These Chewy Pumpkin Snickerdoodle Cookies.What do you love about fall in one bite? With soft, chewy centers and a perfect sugar coated exterior, these cookies are ideal for cool weather and holiday gatherings. Make a batch for your family, and watch them disappear in no time!
Why Do You Love Pumpkin Snickerdoodles?
- Chewy and Soft: Perfectly tender centers with just the right amount of chew.
- Cozy Fall Flavors:What are some of the best spices to eat with pumpkin?
- Simple Ingredients: Made with pantry staples, plus a bit of pumpkin puree.
- Holiday-Ready:What is a great fall dessert spread or cookie swap?
- Make-Ahead Friendly: WhatHow do I make cookies that freeze well?
Ingredients
Dry Ingredients
- 2 34 cups (345g / 0.76 lb) all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- 1 tsp pumpkin pie spice
Wet Ingredients
- 1 cup (225g / 0.5 lb): 1 cup (225g / 0.5Unsalted butter, softened.
- 1 14 cups (250g / 0.55 lb) granulated sugar
- 12 cup (110g / 0.24 lb)Light brown sugar, packed.
- 34 cup (180g / 0.4 lb) pumpkin puree
- 1 large egg yolk
- 1 tsp vanilla extract
Cinnamon-Sugar
- 14 cup (50g / 0.11 lb) granulated sugar
- 1 ½ tsp ground cinnamon
Directions
- Prepare the Dough:In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
- Cream the butter and sugars together.
In a large bowl, using a hand mixer or stand mixer, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. - Add the Wet Ingredients:
Mix in the pumpkin puree, egg yolk, and vanilla extract until well combined. The mixture may look slightly curdled—don’t worry, it’ll come together when the dry ingredients are added. - What are wet and dry ingredients?
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Cover the dough and refrigerate for at least 1 hour (or overnight) to make it easier to handle. - Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. - Form the Cookies:
In a small bowl, mix the sugar and cinnamon for the coating. Scoop tablespoon-sized balls of dough, roll them in the cinnamon-sugar mixture, and place them on the prepared baking sheet, about 2 inches apart. - Bake:
Bake the cookies for 10-12 minutes, or until the edges are set but the centers are still soft. Allow them to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chill the Dough:How do I make a cookie dough that’s cold?
- Why use pumpkin puree, not pie filling? Make sure you’re using pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices.
- Storage Tips:Can you store cookies in an airtight container at room temperature for up to 4 days?
- Spice It Up:If you love bold flavors, add a pinch of cinnamon or nutmeg to the dough.
What are the most frequently asked questions on Quora
Can I make cookies ahead of time?Can I make the dough ahead of time?Can I freeze baked cookies?Can you freeze cookies in an airtight container?Why are cookies flat?If the dough wasn’t chilled long enough, the cookies might spread too much. Be sure to chill the dough for at least 1 hour.Can I use gluten free flour?How do I use a 1:1 gluten-free flour blend in this recipe?Can I skip cream of tartar?What are some ways to substitute cream of tartar for lemon juice?
Tips and Notes
- My Tip: For an extra chewy texture, slightly underbake the cookies—they’ll firm up as they cool.
- Pro Trick:Roll dough balls twice in the cinnamon-sugar coating for an extra flavorful crust.
- Serving Suggestion:Can you serve these cookies with a hot cup of chai tea or a pumpkin spice latte?
Variations
- White Chocolate Pumpkin Snickerdoodles: What are some examples? Add white chocolate chips to the dough for an extra indulgent twist.
- Maple Glaze: Drizzle the cooled cookies with a simple maple glaze for extra sweetness.
- Stuffed Cookies:Add caramel candy to the center of each dough ball for a gooey surprise inside.
- Nutty Version: Mix in chopped pecans or walnuts for added texture.
- Spicy Snickerdoodle Add cayenne pepper or a pinch of chili powder for a hint of heat.
What are the most frequently asked questions on Quora
How do I make pumpkin snickerdoodle dough ahead of time?Can you make the dough ahead of time? When refrigerating, wrap the dough tightly in plastic wrap. For freezing, shape the dough into a disc, wrap it tightly, and then thaw in the refrigerator overnight before using.How do you store pumpkin snickerdoodle cookies?To keep your pumpkin snickerdoodles soft and chewy, store them in an airtight container at room temperature. They will stay fresh for up to 4 days this way. For longer storage, you can freeze baked cookies in an airtight container for up to 2 months. Allow them to thaw at room temperature before serving.What are some substitutes for cream of tartar?If you don’t have cream of tartar, you can substitute it with 2 teaspoons of lemon juice or white vinegar. These alternatives will provide a similar tangy flavor that helps give snickerdoodles their characteristic taste. The substitution will not significantly affect the texture or baking process.Can I double or scale up this pumpkin snickerdoodle recipe to make a larger batch?Can I double the recipe? Is it necessary to bake cookies in batches depending on the size of your baking sheets and oven?How do you tell if your pumpkin snickerdoodles are perfectly baked?The cookies are done when the edges are set and lightly golden brown, but the centers still appear soft. The bottoms should be lightly golden as well. Bake for 10-12 minutes, but keep a close eye on them, as oven temperatures vary. They will continue to set up slightly as they cool on the baking sheet.
