When the air gets crisp and leaves turn colors, nothing says fall like pumpkin snickerdoodle cookies. These treats mix pumpkin, cinnamon, and brown butter for a taste of autumn. With over 500 five-star reviews, this recipe has won over many dessert lovers.
This recipe focuses on baking with care and using a kitchen scale for the best results. It suggests using Libby's Pumpkin Puree for a consistent texture. This brand's lower moisture makes the perfect base for pumpkin cookies.
These cookies are a real treat, with 134 calories each and 21g of carbs. They also have 1g of protein, 5g of fat, and 19mg of cholesterol. Plus, they offer 66mg of sodium, 49mg of potassium, and 1g of fiber. Each cookie has 12g of sugar, along with vitamins and minerals like Vitamin A, Vitamin C, calcium, and iron.
This recipe makes about 14 cookies, each with 289kcal. You'll need 2 cups of all-purpose flour, 1 cup of unsalted butter, 1 cup of brown sugar, ¼ cup of white granulated sugar, ¾ cup of canned pumpkin puree, and 1 large egg yolk, among other ingredients. Baking takes 13 to 15 minutes per batch. You can store them at room temperature for up to 5 days or freeze for up to 30 days.
To get a chewy center, bake the cookies a bit less. Also, make sure to blot the pumpkin puree to remove extra moisture. And, use the right amount of flour for the perfect pumpkin cookies texture. With these tips, you can enjoy the delightful soft and chewy pumpkin cookies that are perfect for autumn.
These cinnamon sugar pumpkin cookies are a must-try for anyone who loves snickerdoodles with a pumpkin twist. The pumpkin spice snickerdoodle taste is sure to make your taste buds happy and leave you wanting more of these tasty fall treats.
To make these cookies, you'll need pumpkin puree, brown sugar, and pumpkin pie spice. Chill the dough for 30 minutes, then shape the cookies. Roll them in cinnamon-sugar before baking.
The secret to these cookies is canned pumpkin puree. It adds moisture and a great pumpkin taste without eggs. You can chill the dough for up to 3 days. This lets you bake cookies whenever you want.
This easy pumpkin snickerdoodle cookie recipe takes over an hour to prepare, including chilling. It's a must-try for fall baking. Enjoy these soft, chewy cookies as a cozy treat or share them with loved ones.
The recipe uses 1/2 cup of canned pumpkin puree for the perfect flavor. This amount ensures the cookies aren't too dense or cakey. With the right mix of pumpkin and snickerdoodle spices, these cookies are a fall treat that will delight your taste buds.
They're quick to make, needing an oven at 375°F for 8-10 minutes. Busy families and those attending seasonal events will love them. Each cookie has ¼ cup of pumpkin puree, giving a subtle pumpkin taste.
The recipe makes about 19 cookies. You can enjoy them yourself or share with others. Add up to 1 cup of mix-ins like white chocolate chips or walnuts for a unique twist.
These cookies stay fresh for a week at room temperature or up to 3 months in the freezer. Enjoy them plain or with cream cheese frosting. They're sure to be a hit in your home this fall.
Indulge in the autumn flavors with these delicious pumpkin spice snickerdoodle cookies. They're perfect for satisfying your seasonal cravings and bringing fall's cozy spirit into your home.
Don't forget to watch your baking time. Pumpkin snickerdoodle cookies should be baked until the edges are set but the centers are still a bit soft. This mix of textures is what makes these cookies so irresistible. With these tips on ingredients and baking, you'll soon master the soft and chewy pumpkin cookie.
To make pumpkin snickerdoodle cookie dough ahead, scoop it into balls and put them on a parchment-lined baking sheet. Freeze them for 2-3 hours. Then, move the dough balls to a container or bag and freeze for up to 3 months.
When you're ready to bake, put the frozen dough on a baking sheet. Bake as the recipe says, adding a minute or two to the time.
You can also freeze the baked pumpkin snickerdoodle cookies for up to 3 months. Let the cookies cool, then put them on a baking sheet in a single layer. Freeze them until they're solid.
After freezing, put the cookies in a container or bag. When you want to eat them, let them thaw at room temperature for 30 minutes before serving.
With these tips, you can always have pumpkin snickerdoodle cookies ready. They're perfect for satisfying your sweet tooth anytime.
Adding colorful sanding sugar or nonpareils on top gives them a sparkly touch perfect for fall. You can use different colored sprinkles to match your event's theme.
For a fancy look, drizzle the cookies with vanilla glaze or royal icing. Let the icing dry, then sprinkle cinnamon or pumpkin pie spice on top. This makes the cookies look amazing for parties or as gifts.
Decorating with icing or melted white chocolate is another fun idea. Try making swirls, zigzags, or pumpkins. It's a great way to involve the kids in the fun.
Decorating your pumpkin snickerdoodle cookies is all about having fun and showing off your creativity. With a bit of effort, these treats will impress everyone.
To make gluten-free pumpkin snickerdoodles, use a gluten-free flour blend instead of regular flour. Try Bob's Red Mill Gluten Free 1-to-1 Baking Flour. It comes with xanthum gum, which keeps the cookies together nicely. Bake them at 350°F for 10-12 minutes. They'll keep fresh in an airtight container for up to a week.
For vegan pumpkin snickerdoodle cookies, replace butter with coconut oil or vegan butter. Use a flax or chia egg instead of regular eggs. Bake them at 350°F for 10-12 minutes. These cookies will also keep well in an airtight container for up to a week.
Looking for gluten-free pumpkin snickerdoodles or a vegan pumpkin snickerdoodle cookie? This recipe lets you enjoy the warm taste of fall, no matter your diet.
Whether you're serving pumpkin snickerdoodle cookies or gifting pumpkin snickerdoodle cookies, they're always a big hit. They're a beloved pumpkin snickerdoodle cookies for fall treat.
Add crunchy nuts like pecans or walnuts to the dough. This adds a nice crunch to the soft cookies. You can also mix in creamy peanut butter or sprinkle with ginger for extra flavor.
For chocolate fans, add semisweet chocolate chips or chunks. This combines pumpkin, cinnamon, and chocolate perfectly. Or, drizzle melted white chocolate on top for a beautiful finish.
Spice lovers can try different spice blends. Add cardamom, nutmeg, or cloves to the cinnamon sugar coating. These changes can elevate your cookies to new tastes.
Whether you stick with the classic recipe or try new mix-ins and spices, there's a lot you can do. Have fun in the kitchen to discover your favorite twist on this autumn treat.
Chill the dough for 12-24 hours before baking for the best flavor and texture. Preheat your oven to 350°F and bake for 12-13 minutes. The cookies should be lightly golden and puffed.
Finish with a spiced sugar coating. Mix 1/2 cup granulated sugar, 1 teaspoon ground cinnamon, and 1 teaspoon pumpkin pie spice. Roll the dough balls in this mix for a unique crackle.
These cookies take 40 minutes to prepare and 10 minutes to cook. They keep well in an airtight container at room temperature for 4 days. Or, freeze them for later. Don't wait to try the best pumpkin snickerdoodle cookie recipe and enjoy autumn to the fullest!
The recipe for pumpkin snickerdoodle cookies is easy to follow. They can be made ahead or frozen for later, making them convenient and flexible. This lets you enjoy their comforting taste whenever you want.
As the leaves change and the air gets cooler, make a batch of these amazing pumpkin snickerdoodle cookies. Enjoy the smell, the taste, and the cozy feeling they bring to your kitchen and heart.
This recipe focuses on baking with care and using a kitchen scale for the best results. It suggests using Libby's Pumpkin Puree for a consistent texture. This brand's lower moisture makes the perfect base for pumpkin cookies.
Irresistible Pumpkin Snickerdoodle Cookies
Ah, the pumpkin snickerdoodle cookie - a fall twist on the classic. It's sure to make your taste buds happy. These treats are soft, chewy, and full of pumpkin and autumn spices. The cinnamon sugar on top adds a delightful crunch, balancing sweetness and warmth.A Delightful Autumn Indulgence
Pumpkin snickerdoodle cookies capture the cozy spirit of fall. Every bite tastes like the season, with pumpkin adding richness and spices like cinnamon, ginger, and nutmeg adding depth. They're indulgent yet satisfying, great for enjoying with a warm drink or sharing with friends.
These cookies are a real treat, with 134 calories each and 21g of carbs. They also have 1g of protein, 5g of fat, and 19mg of cholesterol. Plus, they offer 66mg of sodium, 49mg of potassium, and 1g of fiber. Each cookie has 12g of sugar, along with vitamins and minerals like Vitamin A, Vitamin C, calcium, and iron.
Soft, Chewy Pumpkin Cookie Perfection
The secret to these amazing pumpkin snickerdoodle cookies is getting the right soft and chewy texture. Using melted butter, pumpkin puree, and the correct amount of dry ingredients makes them delightfully soft and chewy, not cakey. In fact, 5 out of 17 votes gave these pumpkin cookies a perfect rating, showing how much people love them.This recipe makes about 14 cookies, each with 289kcal. You'll need 2 cups of all-purpose flour, 1 cup of unsalted butter, 1 cup of brown sugar, ¼ cup of white granulated sugar, ¾ cup of canned pumpkin puree, and 1 large egg yolk, among other ingredients. Baking takes 13 to 15 minutes per batch. You can store them at room temperature for up to 5 days or freeze for up to 30 days.
To get a chewy center, bake the cookies a bit less. Also, make sure to blot the pumpkin puree to remove extra moisture. And, use the right amount of flour for the perfect pumpkin cookies texture. With these tips, you can enjoy the delightful soft and chewy pumpkin cookies that are perfect for autumn.
Cinnamon Sugar Coated Bliss
The cinnamon sugar coating makes these pumpkin snickerdoodle cookies special. It adds a sweet, spicy touch that goes well with the pumpkin and autumn spices. This mix of flavors captures the true taste of fall.The Perfect Fall Flavor Combination
Cinnamon sugar-coated pumpkin snickerdoodle cookies are the best fall snack. The cinnamon sugar topping gives a nice crunch and warmth to the soft cookie. Together, pumpkin, cinnamon, and sugar create a burst of flavor that's all about the cozy autumn spirit.
These cinnamon sugar pumpkin cookies are a must-try for anyone who loves snickerdoodles with a pumpkin twist. The pumpkin spice snickerdoodle taste is sure to make your taste buds happy and leave you wanting more of these tasty fall treats.
Easy Pumpkin Snickerdoodle Cookie Recipe
Pumpkin Snickerdoodle Cookies are a perfect treat for fall. They mix warm pumpkin flavors with the classic cinnamon-sugar of snickerdoodles. This recipe is easy to make and doesn't need a mixer. It's ideal for autumn baking.To make these cookies, you'll need pumpkin puree, brown sugar, and pumpkin pie spice. Chill the dough for 30 minutes, then shape the cookies. Roll them in cinnamon-sugar before baking.
The secret to these cookies is canned pumpkin puree. It adds moisture and a great pumpkin taste without eggs. You can chill the dough for up to 3 days. This lets you bake cookies whenever you want.
This easy pumpkin snickerdoodle cookie recipe takes over an hour to prepare, including chilling. It's a must-try for fall baking. Enjoy these soft, chewy cookies as a cozy treat or share them with loved ones.
Pumpkin Puree: The Secret Ingredient
For baking the perfect pumpkin snickerdoodle cookies, pumpkin puree is key. It's important to use canned pumpkin puree, not pumpkin pie filling. Make sure to blot out any excess moisture to get the best texture.Using Canned Pumpkin for Best Results
Canned pumpkin puree is the top choice for these cookies. It gives a consistent pumpkin flavor without the spices and sweeteners in pumpkin pie filling. By removing excess moisture with a paper towel, you get soft, chewy cookies that highlight the pumpkin taste.The recipe uses 1/2 cup of canned pumpkin puree for the perfect flavor. This amount ensures the cookies aren't too dense or cakey. With the right mix of pumpkin and snickerdoodle spices, these cookies are a fall treat that will delight your taste buds.
Pumpkin Snickerdoodle Cookies: Fall Flavor Explosion
These pumpkin snickerdoodle cookies capture the cozy feel of autumn. They mix pumpkin, cinnamon, and warm spices for a taste of fall. This cookie satisfies your cravings for pumpkin spice.They're quick to make, needing an oven at 375°F for 8-10 minutes. Busy families and those attending seasonal events will love them. Each cookie has ¼ cup of pumpkin puree, giving a subtle pumpkin taste.
The recipe makes about 19 cookies. You can enjoy them yourself or share with others. Add up to 1 cup of mix-ins like white chocolate chips or walnuts for a unique twist.
These cookies stay fresh for a week at room temperature or up to 3 months in the freezer. Enjoy them plain or with cream cheese frosting. They're sure to be a hit in your home this fall.
Indulge in the autumn flavors with these delicious pumpkin spice snickerdoodle cookies. They're perfect for satisfying your seasonal cravings and bringing fall's cozy spirit into your home.
Tips for Baking Soft, Chewy Cookies
Getting the perfect soft and chewy texture in your pumpkin snickerdoodle cookies is easier than you think. Just follow a few simple tips to make sure your cookies are melt-in-your-mouth delicious every time. Let's look at the secrets to baking soft, chewy pumpkin cookies that everyone will love.Ensuring the Perfect Texture Every Time
Using melted butter is key to soft, chewy pumpkin cookies. It gives a richer, chewier texture that's just amazing. Also, chilling the dough before baking is crucial. Letting the dough rest in the fridge for at least an hour helps the ingredients stick together, making the cookies thicker and more substantial.Don't forget to watch your baking time. Pumpkin snickerdoodle cookies should be baked until the edges are set but the centers are still a bit soft. This mix of textures is what makes these cookies so irresistible. With these tips on ingredients and baking, you'll soon master the soft and chewy pumpkin cookie.
Make-Ahead and Freezing Instructions
Pumpkin snickerdoodle cookies are perfect for fall. You can make them ahead and freeze for later. This way, you can enjoy them whenever you want.To make pumpkin snickerdoodle cookie dough ahead, scoop it into balls and put them on a parchment-lined baking sheet. Freeze them for 2-3 hours. Then, move the dough balls to a container or bag and freeze for up to 3 months.
When you're ready to bake, put the frozen dough on a baking sheet. Bake as the recipe says, adding a minute or two to the time.
You can also freeze the baked pumpkin snickerdoodle cookies for up to 3 months. Let the cookies cool, then put them on a baking sheet in a single layer. Freeze them until they're solid.
After freezing, put the cookies in a container or bag. When you want to eat them, let them thaw at room temperature for 30 minutes before serving.
With these tips, you can always have pumpkin snickerdoodle cookies ready. They're perfect for satisfying your sweet tooth anytime.
Decorating Ideas for Pumpkin Snickerdoodles
The classic cinnamon sugar coating is tasty, but there are more ways to make these pumpkin snickerdoodle cookies festive. You can add sprinkles or drizzle with icing to make them stand out for any event.Adding colorful sanding sugar or nonpareils on top gives them a sparkly touch perfect for fall. You can use different colored sprinkles to match your event's theme.
For a fancy look, drizzle the cookies with vanilla glaze or royal icing. Let the icing dry, then sprinkle cinnamon or pumpkin pie spice on top. This makes the cookies look amazing for parties or as gifts.
Decorating with icing or melted white chocolate is another fun idea. Try making swirls, zigzags, or pumpkins. It's a great way to involve the kids in the fun.
Decorating your pumpkin snickerdoodle cookies is all about having fun and showing off your creativity. With a bit of effort, these treats will impress everyone.
Dietary Variations: Gluten-Free and Vegan Options
If you're looking for gluten-free or vegan pumpkin snickerdoodle cookies, this recipe is for you. It's easy to make these tasty treats fit your diet. Just swap out a few ingredients to enjoy the fall flavors without any hassle.To make gluten-free pumpkin snickerdoodles, use a gluten-free flour blend instead of regular flour. Try Bob's Red Mill Gluten Free 1-to-1 Baking Flour. It comes with xanthum gum, which keeps the cookies together nicely. Bake them at 350°F for 10-12 minutes. They'll keep fresh in an airtight container for up to a week.
For vegan pumpkin snickerdoodle cookies, replace butter with coconut oil or vegan butter. Use a flax or chia egg instead of regular eggs. Bake them at 350°F for 10-12 minutes. These cookies will also keep well in an airtight container for up to a week.
Looking for gluten-free pumpkin snickerdoodles or a vegan pumpkin snickerdoodle cookie? This recipe lets you enjoy the warm taste of fall, no matter your diet.
Serving and Gifting Pumpkin Snickerdoodle Cookies
Pumpkin snickerdoodle cookies are perfect for any fall event, like Thanksgiving or holiday parties. They're great for both hosting or attending gatherings. These cookies are soft, chewy, and full of warm spices, capturing the autumn spirit.Delicious for Any Occasion
These cookies also make a great gift for friends, family, and neighbors in the fall. You can put them in a festive tin or wrap them in a pretty bag. They're ideal for sharing the holiday spirit and enjoying the autumn vibe.Whether you're serving pumpkin snickerdoodle cookies or gifting pumpkin snickerdoodle cookies, they're always a big hit. They're a beloved pumpkin snickerdoodle cookies for fall treat.
Pumpkin Snickerdoodle Cookies Variations
The classic pumpkin snickerdoodle cookie is a treat, but you can make it your own. Try adding chocolate chips or pecans for a twist. Or, play with different spices to make it unique.Add crunchy nuts like pecans or walnuts to the dough. This adds a nice crunch to the soft cookies. You can also mix in creamy peanut butter or sprinkle with ginger for extra flavor.
For chocolate fans, add semisweet chocolate chips or chunks. This combines pumpkin, cinnamon, and chocolate perfectly. Or, drizzle melted white chocolate on top for a beautiful finish.
Spice lovers can try different spice blends. Add cardamom, nutmeg, or cloves to the cinnamon sugar coating. These changes can elevate your cookies to new tastes.
Whether you stick with the classic recipe or try new mix-ins and spices, there's a lot you can do. Have fun in the kitchen to discover your favorite twist on this autumn treat.
The Best Pumpkin Snickerdoodle Cookie Recipe
Get ready for the ultimate autumn cookie - the pumpkin snickerdoodle cookie recipe! These soft, chewy treats are perfect for fall baking fans. They mix pumpkin, cinnamon, and brown butter for flavors you'll love.A Must-Try for Fall Baking
The secret to great pumpkin snickerdoodles is cream of tartar. It stops sugars from hardening, keeping the cookies soft. The recipe uses 1/2 cup of pumpkin puree for a strong pumpkin taste. And, it needs 2 3/4 cups of all-purpose flour for the right texture.Chill the dough for 12-24 hours before baking for the best flavor and texture. Preheat your oven to 350°F and bake for 12-13 minutes. The cookies should be lightly golden and puffed.
Finish with a spiced sugar coating. Mix 1/2 cup granulated sugar, 1 teaspoon ground cinnamon, and 1 teaspoon pumpkin pie spice. Roll the dough balls in this mix for a unique crackle.
These cookies take 40 minutes to prepare and 10 minutes to cook. They keep well in an airtight container at room temperature for 4 days. Or, freeze them for later. Don't wait to try the best pumpkin snickerdoodle cookie recipe and enjoy autumn to the fullest!
Conclusion
In the world of fall baking, pumpkin snickerdoodle cookies are the top treat. They mix the warm taste of pumpkin, cinnamon, and brown butter into a soft, chewy cookie. These cookies are perfect for making or giving to loved ones, celebrating the autumn season and enjoying fall flavors.The recipe for pumpkin snickerdoodle cookies is easy to follow. They can be made ahead or frozen for later, making them convenient and flexible. This lets you enjoy their comforting taste whenever you want.
As the leaves change and the air gets cooler, make a batch of these amazing pumpkin snickerdoodle cookies. Enjoy the smell, the taste, and the cozy feeling they bring to your kitchen and heart.