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Pumpkin snickerdoodle cookies bring a delicious twist to the classic snickerdoodle. These cookies are perfect for fall with their soft, chewy texture and warm pumpkin spice flavor. Coated in a sweet cinnamon-sugar blend, each bite is a delightful mix of pumpkin goodness and traditional snickerdoodle taste.
Pumpkin Snickerdoodle Cookies
Soft and chewy pumpkin snickerdoodle cookies with a hint of warm pumpkin spice, rolled in a cinnamon-sugar coating. These cookies are the perfect fall treat, combining the flavors of a classic snickerdoodle with delicious pumpkin.
Ingredients
For the Cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup pumpkin puree
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
For the Cinnamon-Sugar Coating:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mix Wet Ingredients: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the pumpkin puree, egg yolk, and vanilla extract, and mix until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough.
- Prepare the Cinnamon-Sugar Coating: In a small bowl, mix together the granulated sugar and cinnamon for the coating.
- Form the Cookies: Using a cookie scoop or tablespoon, scoop out rounded balls of dough. Roll each ball in the cinnamon-sugar mixture until fully coated. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly crackled. The cookies will still be soft in the center but will firm up as they cool.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your pumpkin snickerdoodle cookies with a glass of milk or a hot cup of coffee!
Notes
Tips and Variations
- Extra Chewiness: For a chewier texture, chill the dough in the refrigerator for 30 minutes before rolling in the cinnamon-sugar mixture.
- Add a Twist: Mix in 1/2 cup of white chocolate chips or chopped pecans for added texture and flavor.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend to make these cookies gluten-free.
Whether you’re a fan of pumpkin or just love a good cookie, pumpkin snickerdoodle cookies are a must-try treat for any autumn occasion!
Storage
Store these pumpkin snickerdoodle cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a zip-top bag for up to 3 months. Let them thaw at room temperature before serving.
Wrapping it up
Pumpkin snickerdoodle cookies are a delightful twist on a beloved classic, combining the warm, spiced flavors of pumpkin with the sweet, cinnamon-sugar coating of a snickerdoodle.
Perfect for fall gatherings or a cozy night in, these cookies are sure to please both pumpkin and cookie lovers alike. Easy to make and even easier to enjoy, they’re the ideal treat for any autumn occasion.
Happy baking!
