Pumpkin Snickerdoodle Cookies
These Pumpkin Snickerdoodle Cookies are the ultimate treat for fall, combining the nostalgic flavors of classic snickerdoodles with a delightful pumpkin twist. Soft and chewy, with warm spices that capture the essence of autumn, these cookies are perfect for holiday gatherings, cozy evenings, or whenever you crave a comforting dessert. Infused with the richness of pumpkin puree and wrapped in a pumpkin spice sugar coating, they’re a must-try for anyone who loves the flavors of the season.
Ingredients Breakdown
The magic of these Pumpkin Snickerdoodle Cookies lies in the careful combination of each ingredient, each playing a critical role in texture and flavor. The unsalted butter provides the base for a tender crumb, creating a rich and moist texture. The coconut sugar, slightly less refined and with a hint of caramel, adds depth, while the brown sugar enhances the chewy texture. Using an egg yolk instead of a whole egg gives the cookies a denser, richer consistency, and vanilla extract adds an aromatic touch.
Pumpkin puree not only brings moisture but also infuses the cookies with a delicate earthiness, perfectly complemented by the pumpkin pie spice and cinnamon. These spices add warmth and complexity, making every bite feel like a cozy hug. The cream of tartar is essential for that classic snickerdoodle tang, while baking soda ensures the cookies rise beautifully, with just the right amount of softness. Salt, though minimal, enhances all the flavors, balancing sweetness with subtlety.
Selecting quality pumpkin puree is crucial opt for pure, unsweetened varieties, avoiding pumpkin pie filling, which contains added sugars and spices that can overwhelm the recipe. Similarly, choose fresh or high-quality pumpkin pie spice for the best results.
Step-by-Step Instructions
To create these Pumpkin Snickerdoodle Cookies, start by preparing the dry ingredients, whisking together flour, spices, baking soda, cream of tartar, and salt. This step ensures that the spices are evenly distributed, preventing clumps and allowing the cookies to bake uniformly. Next, in a separate bowl, cream the butter with the sugars until the mixture is fluffy and light. This process incorporates air, setting the foundation for a light texture. Adding the egg yolk and vanilla enhances the cookie’s richness, followed by the pumpkin puree, which requires careful mixing to avoid over-blending.
Gradually introduce the dry mixture to the wet ingredients, mixing just until combined to avoid overworking the dough, which can make the cookies tough. Chilling the dough is non-negotiable it allows the flavors to meld and the dough to firm up, making it easier to handle and preventing the cookies from spreading too much during baking.
Once the dough is ready, portion it with a cookie scoop for consistent sizes, ensuring even baking. Rolling each ball in the pumpkin spice sugar mixture gives the cookies a beautiful, spiced crust that caramelizes slightly in the oven, adding both flavor and texture. The cookies won’t spread significantly, so don’t worry about placing them close together on the baking sheet.
Baking at 350°F for about 12 minutes achieves a perfect balance: set edges with a soft center. Allowing the cookies to cool directly on the baking sheet helps them firm up without becoming dry, finishing the bake outside of the oven’s heat.
Recipe Tips & Frequently Asked Questions
- For perfect cookie texture, aim for a chewy center with slightly crispy edges by baking just until the edges are set and the tops appear slightly cracked.
- Ensure even coating by thoroughly rolling the dough balls in the sugar mixture before placing them on the baking sheet.
- Adjust baking times slightly if your oven runs hot or cold every oven is different.
- Keep cookies fresh by storing them in an airtight container. Refrigeration helps maintain moisture but allows you to enjoy the cookies over a longer period.
- Can I make the dough ahead of time? Yes, refrigerate up to 48 hours or freeze for up to 3 months.
- Why didn’t my cookies spread? Likely due to over-chilling or too much flour; ensure proper measuring and allow the dough to warm slightly before baking.
- How can I make the cookies softer or crispier? For softer cookies, slightly underbake them. For crispier edges, bake a minute longer.
- What can I use if I don’t have cream of tartar? Substitute with lemon juice or white vinegar in a pinch, but expect a slight variation in taste.
What to Serve with This Recipe
Pair these Pumpkin Snickerdoodle Cookies with a warm beverage to enhance their comforting flavor profile. Hot apple cider or spiced lattes complement the cinnamon and pumpkin notes beautifully, while hot chocolate adds a decadent touch. For a full dessert spread, consider serving these cookies alongside caramel-dipped apples or a rustic pumpkin pie, creating a delightful autumn-themed dessert table.
Creating a cozy dessert platter? Arrange these cookies with other fall favorites like pecan bars, ginger snaps, or mini pumpkin muffins, making for a visually appealing and festive presentation perfect for any gathering.
These Pumpkin Snickerdoodle Cookies are sure to become a favorite fall treat, offering comfort and nostalgia with every bite. Perfect for sharing, gifting, or simply indulging on a cozy afternoon, they capture the essence of the season in a delicious and delightful way.
Pumpkin Snickerdoodle Cookies
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup coconut sugar or substitute with cane sugar
- 1/4 cup brown sugar
- 1 egg yolk
- 1 tsp. vanilla extract
- 1/4 cup pumpkin puree
- 1 1/2 cups all-purpose flour
- 2 tsp. pumpkin pie spice
- 1/2 tsp. cinnamon
- 1/2 tsp. baking soda
- 1 tsp. cream of tartar
- 1/2 tsp. salt
For the Pumpkin Spice Sugar Coating:
- 2 tbsp. coconut sugar
- 1 tsp. pumpkin pie spice
Instructions
- Begin by preheating your oven to 350°F (175°C). In a medium-sized bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, cream of tartar, and salt until well blended. Set this dry mixture aside.
- In a separate large bowl, using an electric mixer, cream the softened butter with the coconut sugar and brown sugar until the mixture is light and fluffy. Add the egg yolk and vanilla extract, beating until smooth. Incorporate the pumpkin puree, ensuring to scrape down the bowl as needed to fully combine the ingredients.
- Gradually add the dry flour mixture to the wet ingredients, mixing just until everything is well combined. Cover the bowl and refrigerate the cookie dough for about 30 minutes to firm up.
- While the dough chills, line a baking sheet with parchment paper or a silicone baking mat. In a small bowl, mix together the coconut sugar and pumpkin pie spice for the sugar coating.
- Once the dough is ready, remove it from the fridge and use a cookie scoop to portion out dough balls. Roll each ball in the pumpkin spice sugar mixture, ensuring they are evenly coated. Arrange the cookies on the prepared baking sheet; they don’t spread significantly, so you can place them relatively close together.
- Bake in the preheated oven for approximately 12 minutes, or until the edges are set and the tops look slightly cracked. Allow the cookies to cool on the baking sheet before transferring them to a wire rack to cool completely. Repeat the baking process with any remaining dough. Store the cooled cookies in an airtight container in the refrigerator for up to one week.