Pumpkin Snickerdoodle Cookies are a delightful twist on the classic snickerdoodle, combining the warm flavors of pumpkin with the signature cinnamon-sugar coating. These soft and chewy cookies are perfect for fall, offering a cozy and sweet treat that captures the essence of the season. Ideal for sharing at gatherings, enjoying with a cup of cider, or simply indulging in at home, these cookies are sure to become a favorite!

Ingredients List

For the Cookies:

• 1 cup pumpkin puree (canned or homemade)
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt

For the Cinnamon-Sugar Coating:

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

Timing

Preparing Pumpkin Snickerdoodle Cookies takes about 15 minutes of prep time and 10-12 minutes of baking time. Total time is approximately 25-30 minutes.

Step-by-Step Instructions

Step 1: Preheat the Oven

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2: Mix Wet Ingredients

1. Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
2. Add Pumpkin and Egg: Mix in the pumpkin puree, egg, and vanilla extract until well combined.

Step 3: Combine Dry Ingredients

1. Whisk Dry Ingredients: In another bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, ginger, and salt.

Step 4: Combine Wet and Dry Mixtures

1. Mix Together: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Step 5: Prepare the Cinnamon-Sugar Coating

1. Mix Coating Ingredients: In a small bowl, combine the granulated sugar and ground cinnamon.

Step 6: Shape and Bake the Cookies

1. Scoop the Dough: Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
2. Coat in Cinnamon-Sugar: Roll each dough ball in the cinnamon-sugar mixture before placing it on the baking sheet.
3. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked; they will firm up as they cool.

Step 7: Cool and Serve

1. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
2. Serve: Enjoy your pumpkin snickerdoodle cookies with a warm drink or as a sweet snack any time!

Nutritional Information

Here’s a quick glance at the nutritional profile of Pumpkin Snickerdoodle Cookies (per cookie, assuming 24 cookies):

Nutrient	Amount per Cookie
Calories	130
Protein	1g
Fat	5g
Carbohydrates	20g
Fiber	1g

Healthier Alternatives for the Recipe

• Use whole wheat flour instead of all-purpose flour for added fiber.
• Substitute half of the butter with unsweetened applesauce for a lower-fat option.
• Reduce the sugar by 1/4 cup for less sweetness or use a sugar substitute.

Serving Suggestions

• A warm cup of chai tea or pumpkin spice latte.
• Vanilla ice cream for a delicious dessert sandwich.
• A side of fresh fruit for a balanced snack.

Common Mistakes to Avoid

1. Using Pumpkin Pie Filling: Make sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
2. Overmixing the Dough: Mix until just combined to keep the cookies tender and chewy.
3. Not Measuring Flour Correctly: Use the spoon and level method to avoid packing too much flour, which can lead to dry cookies.

Storing Tips for the Recipe

Pumpkin Snickerdoodle Cookies can be stored in an airtight container at room temperature for up to 5 days. They also freeze well for up to 3 months; just thaw them at room temperature before enjoying.

Conclusion

In just about 25-30 minutes, you can enjoy delicious Pumpkin Snickerdoodle Cookies that are perfect for any autumn occasion. These cozy and sweet cookies are a delightful treat that will warm your heart and satisfy your cravings!

FAQs

Can I use fresh pumpkin?

Yes! You can use fresh pumpkin puree, but make sure it’s well-drained to avoid excess moisture.

Can I add nuts to the cookies?

Absolutely! Chopped walnuts or pecans make a great addition for extra crunch.

How can I make these cookies gluten-free?

Substitute the all-purpose flour with a gluten-free flour blend.

What can I do if my dough is too sticky?

If the dough is too sticky, chill it in the refrigerator for about 30 minutes before baking.