Looking for the best fall cookie recipes – Pumpkin Spice Snickerdoodles to fill your kitchen with warm, comforting aromas and sweet treats? You’ve come to the right place! This collection features a delightful array of cookies perfect for embracing the autumn season, from classic pumpkin spice delights to cozy maple-pecan dreams and everything in between. Get ready to bake up a storm of deliciousness!
What are Pumpkin Spice Snickerdoodles?
Pumpkin Spice Snickerdoodles. What a mouthful! But wait, isn’t it kind of a genius combination? Snickerdoodles, those crinkly, buttery delights dusted with cinnamon sugar, get a fall makeover. You might be asking yourself, “Who came up with this?” or even, “Is this too much pumpkin spice hype?” Maybe. But hey, ‘the way to a man’s heart is through his stomach,’ right? Plus, who can resist the allure of a soft, chewy cookie that tastes like a cozy autumn afternoon? So ditch the skepticism and give these babies a try! You might just discover your new favorite fall cookie.
Why You’ll Love These Pumpkin Spice Snickerdoodles:
These Pumpkin Spice Snickerdoodles are a total game-changer. The main highlight? That perfect balance of tangy snickerdoodle and warm pumpkin spice – it’s like a hug in every bite! Making them at home is a fantastic way to save money compared to buying overpriced bakery goodies. The special touch is the pumpkin spice sugar coating, taking an original recipe and giving it a fall twist. Craving even more spice? Check out our Gingerbread Cookie recipe! Go home and bake!
Key Ingredients for Pumpkin Spice Snickerdoodles:
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- For the coating:
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
How to Make Pumpkin Spice Snickerdoodles:
These cookies are easy to make, bursting with the classic Snickerdoodles flavors and that familiar taste of Pumpkin Spice! These cookies take 30-35 minutes to prep/make, making them a perfect quick dessert!
Step-by-Step Instructions:
- Prep: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
- Mix in Pumpkin Puree: Stir in the pumpkin puree until evenly distributed.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
- Gradually Add Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Prepare Sugar Coating: In a small bowl, combine the granulated sugar, cinnamon, and pumpkin pie spice.
- Roll Dough: Roll the dough into 1-inch balls. Then, roll each ball in the cinnamon-sugar mixture, coating evenly.
- Bake: Place the coated cookie dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake: it for 10-12 minutes, or until the edges are lightly golden and the centers are just set. They will continue to bake on the cookie sheet for a few minutes.
- Cool: Remove from oven and let the cookie cool on baking sheet for 5-10 minutes before transferring to wire rack to cool completely.
- Serve: Serve this with your favorite Fall inspired drink. The perfect combination!
What to Serve Pumpkin Spice Snickerdoodles With
Serve these delicious cookies with a warm glass of spiced apple cider, a pumpkin spice latte, or a scoop of vanilla ice cream for an extra indulgent treat.
Top Tips for Perfecting Pumpkin Spice Snickerdoodles:
- Don’t Overmix the Dough: Overmixing can lead to tough cookies. Mix until just combined.
- Chill the Dough: If the dough is too sticky, chill it in the refrigerator for 30 minutes before rolling into balls.
- Use Real Pumpkin Puree: Be sure to use plain pumpkin puree, not pumpkin pie filling, for the best flavor.
- Adjust Spice to Taste: Adjust the amount of cinnamon and pumpkin pie spice to suit your personal preference.
- Bake Time: keep an eye on the bottom of these cookies. It is important to take them off the cookie sheet after cooling to prevent burning.
Storing and Reheating Tips:
Storing: Store these cookies in an airtight container at room temperature for up to 3-4 days.
Reheating: While these cookies are best at room temperature, you can warm them slightly in the microwave for a few seconds for that fresh-baked feel. Warm cookies will only make an already phenomenal flavor even more amazing!
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest