Why I LOVE These Pumpkin Snickerdoodles
- Soft & Chewy: Just like a traditional snickerdoodle, these pumpkin snickerdoodles have that iconic chewy texture but filled with that cozy pumpkin flavor!
- Lightly Spiced: I prefer my pumpkin treats subtly spiced. This recipe features the perfect blend of cinnamon and pumpkin spice flavor!
- Simple to Make: With basic ingredients and no chilling required, you’ll enjoy these cookies without a ton of cleanup.
Ingredient Notes
Before we get started, here’s a rundown of what you’ll need to create your chewy pumpkin snickerdoodles:
- Canned pumpkin puree: Be sure to use pure pumpkin puree, not pumpkin pie filling!
- Pumpkin pie spice: This is a must-have for your fall baking supply!
- Egg yolk: Using just the yolk keeps the dough from becoming too wet.
How to Make Pumpkin Snickerdoodle Cookies
Step 1: Blot Water Out of Pumpkin
Layer 3 sheets of paper towels and place ½ cup pumpkin puree in the center. Blot out the excess water until it reduces down to ¼ cup.
Step 2: Make Dough
- In a bowl, cream together ½ cup unsalted butter, ½ cup light brown sugar, and ½ cup granulated sugar.
- Add in the ¼ cup blotted pumpkin puree, 1 egg yolk, and 2 teaspoons vanilla extract, mixing until just combined.
- Stir in the dry ingredients: ½ teaspoon baking soda, ½ teaspoon cinnamon, ½ teaspoon pumpkin pie spice, ½ teaspoon salt, and 1½ cups all-purpose flour.
Step 3: Roll in Cinnamon Sugar & Flatten
Combine 3 tablespoons granulated sugar and 1 tablespoon cinnamon in a small bowl. Scoop dough into ¼ cup servings, roll in the mixture, and place on a baking sheet lined with parchment paper. Flatten each ball to ½” thick.
Step 4: Bake
Bake at 350°F for 11-13 minutes. Let them cool on the pan before transferring.
Tips & Variations
- Blot the Pumpkin: This is key for chewy cookies!
- Cream of Tartar: This ingredient adds chewiness and tang.
- Mix-ins: Consider adding white chocolate chips for a delightful twist!
Storing & Freezing
Store these cookies in an airtight container for up to 5 days. For longer storage, freeze them individually wrapped for quality!
Frequently Asked Questions
Can I use fresh pumpkin puree?
Yes, but ensure to remove excess moisture first to avoid sogginess.
What’s the best way to serve these cookies?
These cookies are delightful on their own or with a warm cup of cider!
How long will the cookies stay fresh when frozen?
They can be frozen for 1-2 months while maintaining quality in an airtight container.
Conclusion
Now that you know how to make delicious and chewy pumpkin snickerdoodles, it’s time to get baking! Enjoy the cozy flavors of fall with every bite. Don’t forget to share your results or leave a comment below if you try this recipe!
