Pumpkin Snickerdoodles cookies are the epitome of autumn comfort, a perfect marriage of classic snickerdoodles with the warm, earthy flavor of pumpkin. These soft and chewy cookies are accentuated with a sprinkle of pumpkin pie spice, making them an irresistible treat for the chilly fall season. Their delightful aroma captures the essence of autumn, adding cozy vibes to any gathering. Whether you enjoy them with a cup of pumpkin-spiced latte or as a standalone indulgence, Pumpkin Snickerdoodles are bound to become your new seasonal favorite.
Ingredients for Pumpkin Snickerdoodles
List of ingredients with measurements
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted & slightly cooled
- 1/4 cup (50g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 teaspoon pure vanilla extract
- 6 Tablespoons (86g) pumpkin puree
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- Optional: 1/2 cup (90g) white chocolate chips, plus a few extra for the tops
Coating Ingredients:
- 1/2 cup (100g) granulated sugar
- 1 teaspoon ground cinnamon
Optional ingredient substitutions
- Butter: Substitute coconut oil for a dairy-free version.
- Pumpkin Puree: Use sweet potato puree in its place for a different flavor.
- White Chocolate Chips: Swap for dark chocolate, milk chocolate, or cinnamon chips.
How to Make Pumpkin Snickerdoodles
Step 1: Prepare the Wet Ingredients
Whisk together the melted butter, packed brown sugar, and granulated sugar in a medium-sized bowl. Ensure there are no lumps of brown sugar left, and the mixture is smooth. Follow by adding the vanilla extract and blotted pumpkin puree, whisking until combined and smooth.
Step 2: Combine the Dry Ingredients
In a separate large bowl, thoroughly whisk together the all-purpose flour, salt, baking powder, baking soda, ground cinnamon, and pumpkin pie spice. This ensures that the leavening agents and spices are evenly distributed throughout the flour, preventing any pockets of uneven flavor or texture in the cookies.
Step 3: Mix Wet and Dry Ingredients
Pour the wet ingredient mixture into the bowl with the dry ingredients. Using a large spoon or rubber spatula, gently mix until just combined. The resulting dough will be quite soft and may appear slightly sticky. If adding white chocolate chips, fold them into the dough. Due to the melted butter, the chips may resist sticking, so be patient and persistent as you incorporate them.
Step 4: Chill the Dough
Cover the dough with plastic wrap or a lid and chill it in the refrigerator for at least 30 minutes or up to 3 days. Chilling is crucial for these cookies, as it firms up the dough, making it easier to handle and improving the overall texture of the baked cookies.
Step 5: Shape and Coat the Cookies
Once the dough has chilled sufficiently, preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Scoop approximately 1.5 tablespoons of the dough for each cookie, rolling the portions into balls. Prepare the cinnamon-sugar coating by mixing the sugar and cinnamon in a small bowl. Roll each dough ball generously in the cinnamon-sugar mixture, ensuring they are entirely coated.
Step 6: Bake the Cookies
Arrange the coated cookie dough balls on the prepared baking sheets, spacing them about 3 inches apart. Using the back of a spoon or the bottom of a cup, gently flatten the tops of the dough balls to encourage spreading during baking. Bake in the preheated oven for 11-12 minutes, or until the edges are set but the centers appear soft.
Step 7: Cool and Enhance
Remove cookies from the oven. If they have not spread sufficiently, gently flatten them with the back of a spoon while still warm. For visual enhancement, press a few white chocolate chips into the tops of the warm cookies. Allow the cookies to cool on the baking sheets for at least 10 minutes before transferring them to a wire rack to cool completely.
Step 8: Enjoy Your Cookies
For best results, allow the cookies to cool completely before tasting. The flavors intensify and the texture becomes chewier over time. In fact, Pumpkin Snickerdoodles taste even better the next day as their chewiness and pumpkin flavor grow stronger.
How to Serve Pumpkin Snickerdoodles
Best ways to serve Pumpkin Snickerdoodles
Pumpkin Snickerdoodles are delightful on their own, served warm or at room temperature. For added warmth, they can be popped into the oven for a quick reheat before serving.
Serving suggestions or pairings
- With hot beverages: These cookies pair beautifully with hot beverages such as coffee, tea, or spiced cider. A pumpkin-spiced latte enhances the autumnal flavors.
- Dessert Platter: Include them in a dessert platter alongside other fall favorites, such as apple pie or pecan pie.
- Ice Cream Sandwich: Turn them into an ice cream sandwich by placing a scoop of vanilla or pumpkin spice ice cream between two cookies.
How to Store Pumpkin Snickerdoodles
Proper storage methods
Store Pumpkin Snickerdoodles in an airtight container at room temperature. This helps retain their chewy texture and moistness. They remain fresh for up to one week, making them a convenient make-ahead treat.
Tips for reheating or freezing
- Reheating: Warm the cookies in a 300°F (150°C) oven for a few minutes if you prefer them warm.
- Freezing: For longer storage, freeze the dough balls before coating in cinnamon sugar. Place them on a baking sheet until solid, then transfer to a freezer bag. To bake from frozen, allow the dough balls to sit at room temperature for 30 minutes, roll in cinnamon sugar, and bake as directed.
Tips to Make Pumpkin Snickerdoodles
Common mistakes to avoid
- Skipping the chilling step: This leads to overly soft dough, resulting in cookies that spread too much during baking.
- Overmixing the dough: Overmixing can lead to tough cookies due to gluten development.
Helpful tips for better results
- Pumpkin puree: Blot excess moisture from the pumpkin puree with paper towels to prevent the dough from becoming too wet.
- Cookie size: For uniform cookies, use a cookie scoop or heaping tablespoon to measure the dough.
Variation of Pumpkin Snickerdoodles
Suggested variations or twists on the recipe
- Add nuts: Incorporate chopped pecans or walnuts for a crunchy contrast.
- Spicy kick: For a spicier cookie, add a pinch of cayenne pepper or additional cinnamon.
Adjustments for dietary preferences
- Gluten-free: Substitute the all-purpose flour with a gluten-free flour blend designed for baking.
- Vegan option: Replace butter with a plant-based alternative, and use dairy-free chocolate chips.
FAQs
What can I do if the dish isn’t turning out right?
If your cookies are spreading excessively, it’s likely the dough was too warm or not chilled long enough. Ensure adequate chilling time and make sure your baking sheets are cool before using. Alternatively, increase the flour slightly to firm the dough.
Can I make this ahead of time?
Yes, the dough can be prepared up to 3 days in advance and stored covered in the refrigerator. You can also freeze the dough balls and bake them at a later time, directly from the freezer.
What can I substitute for ingredients?
Substitute coconut oil for butter for a dairy-free option. Use sweet potato puree in place of pumpkin puree for a different flavor. Swap white chocolate chips for any chocolate variety or omit them entirely if desired.
