1. Can I use canned pumpkin for this recipe?

Yes, canned pumpkin is a great choice for Pumpkin Snickerdoodles. Just make sure to use pure pumpkin puree, not pumpkin pie filling, as the latter contains added sugars and spices.

2. How can I make these cookies gluten-free?

To make gluten-free Pumpkin Snickerdoodles, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check the other ingredients, as some spices or mix-ins may contain gluten.

3. Can I freeze Pumpkin Snickerdoodle dough?

Yes, you can freeze the dough! Simply roll the dough into balls, coat them in cinnamon-sugar, and freeze on a baking sheet. Once frozen, transfer the dough balls to an airtight container or freezer bag. Bake from frozen, adding a couple of extra minutes to the baking time.

4. How do I store Pumpkin Snickerdoodles?

Store your Pumpkin Snickerdoodles in an airtight container at room temperature for up to 4-5 days. For longer storage, you can freeze them for up to 3 months, ensuring they stay fresh for future cravings

Pumpkin Snickerdoodles – 5 Easy Tips for Soft, Chewy Cookies

Name: Pumpkin Snickerdoodles
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 1 cup unsalted butter, melted; 3/4 cup brown sugar; 1/2 cup granulated sugar; 1 tsp vanilla extract; 1/2 cup pumpkin puree; 2 1/2 cups all-purpose flour; 1/2 tsp salt; 1 tsp baking powder; 1/2 tsp baking soda; 2 tsp ground cinnamon; 1 1/2 tsp pumpkin pie spice; 1/2 cup white chocolate chips (optional)

Description

Pumpkin Snickerdoodles are soft, chewy cookies that combine the comforting taste of pumpkin with the sweet, spicy flavors of cinnamon and sugar. These cookies are perfect for fall, offering a delicious twist on a classic snickerdoodle.

Ingredients

Scale

1 cup unsalted butter, melted
3/4 cup brown sugar
1/2 cup granulated sugar
1 tsp vanilla extract
1/2 cup pumpkin puree
2 1/2 cups all-purpose flour
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1 1/2 tsp pumpkin pie spice
1/2 cup white chocolate chips (optional)

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Instructions

Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until smooth. Add the vanilla extract and pumpkin puree. Mix until combined.
In a large bowl, whisk the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice together.
Gradually add the wet ingredients to the dry ingredients and stir until a soft dough forms. (The dough will be soft but not overly sticky.)
Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes to help the dough firm up.
Once chilled, scoop 1.5 tablespoons of dough and roll into balls. Coat each ball in a mixture of cinnamon and sugar.
Place the dough balls 3 inches apart on the baking sheets. Slightly flatten the tops with the back of a spoon.
Bake for 11–12 minutes or until the edges are set, and the cookies appear soft in the center.
Let the cookies cool on the baking sheets for at least 10 minutes before transferring them to a wire rack to cool completely.

Notes

Be sure to blot any excess moisture from the pumpkin puree before adding it to the dough to prevent overly cakey cookies.
Chilling the dough helps achieve a chewy texture and prevents the cookies from spreading too much.
Do not overbake; the cookies will continue to firm up as they cool.
For a different variation, try adding cinnamon chips or other fall-flavored mix-ins.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 15g
Sodium: 50mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 1g
Protein: 1g
Cholesterol: 20mg