What makes pumpkin snickerdoodles different from regular snickerdoodles?

Traditional snickerdoodles are buttery, tangy cookies rolled in cinnamon-sugar. Pumpkin snickerdoodles, on the other hand, include pumpkin puree and warm spices, giving them a soft, cake-like texture with a cozy fall flavor.

Can you freeze pumpkin snickerdoodle cookie dough?

Yes! Shape the dough into balls, roll them in cinnamon-sugar, and freeze on a baking sheet until firm. Once frozen, transfer to a freezer bag. When ready to bake, place the dough balls directly on a tray and add 1–2 minutes of extra baking time.

How do you keep pumpkin snickerdoodles soft and chewy?

Blotting the pumpkin puree before adding it to the dough helps control excess moisture. Chilling the dough also keeps the cookies from spreading too much. Finally, remove them from the oven when the edges are set but the centers are still soft they’ll finish baking on the tray.

How long do pumpkin snickerdoodles stay fresh?

Stored in an airtight container at room temperature, they stay soft for up to five days. For longer storage, freeze baked cookies or dough for up to two months.

Pumpkin Snickerdoodles : 7 Tips for Perfect Fall Cookies

Name: Pumpkin Snickerdoodles: The Best Fall Cookie Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 2 3/4 cups all-purpose flour; 1 tsp baking soda; 2 tsp cream of tartar; 1/2 tsp salt; 2 tsp cinnamon; 1/2 cup unsalted butter, softened; 1/2 cup pumpkin puree (blotted dry); 1 cup granulated sugar; 1/2 cup brown sugar; 1 large egg; 1 tsp vanilla extract; 1/4 cup cinnamon sugar for rolling

Description

Soft and chewy pumpkin snickerdoodles coated in cinnamon sugar, the perfect fall cookie.

Ingredients

2 3/4 cups all-purpose flour

1 tsp baking soda

2 tsp cream of tartar

1/2 tsp salt

2 tsp cinnamon

1/2 cup unsalted butter, softened

1/2 cup pumpkin puree (blotted dry)

1 cup granulated sugar

1/2 cup brown sugar

1 large egg

1 tsp vanilla extract

1/4 cup cinnamon sugar for rolling

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Instructions

1. Whisk together flour, baking soda, cream of tartar, salt, and cinnamon.

2. In another bowl, beat butter and sugars until creamy. Add pumpkin, egg, and vanilla.

3. Gradually mix in dry ingredients until dough forms.

4. Chill dough for 30 minutes.

5. Roll dough into balls, coat in cinnamon sugar.

6. Place on baking sheet and bake at 350°F for 10–12 minutes.

7. Cool on wire rack and enjoy.

Notes

Blot pumpkin puree to prevent excess moisture.

Dough can be frozen and baked later.

Add white chocolate chips for a twist.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Cookies
Method: Baking
Cuisine: American