Get ready to fall in love with baking again! These Pumpkin Spice Snickerdoodles are the perfect treat for any festive occasion. With their warm spices and soft texture, they will melt in your mouth. I’ll guide you step-by-step through the ingredients and baking process, ensuring that you create a batch everyone will rave about. Let’s dive into this delightful recipe and bring some fall flavor to your kitchen!
Why I Love This Recipe
- Cozy Fall Flavor: These Pumpkin Spice Snickerdoodles perfectly capture the essence of autumn with their warm spices and pumpkin goodness, making them a delightful treat for the season.
- Soft and Chewy Texture: The combination of pumpkin puree and the right baking time ensures that these cookies are soft and chewy, offering a satisfying bite every time.
- Easy to Make: This recipe is straightforward and requires common ingredients, making it accessible for bakers of all skill levels to whip up a batch.
- Perfect for Sharing: With approximately 24 cookies, they are great for sharing at gatherings, parties, or cozy nights in with friends and family.
Ingredients
Complete List of Ingredients
To make these tasty Pumpkin Spice Snickerdoodles, you will need:
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 1/2 cup packed brown sugar
– 1/2 cup pure pumpkin puree (not pumpkin pie filling)
– 1 large egg
– 1 teaspoon vanilla extract
– 2 3/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon cream of tartar
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground allspice
– 1/4 teaspoon salt
– 1/4 cup granulated sugar (for rolling)
– 1 tablespoon ground cinnamon (for rolling)
Ingredient Substitutes
If you need substitutes, here are some options:
– Use coconut oil for unsalted butter.
– Swap brown sugar for coconut sugar.
– Use applesauce instead of pumpkin puree if you want a different flavor.
– Replace the egg with a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water).
– For gluten-free cookies, use a 1:1 baking flour blend.
Special Considerations
For those with dietary needs:
– Gluten-Free: Choose a gluten-free flour mix.
– Vegan: Use coconut oil and a flax egg.
– Nut-Free: This recipe is nut-free as written.
Step-by-Step Instructions
Preparation Steps
1. Preheat the oven. Set your oven to 350°F (175°C). Line your baking sheets with parchment paper. This helps prevent the cookies from sticking.
2. Cream the butter and sugars. In a large bowl, mix 1 cup of softened butter, 1 cup of granulated sugar, and 1/2 cup of brown sugar. Use an electric mixer on medium speed for about 2-3 minutes. The mixture should be light and fluffy.
3. Add wet ingredients. Mix in 1/2 cup of pure pumpkin puree, 1 large egg, and 1 teaspoon of vanilla extract. Blend until smooth and well combined.
4. Mix dry ingredients. In a separate bowl, whisk together 2 3/4 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of cream of tartar, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of ground ginger, 1/4 teaspoon of ground allspice, and 1/4 teaspoon of salt. Ensure these are evenly mixed.
Baking Steps
5. Combine wet and dry ingredients. Gradually add the dry mixture to the wet mixture. Stir gently until just combined. Avoid overmixing to keep the cookies soft.
6. Prepare the cinnamon-sugar coating. In a small bowl, mix 1/4 cup of granulated sugar with 1 tablespoon of ground cinnamon. This will coat the cookies.
7. Form the cookies. Use a cookie scoop or your hands to take about 1 tablespoon of dough for each cookie. Roll each ball in the cinnamon-sugar mixture until fully coated.
8. Arrange on baking sheets. Place the rolled dough balls on the prepared baking sheets. Leave about 2 inches between each cookie to allow for spreading.
9. Flatten the dough balls. Gently press each dough ball with the bottom of a glass or your palm. This helps them bake evenly.
10. Bake the cookies. Place the baking sheets in the oven. Bake for 10-12 minutes. The edges should look lightly golden. The centers may seem soft, but they will firm up as they cool.
Cooling and Storing Cookies
11. Cool the cookies. After baking, let the cookies rest on the baking sheet for 5 minutes. Then, carefully transfer them to a wire rack to cool completely. Store them in an airtight container to keep them fresh. Enjoy your tasty pumpkin spice snickerdoodles!
Tips & Tricks
Common Baking Mistakes to Avoid
When baking Pumpkin Spice Snickerdoodles, avoid overmixing the dough. Overmixing can make cookies tough. Also, don’t skip the cream of tartar; it adds the classic snickerdoodle tang. Be sure to measure your flour correctly. Too much flour makes dry cookies. Use the spoon-and-level method for best results.
How to Achieve the Perfect Texture
To get the right texture, cream the butter and sugars until fluffy. This step adds air and makes cookies soft. When you add pumpkin puree, it helps keep the dough moist. Remember, do not flatten the dough balls too much. A gentle press is enough to ensure even baking without losing the soft center.
Enhancements for Flavor
For an extra flavor boost, try adding a pinch of clove or cardamom. These spices deepen the aroma and give a warm taste. You can also fold in chocolate chips or nuts for added texture. Pair these cookies with apple cider or hot chocolate for a cozy treat.
Pro Tips
- Chill the Dough: For thicker cookies, refrigerate the dough for at least 30 minutes before baking. This helps prevent spreading and enhances the texture.
- Make Ahead: You can prepare the cookie dough in advance and store it in the refrigerator for up to 3 days or freeze it for up to 3 months. Just thaw and roll when you’re ready to bake.
- Experiment with Spices: Feel free to adjust the spice blend to suit your taste. Adding a pinch of cloves or cardamom can elevate the flavor profile.
- Check for Doneness: Keep an eye on the cookies in the last few minutes of baking. They should be lightly golden around the edges but still soft in the center for the perfect chewy texture.
Variations
Gluten-Free Pumpkin Spice Snickerdoodles
You can make these cookies gluten-free. Just swap the all-purpose flour with a gluten-free blend. Many blends work well, but look for one with xanthan gum. This will help the cookies hold their shape. The taste remains rich and cozy. Enjoy the same pumpkin spice flavor without the gluten!
Vegan Pumpkin Spice Snickerdoodles
To make these cookies vegan, replace the egg with a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes to thicken. Instead of butter, use coconut oil or vegan butter. These swaps keep the cookies soft and tasty.
Add-ins and Flavor Twists
Feel free to get creative with add-ins! You can toss in chocolate chips for a sweet twist. Chopped nuts, like pecans or walnuts, add crunch and flavor. Dried cranberries can bring a tart note. Each adds a new layer to the classic cookie. Try different combinations to find your favorite!
Storage Info
Best Ways to Store Cookies
To keep your Pumpkin Spice Snickerdoodles fresh, store them in an airtight container. This will keep them soft and tasty. You can layer the cookies with parchment paper to avoid sticking. For best results, keep them at room temperature for up to one week. If you want to keep them longer, freezing is a great option.
Freezing Pumpkin Spice Snickerdoodles
Freezing these cookies is easy. Start by letting them cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about one hour. Once frozen, transfer the cookies into a freezer-safe bag or container. They can last for up to three months in the freezer. When you’re ready to enjoy, just thaw them at room temperature.
Shelf Life and Freshness Tips
Pumpkin Spice Snickerdoodles stay fresh for about one week at room temp. If you store them in the fridge, they can last up to two weeks. Always check for any signs of mold or odd smells before eating. If you want to keep them tasting great, avoid placing them in direct sunlight or near heat sources.
FAQs
Can I use pumpkin pie filling instead of pure pumpkin puree?
No, you should not use pumpkin pie filling. Pumpkin pie filling has added sugars and spices. This can change the taste and texture of your cookies. Use pure pumpkin puree for the best results. It gives your snickerdoodles that rich pumpkin flavor without extra sweetness.
How do I know when my cookies are done baking?
Check your cookies at 10 minutes. The edges should be lightly golden. The centers may look soft. This is normal! They will firm up as they cool. If they look too wet, bake for another minute. Keep an eye on them to avoid overbaking.
What can I serve with Pumpkin Spice Snickerdoodles?
These cookies pair well with warm drinks. Try serving them with apple cider or hot cocoa. For a fun twist, add a scoop of vanilla ice cream on the side. They also taste great with a simple cup of tea or coffee. Enjoy them during cozy fall nights!
In this post, we explored all about Pumpkin Spice Snickerdoodles. We covered ingredients, step-by-step instructions, and helpful tips. I shared various recipes, including gluten-free and vegan options. You learned how to store cookies and answered common questions.
As you bake, remember to enjoy the process. With these tips, you can make tasty cookies every time. Happy bakin
