These Soft Pumpkin Snickerdoodles combine the warm, spiced flavors of pumpkin and cinnamon with the soft, chewy texture of a classic snickerdoodle. Perfect for fall, these cookies are easy to make and packed with autumnal spices. The pumpkin puree adds extra moisture, making each bite melt in your mouth. Enjoy them as a sweet snack, dessert, or even with your morning coffee.
Ingredients
For the Cookies:
- 1/2 cup butter, softened
- 1 1/2 cups sugar
- 1 egg
- 1/2 cup pumpkin puree
- 3 cups all-purpose flour
- 1 teaspoon cream of tartar
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice (or 1/2 teaspoon cinnamon, 1/4 teaspoon allspice, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger)
For the Cinnamon Sugar Mixture:
- 2 tablespoons sugar
- 2 teaspoons cinnamon
Directions
1. Preheat Your Oven
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream the Wet Ingredients
- In a large mixing bowl, cream together the softened butter, sugar, egg, and pumpkin puree until smooth and well combined.
3. Mix the Dry Ingredients
- Add the flour, cream of tartar, baking soda, salt, and pumpkin pie spice (or individual spices) to the wet mixture. Mix until a soft dough forms.
4. Prepare the Cinnamon Sugar Coating
- In a small bowl, mix together the sugar and cinnamon for the cinnamon sugar coating.
5. Form the Cookies
- Roll the dough into 1-inch balls, then roll each ball in the cinnamon sugar mixture until coated evenly.
- Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
6. Flatten the Dough Balls
- Lightly press down on each dough ball with the back of a spoon or your fingers to slightly flatten them.
7. Bake the Cookies
- Bake in the preheated oven for 8-10 minutes, or until the edges are set and the cookies are just beginning to crack on top.
8. Cool the Cookies
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
9. Enjoy!
- Enjoy these soft and flavorful Pumpkin Snickerdoodles with a warm drink or as a sweet snack.
Serving and Storage Tips
- Serving: These cookies are best served warm or at room temperature. Pair them with a cup of hot coffee, tea, or even a pumpkin spice latte for the perfect fall treat!
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days. If you want to keep them soft, place a slice of bread in the container to maintain moisture.
- Freezing: These cookies freeze well. Place them in a single layer in a freezer-safe container or bag for up to 2 months. Thaw at room temperature before serving.
Helpful Notes
- Pumpkin Pie Spice Substitute: If you don’t have pumpkin pie spice on hand, you can easily make your own with cinnamon, allspice, nutmeg, and ginger as listed in the recipe.
- For Extra Softness: Be sure not to overbake the cookies. They should be slightly underbaked when removed from the oven to ensure they stay soft and chewy as they cool.
Tips from Well-Known Chefs
- Avoid Flat Cookies: Chef Ina Garten recommends chilling the dough for 30 minutes before baking to help prevent the cookies from spreading too much in the oven.
- Perfect Rolling Tip: Pastry Chef Claire Saffitz suggests lightly oiling your hands when rolling the dough into balls to keep the dough from sticking.
Frequently Asked Questions
1. Can I use canned pumpkin puree?
Yes! Canned pumpkin puree works perfectly for this recipe. Just make sure you’re using pure pumpkin puree, not pumpkin pie filling.
2. Can I add other spices?
Absolutely! You can add a pinch of ground cloves or cardamom for extra warmth and flavor.
3. Can I substitute butter with margarine?
Yes, margarine can be used, but the flavor and texture may differ slightly. Butter gives the best rich taste.
4. Can I use whole wheat flour?
You can substitute half of the all-purpose flour with whole wheat flour for a slightly heartier cookie, but keep in mind it may affect the texture.
5. Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 24 hours before baking. This can help the flavors develop even more.
6. How do I make the cookies softer?
Avoid overbaking and try adding a little extra pumpkin puree to the dough for even more moisture.
7. Can I use a different sugar for the coating?
Yes, brown sugar or coconut sugar can be used for the cinnamon sugar coating to add a different depth of flavor.
8. How can I make the cookies less sweet?
You can reduce the sugar in the dough by 1/4 cup without compromising the texture.
9. Can I freeze the dough?
Yes, you can freeze the dough balls before baking. When ready to bake, let them thaw slightly and roll them in the cinnamon sugar mixture.
10. Can I add chocolate chips?
For a fun twist, you can fold 1/2 cup of chocolate chips into the dough for a delicious pumpkin-chocolate combination.
These Soft Pumpkin Snickerdoodles are the perfect fall cookie, combining the classic flavors of snickerdoodles with a warm, spiced pumpkin twist. Enjoy these chewy, cinnamon-sugar-coated treats all season long!