combining the warm, comforting flavors of pumpkin and spices with the soft, chewy texture of traditional cookies. These cookies are perfect for fall gatherings, cozy evenings, or whenever you’re in the mood for a sweet treat. The addition of pumpkin puree not only adds flavor but also keeps the cookies moist and tender. When rolled in cinnamon sugar, these cookies deliver that signature snickerdoodle crunch and warmth that everyone loves.
To make these delicious cookies, you’ll start by preparing your dry and wet ingredients separately, ensuring that they’re well combined before mixing them together. Chilling the dough is an essential step, as it helps the cookies maintain their shape while baking and enhances their flavor. Chilling dough is necessary to control spreading during baking, which is crucial for achieving the desired cookie texture.
Once baked, the cookies will be soft and chewy on the inside with a slightly crispy exterior, all coated in a sweet cinnamon sugar mixture that makes each bite irresistible.
Ingredients:
– 2 ¾ cups all-purpose flour
– 1 teaspoon pumpkin pie spice
– 1 teaspoon baking soda
– ½ teaspoon cream of tartar
– ¼ teaspoon salt
– ½ cup unsalted butter, softened
– ½ cup granulated sugar
– ½ cup brown sugar, packed
– ½ cup pumpkin puree
– 1 large egg
– 1 teaspoon vanilla extract
– ¼ cup granulated sugar (for rolling)
– 2 teaspoons ground cinnamon (for rolling)
Instructions:
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In a large mixing bowl, whisk together the flour, pumpkin pie spice, baking soda, cream of tartar, and salt. Set the dry ingredients aside.
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In another bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy. Add the pumpkin puree, egg, and vanilla extract, mixing well until fully combined.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Once combined, chill the dough in the refrigerator for 30-60 minutes.
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Preheat your oven to 375°F (190°C) and prepare a baking sheet lined with parchment paper. In a small bowl, combine the granulated sugar and ground cinnamon for rolling.
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Scoop the chilled dough into 1-inch balls and roll each ball in the cinnamon sugar mixture until fully coated. Place the dough balls on the prepared baking sheet, pressing them down slightly.
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Bake the cookies in the preheated oven for 8-10 minutes or until the tops are set but still soft. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Extra Tips:
For an extra touch, consider adding chopped nuts or white chocolate chips to the dough for added texture and flavor.
Make sure to monitor the baking time closely, as ovens can vary; you want the cookies to be lightly browned but still soft in the center.
Finally, if you want to make your cookies even more flavorful, try adding a pinch of nutmeg or ginger along with the pumpkin pie spice! Enjoy your baking!
Final Thoughts
As you savor these Pumpkin Snickerdoodle cookies, you’ll appreciate how their unique blend of flavors and textures captures the essence of fall.
These cookies not only taste great, but they also offer some nutritional value. Each cookie has about 160 calories, with 25g of carbs and 6g of fat. Key ingredients like pumpkin puree, brown sugar, and spices create a rich flavor profile. Additionally, the chilling dough step is crucial for achieving the best texture.
Remember to chill the dough for 30-60 minutes for the best texture.
For variations, consider using a pumpkin spice coating or browning the butter for extra flavor.
Finally, pay attention to baking temperatures and times to guarantee your cookies come out just right. Enjoy baking these delightful treats!
Frequently Asked Questions
Can I Substitute Pumpkin Puree With Fresh Pumpkin?
You can substitute fresh pumpkin puree for canned pumpkin. Just remember, you might need to adjust the liquid and spices to guarantee your dish delivers delightful flavor and texture. Happy baking!
How Do I Store Leftover Cookies?
To store leftover cookies, cool them completely first. Then, place them in airtight containers or resealable bags, separating varieties with parchment paper. Keep them in a cool, dry place away from sunlight and heat.
Can I Freeze These Cookies?
Like a treasure chest, your cookies can be frozen! You can store them in a zip-top bag for up to two months. Just defrost in the fridge before enjoying their delightful flavors again.
What Can I Use Instead of Eggs?
You can substitute eggs with ground flaxseed, chia seeds, or pumpkin puree. Yogurt, silken tofu, or aquafaba also work well. For a unique twist, try baking soda combined with vinegar for leavening!
How Long Do These Cookies Last?
These cookies last up to 4 days at room temperature if stored in an airtight container. If you freeze them, they can stay fresh for up to 2 months. Always check for freshness before enjoying!