Pumpkin Spice Snickerdoodles

$- 1 ½ cups all-purpose flour - ½ teaspoon baking soda - ¼ teaspoon baking powder - ¼ teaspoon salt - 1 teaspoon ground cinnamon - 1 teaspoon pumpkin pie spice - ½ cup unsalted butter, softened - 1 cup granulated sugar, plus extra for rolling - ½ cup brown sugar, packed - 1 large egg - ½ teaspoon vanilla extract - ½ cup pumpkin puree In baking, accurate measurements matter. Here are the units used: - Cups: A standard measuring cup is for dry and wet ingredients. - Teaspoons: These are for smaller amounts of spices and baking powder. - Large egg: This is the size commonly used in recipes. Choose fresh ingredients for the best flavor in your cookies. - For flour, look for a brand that feels fine and soft. - Use pure vanilla extract, not imitation, for rich taste. - Select canned pumpkin that has no added sugar or spices. - Check the butter for freshness; it should smell good and be firm. - Ensure spices are fresh; old spices lose their flavor. Using quality ingredients makes a big difference in your cookies. Enjoy the process of choosing them! {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This step makes sure your cookies bake evenly. While the oven warms up, line two baking sheets with parchment paper. This helps cookies not stick and makes cleanup easy. In a medium bowl, combine the all-purpose flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Use a whisk to mix them well. This ensures all the spices blend evenly into your cookies. Set this bowl aside for later. In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar. Mix on medium speed for about 2-3 minutes. You want this mix to be fluffy and light. This step adds air to your cookies, making them soft. Next, add the large egg, vanilla extract, and pumpkin puree to the butter-sugar mix. Beat everything together until it’s smooth and mixed well. The pumpkin puree adds moisture and a lovely fall flavor to your cookies. Now, slowly add the dry ingredient mix to the wet mixture. Use a low speed on your mixer. Mix just until they are combined. Don’t overmix! You want a soft dough, not a tough cookie. Take about 1.5 tablespoons of dough and roll it into a ball in your hands. In a small bowl, mix ¼ cup of granulated sugar with 1 teaspoon of cinnamon. Roll each dough ball in this mix until well coated. This gives your cookies a sweet, spiced crust. Place your dough balls on the lined baking sheets. Make sure to leave about 2 inches between each ball. Bake them for 10-12 minutes. The edges should be lightly golden, but the center can look soft. This keeps the cookies chewy. Once baked, take the cookies out and let them cool on the baking sheets for 5 minutes. After that, transfer them to a wire rack to cool completely. This step helps them set properly and makes them easier to eat. When making pumpkin spice snickerdoodles, some mistakes can lead to less-than-perfect cookies. Here are a few to watch for: - Overmixing the dough: Mixing too much can make cookies tough. Stop when just combined. - Using cold butter: Cold butter does not cream well. Always use softened butter for the right texture. - Not measuring flour correctly: Too much flour can make cookies dry. Scoop flour lightly, then level it off. - Skipping the chill time: Chilling the dough for 30 minutes helps cookies keep their shape during baking. Follow these dos and don'ts for the best pumpkin spice snickerdoodles: - Do use fresh pumpkin pie spice for the best flavor. - Do keep the oven door closed while baking. Opening it can cause cookies to collapse. - Don't bake cookies too long. They should look slightly underbaked in the center. - Don't skip the cooling time on the baking sheets. This helps them set properly. To make your cookies even more delightful, try these tips: - Add a pinch of nutmeg: A little nutmeg can boost the fall flavors in your cookies. - Mix in chopped nuts: Walnuts or pecans add a nice crunch and depth to each bite. - Use brown sugar: This adds moisture and a rich flavor, making your cookies soft and chewy. - Experiment with different sugars: Try using coconut sugar for a unique taste and color. These tips can help you create the perfect pumpkin spice snickerdoodles every time you bake! Pro Tips Use Fresh Pumpkin Puree: For the best flavor, use homemade pumpkin puree or high-quality canned puree. Fresh puree enhances the moistness and richness of the cookies. Chill the Dough: If time permits, chill the dough for about 30 minutes before baking. This helps the cookies maintain their shape and prevents them from spreading too much. Perfect Baking Time: Keep an eye on the cookies while baking. They should be lightly golden around the edges but still soft in the center for the perfect texture. Experiment with Spices: Feel free to adjust the spices according to your taste. Adding a pinch of nutmeg or ginger can elevate the flavor profile of your snickerdoodles! {{image_4}} To make gluten-free pumpkin spice snickerdoodles, swap regular flour for gluten-free flour. You can use a blend designed for baking. This keeps the texture soft and chewy. The flavors will still shine through. Just ensure all other ingredients are gluten-free too. For a vegan option, replace butter with coconut oil or vegan butter. Use a flax egg instead of a regular egg. Mix one tablespoon of ground flaxseed with two tablespoons of water. Let it sit for a few minutes to thicken. This keeps the cookies moist and tasty while meeting vegan needs. You can add nuts or chocolate chips for a fun twist. Chopped pecans or walnuts give a nice crunch. Dark chocolate chips add a sweet touch. Mix in about half a cup of your choice into the dough before baking. This adds flavor and texture, making each bite exciting! To keep your pumpkin spice snickerdoodles fresh, store them in an airtight container. This will help them stay soft and chewy. Place parchment paper between layers to avoid sticking. If you want to keep them longer, consider freezing. You can freeze the cookie dough or the baked cookies. For dough, scoop and roll into balls. Place them on a baking sheet and freeze until solid. Then, transfer the dough balls to a zip-top bag. For baked cookies, let them cool completely. Wrap each cookie in plastic wrap, then place in a freezer-safe container. This way, you can enjoy them later! When stored properly, baked cookies last about one week at room temperature. If you refrigerate them, they stay fresh for about two weeks. Frozen cookie dough can last for up to three months. Baked cookies keep well for about three months in the freezer. Enjoy them at their best! Snickerdoodles are unique due to their soft, chewy texture. They get their name from the cinnamon-sugar coating. This sweet topping adds a warm flavor that regular cookies often lack. Plus, Snickerdoodles use cream of tartar. This gives them a slight tang and helps them rise. Yes, you can use canned pumpkin puree in this recipe. It saves time and works well. Just make sure to use pure pumpkin, not pumpkin pie filling. This keeps the flavors balanced. Canned puree also has a nice, smooth texture, perfect for these cookies. To prevent spreading, chill your dough for 30 minutes before baking. This makes the fat firm up. Also, make sure you measure your flour correctly. Too little flour can lead to flat cookies. Lastly, don’t overmix the dough; mix until just combined. The best way to reheat leftover cookies is in the oven. Preheat it to 350°F (175°C). Place the cookies on a baking sheet for about 5 minutes. This makes them warm and soft again. You can also use the microwave, but only for a few seconds to avoid dryness. You can customize the spice flavor easily! Add extra cinnamon or try nutmeg for a different taste. You can also mix in some ginger or allspice for a unique twist. Just remember to adjust the amounts to keep the balance right. You now have a complete guide to making delicious Pumpkin Spice Snickerdoodles. You learned about the best ingredients and how to measure them accurately. We also covered easy steps for mixing and baking, along with tips for avoiding mistakes. Variations, like gluten-free and vegan options, expand your choices. Lastly, you discovered how to store or freeze your cookies effectively. Baking can be fun and rewarding, so go ahead and create your perfect batch today! Enjoy your tasty treats and share them with others!$

Pumpkin Spice Snickerdoodles

Delicious soft cookies with pumpkin spice flavor, perfect for fall.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 25

Course Dessert

Cuisine American

Servings 24

Calories 120 kcal

Ingredients

1.5 cups all-purpose flour
0.5 teaspoon baking soda
0.25 teaspoon baking powder
0.25 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
0.5 cup unsalted butter, softened
1 cup granulated sugar, plus extra for rolling
0.5 cup brown sugar, packed
1 large egg
0.5 teaspoon vanilla extract
0.5 cup pumpkin puree
0.25 cup granulated sugar for rolling
1 teaspoon ground cinnamon for rolling

Instructions

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed for about 2-3 minutes until light and fluffy.
Add the egg, vanilla extract, and pumpkin puree to the butter-sugar mixture. Mix well until smooth and combined.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix; the dough should form a soft ball.
In a small bowl, mix about 1/4 cup of granulated sugar with 1 teaspoon of cinnamon for rolling.
Scoop about 1.5 tablespoons of dough and roll it into a ball. Roll each ball in the cinnamon-sugar mixture until evenly coated.
Place the dough balls on the prepared baking sheets, leaving about 2 inches of space between them. Bake for 10-12 minutes until the edges are lightly golden and the center looks soft.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Stack cookies on a multi-tiered cake stand or serve in a mason jar tied with jute for an inviting look. Dust with extra cinnamon for visual appeal.

Keyword cookies, fall, pumpkin, snickerdoodles