As the crisp air of fall sets in, there’s nothing quite like the comforting aroma of freshly baked cookies filling your kitchen. These Soft Pumpkin Snickerdoodles are a delightful twist on the classic snickerdoodle, infused with pumpkin puree and warming spices that make them perfect for the season. Whether you’re a seasoned baker or just starting out, this easy recipe will help you create a batch of cookies that are sure to impress.
Ingredients:
- 1/2 cup butter, softened
- 1 1/2 cups sugar
- 1 egg
- 1/2 cup pumpkin puree
- 3 cups all-purpose flour
- 1 tsp cream of tartar
- 2 tsp baking soda
- 1/4 tsp salt
- 1 tsp pumpkin pie spice (or 1/2 tsp cinnamon, 1/4 tsp allspice, 1/4 tsp nutmeg, 1/4 tsp ginger)
Cinnamon Sugar Mixture:
- 2 tbsp sugar
- 2 tsp cinnamon
Directions:
- Preheat Oven: Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent the cookies from sticking.
- Cream Wet Ingredients: In a large mixing bowl, cream together the softened butter, sugar, egg, and pumpkin puree until the mixture is smooth and well combined.
- Mix Dry Ingredients: Add the flour, cream of tartar, baking soda, salt, and pumpkin pie spice (or individual spices) to the wet mixture. Mix until a soft dough forms. The dough should be firm enough to hold its shape when rolled into balls.
- Prepare Cinnamon Sugar: In a small bowl, combine the sugar and cinnamon for the coating. This mixture will give the cookies their classic snickerdoodle flavor with an autumnal twist.
- Form Dough Balls: Roll the dough into 1-inch balls using your hands. Then, roll each ball in the cinnamon sugar mixture until it is evenly coated on all sides.
- Bake: Arrange the coated dough balls on the prepared baking sheet, spacing them evenly. Gently press down on each ball with the back of a spoon or your fingers to slightly flatten them. Bake in the preheated oven for 8-10 minutes, or until the edges are set and the tops of the cookies are just beginning to crack.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This step ensures the cookies finish baking and firm up perfectly.
Tips:
- Butter Softening: Make sure your butter is fully softened to room temperature before mixing. This ensures a smooth, creamy dough that’s easy to work with.
- Add a Spicy Kick: For those who love a bit of extra spice, add a pinch of ground cloves to the spice mixture for a deeper, more complex flavor.
- Freezing for Later: These cookies freeze exceptionally well. Simply roll the dough into balls, coat in cinnamon sugar, and freeze. When you’re ready to bake, just pop them in the oven straight from the freezer—no need to thaw!
Nutritional Information:
- Prep Time: 20 minutes
- Cooking Time: 8-10 minutes
- Calories: 120 per cookie
Conclusion
These Soft Pumpkin Snickerdoodles are the perfect blend of sweet and spice, making them an ideal treat for the fall season. Whether you enjoy them with a warm cup of coffee or as a sweet finish to a meal, these cookies are sure to become a new favorite in your baking repertoire.