Pumpkin Snickerdoodle Cookies

[rank_math_breadcrumb]

Looking for a new cookie recipe to spice up your baking routine?

Pumpkin snickerdoodle cookies combine the traditional snickerdoodle with a touch of pumpkin, creating a treat that’s perfect for the fall season.

These cookies are not only easy to bake but also offer a delicious mix of warm spices and creamy pumpkin flavor.

They’re a great choice for adding a cozy, seasonal touch to any occasion.

Table of Contents

Pumpkin Snickerdoodle Cookies Recipe

Equipment

Cookie Scoop Set
Pre-Cut Parchment Paper Baking Sheets
Aluminum Half Sheet Pans

Ingredients

¾ cup unsalted butter, softened
1 cup brown sugar, lightly packed
½ cup granulated sugar
1 large egg
½ cup pure pumpkin puree
1 teaspoon vanilla extract
2 ¾ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1 teaspoon pumpkin pie spice
½ teaspoon fine sea salt

For The Spiced Sugar

½ cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice

Instructions

In a stand mixer with the paddle attachment, beat the softened butter and sugars until the mixture is light and fluffy, about 3-4 minutes. Mix in the egg, pumpkin puree, and vanilla extract until everything is well combined.
In a separate bowl, combine the flour, baking soda, cream of tartar, pumpkin pie spice, and salt. Whisk these ingredients together until they are well mixed.
Slowly add the dry ingredients to the wet ingredients in the mixer. Mix until everything is just combined. Cover the bowl and chill the dough in the refrigerator for 12-24 hours.
When ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a shallow bowl, mix together the granulated sugar, cinnamon, and pumpkin pie spice.
Use a medium cookie scoop (about 1.25-1.5 tablespoons) to form dough balls. Roll each ball in the spiced sugar mixture.
Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-13 minutes, or until the cookies are slightly golden and puffed. They will flatten and develop the classic snickerdoodle cracks as they cool.
Let the cookies cool on the baking sheet for 3-5 minutes, then transfer them to a wire rack to cool completely.

Helpful Tips

Chill the Dough: For the best results, chill your cookie dough for at least 12 hours before baking. This step is important because it helps the dough firm up, making it easier to shape and ensuring that the cookies don’t spread too much during baking. A chilled dough also helps the cookies achieve a better texture and flavor.
Measure Ingredients Carefully: Accurate measurements are key to getting the right texture. Use measuring cups and spoons specifically for dry and wet ingredients to avoid errors.
Use Fresh Ingredients: Ensure that your baking powder, baking soda, and spices are fresh. Old or expired ingredients can affect the flavor and texture of your cookies.
Avoid Overmixing: Mix the dough just until the ingredients are combined. Overmixing can develop the gluten in the flour, leading to tougher cookies.
Preheat Your Oven: Make sure your oven is fully preheated before baking. An oven that’s too cool can result in uneven baking.

Ingredient Substitutions

Butter: You can use margarine or coconut oil instead of butter. If using margarine, choose one that is not too soft, as it can affect the texture. Coconut oil adds a subtle coconut flavor.
Granulated Sugar: You can substitute granulated sugar with coconut sugar or honey. If using honey, reduce the amount of other liquids in the recipe slightly.
Brown Sugar: You can use white sugar with a bit of molasses as a substitute. Mix 1 cup of white sugar with 1 tablespoon of molasses to mimic the taste of brown sugar.
Pumpkin Pie Spice: If you don’t have pumpkin pie spice, mix 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and ¼ teaspoon of ginger as a replacement.
Flour: For a gluten-free option, use a gluten-free all-purpose flour blend that includes xanthan gum or guar gum.

Storage And Freezing

Storage: Store baked cookies in an airtight container at room temperature for up to a week. This keeps them fresh and prevents them from becoming stale.
Freezing Baked Cookies: To freeze baked cookies, let them cool completely. Place them in a freezer bag or airtight container with parchment paper between layers. They can be frozen for up to 2-3 months. Thaw at room temperature before eating.
Freezing Cookie Dough: You can freeze cookie dough by scooping it into balls and freezing them on a baking sheet. Once frozen solid, transfer the dough balls to a freezer bag. Bake from frozen, adding a couple of extra minutes to the baking time.

Can I Use Homemade Pumpkin Puree In This Recipe?

Absolutely! Homemade pumpkin puree can be used in this recipe, and it can add a wonderful, fresh flavor.

However, make sure your pumpkin puree is well-drained to avoid excess moisture.

Excess moisture can make the dough too soft, which might cause the cookies to spread too much or become too chewy.

If your homemade puree is very watery, you can drain it using a cheesecloth or let it simmer on the stove to reduce the liquid before using it in your recipe.

What Causes The Outside Of These Pumpkin Snickerdoodles To Crack?

The cracks on the surface of pumpkin snickerdoodles are a natural result of the cookie’s unique ingredients and baking process.

As the cookies bake, the combination of baking soda, cream of tartar, and the pumpkin creates a reaction that causes the dough to puff up.

As the cookies cool, they settle and the surface cracks. This is typical for snickerdoodles and contributes to their characteristic texture and appearance.

Can I Freeze The Pumpkin Snickerdoodle Dough?

Yes, you can freeze the pumpkin snickerdoodle dough.

To do this, scoop the dough into individual cookie-sized balls and place them on a baking sheet lined with parchment paper.

Freeze the dough balls until they are solid, then transfer them to a freezer bag or airtight container.

You can bake the cookies directly from the freezer—just add a couple of extra minutes to the baking time.

This is a great way to have fresh cookies ready to bake whenever you want!

Can I Freeze The Baked Pumpkin Snickerdoodle Cookies?

Yes, you can freeze the baked cookies. Allow the cookies to cool completely before freezing to prevent them from becoming soggy.

Place the cooled cookies in a single layer in a freezer bag or airtight container.

You can separate layers with parchment paper to prevent them from sticking together.

Frozen cookies can be stored for up to 2-3 months. When you’re ready to eat them, let the cookies thaw at room temperature.

They’ll taste just as good as when they were freshly baked!

Why Do My Snickerdoodle Cookies Get Hard?

If your snickerdoodle cookies turn out hard, it might be due to overbaking or too much flour.

Make sure you bake them only until they are just set and slightly golden at the edges. Also, be careful not to pack the flour too tightly when measuring.