Are you ready to dive into the cozy, inviting world of autumn flavors? Picture this: warm, freshly baked cookies that are soft and chewy, with the perfect balance of spice and sweetness. Pumpkin Snickerdoodle Cookies are the ultimate treat combining the classic goodness of snickerdoodles with the delightful essence of pumpkin and warm spices. Not only is this recipe a snap to whip up, but it also brings a slice of fall nostalgia straight to your kitchen. Did you know that snickerdoodles date back to the 19th century? While the exact origin is murky, these cookies have charmed taste buds for generations, and when you add pumpkin to the mix, you elevate them to a whole new level! Trust me, your family will be begging for seconds! If you love these, you’ll undoubtedly enjoy our classic Snickerdoodle recipe, which offers a slightly different twist on this beloved cookie. Let’s get started on creating these delightful treats that both kids and adults will rave about!
What are Pumpkin Snickerdoodle Cookies?
So, what’s the deal with Pumpkin Snickerdoodle Cookies, you ask? Imagine the soft, cinnamon-sugar crust of a traditional snickerdoodle, but now infused with delicious pumpkin puree and cozy fall spices like nutmeg and ginger. It’s like a warm hug in cookie form! “Why the name snickerdoodle?” you might wonder. Some say it’s a play on 19th-century German words, while others swear it originated from a playful recipe similar to “Schnecken” (meaning snail in German). Regardless of its origins, what remains true is that the way to a person’s heart is indeed through snickerdoodle cookies! Try baking these cookies and witness the smiles that follow; they’re sure to win over even the toughest critics in your household!
Why You’ll Love These Pumpkin Snickerdoodle Cookies
There are plenty of reasons to fall in love with Pumpkin Snickerdoodle Cookies! First off, let’s talk about their incredible flavor. The combination of pumpkin and warm spices creates a cookie that’s not just nice to nibble on but is also perfectly seasonal. Plus, making these cookies at home is a cost-saving delight! Why pay for expensive store-bought treats when you can whip up a batch right in your kitchen with minimal fuss? Not to mention, pumpkin is not only delicious but packed with nutrients. If you’re a fan of our soft-batch chocolate chip cookies, you’ll adore these too! With a slightly chewy texture and the joy of cinnamon-sugar, pumpkin snickerdoodles are perfect for sharing or simply indulging in your own cookie jar. So, let’s get baking and create some magic!
How to Make Pumpkin Snickerdoodle Cookies
Quick Overview
These Pumpkin Snickerdoodle Cookies are not only simple to make, but they embody the delightful flavors of fall with every bite! With just a prep time of about 15 minutes and a baking time of 10-12 minutes, you’ll be enjoying warm cookies in no time. You’ll love their soft, chewy texture and the delightful aroma that fills your kitchen as they bake!
Key Ingredients for Pumpkin Snickerdoodle Cookies
- ½ cup unsalted butter, softened
- ¼ cup vegetable oil
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon salt
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the butter, oil, granulated sugar, and brown sugar together in a large mixing bowl until light and fluffy, about 2-3 minutes.
- Add the pumpkin puree, egg, and vanilla extract, blending on medium speed until fully combined.
- In another bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- In a small bowl, combine ¼ cup granulated sugar and 1 tablespoon cinnamon.
- Scoop dough onto the prepared baking sheet, rolling each ball in the cinnamon-sugar mixture before placing it on the sheet. Space them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly browned. The center will look soft, but they’ll set as they cool.
- Remove from the oven, allow to cool separately on wire racks, and enjoy your delicious cookies warm!
What to Serve with Pumpkin Snickerdoodle Cookies
These delightful cookies go perfectly with a warm cup of spiced chai or your favorite latte, enhancing that cozy fall vibe. Alternatively, consider serving them alongside a bowl of creamy vanilla ice cream for a delightful dessert combo that your guests will love. If you’re feeling adventurous, turn them into an ice cream sandwich for an extra special treat!
Top Tips for Perfecting Pumpkin Snickerdoodle Cookies
- Don’t over-mix the dough: This helps maintain the soft and chewy texture that everyone loves. Mix until just combined!
- Chill the cookie dough if you want thicker cookies: Just 30 minutes in the fridge can prevent them from spreading too much in the oven.
- Adjust spices to taste: If you adore certain spices, feel free to increase the amount to suit your palate.
- Experiment with toppings: Adding white chocolate chips or chopped nuts can give a unique twist!
Storing and Reheating Tips
To store your Pumpkin Snickerdoodle Cookies, simply place them in an airtight container at room temperature. They’ll stay fresh for about a week—though I doubt they’ll last that long! For longer storage, consider freezing them in an airtight bag; they can last up to three months. When you’re ready to enjoy them again, thaw in the refrigerator overnight or pop them in the microwave for a few seconds for that freshly baked feel.
Now that you have the inside scoop on how to create these delightful Pumpkin Snickerdoodle Cookies, there’s no time to waste—grab your ingredients and get baking! Your taste buds will thank you!
Pumpkin Snickerdoodle Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the butter, oil, granulated sugar, and brown sugar together in a large mixing bowl until light and fluffy, about 2-3 minutes.
- Add the pumpkin puree, egg, and vanilla extract, blending on medium speed until fully combined.
- In another bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- In a small bowl, combine ¼ cup granulated sugar and 1 tablespoon cinnamon.
- Scoop dough onto the prepared baking sheet, rolling each ball in the cinnamon-sugar mixture before placing it on the sheet. Space them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly browned. The center will look soft, but they'll set as they cool.
- Remove from the oven, allow to cool separately on wire racks, and enjoy your delicious cookies warm!
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