Soft Pumpkin Snickerdoodles
The Soft Pumpkin Snickerdoodles recipe is a delightful twist on the classic snickerdoodle, perfect for autumn gatherings or cozy evenings at home. With the warm flavors of pumpkin pie spice and the comforting texture of soft cookies, these treats are sure to impress family and friends. Ideal for fall celebrations, these cookies combine ease and deliciousness in every bite.
Why You’ll Love This Recipe
- Easy to Make: This recipe requires simple ingredients and straightforward steps, making it perfect for bakers of all skill levels.
- Fall Flavor: Infused with pumpkin pie spice and pumpkin puree, these cookies capture the essence of fall in every bite.
- Versatile Treat: Great for holiday parties, potlucks, or as a sweet snack, these cookies fit any occasion.
- Soft and Chewy: The unique texture ensures that each cookie is soft and chewy, providing a delightful mouthfeel.
- Kid-Friendly: Kids will love helping out in the kitchen with this fun recipe that transforms into delicious snacks.
Tools and Preparation
To make your baking journey smooth, having the right tools is essential. Below are some handy items you will need to create your Soft Pumpkin Snickerdoodles.
Essential Tools and Equipment
- Mixing bowl
- Electric mixer
- Measuring cups
- Baking sheet
- Parchment paper
- Cookie scoop
Importance of Each Tool
- Mixing bowl: A large mixing bowl allows you to combine ingredients without spilling over.
- Electric mixer: This tool makes creaming butter and sugar easy, ensuring a smooth dough.
- Baking sheet: A good quality baking sheet helps in even baking, preventing burnt bottoms.
Ingredients
The best and easiest Pumpkin Snickerdoodles cookie recipe made with pumpkin pie spice and pumpkin puree.
For the Cookies
- 1/2 cup salted butter (slightly softened)
- 1 1/2 cup sugar
- 1 egg
- 1/2 cup pumpkin puree
- 3 cups flour
- 1 teaspoon cream of tartar
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon all spice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
For the Cinnamon Sugar Mixture
- 2 tablespoon sugar
- 2 teaspoon cinnamon
How to Make Soft Pumpkin Snickerdoodles
Step 1: Preheat the Oven
Preheat your oven to 350° F. This ensures that your cookies bake evenly from start to finish.
Step 2: Cream Together Ingredients
Cream together the sugar and slightly soft butter until combined. Be careful not to over-soften the butter as it can make your dough too sticky. Next, add the egg and pumpkin puree to this mixture. Blend until smooth and well combined.
Step 3: Mix Dry Ingredients
Incorporate the dry ingredients into your mixture. Add flour, cream of tartar, baking soda, salt, and pumpkin pie spice. Stir until a cohesive dough forms.
Step 4: Prepare Cinnamon Sugar Mixture
In a small bowl, mix together 2 teaspoons of cinnamon with 2 tablespoons of sugar to create your cinnamon sugar mixture. This adds an extra layer of flavor to your cookies.
Step 5: Shape Dough Balls
Roll the dough into 1-inch balls. Coat each ball generously in the cinnamon sugar mixture. It’s easier if you roll them directly in this mix! If the dough is too sticky, wet your hands while rolling or refrigerate it for about 30 minutes before shaping.
Step 6: Bake Your Cookies
Place the coated dough balls on a parchment-lined cookie sheet with enough space between them. Lightly press down on each ball to help them spread while baking. Bake for about 10-13 minutes or until they appear matte on top. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your delicious Soft Pumpkin Snickerdoodles!
How to Serve Soft Pumpkin Snickerdoodles
Soft Pumpkin Snickerdoodles are a delightful treat that can be enjoyed in various ways. Whether you’re hosting a fall gathering or simply indulging at home, here are some serving suggestions to elevate your cookie experience.
With a Hot Beverage
- Coffee: Pair these cookies with a warm cup of coffee for a comforting morning or afternoon snack.
- Tea: A spiced chai or herbal tea complements the flavors of pumpkin and spices perfectly.
- Hot Chocolate: Enjoy these cookies alongside rich hot chocolate for a cozy dessert option.
As Part of a Dessert Platter
- Mixed Cookies: Include Soft Pumpkin Snickerdoodles on a platter with other cookies like chocolate chip and oatmeal raisin for variety.
- Fruit: Add fresh apple slices or pears to balance the sweetness of the cookies.
- Cheese: Serve with cream cheese or mascarpone for a unique flavor combination.
For Special Occasions
- Halloween Parties: These cookies make great treats for Halloween gatherings; their festive color is sure to impress.
- Thanksgiving Desserts: Incorporate these snickerdoodles into your Thanksgiving dessert table as an alternative to pumpkin pie.
Gift Options
- Cookie Jars: Fill jars with Soft Pumpkin Snickerdoodles as homemade gifts during the holiday season.
- Party Favors: Wrap individual cookies in clear bags tied with ribbon for party favors at autumn celebrations.
How to Perfect Soft Pumpkin Snickerdoodles
To achieve the most delicious Soft Pumpkin Snickerdoodles, consider these helpful tips. They will ensure your cookies turn out soft, flavorful, and perfectly baked.
- Use slightly softened butter: This helps in creating the right texture without making the dough too sticky.
- Chill the dough if needed: If the dough feels too sticky, refrigerate it for about 30 minutes before rolling into balls.
- Don’t overbake: Keep an eye on your cookies; they should be set but still soft in the center when you take them out of the oven.
- Coat thoroughly in cinnamon sugar: Make sure each cookie ball is well-coated to enhance flavor and give that classic snickerdoodle finish.
- Experiment with spices: Feel free to adjust the amount of pumpkin pie spice according to your taste preferences for a more robust flavor.
Best Side Dishes for Soft Pumpkin Snickerdoodles
Soft Pumpkin Snickerdoodles can be paired with various side dishes that complement their sweet and spicy flavors. Here are some great options:
- Pumpkin Soup: A creamy pumpkin soup adds warmth and enhances the pumpkin theme.
- Spiced Apples: Sautéed apples with cinnamon pair well with the cookie’s flavors, offering a fruity contrast.
- Caramel Dip: Serve with caramel sauce for dipping to create an indulgent treat.
- Vanilla Ice Cream: A scoop of vanilla ice cream makes for a delightful cold contrast against warm cookies.
- Cheesecake Bites: Mini cheesecake bites add richness and make for an elegant pairing.
- Chocolate Fondue: Dip pieces of snickerdoodle in chocolate fondue for an extra decadent dessert experience.
Common Mistakes to Avoid
Making Soft Pumpkin Snickerdoodles can be simple, but a few common mistakes may lead to less-than-perfect cookies. Here are some pitfalls to watch for.
- Using overly soft butter: If the butter is too soft, the dough will be sticky and hard to manage. Aim for slightly softened butter to keep the dough workable.
- Skipping the cinnamon sugar coating: This mixture adds a delightful flavor and texture. Don’t skip this step; roll each dough ball thoroughly in the cinnamon sugar mix.
- Not measuring flour correctly: Too much flour can make your cookies dry. Use a spoon to scoop flour into your measuring cup for accuracy.
- Overbaking the cookies: Keep an eye on them! Once they look matte on top, it’s time to take them out of the oven for that perfect soft texture.
- Ignoring refrigerating the dough: If your dough feels too sticky, refrigerate it for 30 minutes. This helps make rolling easier and improves texture.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to one week.
- Place parchment paper between layers to prevent sticking.
Freezing Soft Pumpkin Snickerdoodles
- Freeze in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag.
- They will last up to three months in the freezer.
Reheating Soft Pumpkin Snickerdoodles
- Oven: Preheat to 350°F and bake for about 5-7 minutes until warm.
- Microwave: Heat individual cookies for about 10-15 seconds. Watch closely!
- Stovetop: Use a skillet over low heat, warming cookies for a couple of minutes until soft.
Frequently Asked Questions
If you have questions about making Soft Pumpkin Snickerdoodles, you’re not alone! Here are some common queries:
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree! Just ensure it’s well-pureed and not too watery.
How do I know when my Soft Pumpkin Snickerdoodles are done?
They should be matte on top and slightly firm around the edges but still soft in the center.
Can I add chocolate chips?
Absolutely! Adding chocolate chips gives your Soft Pumpkin Snickerdoodles an extra delightful twist.
What spices can I substitute?
You can experiment with nutmeg or cardamom if you don’t have pumpkin pie spice on hand.
Can I make these gluten-free?
Yes! Substitute all-purpose flour with a gluten-free blend that measures cup-for-cup.
Final Thoughts
These Soft Pumpkin Snickerdoodles are not only easy to make but also bursting with flavors that capture the essence of fall. Their soft, chewy texture makes them perfect for any occasion. Feel free to customize these cookies by adding nuts or chocolate chips for extra delight!
Soft Pumpkin Snickerdoodles
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
Description
Indulge in the warmth of autumn with these Soft Pumpkin Snickerdoodles, a cozy twist on the classic cookie. Infused with pumpkin puree and aromatic pumpkin pie spice, these delightful treats are not only easy to make but also perfect for fall gatherings or a quiet evening at home. Their soft and chewy texture makes them irresistible, while the cinnamon-sugar coating adds a sweet crunch that elevates every bite.
Ingredients
- 1/2 cup salted butter (slightly softened)
- 1 1/2 cups sugar
- 1 egg
- 1/2 cup pumpkin puree
- 3 cups flour
- 1 teaspoon cream of tartar
- 1 1/2 teaspoons baking soda
- 1 teaspoon pumpkin pie spice
- 2 tablespoons sugar (for the cinnamon sugar mixture)
- 2 teaspoons cinnamon (for the cinnamon sugar mixture)
Instructions
- Preheat your oven to 350°F.
- In a mixing bowl, cream together slightly softened butter and sugar until smooth.
- Add the egg and pumpkin puree; blend until well combined.
- Mix in flour, cream of tartar, baking soda, salt, and pumpkin pie spice until a dough forms.
- In a separate bowl, combine cinnamon and sugar for the coating.
- Roll dough into 1-inch balls, then coat each in the cinnamon-sugar mixture.
- Place on a parchment-lined baking sheet, lightly press down each ball, and bake for 10-13 minutes until matte on top.
- Allow cooling before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 55mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 15mg
