Soft and chewy with a tender crumb and a slightly crisp cinnamon sugar coating.
These soft pumpkin snickerdoodles are the perfect fall treat, combining the warm spices of a classic snickerdoodle with the cozy flavor of pumpkin. They're rolled in cinnamon sugar for an irresistible finish.
Why you'll want it now, Pumpkin spice meets snickerdoodle in a cookie that's perfect for cozy fall days.
Why this recipe works
The addition of pumpkin puree not only infuses the cookies with seasonal flavor but also adds moisture, ensuring a soft and tender texture. Cream of tartar gives these cookies their signature snickerdoodle tang.
Equipment
Mixing bowls
Electric mixer with paddle attachment
Baking sheets
Parchment paper
Cooling rack
How to make it
In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and ginger.
In a large bowl, using an electric mixer with the paddle attachment, cream the butter and sugar until light and fluffy.
Mix in the pumpkin puree, egg, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Cover the dough and chill for 30 minutes.
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
In a small bowl, mix together the cinnamon sugar coating ingredients.
Scoop dough into 1.5-tablespoon balls (about 45 g each), then roll in the cinnamon sugar mixture to coat.
Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, until the edges are set but the centers remain soft.
Allow cookies to cool on the baking sheets for 5 minutes before transferring to a cooling rack.
Enjoy these delightful pumpkin snickerdoodles with a warm drink and a cozy blanket for the ultimate fall experience.
How you'll know it's ready
Cookies will have set edges and a soft, slightly puffed center. The cinnamon sugar coating will be slightly crisp.
Convection oven? (and if you don't have one)
The written temperature is perfect for standard ovens. If using a convection oven, lower the temperature by 25°F (about 15°C) and check the cookies a few minutes early.
Troubleshooting
If cookies spread too much, ensure your butter wasn't too soft and that the dough was properly chilled.
For overly dry cookies, measure flour carefully to avoid packing it into the cup.
If cookies are too soft, bake them for an additional minute or two, checking frequently.
Ensure even baking by rotating the baking sheet halfway through the bake time.
Storage
Store in an airtight container at room temperature for up to 5 days.
Make ahead
The dough can be prepared and chilled up to 24 hours in advance. If chilling longer, let it sit at room temperature for 15 minutes before scooping.
Variations
Add a handful of white chocolate chips for extra sweetness.
Mix in chopped pecans or walnuts for a nutty crunch.
Use pumpkin pie spice instead of individual spices for a different flavor profile.
Frequently asked questions
Can I freeze pumpkin snickerdoodles?
Yes, you can freeze the dough balls before baking. Freeze them on a baking sheet, then transfer to a zip-top bag. Bake from frozen, adding a couple of minutes to the bake time.
Why do my snickerdoodles come out flat?
Flat cookies may result from butter that's too soft or under-measured flour. Ensure the dough is properly chilled before baking.
Can I use fresh pumpkin instead of canned?
Yes, but make sure it's well-pureed and drained of excess moisture to match the consistency of canned pumpkin.
What makes snickerdoodles different from sugar cookies?
Snickerdoodles have cream of tartar, which gives them a tangy flavor and unique texture, along with a cinnamon sugar coating.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
