These Pumpkin Snickerdoodle Cookies are a delicious twist on the classic snickerdoodle, adding the warm flavors of pumpkin and spice. They’re soft, chewy, and perfect for fall!
Growing up, Pumpkin Snickerdoodle Cookies were my absolute favorite treat during the fall. Their warm, spicy aroma and soft, chewy texture always reminded me of cozy autumn days. These cookies only require a few simple ingredients and are easy to make, which makes them a go-to recipe for me.
I like to eat my Pumpkin Snickerdoodle Cookies with a hot cup of tea or coffee. The combination of pumpkin and cinnamon makes the cookies even more comforting when paired with a warm drink. You can also enjoy them with a dollop of whipped cream or a sprinkle of extra cinnamon sugar for a special touch.
So this fall, try making these delightful cookies for yourself. They will fill your home with a lovely scent and bring a touch of seasonal cheer to your table. Plus, they’re perfect for sharing with family and friends at gatherings or just for a sweet treat on a chilly day.
What are Pumpkin Snickerdoodle Cookies?
Pumpkin Snickerdoodle Cookies are a fun twist on classic Snickerdoodle cookies. They mix the sweet and spicy cinnamon-sugar coating with the rich, moist taste of pumpkin. This makes them soft and chewy with a delicious pumpkin flavor.
These cookies are perfect for fall, offering a warm and cozy treat. The pumpkin gives them a unique texture and taste that makes them special compared to regular snickerdoodles.
Ingredients
For the Cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/4 cup pumpkin puree
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- Pinch of salt
For Rolling:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
For the Cream Cheese Filling:
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
How to make Pumpkin Snickerdoodle Cookies
Step 1:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2:
In a small bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
Step 3:
In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
Step 4:
Mix in the pumpkin puree, egg yolk, and vanilla extract until well combined.
Step 5:
In a separate bowl, whisk together the flour, baking powder, baking soda, cream of tartar, cinnamon, nutmeg, ginger, cloves, and salt.
Step 6:
Gradually add the dry and wet ingredients, mixing until a soft dough forms.
Step 7:
Scoop out a tablespoon-sized portion of dough and flatten it slightly. Add a small dollop of cream cheese filling in the center. Take another small portion of dough, flatten it, and place it over the filling, sealing the edges.
Step 8:
In a small bowl, combine the sugar and cinnamon for rolling. Roll each filled cookie dough ball in the cinnamon-sugar mixture.
Step 9:
Place the filled dough balls on the prepared baking sheet, about 2 inches apart. Slightly flatten each ball with the bottom of a glass. Bake for 10-12 minutes or until the edges are set and the cookies are slightly puffed.
Step 10:
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips for Making the Best Pumpkin Snickerdoodle Cookies
- Freshly ground spices like cinnamon, nutmeg, ginger, and cloves will give your cookies a more vibrant and aromatic flavor.
- After mixing the dough, let it chill in the refrigerator for at least 30 minutes. This makes it easier to handle and helps prevent the cookies from spreading too much during baking.
- Too much pumpkin puree can make the dough too soft and lead to overly cakey cookies. Stick to the exact measurements for the best texture.
- Be sure to cream the butter and sugars until light and fluffy. This step is crucial for creating a soft and tender cookie.
- The cinnamon-sugar coating is what gives Snickerdoodles their signature flavor. Be generous when rolling the dough balls to ensure a flavorful outer layer.
How to serve Pumpkin Snickerdoodle Cookies
To serve Pumpkin Snickerdoodle Cookies, I like to enjoy them warm with a cup of tea or coffee. The warmth of the cookies really brings out the pumpkin and spice flavors, making them a perfect treat on a chilly day. If you have guests over, you can place them on a nice platter with some whipped cream or a simple cream cheese dip on the side. This makes them even more special and gives people options to enjoy.
For a dessert option, try pairing the cookies with a scoop of vanilla or cinnamon ice cream. The soft, chewy texture of the cookies goes so well with the cold, creamy ice cream. It’s a delicious contrast that’s sure to be a hit, especially at fall parties or family dinners.
Lastly, these cookies are great for gifting too. You can pack them in a cute box or a decorative bag, making them a thoughtful and tasty gift. Whether you’re serving them at home or sharing them with others, Pumpkin Snickerdoodle Cookies are sure to bring warmth and smiles.
Recipe Variations
Chocolate Chip Pumpkin Snickerdoodles: Add a cup of semi-sweet chocolate chips to the dough for a delightful twist. The chocolate pairs perfectly with the pumpkin and spices, giving you a rich, sweet treat.
Pumpkin Snickerdoodles with Nuts: Mix in chopped pecans or walnuts for added crunch. The nuts add a lovely texture and a nutty flavor that complements the softness of the cookie.
Spiced Pumpkin Snickerdoodles: Boost the spice by adding extra cinnamon, nutmeg, and a pinch of cloves to the dough. This variation is perfect for those who love a stronger spice flavor in their cookies.
Pumpkin Snickerdoodles with Maple Glaze: Drizzle a simple maple glaze over the cookies after they’ve cooled. The glaze adds a sweet, maple flavor that enhances the fall-inspired taste of the cookies.
How to store
To store your Pumpkin Snickerdoodle Cookies, keep them in an airtight container at room temperature, where they’ll stay fresh for up to 5 days. If you need them to last longer, refrigerate them for up to a week, or freeze them for up to 3 months.
For freezing, wrap each cookie individually in plastic wrap and place them in a freezer-safe bag or container. When you’re ready to enjoy, thaw the cookies at room temperature or warm them in the microwave for a freshly baked taste.
FAQ
Can I use canned pumpkin instead of fresh pumpkin?
- Yes, canned pumpkin works great and is often more convenient. Just make sure it’s 100% pure pumpkin and not pumpkin pie filling.
How do I prevent my cookies from spreading too much?
- Chill the dough for at least 30 minutes before baking. This helps the cookies hold their shape.
What can I use as a substitute for cream of tartar?
- You can substitute 1/2 teaspoon of baking powder for every 1/4 teaspoon of cream of tartar. However, the flavor might be slightly different.
Can I use a different type of sugar for the coating?
- Yes, you can use brown sugar or coconut sugar instead of granulated sugar for the coating. It will give the cookies a different flavor profile.
What’s the best way to ensure even baking?
- Use a cookie scoop to make uniformly sized dough balls, and bake cookies on the center rack of your oven for even baking.
Can I make these cookies gluten-free?
- Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure the blend includes xanthan gum or guar gum for the best texture.
Conclusion
Pumpkin Snickerdoodle Cookies are a tasty and fun twist on the classic cookie. They combine the warm, spicy flavor of snickerdoodles with the rich taste of pumpkin. Easy to make and perfect for fall, these cookies will be a hit at any gathering or as a sweet treat for yourself.
Pumpkin Snickerdoodle Cookies
Course: DessertCuisine: AmericanDifficulty: Easy24
servings15
minutes12
minutes27
minutesThese Pumpkin Snickerdoodle Cookies are a delicious twist on the classic Snickerdoodle, adding the warm flavors of pumpkin and spice. They’re soft, chewy, and perfect for fall!
Ingredients
- For the Cookies:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1/4 cup pumpkin puree
1 large egg yolk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
Pinch of salt
- For Rolling:
1/4 cup granulated sugar
1 teaspoon ground cinnamon
- For the Cream Cheese Filling:
4 oz cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the pumpkin puree, egg yolk, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cream of tartar, cinnamon, nutmeg, ginger, cloves, and salt.
- Gradually add the dry and wet ingredients, mixing until a soft dough forms.
- Scoop out a tablespoon-sized portion of dough and flatten it slightly. Add a small dollop of cream cheese filling in the center. Take another small portion of dough, flatten it, and place it over the filling, sealing the edges.
- In a small bowl, combine the sugar and cinnamon for rolling. Roll each filled cookie dough ball in the cinnamon-sugar mixture.
- Place the filled dough balls on the prepared baking sheet, about 2 inches apart. Slightly flatten each ball with the bottom of a glass. Bake for 10-12 minutes or until the edges are set and the cookies are slightly puffed.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- After mixing the dough, let it chill in the refrigerator for at least 30 minutes. This makes it easier to handle and helps prevent the cookies from spreading too much during baking.
