Soft Pumpkin Snickerdoodles

Soft Pumpkin Snickerdoodles are a delightful autumn treat that combines the classic snickerdoodle cookie with the warm flavors of pumpkin. These cookies are soft, chewy, and packed with spices, making them perfect for cozy gatherings, holiday celebrations, or simply enjoying with a warm cup of coffee.

Why Make This Recipe

If you love the taste of pumpkin and the comforting flavor of cinnamon, this recipe is a must-try. Not only are Soft Pumpkin Snickerdoodles easy to make, but they also bring a festive touch to any occasion. The pumpkin puree keeps the cookies moist, while the cinnamon sugar coating adds a sweet touch that enhances their overall flavor. This recipe is perfect for anyone looking to impress friends and family or for those who simply want to indulge in a delicious treat.

How to Make Soft Pumpkin Snickerdoodles

Ingredients

1/2 cup butter, softened
1 1/2 cups sugar
1 egg
1/2 cup pumpkin puree
3 cups all-purpose flour
1 teaspoon cream of tartar
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon pumpkin pie spice or (1/2 teaspoon cinnamon, 1/4 teaspoon allspice, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger)

Cinnamon Sugar Mixture:

2 tablespoons sugar
2 teaspoons cinnamon

Directions

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter, sugar, egg, and pumpkin puree until smooth.
Add the flour, cream of tartar, baking soda, salt, and pumpkin pie spice or individual spices. Mix until a dough forms.
In a small bowl, mix together the sugar and cinnamon for the cinnamon sugar coating.
Roll the dough into 1-inch balls, and then roll each ball in the cinnamon sugar mixture until evenly coated.
Place the coated dough balls on the prepared baking sheet, spacing them evenly.
Lightly press down on each dough ball with the back of a spoon or your fingers to slightly flatten.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the cookies are just beginning to crack on top.
Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these soft and flavorful Pumpkin Snickerdoodles!

How to Serve Soft Pumpkin Snickerdoodles

Serve Soft Pumpkin Snickerdoodles warm or at room temperature. They pair wonderfully with a hot cup of coffee, tea, or a glass of milk. For a fun twist, you can also serve them with a dollop of whipped cream for an extra treat.

How to Store Soft Pumpkin Snickerdoodles

To keep your cookies fresh, store Soft Pumpkin Snickerdoodles in an airtight container at room temperature for up to one week. If you want to keep them for longer, you can freeze them for up to three months. Just make sure to place them in a freezer-safe container.

Tips to Make Soft Pumpkin Snickerdoodles

Ensure your butter is softened to room temperature for easy mixing.
Don’t overbake the cookies; they should be soft and slightly underbaked in the center for the best texture.
Feel free to adjust the spices according to your taste preference for a custom flavor.

Variation

For a twist on the classic recipe, you can add chocolate chips or nuts to the dough before baking. This adds extra texture and flavor to your cookies. You can also try using butterscotch or white chocolate chips for a different taste.

FAQs

1. Can I use fresh pumpkin instead of pumpkin puree?
Yes, you can use fresh pumpkin puree, but be sure to cook and blend it until smooth before incorporating it into the recipe.

2. Can I make these cookies gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free blend that can be used cup-for-cup.

3. What if I don’t have cream of tartar?
If you don’t have cream of tartar, you can substitute it with 1 teaspoon of lemon juice or white vinegar for the same acidity effect.

Enjoy baking these delightful Soft Pumpkin Snickerdoodles! They are sure to become a favorite in your home.