Ingredients:
- 1/2 cup butter, softened
- 1 1/2 cups sugar
- 1 egg
- 1/2 cup pumpkin puree
- 3 cups all-purpose flour
- 1 teaspoon cream of tartar
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice or 1/2 teaspoon cinnamon, 1/4 teaspoon allspice, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger
Cinnamon Sugar Mixture:
- 2 tablespoons sugar
- 2 teaspoons cinnamon
Instructions:
- Preheat Your Oven
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper. - Cream the Wet Ingredients
In a large mixing bowl, cream together the softened butter, sugar, egg, and pumpkin puree until smooth. - Mix the Dry Ingredients
Add the flour, cream of tartar, baking soda, salt, and pumpkin pie spice (or individual spices). Mix until a dough forms. - Prepare the Cinnamon Sugar Coating
In a small bowl, mix together the sugar and cinnamon for the cinnamon sugar coating. - Form the Cookies
Roll the dough into 1-inch balls, then roll each ball in the cinnamon sugar mixture until coated evenly. Place the coated dough balls on the prepared baking sheet, spacing them evenly. - Flatten the Dough Balls
Lightly press down on each dough ball with the back of a spoon or your fingers to slightly flatten. - Bake the Cookies
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the cookies are just beginning to crack on top. - Cool the Cookies
Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. - Enjoy!
Enjoy these soft and flavorful Pumpkin Snickerdoodles!
Serving and Storage Tips:
Serving Tips:
- Serve Warm
Enjoy the cookies while they are still warm from the oven for a soft and gooey texture. Pair with a hot beverage like coffee, tea, or hot chocolate for a cozy treat. - Dress Them Up
For a festive touch, drizzle melted white chocolate over the cooled cookies or sprinkle with extra cinnamon sugar just before serving. - Pair with Ice Cream
Serve the cookies with a scoop of vanilla or pumpkin spice ice cream for a delicious dessert. - Create a Cookie Sandwich
Spread cream cheese frosting or Nutella between two cookies for a delightful cookie sandwich.
Storage Tips:
- Room Temperature Storage
Store the cookies in an airtight container at room temperature for up to 5 days. Place a piece of bread in the container to help keep the cookies soft. - Refrigeration
If you prefer, you can store the cookies in the refrigerator. They will keep for up to 1 week. Just bring them to room temperature or warm them slightly before serving to enjoy their full flavor and texture. - Freezing
To extend their shelf life, freeze the cookies in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw at room temperature before serving. - Dough Storage
You can also freeze the cookie dough before baking. Roll the dough into balls, coat them in cinnamon sugar, and freeze on a baking sheet. Once frozen, transfer the dough balls to a freezer-safe bag or container. Bake directly from frozen, adding a few extra minutes to the baking time.
Enjoy your Soft Pumpkin Snickerdoodles with these serving and storage tips to keep them fresh and delicious!
Variations:
1. Maple Pumpkin Snickerdoodles
Add 1/4 cup of pure maple syrup to the dough for a rich, maple flavor.
Directions:
- Mix maple syrup with the butter and sugar before adding the rest of the ingredients.
2. Chocolate Chip Pumpkin Snickerdoodles
Incorporate 1/2 cup of mini chocolate chips into the dough for a sweet chocolatey twist.
Directions:
- Fold chocolate chips into the dough before rolling into balls.
3. White Chocolate Pumpkin Snickerdoodles
Add 1/2 cup of white chocolate chips for a creamy, sweet variation.
Directions:
- Mix white chocolate chips into the dough before rolling.
4. Pumpkin Spice Latte Snickerdoodles
Add 1/2 teaspoon of instant coffee granules to the cinnamon sugar mixture for a coffee-flavored twist.
Directions:
- Stir instant coffee into the cinnamon sugar mixture before coating the dough balls.
5. Pecan Pumpkin Snickerdoodles
Add 1/2 cup of chopped pecans for a nutty crunch.
Directions:
- Fold chopped pecans into the dough before shaping into balls.
6. Salted Caramel Pumpkin Snickerdoodles
Drizzle 1/4 cup of caramel sauce over the cookies after baking and sprinkle with a pinch of sea salt.
Directions:
- Allow cookies to cool slightly, then drizzle with caramel sauce and sprinkle with sea salt.
7. Pumpkin Cranberry Snickerdoodles
Add 1/2 cup of dried cranberries for a fruity flavor contrast.
Directions:
- Fold dried cranberries into the dough before baking.
8. Pumpkin Nutella Snickerdoodles
Use Nutella as a filling by making a small indentation in the center of each dough ball and adding a small spoonful of Nutella before baking.
Directions:
- Create an indentation in each dough ball, fill with Nutella, and seal the dough around it.
9. Pumpkin Almond Snickerdoodles
Add 1/4 cup of finely chopped almonds to the dough for a nutty flavor.
Directions:
- Fold chopped almonds into the dough before rolling into balls.
10. Pumpkin Chai Snickerdoodles
Replace the pumpkin pie spice with 1 teaspoon of chai spice mix for a chai-inspired flavor.
Directions:
- Substitute chai spice mix for the pumpkin pie spice or individual spices in the dough.
Feel free to try these variations to add a unique twist to your Soft Pumpkin Snickerdoodles!
FAQs:
1. Can I use canned pumpkin pie filling instead of pumpkin puree?
No, canned pumpkin pie filling contains added spices and sugars that can alter the flavor and texture of your cookies. Use pure pumpkin puree for the best results.
2. Can I substitute whole wheat flour for all-purpose flour?
Yes, you can use whole wheat flour, but the cookies may be denser. Consider using a blend of whole wheat and all-purpose flour for a lighter texture.
3. Can I make these cookies gluten-free?
Yes, you can use a gluten-free all-purpose flour blend as a substitute for regular flour. Ensure the other ingredients are gluten-free as well.
4. How can I make these cookies dairy-free?
Substitute the butter with a dairy-free alternative like margarine or coconut oil. Ensure that the pumpkin puree and other ingredients are also dairy-free.
5. How do I know when the cookies are done baking?
The cookies are done when the edges are set and the tops have just started to crack. They should be soft in the center but firm around the edges.
6. Can I use brown sugar instead of white sugar?
Yes, you can use brown sugar for a richer flavor and slightly chewier texture. Adjust the amount to your taste preference.
7. How should I store leftover cookies?
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them as described in the storage tips.