The Best Pumpkin Spice Snickerdoodles Recipe for Fall Baking

Indulge in the warm, comforting flavors of fall with these delightful Pumpkin Spice Snickerdoodles. This recipe puts a seasonal twist on the classic snickerdoodle cookie, resulting in a soft, buttery treat infused with pumpkin and coated in a generous layer of cinnamon sugar.

My fiancé, Kal, has been requesting snickerdoodles all year long. With the fall season in full swing, I decided to fulfill his wish with a delicious, pumpkin-infused version, allowing me to use up some leftover pumpkin puree. This Pumpkin Spice Snickerdoodle recipe is the perfect way to celebrate the flavors of autumn!

This recipe yields approximately 20 cookies. Be warned, they are addictive! When I made them yesterday, I awoke to find only 8 cookies remaining. You will not be able to resist!

Irresistible Pumpkin Spice Snickerdoodles: A Step-by-Step Guide

This pumpkin spice snickerdoodles recipe combines the classic snickerdoodle with the beloved flavors of fall. The addition of pumpkin puree and pumpkin pie spice elevates these cookies to a whole new level of deliciousness. The result is a soft, chewy cookie with a slightly tangy flavor that’s perfectly balanced by the warmth of cinnamon and spice.

If you’re looking for a festive and flavorful treat to bake this fall, look no further than these Pumpkin Spice Snickerdoodles! Here’s everything you need to know to make them:

Ingredients:

• 1 stick of unsalted butter, melted
• 1/2 cup of granulated white sugar
• 1/2 cup of packed brown sugar
• 1/4 cup of pumpkin puree
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tablespoon pumpkin pie spice
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup sugar and 2 teaspoons cinnamon, for cinnamon sugar mixture

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. In a large bowl, combine the melted butter, granulated sugar, and brown sugar. Mix until well combined.
3. Add the pumpkin puree, egg yolk, and vanilla extract to the bowl. Mix until smooth.
4. In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Cover the dough with cling wrap and refrigerate for 45 minutes. This chilling period is important for preventing the cookies from spreading too thin during baking.
7. While the dough is chilling, prepare the cinnamon sugar mixture by combining the sugar and cinnamon in a small bowl.
8. Once the dough has chilled, roll it into 1 1/2 teaspoon-sized balls.
9. Coat each dough ball generously in the cinnamon sugar mixture.
10. Place the coated dough balls evenly spaced on a baking sheet lined with parchment paper.
11. Bake for 10-12 minutes, or until the edges are lightly golden brown.
12. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire cooling rack to cool completely.

Tips and Tricks for Perfect Pumpkin Spice Snickerdoodles

• Don’t overmix the dough: Overmixing develops the gluten in the flour, resulting in tough cookies. Mix the dry and wet ingredients until just combined.
• Chill the dough: Chilling the dough is crucial for preventing the cookies from spreading too thin during baking. It also helps to intensify the flavors.
• Use a cookie scoop: A cookie scoop helps to ensure that all the cookies are the same size, which results in even baking.
• Don’t overbake: Overbaked cookies will be dry and crumbly. Bake until the edges are lightly golden brown.
• Let the cookies cool completely: The cookies will continue to bake as they cool, so it’s important to let them cool completely before storing them.

Making Your Own Pumpkin Puree and Pumpkin Seeds

For an extra touch of homemade goodness, consider making your own pumpkin puree from scratch. It’s a surprisingly simple process! Since we buy pumpkins this time of year anyway, making your own pumpkin puree ensures none of the pumpkin goes to waste!

Also, don’t forget to roast the seeds for a delicious and healthy snack. Simply toss them with olive oil, salt, and your favorite spices, and bake until golden brown and crispy.

Variations on the Recipe

Feel free to experiment with these Pumpkin Spice Snickerdoodles and make them your own! Here are a few ideas:

• Add chocolate chips: Fold in 1/2 cup of chocolate chips to the dough for a chocolatey twist.
• Add nuts: Add 1/2 cup of chopped pecans or walnuts to the dough for a nutty crunch.
• Make them gluten-free: Use a gluten-free all-purpose flour blend to make these cookies gluten-free.
• Add cream cheese frosting: Spread a layer of cream cheese frosting on the cooled cookies for an extra decadent treat.
• Add a drizzle: Drizzle white chocolate or dark chocolate over the cookies for added flavor and visual appeal.

Serving and Storing Your Delicious Treats

These Pumpkin Spice Snickerdoodles are perfect for any occasion, from casual gatherings to holiday celebrations. Serve them warm with a glass of milk, a cup of coffee, or a scoop of vanilla ice cream. They also make a wonderful addition to a fall-themed dessert platter.

To store, keep in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 2 months. Simply thaw them at room temperature before serving.

If you want to impress your friends and family with your baking skills, these Pumpkin Spice Snickerdoodles are a guaranteed crowd-pleaser. So, gather your ingredients, preheat your oven, and get ready to enjoy the delightful flavors of fall!

These Pumpkin Spice Snickerdoodles are more than just a cookie; they are a symbol of the season. The aroma that fills your kitchen as they bake, the warmth they provide on a chilly day, and the smiles they bring to the faces of those who enjoy them make them a truly special treat.

So, this fall, embrace the spirit of baking and share the joy of Pumpkin Spice Snickerdoodles with your loved ones. It’s a simple way to create lasting memories and celebrate the magic of autumn.

Yield: 20 cookies

Pumpkin Spice Snickerdoodles

Prep Time
55 minutes

Cook Time
12 minutes

Additional Time
5 minutes

Total Time
1 hour 12 minutes

Ingredients

• 1 stick of unsalted butter, melted
• 1/2 cup of granulated white sugar
• 1/2 of packed brown sugar
• 1/4 cup of pumpkin puree
• 1 large egg yolk
• 2 tsps vanilla
• 1 1/2 cups all purpose flour
• 1 tbsp pumpkin pie spice
• 1 1/2 tsp baking powder
• 1/2 teaspoon salt
• 1/4 cup sugar and 2 tsp cinnamon for cinnamon sugar mixture

Instructions

1. Preheat the oven to 350 degrees.
2. In a large bowl, combine the sugars and melted butter. Add in the pumpkin, egg yolk, and vanilla.
3. In a separate bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt. Slowly add the flour mixture into the dough and mix until fully combined. Cover the dough with cling wrap, then refridgerate for 45 minutes.
4. Roll the dough into 1 1/2 tsp sized balls, and coat them in cinnamon sugar. Place evenly on a baking sheet and bake for 10-12 minutes. Let cool for about 5 minutes on cookie sheet then transfer to a wire cooling rack to cool the rest of the way.

Nutrition Information:

Yield:

20

Serving Size:

1

Amount Per Serving:
Calories: 117Total Fat: 1gSaturated Fat: 1gUnsaturated Fat: 1gCholesterol: 11mgSodium: 110mgCarbohydrates: 24gFiber: 1gSugar: 10gProtein: 2g

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