Pumpkin Snickerdoodle Cookies: Irresistibly Soft and Spiced Delight

In my kitchen, the comforting aroma of freshly baked goods often transports me back to childhood days filled with warmth and joy. One particular recipe that holds a special place in my heart is pumpkin snickerdoodle cookies. The combination of pumpkin’s subtle sweetness and the comforting hug of cinnamon creates a magical treat perfect for any occasion.

As the leaves begin to change and the air turns crisp, I find myself reaching for this pumpkin snickerdoodle cookies recipe more often. It’s a seasonal favorite that never fails to bring a smile to my face. The perfect blend of spices and the tender crumb make these cookies irresistible.

Creating these pumpkin snickerdoodle cookies is a delightful experience in itself. The process of browning butter and drying pumpkin puree might seem simple, but it results in a depth of flavor that is truly heartwarming. Join me as we explore how to make these delectable treats and savor the joy they bring to our taste buds.

There’s something deeply satisfying about sharing pumpkin snickerdoodle cookies with loved ones. Whether enjoyed with a warm cup of coffee or as a sweet ending to a meal, these cookies embody the essence of comfort and togetherness. Let’s dive into the recipe and create some delicious memories!

Pumpkin Snickerdoodle Cookies

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• Author: Olivia
• Total Time: 1 hour 10-12 minutes
• Yield: Approximately 24 cookies

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Description

Discover how to make delicious Pumpkin Snickerdoodle Cookies with this easy recipe. Perfect for fall baking and guaranteed to impress your guests!

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Ingredients

• – 1 cup (240 ml) unsalted butter
• – 2/3 cup (160 ml) pumpkin puree, room temperature
• – 1/2 cup (100 g) granulated sugar
• – 1/2 cup + 2 tablespoons (125 g) brown sugar, packed
• – 2 large egg yolks, room temperature
• – 2 teaspoons (10 ml) vanilla extract
• – 1 2/3 cups + 1 tablespoon (210 g) all-purpose flour
• – 1 1/2 teaspoons (8 ml) pumpkin spice
• – 1 teaspoon (5 ml) baking soda
• – 1 teaspoon (5 ml) cream of tartar
• – 1/2 teaspoon (3 ml) kosher salt
• – 1/3 cup (65 g) granulated sugar, for rolling
• – 1 teaspoon (5 ml) ground cinnamon, for rolling

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Instructions

1. Start by heating your oven to 350°F (180°C). Prepare two baking sheets with parchment paper and put them aside.
2. Melt the butter in a large stainless steel pan over medium heat until it turns brown. It will bubble and make popping noises, which is normal. Stay nearby and stir it occasionally to prevent burning. Once you see brown bits at the bottom and detect a nutty aroma, take the pan off the heat.
3. Transfer the browned butter into a glass measuring cup. Cool it in the refrigerator for about 45 to 60 minutes, stirring every 20 minutes. Use a thermometer to ensure it reaches a temperature of 70-75°F. The butter should be cool yet still liquid. If it’s too warm, the cookies might spread too much during baking.
4. Spread the pumpkin puree on a plate. Use paper towels to press on it and absorb excess moisture. Gather the pumpkin, spread it again, and repeat with fresh paper towels until it feels dry like soft dough and measures approximately 1/3 cup.
5. Once the butter has cooled, mix it with the brown sugar and granulated sugar for about a minute until the mixture resembles wet sand.
6. Incorporate the egg yolks, vanilla, and the dried pumpkin puree into the mixture.
7. Gently fold in the flour, pumpkin spice, salt, cream of tartar, and baking soda until just mixed. Let the dough sit in the refrigerator for 5 minutes to firm up. If it remains too soft, chill it longer.
8. In a small bowl, mix the cinnamon with sugar. Shape the dough into balls using about 3 tablespoons for each. Roll each ball in the cinnamon-sugar mix and place them on the prepared baking sheets, ensuring they are spaced 2-3 inches apart.
9. Bake each tray of cookies for 10-12 minutes, until the edges turn golden and the centers appear puffy and slightly underbaked. Allow the cookies to cool completely on a wire rack before serving.
10. Store any leftover cookies in an airtight container at room temperature for 2-3 days. If you freeze the dough balls, let them reach room temperature before baking.

Notes

• Ensure the pumpkin puree is thoroughly dried to prevent excess moisture in the dough.
• Properly chill the browned butter in the refrigerator for the best cookie texture.
• Refrigerate the cookie dough before baking to avoid spreading.

• Prep Time: 1 hour
• Cook Time: 10-12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Calories: 150
• Fat: 7g
• Protein: 1g

Keywords: pumpkin cookies, browned butter, cinnamon sugar, pumpkin spice, cookie dough, baking instructions

Pumpkin Snickerdoodle Cookies: Getting Started

Fundamentals

Understanding the fundamentals of making pumpkin snickerdoodle cookies will set you up for success. The key ingredient, pumpkin puree, adds a moist texture and a rich flavor to the cookies. Make sure to use room temperature pumpkin puree for the best results. Drying the puree is crucial as it ensures the cookies don’t turn out too soft.

Browning the butter is another essential step. It enhances the flavor profile, giving the cookies a nutty richness that pairs perfectly with pumpkin spice. Be patient during this process and keep a close eye on the butter to avoid burning it.

When it comes to the spices, pumpkin spice is a blend of cinnamon, nutmeg, ginger, and cloves. This combination brings out the pumpkin’s natural flavor, making each bite a delightful experience. Don’t forget to mix the cinnamon with sugar for rolling the dough balls, adding a flavorful crust to the cookies.

Preparation/Setup

Begin by preheating your oven to 350°F (180°C) and preparing two baking sheets with parchment paper. This ensures the cookies bake evenly and don’t stick to the pan. Next, focus on browning the butter. Use a large stainless steel pan and melt the butter over medium heat until brown bits form at the bottom, releasing a nutty aroma.

Transfer the browned butter to a glass measuring cup and cool it in the refrigerator. Stir it every 20 minutes to help it reach the desired temperature of 70-75°F. This step is crucial as it prevents the cookies from spreading too much during baking.

Meanwhile, dry the pumpkin puree. Spread it on a plate and use paper towels to press on it, absorbing excess moisture. Repeat this process until the puree feels dry like soft dough and measures about 1/3 cup. This will give the cookies the perfect texture.

Mastering the Art of Pumpkin Snickerdoodle Cookies

Technique

The technique behind making pumpkin snickerdoodle cookies lies in the mixing process. Once your butter is cooled, mix it with both brown and granulated sugars until the mixture resembles wet sand. This is the base of your cookie dough and should be well combined.

Incorporate the egg yolks, vanilla extract, and dried pumpkin puree into the mixture. Stir gently to ensure everything is evenly distributed. This step is crucial for achieving the desired consistency and flavor of the cookies.

Next, fold in the dry ingredients—flour, pumpkin spice, salt, cream of tartar, and baking soda. Mix until just combined, being careful not to overwork the dough. This helps maintain the cookies’ tender texture. Let the dough chill in the refrigerator for a few minutes to firm up before shaping.

Tips/Tricks

For the best pumpkin snickerdoodle cookies, use high-quality ingredients. Fresh spices and pure vanilla extract make a noticeable difference in flavor. Additionally, ensure your baking soda and cream of tartar are fresh to achieve the perfect rise and texture.

When rolling the dough balls, use about 3 tablespoons of dough per cookie. This size allows for a perfect balance of crispy edges and a soft center. Roll each ball in the cinnamon-sugar mix, ensuring even coverage for a delicious crust.

Space the cookies 2-3 inches apart on the baking sheet to allow for spreading. Keep an eye on them while baking; they are done when the edges turn golden and the centers appear puffy and slightly underbaked. This ensures a soft, chewy texture.

Achieving Perfection: Pumpkin Snickerdoodle Cookies

Perfecting Results

Perfecting pumpkin snickerdoodle cookies requires attention to detail. Make sure your butter and pumpkin puree are at the right temperature and consistency before mixing them with other ingredients. This affects the texture and flavor of the cookies significantly.

Consistent dough size helps the cookies bake evenly. Use a cookie scoop or a tablespoon to measure the dough, ensuring uniformity in size and shape. This not only makes the cookies look professional but also ensures they all cook at the same rate.

Allow the cookies to cool on a wire rack after baking. This prevents them from continuing to cook on the hot baking sheet, which can lead to overbaking. The result is a soft, chewy center and a perfectly crisp edge.

Troubleshooting/Variations

If your pumpkin snickerdoodle cookies spread too much, check the temperature of your browned butter. It should be cool yet liquid. If too warm, the dough will spread excessively. Chilling the dough longer can also help prevent this issue.

For variations, consider adding mix-ins like white chocolate chips or toasted pecans for added texture and flavor. You can also experiment with different spice blends to tailor the cookies to your taste preferences.

If you love the combination of pumpkin and spices, you’ll also enjoy these golden pumpkin balls. They offer a delightful twist on classic flavors.

Savoring Pumpkin Snickerdoodle Cookies

Serving/Presentation

Present your pumpkin snickerdoodle cookies on a decorative platter for an inviting display. The golden hue of the cookies with their cinnamon-sugar crust makes them visually appealing and perfect for gatherings.

Pair these cookies with a warm beverage like coffee or tea. The spices in the cookies complement the rich flavors of these drinks perfectly. For more coffee-inspired treats, check out these coffee butter cookies.

Store any leftover cookies in an airtight container at room temperature for 2-3 days. This keeps them fresh and maintains their chewy texture. If you prefer to freeze the dough, allow it to reach room temperature before baking to ensure even cooking.

Pairings/Storage

For pairing, these cookies are a delightful end to any meal. They also make a great addition to a dessert platter alongside white chocolate cherry shortbread cookies or carrot cake breakfast cookies.

When storing, ensure cookies are completely cooled before placing them in an airtight container. This prevents condensation, which can lead to a soggy texture. For longer storage, consider freezing the baked cookies or the dough.

To explore more pumpkin delights, these pumpkin pie bars offer a rich and creamy alternative that’s sure to impress.

Conclusion

Pumpkin snickerdoodle cookies are a quintessential fall treat that brings warmth and comfort to any occasion. Their blend of spices and tender texture make them a favorite among cookie lovers. By following the steps and tips outlined, you can create cookies that are both delicious and aesthetically pleasing.

The strength of these cookies lies in their simplicity and ability to evoke nostalgic feelings with every bite. Whether you’re a seasoned baker or a novice, this recipe offers an opportunity to explore the joys of home baking and share delightful moments with loved ones.

As you embark on this baking journey, remember that the true magic of cooking lies in the love and care you infuse into each recipe. Enjoy the process, savor the results, and continue to create delicious memories with those around you.

FAQs – Pumpkin Snickerdoodle Cookies