Warm Up Your Oven with Pumpkin Snickerdoodle Cookies
Get ready to fill your kitchen with the cozy aroma of delicious pumpkin snickerdoodle cookies! This blog post has everything you need to bake a batch of warm, spiced treats that combine the best of fall flavors. Perfectly soft with a cinnamon-sugar coating, these cookies bring a pumpkin twist to the classic snickerdoodle. They’re easy to make and ideal for any autumn gathering or just enjoying at home. Try these delicious pumpkin snickerdoodle cookies and make your fall baking extra special!
Ingredients
To make Pumpkin Snickerdoodle Cookies, combine 1 1/2 cups of all-purpose flour for structure, 2 teaspoons of pumpkin spice for warm fall flavor, 1/2 teaspoon of baking soda to help the cookies rise, 1 teaspoon of cream of tartar for a classic tang, and 1/2 teaspoon of salt to balance the sweetness. For the wet ingredients, use 1/2 cup of shortening at room temperature for a soft texture, 1/2 cup of brown sugar and 1/4 cup of granulated sugar for a hint of caramel sweetness, 1 egg as a binder, and 1/3 cup of pumpkin puree for added moistness and a light pumpkin taste that perfectly complements the spices.
Get the Recipe: Pumpkin Snickerdoodle Cookies
Combine the Wet Ingredients
In a large mixing bowl, beat the shortening with both brown and granulated sugar until smooth and creamy. Add the egg, pumpkin puree, and pumpkin spice, then continue beating until everything is well combined and fluffy.
Get the Recipe: Pumpkin Snickerdoodle Cookies
Incorporate the Dry Ingredients
To the same bowl, add the flour, baking soda, cream of tartar, and salt. Use a spatula or hand whisk to gently fold the ingredients together until a uniform dough forms.
Get the Recipe: Pumpkin Snickerdoodle Cookies
Chill the Dough
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the dough firm up.
Get the Recipe: Pumpkin Snickerdoodle Cookies
Shape the Cookies
Preheat the oven to 350°F (180°C). Use a #20 cookie scoop to form balls from the chilled dough, and place them on a parchment-lined baking sheet, leaving space for spreading.
Get the Recipe: Pumpkin Snickerdoodle Cookies
Bake the Cookies
Bake in the preheated oven for about 13 minutes, until the edges are lightly golden but the centers remain soft.
Get the Recipe: Pumpkin Snickerdoodle Cookies
Prepare Cinnamon Sugar Coating
While the cookies bake, combine 4 tablespoons of granulated sugar with cinnamon in a small bowl, mixing thoroughly.
Get the Recipe: Pumpkin Snickerdoodle Cookies
Coat in Cinnamon Sugar
After removing the cookies from the oven, let them cool slightly, then roll each warm cookie in the cinnamon-sugar mixture for a delightful coating.
Get the Recipe: Pumpkin Snickerdoodle Cookies
Cool Completely
Place the cookies on a wire rack to cool completely before serving or storing.
Get the Recipe: Pumpkin Snickerdoodle Cookies
Substitutions and Variations
Adjust the pumpkin pie spice to suit your taste, or use a homemade blend for extra control, adding cinnamon or nutmeg individually for more depth. For added sweetness, try rolling the cookies in cinnamon sugar before and after baking for a deliciously sugary crunch. Mixing in mini white chocolate chips can make each bite creamier, or add a hint of cocoa powder to the dough or cinnamon sugar for a subtle chocolate layer. To capture a cinnamon roll vibe, drizzle the cookies with vanilla icing, or introduce a nutty twist by folding in chopped pecans or a splash of almond extract to the dough for a warm, rich undertone.
Get the Recipe: Pumpkin Snickerdoodle Cookies
How To Make the Best Snickerdoodle Cookies
For a more natural flavor, use homemade pumpkin puree by roasting a small pumpkin, removing the skin, and pureeing the flesh in a food processor. If you opt for homemade puree, strain it through cheesecloth or a fine mesh strainer before mixing it into the batter, as it can be more watery than store-bought and may affect the cookie texture. To achieve crispier cookies, chill the dough for at least an hour, which also helps the cookies maintain their shape during baking. Adjust the size of the cookies by using a smaller or larger scoop, and modify the baking time accordingly: reduce by 2 minutes for smaller cookies and add 2-3 minutes for larger ones. For convenience, you can prepare the dough in advance by portioning it into balls, freezing them on a tray for 30 minutes, and then storing them in a plastic bag in the freezer for up to 3 months. Bake from frozen, adding 2-3 minutes to the baking time. Once cooled, store any leftover cookies in an airtight container on the counter for 3-4 days.
Get the Recipe: Pumpkin Snickerdoodle Cookies
