Pumpkin Snickerdoodles

There’s something incredibly comforting about Pumpkin Snickerdoodles. The blend of warm spices and the soft texture makes them a delightful treat, especially during the fall season. With simple ingredients and easy steps, you can whip up a batch that your friends and family will love.

Why make this recipe

Pumpkin Snickerdoodles are a creative twist on the classic snickerdoodle cookie. The addition of pumpkin puree adds moisture and a subtle flavor that pairs perfectly with the spices. These cookies not only taste great, but they also fill your kitchen with a warm, inviting aroma. Perfect for sharing at gatherings or enjoying with a warm drink, these cookies are sure to become a seasonal favorite.

Ingredients

• 1 cup pumpkin puree
• 1 cup gluten-free flour (or regular flour)
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 cup butter, softened
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/4 teaspoon salt
• 2 tablespoons sugar (for rolling)
• 1 tablespoon cinnamon (for rolling)

How to make it

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, cream together the butter, sugar, and brown sugar until light and fluffy.
3. Beat in the pumpkin puree, egg, and vanilla extract.
4. In another bowl, mix together the gluten-free flour, baking soda, cream of tartar, cinnamon, nutmeg, ginger, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. In a small bowl, mix together the sugar and cinnamon for rolling.
7. Scoop tablespoon-sized balls of dough, roll them in the sugar-cinnamon mixture, and place them on a baking sheet lined with parchment paper.
8. Bake for 10-12 minutes or until the edges are set.
9. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

How to serve it

Serve these warm Pumpkin Snickerdoodles fresh from the oven, or let them cool completely and present them on a beautiful plate. They’re perfect for a cozy gathering or as a sweet snack with coffee or tea.

How to store it

Store the cool cookies in an airtight container at room temperature to keep them fresh. They should last for up to a week, or you can freeze them for longer storage. Just place them in a freezer-safe bag or container, and they will stay good for up to three months.

Helpful tips

• Make sure the butter is softened but not melted for the best texture.
• If using gluten-free flour, check if it has a xanthan gum added; if not, consider adding a small amount to help bind the cookies.
• For an extra spice kick, feel free to adjust the amount of cinnamon, nutmeg, or ginger according to your taste.

Optional variations

• You can add a splash of maple syrup for added sweetness and flavor.
• Consider incorporating chocolate chips for a decadent twist.
• By substituting regular flour for almond flour, you can create a grain-free version.

Frequently asked questions

Can I use canned pumpkin for this recipe?
Yes, canned pumpkin puree works perfectly and saves you time. Just ensure it is 100% pumpkin without additional seasonings.

What can I use if I don’t have cream of tartar?
If you don’t have cream of tartar, you can omit it. However, it does help in achieving a better texture in snickerdoodles.

How can I tell when the cookies are done?
The edges should be set and lightly golden. The centers may look soft but will firm up as they cool. Be careful not to overbake them for the best chewy texture!

Print