Pumpkin Spice Snickerdoodles Recipe

Experience the essence of autumn with these Pumpkin Spice Snickerdoodles. A captivating blend of pumpkin puree, cream of tartar, and aromatic spices creates a soft, tender cookie bursting with seasonal flavors. Lightly coated in cinnamon-sugar, each bite offers a delightful balance of sweetness and spice for an enchanting fall treat.

I love making my Pumpkin Spice Snickerdoodles because they give you a real taste of fall. In my kitchen, I start with 2 3/4 cups of all-purpose flour, 2 teaspoons of cream of tartar, and a 1/2 teaspoon of baking soda with a little pinch of salt to keep the flavors balanced.

I then blend in 1/2 cup unsalted butter and 1 cup granulated sugar before cracking in a large egg. I mix in 1/4 cup of pumpkin puree and 1/2 teaspoon vanilla extract, along with 1 teaspoon pumpkin pie spice to really boost that pumpkin dessert feel.

Rolling each cookie in a mix of 1/4 cup granulated sugar and a teaspoon of ground cinnamon gives it that classic snickerdoodle crunch while staying soft on the inside. The nutritional value stays moderate, making this a treat that fits well into a fall cookie plan.

It really reminds me of my favorite easy cookie recipes that are perfect for halloween or any time of year.

Why I Like this Recipe

I really love how these cookies fill my kitchen with that cozy fall smell. The pumpkin pie spice mixed with the cinnamon sugar makes my mouth water every time.

I also dig how the texture comes out just right – soft in the middle and a bit crispy on the edges. It reminds me of childhood treats that my family used to make.

Another thing is how simple it is to whip up. I love that I can mix few basic ingredients and end up with a sweet treat that tastes amazing without too much fuss.

Finally, making these cookies feels like a little fun project. Rolling the dough in that cinnamon sugar mix kinda makes the whole baking process more enjoyable and makes me look forward to snack time.

Ingredients

• All-purpose flour supplies carbs and structure; its simplicity helps hold all flavors together.
• Unsalted butter gives rich flavor and moisture but adds fat and extra calories.
• Granulated sugar makes the cookies sweet and creates a crisp edge while boosting those carbs.
• Pumpkin puree lends a warm, autumn taste, with a bit of fiber and extra moisture.
• Pumpkin pie spice is a blend of spices that warms every bite with a burst of aroma.
• The egg binds everything, adding protein and aiding in a smooth, cohesive dough.

Ingredient Quantities

• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1/4 cup pumpkin puree
• 1/2 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• For rolling: 1/4 cup granulated sugar mixed with 1 teaspoon ground cinnamon

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a medium bowl, sift together the 2 3/4 cups flour, 2 teaspoons cream of tartar, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.

3. In a large bowl, beat the 1/2 cup softened butter with 1 cup granulated sugar until it’s nice and creamy.

4. Add the egg, 1/4 cup pumpkin puree, and 1/2 teaspoon vanilla extract to the butter mixture and beat until just combined.

5. Stir in 1 teaspoon pumpkin pie spice to the wet ingredients.

6. Gradually mix in the dry ingredients until everything is just combined; don’t overmix or the cookies can turn out tough.

7. Scoop out roughly one tablespoon of dough at a time, roll it between your hands into a ball.

8. Roll each ball in a mix of 1/4 cup granulated sugar and 1 teaspoon ground cinnamon until it’s well coated.

9. Place the dough balls on the prepared baking sheet about 2 inches apart so they have room to spread.

10. Bake for 10-12 minutes or until the edges are set. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your cookies!

Equipment Needed

1. Preheated oven set at 350°F
2. Baking sheet with parchment paper
3. Medium mixing bowl for sifting dry ingredients
4. Large mixing bowl for creaming butter and sugar
5. Sifter (or fine mesh sieve) to blend the flour and spices
6. Electric or hand mixer for beating the butter mixture
7. Measuring cups and spoons for all the ingredients
8. Spatula (or sturdy mixing spoon) for stirring the dough
9. Tablespoon scoop or similar tool to portion out the cookie dough
10. Wire cooling rack for letting your cookies cool properly

FAQ

Pumpkin Spice Snickerdoodles Recipe Substitutions and Variations

• All-purpose flour: Try using spelt flour or a gluten-free all-purpose blend but remember it might change the texture a little bit.
• Cream of tartar: You can substitute with 1/2 teaspoon lemon juice for every teaspoon of cream of tartar, though the flavor could be a bit different.
• Unsalted butter: If you don’t have it, go for salted butter but reduce the extra salt in the recipe or even use coconut oil as an alternative.
• Pumpkin puree: Mashed sweet potatoes or butternut squash puree can work in a pinch for a similar consistency and flavor profile.
• Pumpkin pie spice: Make your own by mixing 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and a pinch of ground cloves.

Pro Tips

1. Make sure your butter and pumpkin puree are at room temperature before startin out, it helps ’em mix more evenly and gives the cookies a better texture overall.
2. When you mix the wet and dry ingredients together, try not to overdo it, ’cause overmixing can make the cookies tough. Mix just until you don’t see dry bits anymore.
3. Use a small cookie scoop or even a tablespoon to portion the dough so all the cookies come out about the same size and bake evenly.
4. If your dough feels really sticky, lightly dust your hands with a bit of flour before rolling ’em into balls – it makes the job a whole lot easier.