PERFECT PUMPKIN SNICKERDOODLE COOKIES – omarezepte24

I still remember the first time I baked cookies with my grandmother. The aroma of cinnamon and warmth filled the kitchen, creating a sense of pure joy. I’ve been chasing that feeling ever since, and I think I’ve finally found it again with these Soft Pumpkin Snickerdoodles. They’re the perfect blend of fall flavors and classic comfort. Today, I’m sharing all my secrets for the most amazing Soft Pumpkin Snickerdoodles you’ll ever make!

Why You’ll Absolutely LOVE These Pumpkin Snickerdoodles

Okay, friend, let’s talk about why these aren’t just *any* pumpkin cookies. They’re pumpkin snickerdoodles. And not just any snickerdoodles, but unbelievably soft, melt-in-your-mouth, pumpkin-spiced perfection. What makes them so special? It’s the perfect balance of warm spices, the subtle tang of cream of tartar, and the magic of pumpkin puree that keeps them incredibly moist. This is a truly magical combination!

Imagine biting into a cookie that’s soft and chewy, with a hint of pumpkin pie spice and a delightful cinnamon-sugar coating. That’s exactly what you’ll get with this recipe. Plus, they’re surprisingly easy to make, even if you’re not a seasoned baker. So, let’s get started!

The Ultimate Soft Pumpkin Snickerdoodles Recipe

This is my all-time favorite snickerdoodle recipe, kicked up a notch with the addition of pumpkin. I promise this will be a showstopper!

Ingredients:

• For the Cookies:
• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree (not pumpkin pie filling!)
• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• For the Cinnamon-Sugar Coating:
• ¼ cup granulated sugar
• 2 teaspoons ground cinnamon

Equipment:

• Mixing Bowls
• Electric Mixer (stand or hand mixer)
• Measuring Cups and Spoons
• Cookie Sheets
• Parchment Paper or Silicone Baking Mats
• Cookie Scoop (optional, but recommended for uniform cookies)

Step-by-Step Instructions:

1. Prepare the Cinnamon-Sugar Coating: In a small bowl, combine the ¼ cup granulated sugar and 2 teaspoons of ground cinnamon. Set aside.
2. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and 1 ½ cups granulated sugar together on medium speed until pale and creamy, about 3-4 minutes. This step is crucial for creating a light and airy cookie!
3. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
4. Incorporate Pumpkin Puree: Add the pumpkin puree and mix until well combined. The mixture might look a little curdled at this point, but don’t worry, it will come together in the next steps.
5. Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, and cloves. This ensures that the spices are evenly distributed throughout the dough.
6. Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing can lead to tough cookies. The dough will be soft and slightly sticky. Don’t worry if the dough looks a little sticky—that’s normal, and I’ll show you exactly how to handle it.
7. Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. Chilling the dough helps prevent the cookies from spreading too much during baking. You can chill it for up to 2 hours.
8. Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
9. Scoop and Roll: Use a cookie scoop or spoon to scoop out rounded tablespoons of dough. Gently roll each ball of dough in the cinnamon-sugar mixture, coating it completely.
10. Arrange on Baking Sheets: Place the coated dough balls on the prepared baking sheets, leaving about 2 inches between each cookie.
11. Bake: Bake for 10-12 minutes, or until the edges are set and the centers are just slightly soft. Don’t overbake the cookies! Pull them from the oven when they still look slightly underdone in the center. They will continue to bake on the hot cookie sheet.
12. Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
13. Enjoy: Serve and enjoy these delicious Soft Pumpkin Snickerdoodles!

Success Tips for Perfect Pumpkin Snickerdoodles

These tips will help you achieve snickerdoodle perfection every time!

• The Secret to Measuring Flour Correctly: Spoon the flour into your measuring cup, then level it off with a knife. Avoid scooping directly from the bag, as this can pack the flour and result in dry cookies.
• Don’t Overmix the Dough!: Overmixing develops the gluten in the flour, which can lead to tough cookies. Mix until just combined.
• Chill the Dough: Chilling the dough is essential for preventing the cookies from spreading too much during baking. Don’t skip this step!
• Don’t Overbake the Cookies!: Pull them from the oven when they still look slightly underdone in the center. They will continue to bake on the hot cookie sheet.
• Make-Ahead & Freezing Instructions: You can make the dough ahead of time and store it in the refrigerator for up to 2 days. You can also freeze the unbaked dough balls for up to 2 months. When ready to bake, thaw the dough in the refrigerator overnight. Baked cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.

Variations & Additions

Want to put your own spin on these Soft Pumpkin Snickerdoodles? Here are a few ideas:

• Chocolate Chips: Add ½ cup of chocolate chips to the dough for a delicious chocolate-pumpkin combination. Consider using semi-sweet, milk chocolate, or even white chocolate chips. This is a great way to make something similar to Pumpkin Chocolate Chip Cookies but with that classic snickerdoodle tang!
• Nuts: Stir in ½ cup of chopped pecans or walnuts for added texture and flavor.
• Maple Glaze: Drizzle the cooled cookies with a simple maple glaze made from powdered sugar and maple syrup.
• Spice it Up: Increase the amount of cinnamon, nutmeg, or cloves to your liking. You could also add a pinch of ginger or allspice for a warmer, more complex flavor.
• Cream Cheese Filling: Create a sandwich cookie by filling two cookies with a simple cream cheese frosting. This would be similar to Pumpkin Cookies with Cream Cheese Frosting, but with a snickerdoodle twist!

Serving Suggestions

These Soft Pumpkin Snickerdoodles are perfect on their own, but here are a few ideas for making them even more special:

• With a Warm Beverage: Serve them with a cup of hot coffee, tea, or a glass of cold milk.
• As Part of a Dessert Platter: Include them on a dessert platter with other fall favorites, such as Pumpkin Bread or apple pie.
• As a Gift: Package them in a pretty box or bag and give them as a gift to friends, family, or neighbors.
• For Breakfast: Okay, maybe this is a bit decadent, but who wouldn’t love a Pumpkin Snickerdoodle with their morning coffee? It’s almost like a sweet version of Pumpkin French Toast, but in cookie form!

Troubleshooting

Sometimes, things don’t go exactly as planned. Here are a few common problems and how to fix them:

• Cookies are Spreading Too Much: The dough may be too warm. Make sure you chill the dough for at least 30 minutes before baking. Also, ensure your oven is at the correct temperature.
• Cookies are Dry: You may have overmeasured the flour. Use the spoon and level method to measure flour correctly. Also, avoid overbaking the cookies.
• Cookies are Too Cakey: You may have overmixed the dough. Mix until just combined.
• Cookies are Not Soft Enough: Be sure to not overbake the cookies. Slightly underbaking them will keep them soft.

More Pumpkin Recipes to Love

If you’re as obsessed with pumpkin as I am, here are a few other recipes you might enjoy:

Conclusion

There you have it! My all-time favorite recipe for Soft Pumpkin Snickerdoodles. I hope you love them as much as I do. Remember to follow the tips and tricks I’ve shared, and you’ll be well on your way to baking a batch of perfectly soft, chewy, and delicious cookies. Happy baking, my friend! I know you can do it!

Perfect Pumpkin Snickerdoodle Cookies

Amelia

These soft pumpkin snickerdoodles are the perfect blend of fall flavors and classic comfort. They’re unbelievably soft, melt-in-your-mouth, and pumpkin-spiced to perfection with a delightful cinnamon-sugar coating. This recipe is surprisingly easy to make, even for novice bakers.

Prep Time 45 minutes mins

Cook Time 12 minutes mins

Total Time 57 minutes mins

Course Dessert, Snack

Cuisine American

• Mixing Bowls

• Electric Mixer (stand or hand mixer)

• Measuring cups and spoons

• Cookie sheets

• Parchment paper or silicone baking mats

• Cookie scoop

• Whisk

• Spatula

• Wire rack

• 1 ½ cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree not pumpkin pie filling!
• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ cup granulated sugar
• 2 teaspoons ground cinnamon

• Prepare the Cinnamon-Sugar Coating: In a small bowl, combine the ¼ cup granulated sugar and 2 teaspoons of ground cinnamon. Set aside.

• Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and 1 ½ cups granulated sugar together on medium speed until pale and creamy, about 3-4 minutes.

• Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.

• Incorporate Pumpkin Puree: Add the pumpkin puree and mix until well combined.

• Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, and cloves.

• Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!

• Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. Chilling the dough helps prevent the cookies from spreading too much during baking. You can chill it for up to 2 hours.

• Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

• Scoop and Roll: Use a cookie scoop or spoon to scoop out rounded tablespoons of dough. Gently roll each ball of dough in the cinnamon-sugar mixture, coating it completely.

• Arrange on Baking Sheets: Place the coated dough balls on the prepared baking sheets, leaving about 2 inches between each cookie.

• Bake: Bake for 10-12 minutes, or until the edges are set and the centers are just slightly soft. Don’t overbake the cookies!

• Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

• Enjoy: Serve and enjoy these delicious Soft Pumpkin Snickerdoodles!

For best results, use room temperature butter and eggs. Spoon flour into measuring cup and level for accurate measurement. Chilling the dough is crucial to prevent excessive spreading. Store baked cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage. For a richer flavor, brown the butter before creaming with sugar.