Why Make This Recipe
Pumpkin Snickerdoodles are a delightful twist on the classic snickerdoodle cookie, combining the warm flavor of pumpkin with the familiar taste of cinnamon and sugar. This recipe is perfect for autumn or any time you crave a cozy, spiced treat. They are easy to make and will fill your kitchen with a wonderful scent. Plus, they are soft and chewy, making them a hit with family and friends.
How to Make Pumpkin Snickerdoodles
Ingredients
- 1/2 cup salted butter (softened)
- 1/2 cup margarine (softened)
- 1 1/4 cup granulated sugar
- 1 egg
- 2 tbsp pumpkin puree
- 2 tbsp light corn syrup
- 1 tsp vanilla extract
- 2 1/2 cups all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup granulated sugar (for rolling)
- 1 heaping tsp pumpkin pie spice
Directions
- Preheat the oven to 350° F. Line your baking sheet with parchment paper or a silicone baking mat. Set it aside.
- In a bowl, use a stand mixer or an electric hand mixer to cream together the margarine, butter, and sugar until well combined.
- Scrape the sides of the bowl, then add the egg, pumpkin puree, corn syrup, and vanilla extract. Mix until combined.
- Add the flour, baking soda, and salt. Mix until the dough forms.
- Portion the dough into approximately 2 1/2 tbsp sections. Use two scoops from a #50 scoop for each cookie. Roll the dough into a ball and place it on the prepared baking sheet. Repeat with the remaining dough.
- In a small bowl, mix the pumpkin pie spice and sugar together.
- Roll each ball of dough into the cinnamon sugar mixture, pressing the mixture onto the cookie dough. Repeat with the remaining dough.
- Bake at 350° F for 11-13 minutes. The cookies will flatten and spread, with the edges turning golden brown when done.
- Allow the cookies to cool on the pan for 5 minutes before transferring them to a wire cooling rack.
- Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
How to Serve Pumpkin Snickerdoodles
Pumpkin Snickerdoodles are best served warm. You can enjoy them plain or with a glass of milk. They’re also great with a cup of tea or coffee. For a special touch, you can add some frosting or serve them alongside other fall treats.
How to Store Pumpkin Snickerdoodles
To keep your Pumpkin Snickerdoodles fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them. Place the cookies in a freezer-safe container or bag, and they will last for up to 3 months. Just thaw them at room temperature before serving.
Tips to Make Pumpkin Snickerdoodles
- Make sure your butter and margarine are properly softened. This helps the ingredients mix better.
- Don’t skip the rolling in the cinnamon sugar—it adds a lovely sweetness and a nice texture to the cookies.
- Keep an eye on the cookies while they bake to avoid overcooking, as oven times can vary.
Variation
You can add chocolate chips or nuts to the dough for additional flavor and texture. If you want a less spicy cookie, you can reduce the amount of pumpkin pie spice.
FAQs
Q: Can I use fresh pumpkin instead of canned pumpkin?
A: Yes, you can use fresh pumpkin as long as it’s well pureed and has a similar consistency to canned pumpkin.
Q: Can I double the recipe?
A: Absolutely! Just double all the ingredients and follow the same directions to make more cookies.
Q: What if I don’t have pumpkin pie spice?
A: You can make your own by mixing equal parts cinnamon, nutmeg, and ginger.
