Kick off your baking season with these irresistibly chewy pumpkin snickerdoodle cookies that blend the warmth of pumpkin spice with the classic snickerdoodle’s cinnamon sugar coating.
Why This Recipe Works
- The combination of pumpkin puree and spices adds a moist, flavorful twist to the traditional snickerdoodle.
- Cream of tartar gives these cookies their signature tang and chewiness.
- Rolling the dough in cinnamon sugar before baking creates a deliciously crisp exterior.
Ingredients
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3/4 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 1/4 cup granulated sugar + 1 tablespoon cinnamon for rolling
Equipment Needed
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Wire rack
Instructions
Preheat and Prepare
Preheat your oven to 350°F and line your baking sheets with parchment paper. This ensures your cookies won’t stick and makes cleanup a breeze.
Mix Dry Ingredients
In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. This step is crucial for evenly distributing the leavening agents and salt throughout your dough.
Cream Butter and Sugar
Using an electric mixer, cream together the softened butter and 1 1/2 cups sugar until light and fluffy. This incorporates air into the dough, contributing to the cookies’ chewy texture.
Add Wet Ingredients
Beat in the pumpkin puree, egg, and vanilla extract until well combined. The pumpkin not only adds flavor but also moisture, making these cookies incredibly soft.
Combine and Roll
Gradually mix in the dry ingredients until just combined. Roll the dough into balls, then coat them in the cinnamon sugar mixture before placing them on the prepared baking sheets.
Bake to Perfection
Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tips and Tricks
For the best results, make sure your butter is properly softened to room temperature. This ensures a smooth, even dough. If you’re short on time, you can soften butter quickly by cutting it into small pieces and letting it sit out for about 15 minutes. Also, don’t overmix the dough after adding the flour to keep the cookies tender. Lastly, for a more pronounced pumpkin flavor, consider adding an extra teaspoon of pumpkin pie spice to the dough.
Recipe Variations
- Add chocolate chips or white chocolate chips for a sweet twist.
- Swap out the pumpkin puree for sweet potato puree for a different flavor profile.
- Incorporate nuts like pecans or walnuts for added crunch.
- Use brown sugar instead of granulated sugar in the dough for a deeper flavor.
- Try a maple glaze drizzle for an extra layer of sweetness.
Frequently Asked Questions
Can I make these cookies gluten-free?
Absolutely! You can substitute the all-purpose flour with your favorite gluten-free flour blend. Just make sure it’s a 1:1 substitution blend for the best results. Keep in mind that the texture might vary slightly from the original recipe.
How should I store these cookies?
Store the cooled cookies in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies or the dough balls for up to 3 months. Just thaw and bake as needed.
Can I omit the cream of tartar?
While cream of tartar is key for the traditional snickerdoodle tang and chewiness, you can substitute it with an equal amount of lemon juice or white vinegar if you’re in a pinch. However, the flavor and texture might differ slightly.
Summary
These chewy pumpkin snickerdoodle cookies are the perfect blend of spicy, sweet, and tangy, making them a must-try for any fall baking session. With their soft centers and crisp cinnamon sugar coating, they’re sure to become a new favorite.