Perfectly sweet and chewy, Pumpkin Snickerdoodles are the ultimate fall treat. With their delightful crisp edges and soft centers, these cookies are perfect for any occasion, from cozy gatherings to holiday celebrations. The warm spices combined with pumpkin create a unique twist on the classic snickerdoodle, making them stand out during autumn festivities.

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Why You’ll Love This Recipe

Delicious Flavor: The combination of pumpkin and warm spices makes these cookies incredibly flavorful.
Easy to Make: This recipe is straightforward, ideal for both novice bakers and seasoned pros.
Versatile Treat: Perfect for holidays, parties, or just a cozy night in with a cup of tea or coffee.
Chewy Texture: Enjoy the satisfying chewiness paired with a crisp edge that makes each bite enjoyable.
Freezer Friendly: Bake now and save some for later. These cookies freeze well for up to three months.

Tools and Preparation

Before you dive into baking your Pumpkin Snickerdoodles, gather your tools. Having everything ready will make the process smooth and enjoyable.

Essential Tools and Equipment

Stand mixer or electric hand mixer
Mixing bowls
Baking sheet
Parchment paper or silicone baking mat
Cookie scoop

Importance of Each Tool

Stand mixer or electric hand mixer: These tools make creaming butter and sugar easy, ensuring a smooth dough without much effort.
Mixing bowls: A good set of mixing bowls is essential for combining ingredients effectively.
Baking sheet: A sturdy baking sheet ensures even cooking and prevents cookies from burning.
Cookie scoop: This tool helps portion dough evenly, leading to uniform-sized cookies that bake consistently.

Ingredients

Perfectly sweet and chewy snickerdoodles with a delightfully crisp, buttery edge, rolled in cinnamon and sugar, these snickerdoodles are absolute perfection!

For the Dough

1/2 cup salted butter (softened)
1/2 cup margarine (softened)
1 1/4 cup granulated sugar
1 egg
2 tbsp pumpkin puree
2 tbsp light corn syrup
1 tsp vanilla extract
2 1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt

For Rolling

1/4 cup granulated sugar
1 heaping tsp pumpkin pie spice

How to Make Pumpkin Snickerdoodles

Step 1: Preheat the Oven

Preheat the oven to 350°F. Line your baking sheet with parchment paper or a silicone baking mat. Set aside.

Step 2: Cream Butter and Sugar

In the bowl of a stand mixer or with an electric hand mixer, cream together the margarine, butter, and sugar until well combined.

Step 3: Mix in Wet Ingredients

Scrape the sides of the bowl and add in the egg, pumpkin puree, corn syrup, and vanilla extract. Mix until combined.

Step 4: Combine Dry Ingredients

Add the flour, baking soda, and salt. Mix until a dough forms.

Step 5: Portion the Dough

Portion the dough out into approximately 2 1/2 tablespoon portions. Roll into balls and place on the prepared baking sheet. Repeat with remaining dough.

Step 6: Prepare Cinnamon Sugar

In a small bowl, combine the pumpkin pie spice and sugar mixture.

Step 7: Roll in Cinnamon Sugar

Roll each ball of dough into the cinnamon-sugar mixture, pressing it onto the cookie dough. Repeat this step with all remaining dough balls.

Step 8: Bake

Bake at 350°F for 11-13 minutes. The cookies should flatten out slightly; their edges will start to turn golden brown when ready.

Step 9: Cool

Allow cookies to cool on the pan for about five minutes before transferring them to a wire cooling rack.

Step 10: Store

Store your delicious Pumpkin Snickerdoodles in an airtight container at room temperature for up to three days or freeze for up to three months.

Enjoy your baking adventure with these delightful Pumpkin Snickerdoodles!

How to Serve Pumpkin Snickerdoodles

Pumpkin snickerdoodles are a delightful treat that can be enjoyed in many ways. Whether you’re hosting a gathering or just enjoying them at home, here are some serving suggestions to enhance your experience.

With Hot Beverages

Coffee or Espresso: The rich flavors of coffee complement the sweetness of the cookies beautifully.
Hot Chocolate: A warm cup of hot chocolate pairs perfectly with the spices in pumpkin snickerdoodles.
Chai Tea: The aromatic spices in chai tea match well with the flavors of these cookies.

As Dessert Platter

Mixed Cookies: Serve alongside other holiday cookies for a festive dessert platter.
Fruit and Cheese: Balance the sweetness with fresh fruits and a selection of cheeses.
Ice Cream: Top with a scoop of vanilla ice cream for an indulgent treat.

At Gatherings and Parties

Cookie Bar: Set up a cookie bar with various toppings and dips for guests to customize their snickerdoodles.
Gift Jars: Present them as gifts in decorative jars. Add a tag with serving suggestions for an extra touch.

How to Perfect Pumpkin Snickerdoodles

To achieve the best pumpkin snickerdoodles, consider these helpful tips for perfecting your recipe.

Use Fresh Ingredients: Always use fresh baking soda and spices to ensure optimal flavor.
Chill Dough if Needed: If your dough is too soft, chill it for 30 minutes before baking. This helps maintain shape.
Correct Measuring Techniques: Make sure to spoon flour into your measuring cup and level it off for accuracy.
Watch Baking Time Closely: Keep an eye on your cookies; they should be golden around the edges but still soft in the center when done.
Experiment with Spices: Adjust the amount of pumpkin pie spice to suit your taste preferences. More spice can add depth!
Store Properly: Store cookies in an airtight container to keep them chewy and fresh longer.

Best Side Dishes for Pumpkin Snickerdoodles

Pumpkin snickerdoodles can shine even brighter when paired with complementary side dishes. Here are some great options to enjoy alongside these delightful cookies.

Warm Apple Crisp: A deliciously spiced dessert that contrasts nicely with the soft texture of snickerdoodles.
Pumpkin Soup: A creamy soup that enhances the pumpkin flavor while providing warmth on chilly days.
Spiced Nuts: Sweet and savory spiced nuts make a great crunchy snack alongside your cookies.
Cheesecake Bites: Mini cheesecake bites can provide a rich and creamy balance to the sweet cookies.
Caramel Sauce Dip: Perfect for dipping! A sweet caramel sauce adds an extra layer of indulgence.
Cranberry Sauce Salad: A tangy cranberry salad can cut through the sweetness, offering a refreshing contrast.

Common Mistakes to Avoid

Making Pumpkin Snickerdoodles can be a delightful experience. However, avoiding common mistakes can elevate your baking game.

Incorrect Measurements: Using inaccurate measurements can affect the texture and flavor. Always use measuring cups and spoons for precision.
Overmixing the Dough: Overmixing can lead to tough cookies. Mix just until combined for a soft, chewy texture.
Skipping the Chilling Step: Chilling the dough helps prevent spreading. If you skip this step, your cookies may not hold their shape.
Not Prepping the Baking Sheet: Failing to line your baking sheet can cause sticking. Always use parchment paper or a silicone mat for easy removal.
Ignoring Oven Temperature: Oven temperatures vary, affecting baking time. Use an oven thermometer for accuracy to ensure perfect snickerdoodles.

Storage & Reheating Instructions

Refrigerator Storage

Store Pumpkin Snickerdoodles in an airtight container.
They will remain fresh for up to 3 days in the refrigerator.

Freezing Pumpkin Snickerdoodles

Freeze cookies in a single layer on a baking sheet before transferring them to airtight containers or freezer bags.
They can be frozen for up to 3 months for best quality.

Reheating Pumpkin Snickerdoodles

Oven: Preheat to 350°F and warm cookies for about 5-7 minutes until soft.
Microwave: Heat individual cookies on low power for about 10-15 seconds.
Stovetop: Place cookies in a skillet over low heat, cover with a lid, and warm for a few minutes.

Frequently Asked Questions

Here are some common questions about Pumpkin Snickerdoodles that many bakers have.

What makes Pumpkin Snickerdoodles different from regular snickerdoodles?

Pumpkin Snickerdoodles include pumpkin puree, which adds moisture and flavor. This gives them a unique taste and soft texture compared to traditional snickerdoodles.

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree! Just ensure it is well-drained to avoid excess moisture in your dough.

How do I know when my Pumpkin Snickerdoodles are done baking?

Look for golden brown edges and slightly soft centers. They will firm up as they cool on the baking sheet.

Can I add chocolate chips or nuts?

Absolutely! Feel free to customize your Pumpkin Snickerdoodles by adding chocolate chips or nuts for extra flavor and texture.

How should I store my Pumpkin Snickerdoodles?

Store them in an airtight container at room temperature or refrigerate them if you want them to last longer.

Final Thoughts

Pumpkin Snickerdoodles are an irresistible treat perfect for any occasion, especially during fall. Their cozy flavors make them great for sharing with friends and family. Try customizing them with your favorite add-ins like chocolate chips or nuts to make them uniquely yours!

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Pumpkin Snickerdoodles

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Author: Cara
Total Time: 27 minutes
Yield: Approximately 24 cookies 1x

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Description

Pumpkin Snickerdoodles are the ultimate fall treat, blending the warm flavors of pumpkin and spices with the classic chewy texture of snickerdoodles. These cookies feature delightful crisp edges and soft centers, making them perfect for cozy gatherings and holiday celebrations alike. Rolled in a sweet cinnamon-sugar mix, they offer a comforting indulgence that evokes the spirit of autumn. Easy to prepare and freezer-friendly, Pumpkin Snickerdoodles are ideal for sharing or savoring with your favorite hot beverage.

Ingredients

Scale

1/2 cup salted butter (softened)
1/2 cup margarine (softened)
1 1/4 cup granulated sugar
1 egg
2 tbsp pumpkin puree
2 tbsp light corn syrup
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/4 cup granulated sugar (for rolling)
1 heaping tsp pumpkin pie spice (for rolling)

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Instructions

Preheat oven to 350°F and line a baking sheet with parchment paper.
In a mixing bowl, cream together softened butter, margarine, and sugar until well combined.
Add egg, pumpkin puree, corn syrup, and vanilla; mix until smooth.
Combine flour, baking soda, and salt in a separate bowl; gradually add to the wet ingredients until a dough forms.
Portion dough into balls (about 2 ½ tablespoons each) and roll in cinnamon-sugar mixture.
Place on prepared baking sheet and bake for 11-13 minutes or until edges are golden brown.
Let cool on pan for five minutes before transferring to a wire rack.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American