Oh, let me tell you about these delightful Pumpkin Snickerdoodle Cookies! Just the thought of them makes my heart flutter with warmth and nostalgia. I vividly remember the first time I baked these cozy treats – it was an autumn afternoon, the leaves were falling and I wanted something that screamed “fall” in the best way possible. These cookies were the perfect combination of soft and chewy, and the delightful pumpkin flavor just made my kitchen smell like a hug! Seriously, they turned out so good that I might have eaten half the batch before I even managed to share them with my friends.
What makes these cookies stand out is that they effortlessly blend the warm spices of snickerdoodles with the rich, comforting flavor of pumpkin. Plus, they have that appealing cinnamon sugar coating that gives them just enough of a crunch on the outside while staying soft and pillowy on the inside. Not to mention, they make your home smell like heaven during the baking process.
What’s in Pumpkin Snickerdoodle Cookies?
Pumpkin Puree: This is the star ingredient! It gives the cookies their signature flavor and moist texture. Make sure to use pure canned pumpkin, not pumpkin pie filling!
Butter: The fat makes your cookies tender and adds richness. I always prefer using unsalted butter, which allows me to control the saltiness in my cookies better.
Granulated Sugar: This sweetens our cookies and gives them that delightful, crispy exterior as well.
Brown Sugar: The brown sugar not only adds sweetness but also a hint of caramel flavor and moisture, making the cookies irresistibly soft.
Eggs: They bind everything together and help achieve that perfect chewy texture.
Flour: All-purpose flour is what you’ll need here, providing the structure necessary for these cookies.
Baking Powder and Baking Soda: These act as leavening agents to give the cookies their lift and fluffiness.
Cinnamon and Nutmeg: These spices bring in all those warm, cozy fall flavors we’re craving!
Cream of Tartar: This is the secret to achieving that tangy flavor and chewy texture typical of snickerdoodles.
Salt: Just a pinch to enhance the overall flavors!
Is Pumpkin Snickerdoodle Cookies Good for You?
Now, if you’re wondering if these cookies are a healthy snack, it’s all about balance, my friend!
Pumpkin Puree: It’s high in fiber and rich in vitamins A, C, and E, so that’s definitely a health booster.
Brown Sugar: While it provides moisture and flavor, remember that it’s still sugar and should be enjoyed in moderation.
A little indulgence of a homemade cookie here and there never hurt anyone, right? However, if you’re watching your sugar intake, you might want to limit how many of these cookies you devour in one sitting—trust me, it’s hard to stop at just one!
Ingredients
– 1 cup pumpkin puree (pure canned pumpkin)
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 3/4 cup brown sugar, packed
– 1 large egg
– 2 cups all-purpose flour
– 1 tsp baking powder
– 1 tsp baking soda
– 1/2 tsp cream of tartar
– 2 teaspoons ground cinnamon (plus more for rolling)
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
This delicious recipe will yield about 2 dozen cookies, depending on how big you like your treats!
How to Make Pumpkin Snickerdoodle Cookies?
1. Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper. This step can save you from a sticky situation!
2. In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy – about 2-3 minutes. This is your moment to be patient; good things come to those who wait!
3. Add in the pumpkin puree and the egg. Mix until fully combined, making sure everything is well incorporated.
4. In another bowl, whisk together the flour, baking powder, baking soda, cream of tartar, spices, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined.
5. In a small bowl, combine a few tablespoons of sugar with a dash of cinnamon for rolling.
6. Use a cookie scoop or a tablespoon to form balls of dough, and roll them in the cinnamon sugar mixture to coat them evenly.
7. Place the cookies about 2 inches apart on your prepared baking sheet.
8. Bake in the preheated oven for approximately 10-12 minutes, or until the edges are slightly golden. Don’t overbake; we want that chewy goodness!
9. Remove from the oven and let them cool on the tray for a couple of minutes before transferring to a wire rack to cool completely.
Discover Your Pumpkin Cookie Adventure!
Experimenting with recipes can be so much fun! If you want, you can enhance these cookies by adding chopped nuts or even chocolate chips for an extra treat! Thinking about a glaze or icing? A simple cinnamon glaze could be a delicious addition!
So, what are you waiting for? Dive into this cozy endeavor of pumpkin bliss! Make a batch (or two), share them with your friends or family, and enjoy the delightful smells of fall wafting through your home! I would love to hear how yours turn out – feel free to share your thoughts, variations, or even funny mishaps! Happy baking!
