Let’s dive into the world of baking with these pumpkin snickerdoodles that are sure to spice up your fall. These cookies combine the classic snickerdoodle’s tangy sweetness with the warm, earthy flavors of pumpkin, creating a treat that’s perfect for any autumn gathering or a cozy night in.
Why This Recipe Works
- The addition of pumpkin puree not only adds a moist texture but also packs these cookies with a subtle, earthy flavor that complements the cinnamon sugar coating perfectly.
- Using cream of tartar gives these snickerdoodles their signature tangy taste and chewy texture, setting them apart from ordinary sugar cookies.
- The dough is chilled before baking, which helps in managing the stickiness and ensures the cookies hold their shape while baking, resulting in a perfect texture every time.
Ingredients
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 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 ground cinnamon for rolling
Equipment Needed
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Wire rack
Instructions
Step 1: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. This ensures that your dry ingredients are evenly distributed, which is crucial for the texture of your cookies. Tip: Sifting the flour can help avoid lumps and ensure a smoother dough.
Step 2: Cream the Butter and Sugar
Using an electric mixer, beat the softened butter and 1 1/2 cups of sugar together on medium speed until light and fluffy, about 2-3 minutes. This step is key for creating a light texture in your cookies. Then, add the pumpkin puree, egg, and vanilla extract, mixing until well combined.
Step 3: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Overmixing can lead to tough cookies, so stop as soon as you no longer see streaks of flour. The dough will be sticky, which is normal.
Step 4: Chill the Dough
Cover the dough and refrigerate for at least 1 hour, or up to 24 hours. Chilling the dough makes it easier to handle and helps the flavors meld together. Tip: If you’re in a hurry, you can chill the dough for 30 minutes in the freezer, but no less.
Step 5: Shape and Bake
Preheat your oven to 350°F and line baking sheets with parchment paper. In a small bowl, mix the remaining 1/4 cup sugar and cinnamon. Roll the dough into 1-inch balls, then roll each ball in the cinnamon sugar mixture. Place on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Tip: For perfectly round cookies, use a spoon to gently shape the cookies right after they come out of the oven.
Tips and Tricks
For those looking to elevate their pumpkin snickerdoodles, consider these advanced tips. First, toasting your spices before adding them to the dough can unlock deeper flavors. Second, using a cookie scoop ensures uniform size and even baking. Third, letting the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack helps them set without becoming too hard. Lastly, storing these cookies in an airtight container with a slice of bread can keep them soft for days.
Recipe Variations
- Add a half cup of white chocolate chips to the dough for a sweet contrast to the spiced cookie.
- Swap out the cinnamon in the coating for pumpkin pie spice for an extra layer of fall flavor.
- For a nutty twist, fold in a half cup of chopped pecans or walnuts into the dough before chilling.
- Create a glaze by mixing powdered sugar with a little milk and vanilla extract, then drizzle over cooled cookies for added sweetness.
Frequently Asked Questions
Can I use canned pumpkin pie filling instead of puree?
No, pumpkin pie filling contains added sugars and spices, which can alter the texture and flavor of your cookies. Stick to pure pumpkin puree for the best results.
Why did my cookies turn out flat?
Flat cookies can result from several factors, including not chilling the dough long enough, using melted butter instead of softened, or overmixing the dough. Ensure you follow the recipe closely for the best outcome.
Can I freeze the dough?
Absolutely! You can freeze the dough balls before baking. Just roll them in the cinnamon sugar mixture, place on a baking sheet to freeze solid, then transfer to a freezer bag. Bake from frozen, adding a minute or two to the baking time.
Summary
These pumpkin snickerdoodles are a delightful twist on a classic, offering a perfect blend of sweet, tangy, and spiced flavors. With simple ingredients and straightforward steps, they’re a must-try for any baking enthusiast looking to celebrate the flavors of fall.