The classic snickerdoodle gets a delightful autumn twist with the addition of pumpkin and warm spices. These Pumpkin Snickerdoodles are soft, chewy, and bursting with fall flavors like cinnamon, nutmeg, and ginger.
Perfect for cozy gatherings, holiday festivities, or simply pairing with your favorite cup of coffee on a crisp fall day, these cookies are sure to satisfy your sweet tooth and bring a little extra warmth to your kitchen.
A Seasonal Spin on a Cookie Classic
The pumpkin not only adds a seasonal flair but also introduces a moist, tender texture that makes each cookie melt in your mouth. Coated in a spiced sugar mixture, each bite offers a crackly exterior that gives way to a soft, flavorful center. Follow this simple recipe to bake a batch of these aromatic and inviting Pumpkin Snickerdoodles.
Pumpkin Snickerdoodles
Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/3 cup packed brown sugar
- 1/4 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
For the Sugar Coating:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
Directions:
- Begin by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper; this ensures the cookies do not stick and allows for easy cleanup.
- In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step is crucial as it helps to incorporate air into the butter, setting the foundation for light, soft cookies.
- Beat in the pumpkin puree, egg, and vanilla extract until well combined. The pumpkin puree not only adds flavor but also moisture, giving these cookies their soft texture.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. These dry ingredients will add the structural framework for the cookies and infuse them with the classic snickerdoodle flavor, enhanced with fall spices.
- Gradually add the dry ingredients to the creamed mixture, mixing until just combined to avoid overworking the dough, which can lead to tough cookies.
- For the sugar coating, mix together the granulated sugar, cinnamon, and ginger in a small bowl. This spiced sugar will create a delightful crust on the cookies as they bake.
- Shape the dough into 1-inch balls. Roll each ball in the sugar coating mixture, thoroughly covering them for a generous spice flavor.
- Place the dough balls 2 inches apart on the prepared baking sheets. Flatten them slightly with the bottom of a glass to help them spread evenly during baking.
- Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are golden brown. The short baking time ensures that they remain soft in the center.
- Allow the cookies to cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely. This resting period helps the cookies set without becoming too hard.
