Introduction
Soft Pumpkin Snickerdoodles are a delightful twist on the classic snickerdoodle cookie. These cookies are soft, chewy, and bursting with warm fall spices, making them perfect for autumn and holiday gatherings. The addition of pumpkin puree not only adds a subtle flavor but also keeps the cookies moist and tender. With a prep time of just 15 minutes and a total cook time of 27 minutes, these cookies are quick and easy to make, making them a great choice for any occasion.
Overview of the Recipe
This recipe for Soft Pumpkin Snickerdoodles combines traditional snickerdoodle elements with the rich, warm flavors of pumpkin and fall spices. The dough is rolled in a cinnamon-sugar mixture before baking, creating a deliciously sweet and slightly crisp exterior. Each bite is filled with the perfect balance of pumpkin and spice, making these cookies a favorite for both kids and adults alike.
History and Origin
Snickerdoodles have a long history, believed to have originated in Germany and brought to America by immigrants. The name itself is thought to be a corruption of the German word “Schneckennudeln,” which translates to “snail noodles,” referring to the shape of the traditional cookie. This pumpkin variation takes the classic snickerdoodle and infuses it with seasonal flavors, making it a modern twist on a beloved treat.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/4 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 cup granulated sugar (for rolling)
- 1 teaspoon ground cinnamon (for rolling)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Add Wet Ingredients: Beat in the pumpkin puree, egg, and vanilla extract until the mixture is well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves.
- Mix Dough: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix the dough.
- Prepare Rolling Mixture: In a small bowl, combine the 1/4 cup granulated sugar and 1 teaspoon ground cinnamon for rolling.
- Form Cookies: Scoop tablespoon-sized balls of dough and roll them in the cinnamon-sugar mixture until they are well coated.
- Bake Cookies: Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly cracked.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serving
This recipe yields approximately 24 cookies. Soft Pumpkin Snickerdoodles are best enjoyed fresh but can be stored in an airtight container for up to a week. They make a perfect treat for fall gatherings, holiday parties, or simply as an afternoon snack with a cup of tea or coffee.
Pairing and Serving Suggestions
Pair these cookies with a warm beverage like spiced apple cider, hot chocolate, or a pumpkin spice latte to enhance the cozy fall flavors. They also make a great addition to a dessert platter alongside other seasonal treats like apple pie or cranberry bars.
Variations of the Recipe
- Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend to make these cookies suitable for those with gluten sensitivities.
- Vegan: Use plant-based butter and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of the egg to create a vegan version.
- Extra Spicy: Increase the amount of ground cinnamon and nutmeg for a spicier cookie, or add a pinch of ground allspice or cardamom.
Health Benefits
While Soft Pumpkin Snickerdoodles are a sweet treat, they do offer some nutritional benefits from the pumpkin puree, which is rich in vitamins A and C, as well as fiber. Using pumpkin puree also reduces the need for additional fats, helping to keep the cookies moist without adding excessive calories.
Notes
- Ensure the butter is fully softened before creaming with the sugars to achieve a light and fluffy texture.
- Do not overmix the dough once the dry ingredients are added, as this can result in tough cookies.
- For best results, use pure pumpkin puree rather than pumpkin pie filling, which contains added sugars and spices.
FAQs
Q: Can I freeze the cookie dough? A: Yes, you can freeze the dough balls before rolling them in the cinnamon-sugar mixture. Freeze them on a baking sheet, then transfer to a freezer-safe bag. When ready to bake, roll in the cinnamon-sugar mixture and bake from frozen, adding a couple of extra minutes to the baking time.
Q: Can I use homemade pumpkin puree? A: Absolutely! Homemade pumpkin puree works well in this recipe. Just make sure it is well-drained to avoid adding extra moisture to the dough.
Q: How can I keep the cookies soft? A: Store the cookies in an airtight container at room temperature. Adding a slice of bread to the container can help maintain their softness by absorbing any excess moisture.
Conclusion
Soft Pumpkin Snickerdoodles are a delightful and flavorful treat that brings together the classic snickerdoodle with the rich, autumnal taste of pumpkin and warm spices. Easy to prepare and bake, these cookies are perfect for any occasion, from holiday gatherings to cozy evenings at home. Their soft texture, combined with the sweet cinnamon-sugar coating, makes them a favorite for all ages. Try this recipe for a delicious twist on a classic cookie that captures the essence of fall.