Unearth the distinctive flavors of autumn with this delightful Pumpkin Snickerdoodle recipe. A fusion of the warm, earthy tones of pumpkin puree coupled with the classic cinnamon sweetness of Snickerdoodles, these cookies are sure to be the star of any table they grace. A unique twist on a traditional treat, these cookies are perfect for any festive occasion or just for a cozy afternoon tea.
Most of these ingredients should be readily available in your pantry. However, you might need to look out for a few specific items. Pumpkin puree is key to this recipe, providing a rich, creamy texture and a deep, hearty flavor. It's typically canned and can be found in most supermarkets, especially during the fall season. Another ingredient to note is the cream of tartar. It helps to activate the baking soda and gives the cookies their signature soft, chewy texture. This can be found in the baking aisle.
Ingredients for Autumn Inspired Pumpkin Snickerdoodles
All purpose flour: This is the base of your cookies, providing structure and texture.
Cornstarch: Adds softness to the cookies.
Cream of tartar: Activates the baking soda and gives the cookies a soft, chewy texture.
Baking soda and baking powder: These are leavening agents that help the cookies rise.
Salt: Enhances the flavors of the other ingredients.
Spices (Cinnamon, Ginger, Nutmeg, Allspice): These are warm, aromatic spices that give these cookies their distinctive autumn flavor.
Granulated sugar and light brown sugar: These sweeten the cookies and contribute to their texture. Brown sugar adds a hint of caramel flavor.
Unsalted butter: Adds richness and moisture to the cookies.
Egg yolk: Binds the ingredients together.
Pumpkin puree: This is what gives these cookies their special 'pumpkin' flavor, it adds moisture and a deep, hearty flavor.
Vanilla extract: Enhances the flavors of the other ingredients.
One reader, Kimberley Ochoa says:
This pumpkin snickerdoodles recipe is a game-changer! The cookies turned out soft, chewy, and full of pumpkin spice flavor. The cinnamon sugar coating adds the perfect touch of sweetness. I'm definitely making these again for the holidays!
Techniques Required for Making Pumpkin Snickerdoodles
How to prepare the dough: Mix together the dry ingredients in a bowl and set aside. Cream the butter and sugars together, then add the egg yolk, pumpkin, and vanilla. Slowly incorporate the dry ingredients until combined.
How to chill the dough: Divide the dough in half, place each half in a bowl, cover with plastic wrap, and chill for 45 minutes to 1 hour.
How to coat the dough in cinnamon sugar: Whisk together granulated sugar and cinnamon in a small bowl. Scoop the dough and shape it into balls, then roll each ball in the cinnamon sugar mixture to coat evenly.
How to bake the cookies: Preheat the oven to 350 degrees F. Place the coated dough balls on a lined baking sheet and bake for 12 to 14 minutes until slightly under-baked.
How to cool the cookies: Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
How To Make Pumpkin Snickerdoodles
Give the classic snickerdoodles a flavorful upgrade with these pumpkin snickerdoodles! They’re soft and chewy cookies that’s perfect for munching.
Serves:
Ingredients
- 3¼cupsall purpose flour
- 3½tspcornstarch
- 1tspcream of tartar
- 1tspbaking soda
- ½tspbaking powder
- ½tspsalt,heaping
- 1½tspground cinnamon
- ½tspground ginger
- ½tspground nutmeg
- ¼tspground allspice
- 1cupgranulated sugar
- ¾cuplight brown sugar,packed
- 1cupunsalted butter,softened
- 1large egg yolk
- ¾cuppumpkin puree,canned
- 1½tspvanilla extract
- ¼cupgranulated sugar
- 1½tspground cinnamon
Instructions
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In a mixing bowl, whisk together the flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice for 20 seconds. Set aside.
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In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar, not until pale and fluffy, just to combine. Occasionally scrape down the sides and bottom of the bowl throughout the entire mixing process.
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Mix in the egg yolk, then mix in pumpkin and vanilla extract. With mixer set on low speed, slowly add in dry ingredients then mix until combined.
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Divide the dough in half and place each half in a bowl, cover with plastic wrap and chill for 45 minutes to 1 hour. *
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Preheat the oven to 350 degrees F during the last 10 minutes of refrigeration.
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In a small bowl, whisk together ¼ cup of granulated sugar with 1½ teaspoon of cinnamon.
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Scoop the dough out into 2 even tablespoons at a time, running the measuring spoon against the side and edge of the bowl so it will slightly deflate the dough, twice per ball.
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Shape into a ball, roll the dough ball in cinnamon sugar mixture to evenly coat then transfer to Silpat or parchment paper-lined baking sheets, spacing the cookies 2-inches apart.
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Bake in the oven for 12 to 14 minutes until slightly under-baked.
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Cool on baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
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Serve and enjoy!
Recipe Notes
*The dough should be slightly sticky so the cinnamon sugar will stick when rolling but they should be manageable to roll in the palms of the hands
Nutrition
- Calories: 130.45kcal
- Fat: 5.38g
- Saturated Fat: 3.32g
- Trans Fat: 0.21g
- Monounsaturated Fat: 1.39g
- Polyunsaturated Fat: 0.26g
- Carbohydrates: 19.49g
- Fiber: 0.58g
- Sugar: 10.10g
- Protein: 1.37g
- Cholesterol: 18.68mg
- Sodium: 74.74mg
- Calcium: 14.82mg
- Potassium: 44.31mg
- Iron: 0.67mg
- Vitamin A: 84.68µg
- Vitamin C: 0.23mg
Helpful Technique for Perfect Pumpkin Snickerdoodles
When making these pumpkin snickerdoodles, it's important to not overmix the dough. Overmixing can lead to a tougher cookie, as it develops the gluten in the flour. To avoid this, mix the dry ingredients just until they're combined. Also, chilling the dough is a crucial step. It not only makes the dough easier to handle, but also helps the cookies keep their shape while baking. If the dough is too warm, the cookies may spread too much in the oven.
Time-Saving Tips for Making Snickerdoodles
Prepare the dry ingredients: Combine all the dry ingredients in a bowl and set aside to save time during the mixing process.
Chill the dough: Divide the dough into two portions and chill them simultaneously to speed up the process.
Use a cookie scoop: Utilize a cookie scoop to quickly portion the dough and maintain uniform cookie sizes.
Bake in batches: Bake the cookies in batches to save time and ensure even baking.
Pre-measure ingredients: Pre-measure all the ingredients before starting to streamline the cooking process.
Multi-task: While the dough is chilling, preheat the oven and prepare the cinnamon sugar coating to maximize efficiency.
Cooling space: Ensure you have enough cooling space for the baked cookies by using multiple wire racks or trays.
Storage: Store the cookies in an airtight container to maintain freshness and save time on individual wrapping.
Substitute Ingredients For Pumpkin Snickerdoodles Recipe
all purpose flour - Substitute with gluten-free all purpose flour: This substitute is suitable for those who are gluten intolerant or have celiac disease. It provides a similar texture and structure to the baked goods.
cornstarch - Substitute with arrowroot powder: Arrowroot powder can be used as a thickening agent in place of cornstarch. It has similar properties and is a suitable substitute for thickening sauces and fillings.
cream of tartar - Substitute with lemon juice or white vinegar: Both lemon juice and white vinegar can be used as a substitute for cream of tartar in this recipe. They provide acidity and help stabilize the egg whites or act as a leavening agent.
baking soda - Substitute with baking powder: Baking powder can be used as a substitute for baking soda, although it may require using more quantity. It contains both an acid and a base and can be used in recipes that also contain acidic ingredients.
baking powder - Substitute with 1/4 tsp baking soda + 1/2 tsp cream of tartar: This combination can be used as a substitute for baking powder. The cream of tartar provides the acid component, and the baking soda acts as the base when combined with other acidic ingredients in the recipe.
unsalted butter - Substitute with coconut oil: Coconut oil can be used as a substitute for butter in baking. It adds a subtle coconut flavor and works well in recipes that call for melted butter.
pumpkin puree - Substitute with butternut squash puree: Butternut squash puree can be used as a substitute for pumpkin puree in this recipe. It has a similar sweet and nutty flavor, making it a suitable alternative for baking.
granulated sugar - Substitute with coconut sugar: Coconut sugar can be used as a substitute for granulated sugar. It has a lower glycemic index and provides a slightly caramel-like flavor to the baked goods.
light brown sugar - Substitute with dark brown sugar: Dark brown sugar can be used as a substitute for light brown sugar. It contains more molasses, which adds a deeper flavor to the recipe.
egg yolk - Substitute with 1 tbsp aquafaba: Aquafaba, the liquid from canned chickpeas, can be used as a substitute for egg yolk in baking. It acts as a binder and provides moisture to the dough or batter.
ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice can be used as a substitute for ground cinnamon. It contains a blend of spices, including cinnamon, nutmeg, ginger, and allspice, which complements the flavors in the recipe.
Presentation Ideas for Pumpkin Snickerdoodles
Elevate the plating: When presenting the pumpkin snickerdoodles, focus on creating an elegant and visually appealing presentation. Use edible flowers or candied pumpkin seeds to add a touch of sophistication to the plate.
Incorporate seasonal elements: Embrace the fall season by incorporating seasonal elements into the presentation. Consider using a cinnamon stick or a small mini pumpkin as a garnish to enhance the seasonal theme.
Focus on precision: Pay attention to the placement of each cookie on the plate. Arrange them in a circular pattern or a carefully curated design to showcase attention to detail and precision in plating.
Utilize contrasting colors: Create visual interest by incorporating contrasting colors on the plate. Consider serving the pumpkin snickerdoodles on a dark-colored plate to make the cookies stand out and enhance their visual appeal.
Add a touch of elegance with a dusting of powdered sugar: Before serving, delicately dust the plate with a light sprinkle of powdered sugar to add a touch of elegance and a hint of sweetness to the presentation.
Incorporate a decorative sauce: Drizzle a caramel sauce or a spiced glaze on the plate to add a decorative element and elevate the overall visual appeal of the dish.
Emphasize symmetry and balance: Arrange the cookies on the plate with a focus on symmetry and balance. Pay attention to the spacing and alignment to create a visually pleasing presentation.
Use a minimalist approach: Embrace a minimalist plating style by focusing on simplicity and clean lines. Allow the pumpkin snickerdoodles to take center stage while maintaining a refined and understated presentation.
Essential Tools for Making Snickerdoodles
- Mixing bowl: A large, deep bowl used for mixing ingredients, such as batter or dough.
- Electric stand mixer: A kitchen appliance used for mixing, beating, and whipping ingredients, often with various attachments for different tasks.
- Measuring spoon: A spoon used to measure an amount of an ingredient, available in various sizes for different measurements.
- Whisk: A kitchen utensil used for whipping and mixing ingredients, incorporating air into the mixture.
- Silpat or parchment paper: Used to line baking sheets to prevent sticking and facilitate easy cleanup.
- Baking sheets: Flat, rectangular metal sheets used to bake cookies, pastries, and other baked goods in the oven.
- Wire rack: A metal rack used for cooling baked goods, allowing air to circulate around the food to prevent sogginess.
Storing and Freezing Pumpkin Snickerdoodles
- Allow the pumpkin snickerdoodles to cool completely on a wire rack before storing them.
- Store the cooled cookies in an airtight container at room temperature for up to 5 days. To maintain their freshness, place a slice of bread in the container, which will help absorb any excess moisture.
- For longer storage, freeze the snickerdoodles by placing them in a single layer on a baking sheet and freezing until solid (about 1-2 hours). Once frozen, transfer the cookies to a freezer-safe zip-top bag or airtight container, separating layers with parchment paper to prevent sticking.
- Frozen pumpkin snickerdoodles can be stored for up to 3 months. To thaw, remove the desired number of cookies from the freezer and let them sit at room temperature for about 15-20 minutes before serving.
- Pro tip: You can also freeze the unbaked snickerdoodle dough balls. Roll the dough into balls, coat them in the cinnamon sugar mixture, and place them on a baking sheet. Freeze until solid, then transfer the frozen dough balls to a freezer-safe bag or container. When ready to bake, place the frozen dough balls on a lined baking sheet and bake as directed, adding 1-2 minutes to the baking time.
How To Reheat Leftover Pumpkin Snickerdoodles
To reheat leftover pumpkin snickerdoodles, preheat your oven to 350°F (175°C). Place the cookies on a baking sheet lined with parchment paper or a silicone mat. Bake for 5-7 minutes, or until they are warmed through and slightly crisp around the edges. This method will help restore the cookies' original texture and flavor.
Another option is to use a microwave. Place the pumpkin snickerdoodles on a microwave-safe plate and heat them in 10-second intervals until they reach your desired temperature. Be careful not to overheat them, as this can cause the cookies to become too soft or rubbery.
For a quicker and more convenient method, you can reheat the pumpkin snickerdoodles in an air fryer. Set the air fryer to 350°F (175°C) and place the cookies in the basket, ensuring they are not touching each other. Heat for 2-3 minutes, or until they are warmed through and slightly crisp.
If you prefer a softer texture, you can wrap the pumpkin snickerdoodles in a damp paper towel before microwaving them. This will help maintain their moisture and prevent them from drying out during the reheating process.
For a crispy exterior and a soft, warm interior, you can use a toaster oven. Preheat the toaster oven to 350°F (175°C) and place the pumpkin snickerdoodles on the wire rack. Heat for 3-4 minutes, or until they reach your desired temperature and texture.
Interesting Fact About Pumpkin Snickerdoodles
The pumpkin snickerdoodles recipe is a delightful autumn treat that combines the warm flavors of pumpkin, cinnamon, and nutmeg. These soft and chewy cookies are perfect for enjoying with a cup of coffee or tea on a crisp fall day. They are a festive addition to any holiday gathering and are sure to be a hit with friends and family. Plus, the addition of pumpkin puree adds a unique twist to the classic snickerdoodle cookie. So, next time you're craving a seasonal sweet treat, give these pumpkin snickerdoodles a try!
Is Making Pumpkin Snickerdoodles at Home Cost-Effective?
The cost-effectiveness of this pumpkin snickerdoodles recipe is quite high. The ingredients are commonly found in most households, and the recipe yields a large batch of cookies. The use of pumpkin puree adds a unique twist to the classic snickerdoodle, making it a cost-effective and delicious treat. On a scale of 1-10, I would rate this recipe an 8 for its affordability and taste. The approximate cost for a household of 4 people would be around $10-$15, making it a budget-friendly dessert option.
Are Pumpkin Snickerdoodles Healthy or Unhealthy?
This pumpkin snickerdoodle recipe, while undeniably delicious, is not particularly healthy. Here's why:
- The recipe is high in sugar, with a total of 1¾ cups of granulated and brown sugar. Excessive sugar consumption can lead to weight gain, tooth decay, and an increased risk of chronic diseases like diabetes and heart disease.
- The recipe also contains a significant amount of butter (1 cup), which is high in saturated fat. Consuming too much saturated fat can raise LDL (bad) cholesterol levels and increase the risk of heart disease.
- The recipe is made primarily with refined all-purpose flour, which is low in fiber and nutrients compared to whole grain flours.
To make this recipe healthier, consider the following suggestions:
- Reduce the amount of sugar in the recipe by at least one-third. You can also experiment with natural sweeteners like maple syrup or honey, which may provide some additional nutrients.
- Replace half of the all-purpose flour with whole wheat pastry flour or oat flour to increase the fiber and nutrient content of the cookies.
- Swap out half of the butter for a healthier fat source, such as coconut oil or Greek yogurt. This will help reduce the saturated fat content while maintaining the cookies' texture and moisture.
- Consider adding chopped nuts, such as pecans or walnuts, to the dough for an extra boost of healthy fats, fiber, and protein.
- Experiment with reducing the portion size of each cookie to help control calorie intake. Smaller cookies can still satisfy a sweet tooth without overindulging.
Editor's Opinion on This Pumpkin Snickerdoodle Recipe
The pumpkin snickerdoodles recipe is a delightful twist on the classic snickerdoodle. The addition of pumpkin puree and warm spices like cinnamon, ginger, and nutmeg creates a cozy and comforting flavor profile. The texture is perfectly soft and chewy, with a hint of crispness on the edges. The combination of the cinnamon sugar coating adds a lovely sweetness and warmth to each bite. Overall, this recipe is a wonderful way to incorporate the flavors of fall into a beloved cookie, and it's sure to be a hit with anyone who tries it.
Enhance Your Pumpkin Snickerdoodles Recipe with These Unique Side Dishes:
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Appetizers and Main Dishes to Serve Alongside Pumpkin Snickerdoodles
Why trust this Pumpkin Snickerdoodles Recipe:
This recipe guarantees a delightful experience with its perfect balance of pumpkin and warm spices. The combination of cinnamon, ginger, nutmeg, and allspice creates a symphony of flavors. The use of pumpkin puree ensures a moist and tender texture, while the addition of cream of tartar and baking soda guarantees the perfect rise. The meticulous instructions and precise measurements ensure consistent results. Trust in the expertise behind this recipe to deliver a batch of irresistible pumpkin snickerdoodles that will surely impress your taste buds.
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