Pumpkin Snickerdoodles: A Fall Baking Delight

Fall is synonymous with pumpkin spice, cozy sweaters, and the irresistible aroma of freshly baked goods. Combine the warm, comforting flavors of pumpkin with the classic, cinnamon-sugar coating of snickerdoodles, and you’ve got a match made in autumnal heaven. These Pumpkin Snickerdoodles are soft, chewy, and bursting with pumpkin spice, making them the perfect treat to enjoy with a cup of coffee or share with friends and family.

This recipe provides detailed steps and instructions to guide you through baking these delightful cookies. Get ready to embrace the fall spirit with every delicious bite!

## Why You’ll Love These Pumpkin Snickerdoodles

* **Perfect Fall Flavor:** The combination of pumpkin puree, pumpkin pie spice, and cinnamon-sugar creates a warm and inviting flavor profile that screams autumn.
* **Soft and Chewy Texture:** These cookies are incredibly soft and chewy, thanks to the addition of pumpkin puree and the perfect balance of ingredients.
* **Easy to Make:** This recipe is surprisingly easy to follow, even for beginner bakers. With a few simple steps, you’ll be enjoying warm, freshly baked cookies in no time.
* **Crowd-Pleasing:** Everyone loves snickerdoodles, and the addition of pumpkin makes them even more irresistible. These cookies are perfect for parties, potlucks, or simply enjoying at home.
* **Customizable:** You can easily adapt this recipe to suit your preferences. Add chocolate chips, nuts, or other spices to create your own unique variation.

## Ingredients You’ll Need

Before you begin, gather all the necessary ingredients. This will make the baking process smoother and more efficient.

### For the Cookies:

* 1 ½ cups (3 sticks) unsalted butter, softened
* 1 ½ cups granulated sugar
* ½ cup packed light brown sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup pumpkin puree (not pumpkin pie filling)
* 3 ½ cups all-purpose flour
* 1 teaspoon baking soda
* ½ teaspoon baking powder
* 1 teaspoon pumpkin pie spice
* ½ teaspoon salt

### For the Cinnamon-Sugar Coating:

* ¼ cup granulated sugar
* 2 teaspoons ground cinnamon

## Equipment You’ll Need

* Large mixing bowl
* Electric mixer (handheld or stand mixer)
* Measuring cups and spoons
* Baking sheets
* Parchment paper or silicone baking mats
* Cookie scoop (optional)
* Small bowl for cinnamon-sugar mixture

## Step-by-Step Instructions

Now, let’s dive into the baking process. Follow these detailed instructions to create the perfect Pumpkin Snickerdoodles.

### Step 1: Cream Together the Butter and Sugars

In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar using an electric mixer. Beat until the mixture is light and fluffy, about 3-5 minutes. This step is crucial for creating a light and airy cookie.

### Step 2: Add the Eggs and Vanilla

Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.

### Step 3: Incorporate the Pumpkin Puree

Add the pumpkin puree and mix until well combined. The batter will appear slightly curdled at this point, but don’t worry, it will come together once the dry ingredients are added.

### Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt. This ensures that the spices are evenly distributed throughout the dough.

### Step 5: Gradually Add the Dry Ingredients to the Wet Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cookies. The dough should be soft and slightly sticky.

### Step 6: Prepare the Cinnamon-Sugar Coating

In a small bowl, combine the granulated sugar and ground cinnamon. Mix well and set aside.

### Step 7: Chill the Dough (Important!)

Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes. Chilling the dough prevents the cookies from spreading too much during baking and helps to develop the flavors.

### Step 8: Preheat the Oven and Prepare the Baking Sheets

Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.

### Step 9: Scoop and Roll the Dough

Use a cookie scoop or your hands to form rounded balls of dough (about 1-2 tablespoons each). Roll each ball in the cinnamon-sugar mixture, coating it completely.

### Step 10: Arrange the Cookies on the Baking Sheets

Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches of space between each cookie. This allows for proper air circulation and prevents the cookies from baking together.

### Step 11: Bake the Cookies

Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set. The cookies will continue to bake slightly as they cool.

### Step 12: Cool and Enjoy!

Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy these warm and delicious Pumpkin Snickerdoodles with a cup of coffee, tea, or milk.

## Tips for Perfect Pumpkin Snickerdoodles

* **Use Room Temperature Butter:** Softened butter is essential for creating a smooth and creamy batter. Make sure the butter is at room temperature before you begin. The “fingerprint” test works well – you should be able to easily make an indention in the butter with your finger, without it feeling greasy.
* **Don’t Overmix the Dough:** Overmixing can lead to tough cookies. Mix the dry ingredients into the wet ingredients until just combined.
* **Chill the Dough:** Chilling the dough is crucial for preventing the cookies from spreading too much and developing the flavors.
* **Use a Cookie Scoop:** A cookie scoop ensures that all the cookies are the same size, which helps them bake evenly.
* **Don’t Overbake:** Overbaked cookies will be dry and crumbly. Bake until the edges are lightly golden brown and the centers are set.
* **Cool Completely:** Allow the cookies to cool completely before storing them. This prevents them from becoming soggy.
* **Measure Flour Accurately**: Too much flour will result in dry cookies. Spoon the flour into your measuring cup and level it off with a knife. Avoid scooping the flour directly from the bag, as this can compact it.
* **Use Fresh Spices:** Fresh spices will enhance the flavor of the cookies. Check the expiration dates of your spices before using them.
* **Adjust Baking Time for Your Oven:** Every oven is different, so you may need to adjust the baking time slightly. Keep an eye on the cookies and bake until they are lightly golden brown.

## Variations and Add-Ins

* **Chocolate Chips:** Add ½ cup of chocolate chips to the dough for a chocolatey twist.
* **Nuts:** Add ½ cup of chopped nuts, such as walnuts or pecans, for added texture and flavor.
* **Maple Glaze:** Drizzle the cooled cookies with a maple glaze for extra sweetness.
* **Cream Cheese Frosting:** Top the cookies with a cream cheese frosting for a decadent treat.
* **Gingerbread Spice:** Substitute gingerbread spice for pumpkin pie spice for a different flavor profile.
* **Espresso Powder:** Add a teaspoon of espresso powder to the dry ingredients for a mocha flavor.
* **White Chocolate Chips and Cranberries:** This combination adds a festive touch and balances the pumpkin flavor.
* **Spiced Glaze:** Instead of the cinnamon-sugar coating, brush the warm cookies with a spiced glaze made from powdered sugar, milk, and pumpkin pie spice.

## Storing Pumpkin Snickerdoodles

Store the cooled cookies in an airtight container at room temperature for up to 3-4 days. To keep them soft, you can add a slice of bread to the container. The cookies can also be frozen for up to 2 months. Thaw them at room temperature before serving.

## Serving Suggestions

* Enjoy with a cup of coffee, tea, or milk.
* Serve as a dessert for Thanksgiving or other fall gatherings.
* Pack in lunchboxes for a special treat.
* Give as a homemade gift.
* Pair with ice cream for a delicious dessert sundae.
* Crumble over yogurt or oatmeal for added flavor and texture.
* Create a cookie platter with other fall-themed treats.

## Nutrition Information (Approximate)

* Calories: 150-200 per cookie
* Fat: 8-12 grams per cookie
* Carbohydrates: 20-25 grams per cookie
* Protein: 1-2 grams per cookie

*Note: Nutrition information may vary depending on specific ingredients and portion sizes.*

## Pumpkin Puree vs. Pumpkin Pie Filling

It’s crucial to use *pumpkin puree*, not *pumpkin pie filling*, in this recipe. Pumpkin puree is simply cooked and pureed pumpkin, with no added sugar or spices. Pumpkin pie filling, on the other hand, contains sugar, spices, and sometimes other ingredients. Using pumpkin pie filling will result in cookies that are too sweet and may not have the desired texture.

## Troubleshooting

* **Cookies are too flat:** This could be due to using butter that is too soft, not chilling the dough long enough, or overmixing the dough. Make sure to use softened butter, chill the dough for at least 30 minutes, and avoid overmixing.
* **Cookies are too dry:** This could be due to using too much flour or overbaking the cookies. Measure the flour accurately and bake until the edges are lightly golden brown.
* **Cookies are not chewy:** This could be due to overbaking the cookies or not using enough pumpkin puree. Bake until the edges are lightly golden brown and make sure to use the correct amount of pumpkin puree.
* **Cookies are not flavorful:** This could be due to using old spices or not using enough pumpkin pie spice. Use fresh spices and adjust the amount of pumpkin pie spice to your liking.

## Conclusion

These Pumpkin Snickerdoodles are a delightful treat that perfectly captures the essence of fall. With their soft, chewy texture, warm spices, and irresistible cinnamon-sugar coating, they’re sure to become a new favorite. So, gather your ingredients, preheat your oven, and get ready to enjoy the delicious flavors of autumn with every bite of these amazing cookies. Happy baking!