There’s something about fall that beckons us to the kitchen, where the warmth of the oven and the scent of spices make everything feel cozier. Pumpkin Snickerdoodles capture the essence of autumn in every bite, blending the classic flavor of cinnamon sugar with the subtle sweetness of pumpkin. These cookies are not just a treat; they’re an experience. If you love the traditional Snickerdoodle, imagine it with a seasonal twist—soft pumpkin Snickerdoodles are everything you need for your fall baking repertoire.
Why Choose Soft Pumpkin Snickerdoodles?
When you think of fall desserts, pumpkin is likely one of the first ingredients that come to mind. But why exactly should you opt for soft pumpkin Snickerdoodles over other pumpkin-based treats? Here’s why:
- Moist and Chewy Texture: The addition of pumpkin puree makes these cookies incredibly moist, ensuring that they remain soft even days after baking.
- Balanced Flavor: The mild pumpkin flavor doesn’t overpower the classic cinnamon-sugar coating. Instead, it adds a layer of complexity that elevates the traditional Snickerdoodle.
- Perfect for Fall: Pumpkin and cinnamon are quintessential fall flavors. Combining them in a soft, chewy cookie makes for the perfect autumn treat.
As you prepare to bake these delightful cookies, make sure you have all the essential ingredients and tools ready. This not only ensures a smooth baking process but also helps achieve the best results.
Preparing the Dough
The first and most crucial step in making soft pumpkin Snickerdoodles is preparing the dough. To begin, you’ll want to combine your dry ingredients in a large mixing bowl. This includes the flour, baking powder, baking soda, salt, and spices. The blend of cinnamon, nutmeg, ginger, and cloves is what gives these cookies their warm, autumnal flavor.
Soft Pumpkin Snickerdoodles Recipe 🎃
Get ready to indulge in the cozy flavors of autumn with these irresistible Soft Pumpkin Snickerdoodles! Perfectly spiced and wonderfully soft, these cookies are a delightful treat that combines the classic snickerdoodle with a hint of pumpkin magic.
Ingredients
- 1/2 cup butter, softened
- 1 1/2 cups sugar
- 1 egg
- 1/2 cup pumpkin puree
- 3 cups all-purpose flour
- 1 teaspoon cream of tartar
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice (or combine 1/2 teaspoon cinnamon, 1/4 teaspoon allspice, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger)
For the Cinnamon Sugar Mixture:
- 2 tablespoons sugar
- 2 teaspoons cinnamon
Instructions
- Preheat Oven: Start by heating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large bowl, blend the softened butter, sugar, egg, and pumpkin puree until the mixture is smooth and creamy.
- Combine Dry Ingredients: To the wet mix, sift in the flour, cream of tartar, baking soda, salt, and your choice of pumpkin pie spice or the individual spices. Stir everything together until a soft dough forms.
- Prepare Cinnamon Sugar: In a smaller bowl, mix the sugar and cinnamon together for the coating.
- Shape Cookies: Take small portions of the dough and roll them into 1-inch balls. Gently roll each ball in the cinnamon sugar mixture, ensuring they are evenly coated.
- Bake: Place the sugar-coated dough balls on the prepared baking sheet, spaced out evenly. Flatten them slightly with the back of a spoon or your fingers.
- Baking Time: Pop the tray into the oven and bake for 8-10 minutes. The cookies should begin to crack on top and be just set around the edges when they’re done.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
