Pumpkin Snickerdoodles
These soft and chewy cookies are full of pumpkin flavor and rolled in cinnamon sugar perfection. They make the perfect fall treat to bring to parties or enjoy as a sweet snack.
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What are Pumpkin Snickerdoodles?
Snickerdoodles are like a sugar cookie rolled in cinnamon sugar, except snickerdoodles include cream of tartar in the ingredients list, which you won’t find in a sugar cookie. Cream of tartar keeps snickerdoodles chewy - unlike crispy sugar cookies - and the acidic nature creates a distinct flavor. Pumpkin snickerdoodles are snickerdoodles flavored with pumpkin puree. Yum!
Recipe Tips for Pumpkin Snickerdoodles
I recommend placing the cookie dough in the refrigerator for 30 minutes prior to rolling them out and baking them. Cooling the dough in the refrigerator will harden the butter so that the cookies don’t spread too much as they bake.
Recipe Variantions for Pumpkin Snickerdoodles
Try making these cookies oversized by measuring out 2 tablespoons of dough per cookie instead of 1 tablespoon and bake them for two minutes longer in the oven.
How to Store Pumpkin Snickerdoodles
Store pumpkin snickerdoodles at room temperature in an air tight container for up to two days, or store in the refrigerator for up to five days. If stored in the refrigerator, let stand at room temperature for 30 minutes, or pop in the microwave for five to ten seconds to warm to room temperature.
Can I freeze pumpkin snickerdoodle cookie batter before I bake them in the oven?
Yes! Prepare the batter in advance (continue through step four in the directions below, rolling the dough into balls and coating them in cinnamon sugar) and freeze for up to three months. To bake the uncooked frozen cookies, simply remove them from the freezer and bake as directed below (without thawing them).
You can also freeze pumpkin snickerdoodles that are already baked. Place fully baked and cooled cookies in an air tight freezer container and store in the freezer for up to three months. To serve them, remove from the freezer and place in the refrigerator 24 hours to thaw prior to serving.
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How to Make Pumpkin Snickerdoodles
Ingredients
1/2 cup unsalted Butter, Softened at Room Temperature
1 cup granulated Sugar
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 cup pumpkin puree
1 teaspoon vanilla
1 1/2 cups all purpose flower
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
Directions
Preheat oven to 350℉. Place 1 tablespoon sugar and 1/2 teaspoon cinnamon into a bowl and mix. Set aside.
Using a hand mixer or stand mixer with a paddle attachment, cream the butter and sugar together until fluffy. Add the vanilla, pumpkin, baking soda, and cream of tarter and mix well. Add the flour and mix well.
Place the dough in the refrigerator for 30 minutes or until dough is cold and workable.
Roll dough into balls, using a 1 tablespoon measuring spoon to measure dough for each cookie. Roll each dough ball in the cinnamon sugar mixture, coating the ball all around. Place on a pan about 1.5 inches apart.
Place the pan in the preheated oven and bake for 10 minutes or until dough puffs up in the middle. Remove and let cool on the pan for one minute. Place on a cooling rack to cool completely.