Soft Pumpkin Snickerdoodles

When the weather starts to cool and the leaves begin to change, there’s nothing quite like the comforting taste of pumpkin to get you in the mood for fall. These Soft Pumpkin Snickerdoodles are the perfect treat to enjoy with a warm cup of cider or coffee. Combining the classic snickerdoodle cookie with the rich flavors of pumpkin and spices, this recipe will quickly become a seasonal favorite.

Why You’ll Love This Recipe

These cookies are a delightful twist on the traditional snickerdoodle. The addition of pumpkin puree adds moisture and flavor, making them incredibly soft and chewy. The pumpkin pie spices bring a warm, cozy taste that’s perfect for fall. Plus, the cinnamon sugar coating gives them that signature snickerdoodle crunch and sweetness.

Ingredients for Soft Pumpkin Snickerdoodles

To make these mouthwatering cookies, you’ll need the following ingredients:

• 1/2 cup butter, softened: Adds richness and moisture to the cookies.
• 1 1/2 cups sugar: Sweetens the dough and helps achieve a crispy edge.
• 1 egg: Binds the ingredients together.
• 1/2 cup pumpkin puree: Provides moisture and a rich pumpkin flavor.
• 3 cups all-purpose flour: Gives structure to the cookies.
• 1 teaspoon cream of tartar: Adds a slight tang and helps with the chewy texture.
• 2 teaspoons baking soda: Leavens the cookies, making them light and fluffy.
• 1/4 teaspoon salt: Enhances the flavors of the cookies.
• 1 teaspoon pumpkin pie spice: A blend of cinnamon, nutmeg, ginger, and allspice that brings warmth to the cookies. Alternatively, use 1/2 teaspoon cinnamon, 1/4 teaspoon allspice, 1/4 teaspoon nutmeg, and 1/4 teaspoon ginger.

For the Cinnamon Sugar Mixture:

• 2 tablespoons sugar
• 2 teaspoons cinnamon

This mixture is what gives snickerdoodles their classic coating, adding both flavor and texture.

Step-by-Step Instructions

Preheat Your Oven

Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper to prevent the cookies from sticking and to make cleanup easier.

Cream the Wet Ingredients

In a large mixing bowl, cream together the softened butter, sugar, egg, and pumpkin puree until smooth. This step is crucial for creating a well-mixed and fluffy dough. The butter and sugar should be fully combined, with no lumps of butter remaining.

Mix the Dry Ingredients

In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and pumpkin pie spice. Gradually add the dry ingredients to the wet mixture, mixing until a dough forms. The dough should be soft but not sticky.

Prepare the Cinnamon Sugar Coating

In a small bowl, mix together the sugar and cinnamon for the coating. This step gives the cookies their iconic snickerdoodle flavor and a slight crunch on the outside.

Form the Cookies

Using a spoon or a cookie scoop, roll the dough into 1-inch balls. Then, roll each ball in the cinnamon sugar mixture until fully coated. This ensures that every bite of your cookies will have that delicious cinnamon-sugar flavor.

Flatten the Dough Balls

Place the coated dough balls on the prepared baking sheet, spacing them evenly apart. Lightly press down on each dough ball with the back of a spoon or your fingers to slightly flatten them. This helps the cookies spread evenly while baking.

Bake the Cookies

Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set and the tops are just beginning to crack. Be careful not to overbake them—these cookies are best when they’re soft and chewy.

Cool the Cookies

Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Then transfer them to a wire rack to cool completely. This step ensures that the cookies finish setting without overcooking.

Tips and Tricks for the Perfect Pumpkin Snickerdoodles

• Use Room Temperature Ingredients: Make sure your butter, egg, and pumpkin puree are at room temperature before starting. This helps them combine more easily and creates a smoother dough.
• Don’t Skip the Cream of Tartar: Cream of tartar is key to getting that classic snickerdoodle tang and soft texture.
• Customize Your Spice Blend: Feel free to adjust the spice levels to your liking. If you love cinnamon, add a bit more for extra warmth.

Variations to Try

• Chocolate Chip Pumpkin Snickerdoodles: Add 1 cup of chocolate chips to the dough for a delicious twist.
• Gluten-Free Pumpkin Snickerdoodles: Substitute the all-purpose flour with a gluten-free baking mix.
• Vegan Pumpkin Snickerdoodles: Use a vegan butter substitute and a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) in place of the egg.

Serving and Storage Tips

These cookies are best enjoyed fresh out of the oven when they’re still slightly warm and extra soft. However, they also store well:

• Store in an Airtight Container: Keep your cookies in an airtight container at room temperature for up to 5 days.
• Freeze for Later: You can freeze the unbaked dough balls. When ready to bake, let them thaw for a few minutes and bake as directed.

Nutritional Information

Each Soft Pumpkin Snickerdoodle is approximately 100 calories. This recipe yields about 24 cookies.

These Soft Pumpkin Snickerdoodles are sure to become a fall tradition in your home. With their soft texture, warm spices, and rich pumpkin flavor, they’re a treat that everyone will love. Whether you’re baking for a family gathering or just indulging your sweet tooth, these cookies are the perfect way to celebrate the season.

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