The first snowfall of the season always brings a certain magic, doesn’t it? There’s something about a blanket of white outside that makes you want to cozy up indoors and fill your kitchen with the warm, inviting aroma of freshly baked goods. If you’re feeling that baking urge, I’ve got just the recipe for you – a delightful twist on a classic cookie that’s perfect for fall: Pumpkin Snickerdoodles.
I’ve been rediscovering my love for baking lately, and I’ve been experimenting with new recipes to capture the flavors of autumn. Snickerdoodles have always been a favorite of mine, with their soft, chewy texture and that irresistible cinnamon-sugar coating. But for some reason, they often get overlooked in my baking adventures, usually overshadowed by chocolate cravings!
That’s why when I stumbled upon a recipe that combined the comforting spice of snickerdoodles with the warm, earthy notes of pumpkin, I knew I had to try it. Knowing how much Tim enjoys pumpkin flavors, I decided to whip up a batch last week.
And let me tell you, these Pumpkin Snickerdoodles are a winner. The pumpkin flavor is subtle and perfectly balanced, enhancing rather than overpowering the classic snickerdoodle taste. You still get that signature chewy texture and that wonderful cinnamon-sugar sweetness that makes snickerdoodles so irresistible. They’re truly the best of both worlds!
Before you get started, there are just a couple of things to keep in mind to ensure cookie perfection:
- Chill Time is Key: The dough needs to chill in the refrigerator for 30 minutes. This step is crucial for preventing the cookies from spreading too thin and ensures that wonderfully chewy texture.
- Room Temperature Egg Yolk Matters: This recipe calls for a room temperature egg yolk. Don’t worry if you forget to take your egg out in advance – I’ve included a quick workaround in the Recipe Notes below.
Since this recipe uses only a small amount of pumpkin puree, you’ll have plenty left over. Why not use the rest to bake a loaf of delicious pumpkin bread? It’s another perfect fall treat, and you can find a great recipe, complete with instructions for making your own pumpkin spice blend, right here on the blog.
Now, let’s get to the recipe for these amazing Pumpkin Snickerdoodles!
Pumpkin Snickerdoodles Recipe
These Pumpkin Snickerdoodles are incredibly soft and chewy, offering the perfect blend of pumpkin spice, warm cinnamon, and sweet sugar. They are sure to become a new fall baking staple in your kitchen!
Yields: 24 cookies
Prep time: 15 minutes
Chill time: 30 minutes
Cook time: 12 minutes
Total time: 57 minutes
Ingredients
For the Cookies:
- 1 1/2 cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup pumpkin puree (not pumpkin pie filling)
For the Cinnamon Sugar Coating:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, cream of tartar, and salt until everything is thoroughly combined. Set this bowl aside.
- Cream Wet Ingredients: In a large mixing bowl, using an electric mixer (hand mixer or stand mixer), cream together the softened butter, granulated sugar, and light brown sugar. Beat for 1-2 minutes until the mixture is light and fluffy and well combined.
- Incorporate Egg Yolk and Pumpkin: Mix in the room temperature egg yolk and vanilla extract. Then, add the pumpkin puree. Be sure to stop and scrape down the sides of the bowl as needed to ensure all ingredients are evenly incorporated.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients. Mix on low speed just until everything is combined. Be careful not to overmix the dough.
- Chill the Dough: Cover the mixing bowl tightly with plastic wrap and refrigerate the dough for 30 minutes. This chilling time is essential for the right cookie texture.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper and set them aside.
- Prepare Cinnamon Sugar Coating: In a small bowl, combine the 2 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon for the coating. Mix well.
- Scoop and Roll Dough Balls: Remove the chilled cookie dough from the refrigerator. Using a 2 tablespoon cookie scoop (or you can use a spoon), scoop out portions of dough and roll them into small, even balls.
- Coat in Cinnamon Sugar: Roll each dough ball in the cinnamon-sugar coating, ensuring it’s fully covered. Place the coated dough balls onto the prepared baking sheets, leaving a little space between each cookie.
- Bake the Cookies: Bake in the preheated oven for 10-13 minutes, or until the cookies are set and the edges are just beginning to turn golden brown. Be careful not to overbake them to maintain their soft and chewy texture.
- Cool Slightly: Remove the baking sheets from the oven and allow the cookies to cool on the baking sheets for about 10 minutes. This allows them to set up a bit more before transferring.
- Cool Completely: Transfer the Pumpkin Snickerdoodles to a wire rack or paper towel-lined plate to cool completely. This prevents the bottoms from becoming soggy.
Recipe Notes for Perfect Pumpkin Snickerdoodles
- Freezing Dough: These cookie dough balls can be frozen for up to 3 months! To bake from frozen, simply roll them in the cinnamon-sugar coating just before baking and add an extra 1-2 minutes to the baking time. Perfect for baking on demand!
- Freezing Baked Cookies: Baked Pumpkin Snickerdoodles also freeze beautifully for up to 3 months. Store them in an airtight container for a sweet treat anytime.
- Quick Tip for Room Temperature Egg Yolk: Forgot to set your egg out ahead of time? No problem! Just place the egg in a bowl of warm (not hot) water for 5-10 minutes to quickly bring the yolk to room temperature.
- Pumpkin Puree is Key: Make sure you are using pumpkin puree and NOT pumpkin pie filling. Pumpkin pie filling contains added spices and sugars that will alter the recipe.
Enjoy these delightful Pumpkin Snickerdoodles – they are perfect for fall gatherings, holiday treats, or simply a cozy afternoon snack with a warm drink! They are sure to become a family favorite, and a wonderful addition to your fall baking repertoire.
