Indulge in the delightful aroma and taste of fall with these delectable pumpkin spice snickerdoodles. Featuring a blend of warm spices, including cinnamon, nutmeg, and ginger, these cookies offer a delightful twist on the classic snickerdoodle. The addition of pumpkin puree lends a moist and tender texture, while the coating of cinnamon sugar adds a touch of sweetness and crunch. These pumpkin spice snickerdoodles are perfect for cozy autumn gatherings, festive holiday parties, or simply as a sweet treat to enjoy at home. With easy-to-follow instructions and a list of readily available ingredients, this recipe is accessible to bakers of all skill levels. So gather your ingredients, preheat your oven, and let's embark on a baking adventure that will surely fill your kitchen with the irresistible scents of the season. In addition to the classic pumpkin spice snickerdoodle recipe, this article also includes variations such as gluten-free, vegan, and double chocolate chip snickerdoodles, providing options for those with dietary preferences or those looking to explore different flavor combinations.
Let's cook with our recipes!
PUMPKIN SPICE SNICKERDOODLES
Light, airy, and sweet spice cookies. I developed this recipe as a way to enjoy the rest of the can of pumpkin. Store in an airtight container.
Provided by sueb
Categories Fruits and Vegetables Vegetables Squash
Time 48m
Yield 60
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
- Combine 1 1/2 cup sugar and shortening in a large bowl; beat with an electric mixer until creamy. Beat in pumpkin puree and eggs.
- Mix all-purpose flour, whole wheat flour, cream of tartar, baking soda, cinnamon, nutmeg, ginger, allspice, and cloves together in a bowl. Fold into shortening mixture until a sticky dough forms.
- Place 1/4 cup sugar in a shallow bowl. Shape spoonfuls of dough into small balls. Roll in sugar and place 2 inches apart on baking sheets.
- Bake in the preheated oven until lightly browned, about 8 minutes. Transfer to wire racks to cool completely, about 20 minutes.
Nutrition Facts : Calories 78 calories, Carbohydrate 10.7 g, Cholesterol 6.2 mg, Fat 3.7 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 0.9 g, Sodium 39 mg, Sugar 5.9 g
CHEF JOHN'S PUMPKIN SPICE SNICKERDOODLES
I'm usually not a big fan of snickerdoodles, but I had a feeling the pumpkin spice would work perfectly with the buttery, cinnamon sugar cookie, and it did.
Provided by Chef John
Categories Desserts Cookies Sugar Cookies
Time 30m
Yield 18
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat or parchment paper.
- Place flour, salt, baking soda, and cream of tartar in a mixing bowl. Add cinnamon, ginger, allspice, clove, and nutmeg. Whisk until thoroughly mixed, 1 or 2 minutes.
- Place butter, sugar, and brown sugar in a separate mixing bowl. Cream together with a spatula or wooden spoon until mixture is smooth, 2 or 3 minutes. Add vanilla and egg. Stir until thoroughly combined.
- Pour flour mixture into butter mixture. Stir until just combined or until the flour disappears.
- Wrap bowl in plastic wrap. Chill dough in refrigerator for about 1 hour.
- Stir cinnamon and sugar together in a shallow bowl or plate.
- Scoop dough into 2 tablespoon balls. Roll in cinnamon-sugar mixture to coat all sides. Roll into smooth ball and place on prepared baking sheet, 3 to 4 inches apart. Flatten slightly.
- Bake in preheated oven until browned, 10 to 12 minutes.
- Cool on baking sheet 5 minutes; sprinkle with additional cinnamon-sugar mixture, if desired. Transfer cookies to cooling rack to cool completely.
- If you'd like to add a bit of a shine to your cookies, you can brush them with a simple glaze. Mix confectioners' sugar with milk or lemon juice to achieve brushing consistency. Brush onto cookies. Sprinkle with more cinnamon sugar or pumpkin pie spice, if desired.
Nutrition Facts : Calories 143.8 calories, Carbohydrate 22.4 g, Cholesterol 24 mg, Fat 5.5 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 3.4 g, Sodium 94.8 mg, Sugar 14 g
PUMPKIN SNICKERDOODLES
Sugar and spice aren't the only things nice in this version of the beloved snickerdoodle: We added pumpkin puree. Besides infusing the cookies with seasonal flavor, it also results in a moist, cakey center. Rolling the dough in spiced sanding sugar lends sparkle and shine.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h5m
Yield Makes about 2 1/2 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, cream of tartar, salt, and nutmeg.
- In a large bowl, whisk together butter, granulated sugar, and pumpkin until smooth. Add egg and vanilla and whisk to combine. Add flour mixture and stir to combine, about 2 minutes.
- In a small bowl, whisk together sanding sugar, cinnamon, and allspice. Drop heaping tablespoons of dough into sugar mixture and roll into 1 1/2-inch balls. Transfer to parchment-lined rimmed baking sheets, 3 inches apart. Using a spatula, flatten balls to just under 1/2 inch thick. Sprinkle with more sugar mixture.
- Bake, rotating sheets halfway through, until light golden and firm to touch, 10 to 12 minutes. Let cool 5 minutes on sheets, then transfer to a wire rack and let cool completely. Cookies can be stored in an airtight container up to 3 days.
PUMPKIN SPICE SNICKERDOODLES
For a flavorful, fall-forward twist, use McCormick® Pumpkin Pie Spice along with Pure Vanilla Extract in this deliciously easy variation on the classic snickerdoodle cookie.
Provided by McCormick
Categories Cookies and Brownies,
Yield 30
Number Of Ingredients 10
Steps:
- Mix flour, cream of tartar and baking soda in medium bowl. Set aside. Beat 1 1/2 cups of the sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add pumpkin, eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well blended. Cover. Refrigerate dough 2 hours.
- Preheat oven to 400°F. Mix remaining 1/2 cup sugar, pumpkin pie spice and salt in medium bowl. Shape dough into 1 1/2-inch balls. Roll in sugar mixture to coat. Place 2 inches apart on baking sheets.
- Bake 10 to 12 minutes or until lightly browned. Cool on baking sheets 5 minutes. Remove to wire racks; cool completely.
- Check out this recipe for a classic snickerdoodle cookie using McCormick® Ground Cinnamon.
Nutrition Facts : Calories 158 Calories
Tips:
- Use fresh pumpkin puree: Making your own pumpkin puree is easy and ensures the best flavor. Simply roast a pumpkin, scoop out the flesh, and puree it in a food processor or blender.
- Don't overmix the dough: Overmixing will make the cookies tough. Mix the dough just until the ingredients are combined.
- Chill the dough before baking: Chilling the dough for at least 30 minutes will help the cookies hold their shape and prevent them from spreading too much.
- Roll the cookies in cinnamon sugar: This is what gives snickerdoodles their signature flavor. Be sure to coat the cookies evenly in the cinnamon sugar mixture.
- Bake the cookies until they are just set: Overbaking will make the cookies dry and crumbly. Bake the cookies until the edges are just starting to brown and the centers are still slightly soft.
Conclusion:
These Pumpkin Spice Snickerdoodles are the perfect fall treat. They are soft, chewy, and full of pumpkin and cinnamon flavor. They are sure to be a hit with everyone who tries them. So next time you are looking for a delicious and festive cookie recipe, give these Pumpkin Spice Snickerdoodles a try.
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