As the leaves begin to turn and a chill creeps into the air, our cravings naturally shift toward the comforting flavors of autumn. One of the most beloved cookies of the fall season is the Snickerdoodle, with its soft, chewy texture and warm cinnamon sugar coating. This classic cookie is beloved for its simplicity and the comforting nostalgia it brings with every bite. But what if we could make it even better? Enter the Soft Pumpkin Snickerdoodle—a delightful fusion of the traditional Snickerdoodle and the beloved flavors of pumpkin pie. This cookie is a must-try for anyone who loves the taste of fall.
Why Pumpkin?
Pumpkin is a versatile ingredient that adds moisture, texture, and a unique flavor profile to baked goods. It’s no surprise that it becomes the star of the show in autumn recipes, from pies to breads to lattes. Incorporating pumpkin into Snickerdoodles not only enhances their softness but also infuses the cookie with a subtle earthiness that complements the warm spices perfectly. Pumpkin also adds a beautiful orange hue to the cookies, making them visually appealing and even more inviting.
Ingredients Breakdown
Before we dive into the step-by-step process of making these Soft Pumpkin Snickerdoodles, let’s take a closer look at the ingredients that make this recipe so special.
- Butter: The foundation of any good cookie. Here, we use softened butter to create a tender and moist crumb. Butter not only adds flavor but also helps in achieving that perfect soft texture.
- Sugar: We’re using a combination of sugar in the dough and a cinnamon-sugar mixture for rolling. This gives the cookies their signature sweetness and a slightly crisp exterior.
- Egg: The egg acts as a binder and helps give the cookies structure while keeping them moist and tender.
- Pumpkin Puree: The star of the show! Pumpkin puree adds moisture, a slight sweetness, and that unmistakable pumpkin flavor. Make sure to use pure pumpkin puree, not pumpkin pie filling.
- Flour: All-purpose flour provides the structure for the cookies, giving them their shape and texture.
- Cream of Tartar: This is a key ingredient in traditional Snickerdoodles, giving them their signature tangy flavor and chewy texture. It also helps to activate the baking soda.
- Baking Soda: The leavening agent that helps the cookies rise and achieve their soft, pillowy texture.
- Salt: A small amount of salt enhances the flavor of the cookies and balances out the sweetness.
- Pumpkin Pie Spice: A blend of warm spices—typically cinnamon, nutmeg, ginger, and allspice—brings out the autumnal flavors in the cookies.
- Cinnamon Sugar Mixture: Rolling the dough in a mixture of sugar and cinnamon before baking creates a sweet and slightly crunchy exterior.
How to Make Soft Pumpkin Snickerdoodles
Now that we understand what goes into these cookies, let’s get to the fun part—making them!
- Cream the Butter and Sugar: Begin by creaming the softened butter and sugar together in a large mixing bowl. Use a hand mixer or stand mixer to beat the mixture until it’s light and fluffy, about 3-4 minutes. This step is crucial as it incorporates air into the dough, giving the cookies a tender texture.
- Add the Wet Ingredients: Once the butter and sugar are well-creamed, add in the egg and pumpkin puree. Mix until everything is well combined. The dough will be slightly wet, which is exactly what you want for soft, pillowy cookies.
- Mix the Dry Ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and pumpkin pie spice. This step ensures that the leavening agents and spices are evenly distributed throughout the dough.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until the flour disappears. Be careful not to overmix, as this can lead to tough cookies. The dough should be soft and slightly sticky.
- Chill the Dough: For best results, chill the dough for at least 30 minutes before baking. This allows the flavors to meld together and makes the dough easier to handle.
- Prepare the Cinnamon Sugar Mixture: While the dough is chilling, mix together the cinnamon and sugar in a small bowl. This mixture will give the cookies their signature coating.
- Shape and Coat the Cookies: Once the dough is chilled, use a cookie scoop or your hands to form small balls of dough. Roll each ball in the cinnamon sugar mixture, ensuring they’re well-coated. Place the balls on a baking sheet lined with parchment paper, leaving some space between each cookie.
- Bake: Preheat your oven to 350°F (175°C). Bake the cookies for 10-12 minutes, or until they’re set and slightly golden around the edges. They will be soft when you remove them from the oven but will firm up as they cool.
- Cool and Enjoy: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy them warm with a glass of milk or a hot cup of coffee.
Why You’ll Love This Recipe
These Soft Pumpkin Snickerdoodles are everything you love about classic Snickerdoodles, with an autumnal twist. They’re soft, tender, and bursting with warm, spiced pumpkin flavor. The cinnamon-sugar coating adds a delightful crunch to every bite, making these cookies a perfect treat for fall. Whether you’re enjoying them with a hot beverage on a chilly day or sharing them with friends and family during a holiday gathering, these cookies are sure to become a seasonal favorite.
So, why not embrace the flavors of fall and give this recipe a try? Once you do, you’ll find yourself making these Soft Pumpkin Snickerdoodles all season long!
Enjoy making these delightful cookies