Pumpkin Snickerdoodle Cookies
Oh…. My…. Word…. These Pumpkin Snickerdoodle cookies are to die for! A crunchy sugar/cinnamon coating on the outside and a soft pumpkin-y inside. Definitely a new fall favorite in our home. This wonderful recipe comes from Princess Leah who loves to bake in her spare time. I love this twist on the classic snicker doodle recipe and I will definitely be giving this recipe a try. I am hoping to score some brownie points with my hubby with the recipe because snickerdoodles are one of his favorites.
As the weather gets cooler and the leaves start to change color, there's no better time to spend some quality time baking with your kids. Not only is baking a great way to teach your kids about measurements and following directions, but it's also a great opportunity to create lasting memories together. And what's more appropriate for fall than a batch of homemade pumpkin snickerdoodle cookies? Keep reading for a few reasons why you should bake with your kids this fall.
Create Lasting Memories
One of the best things about baking with your kids is that you get to create lasting memories together. Whether it's decorating cookies or simply spending time in the kitchen chatting while the cookies bake, these are moments that your kids will remember for years to come. And as they get older and enter into adulthood, they'll likely appreciate even more the time that you took to bake with them when they were younger. So go ahead and whip up a batch of cookies this fall—your kids will be sure to thank you for it later!
Teach Essential Skills
In addition to creating lasting memories, baking with your kids is also a great opportunity to teach them essential skills. Measuring ingredients, following directions, and working as a team are all important skills that your kids can learn while baking. And what better way to learn these skills than by working together to create something delicious? By the time you're done baking, not only will your kids have learned some valuable lessons, but you'll also have a yummy treat to enjoy!
Get Into the Fall Spirit With Pumpkin Snickerdoodles
Last but not least, baking with your kids is a great way to get into the fall spirit. There's something about the smell of fresh-baked pumpkin cookies that just screams “autumn.” So why not take advantage of it and get into the seasonal spirit by whipping up a batch of pumpkin snickerdoodle cookies with your little ones? You'll have so much fun that you'll be looking forward to next year'sfall baking session before you know it!
Frequently asked Questions:
What's the secret to achieving that perfect snickerdoodle texture?
Cream of tartar is the key ingredient that gives snickerdoodles their distinctive chewy texture. It also adds a tangy flavor that complements the spices and pumpkin.
Can I adjust the sweetness of the cookies?
Absolutely, feel free to adjust the amount of sugar in the recipe according to your taste preferences. Keep in mind that altering the sugar content may affect the cookie's texture and overall flavor.
Can I add mix-ins like chocolate chips or nuts?
Of course! Chocolate chips, chopped nuts, or even dried fruit can be added to the dough to give your cookies an extra layer of flavor and texture.
Can I substitute fresh pumpkin for canned pumpkin?
While it's possible to use fresh pumpkin, it's important to ensure that it's well-drained and has a similar consistency to canned pumpkin puree. Fresh pumpkin can sometimes have more moisture, which might affect the cookie's texture.
Can I make the Pumpkin Snickerdoodle Cookie dough ahead of time?
Absolutely, you can prepare the cookie dough in advance. After you've mixed the dough, you can wrap it tightly in plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 24-48 hours before baking.
Should I adjust anything if I make the dough ahead of time?
When making the dough ahead of time, there's no need to adjust the ingredients. However, you might notice that the dough becomes slightly firmer as it chills. Let the dough sit at room temperature for a short while before shaping and baking the cookies.
Can I freeze the Pumpkin Snickerdoodle Cookie dough?
Yes, freezing the cookie dough is also an option. Shape the dough into individual cookie portions and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer the frozen cookie dough balls to an airtight container or freezer bag. When you're ready to bake, you can place the frozen dough balls directly onto the baking sheet, adding a few extra minutes to the baking time.
How long can I keep the cookie dough in the fridge or freezer?
In the refrigerator, the dough can be stored for up to 24-48 hours. In the freezer, the dough can be kept for several weeks to a couple of months. Be sure to label the container with the date so you can keep track of freshness.
Should I let the cookie dough come to room temperature before baking?
If you've refrigerated the dough, letting it sit at room temperature for a short while can make it easier to work with. If you're baking frozen dough, you can place it directly on the baking sheet but may need to extend the baking time slightly.
Baking Pumpkin Cookies with your kids is a great way to create lasting memories, teach essential skills, and get into the fall spirit. So go ahead and preheat the oven—your batch of pumpkin snickerdoodle cookies awaits!
Pumpkin Snickerdoodle Cookies
Pumpkin fans will love these light and sweet cookies!
Ingredients
- For the cookies:
- 2 teaspoons vanilla extract
- 1/4 teaspoon ground nutmeg
- 3 3/4 cups flour
- 1/2 teaspoon salt
- 1 cup pumpkin puree or canned pumpkin
- 1/2 teaspoon ground cinnamon
- 2 sticks unsalted butter, room temperature
- 1 cup sugar
- 1/2 cup dark brown sugar
- 1 large egg
- 1 1/2 teaspoons baking powder
- For the Sugar Coating:
- 1/2 teaspoon ground ginger
- 1/2 cup sugar
- A small Dash or sprinkle of allspice
- 1 teaspoon ground cinnamon
Instructions
- In a medium bowl, combine salt, flour, nutmeg, baking powder and cinnamon.Whisk together to blend.
- In a large bowl, beat together butter, sugar and brown sugar on medium speed until mixed well. Then, beat in pumpkin also on med speed.
- Add the egg and vanilla extract.
- Add in all the dry ingredients and beat until until mixed well, but do not over mix.
- Cover the dough, and refrigerate for one hour, until firm.
- Preheat oven to 350.
- Line baking sheets with parchment paper or use a silicone baking sheet.
- In a small bowl, mix together the ingredients for the sugar coating.
- Scoop dough with a small cookie scoop or (approximately 2 1/2 tablespoons) and roll into a ball. Roll your dough ball in the sugar coating, and place on the baking sheet. You need to leave about 2 inches between each cookie.
- Take a glass with a flat bottom and moisten with water. (Use glass not plastic so the dough doesn't stick)
- Dip the glass in the sugar coating, and use it to flatten the dough balls. Re dip the glass in the coating as needed.
- Bake the cookies for 10-12 minutes. Remove when the centers of the cookies have set. Let cool on the baking pan for approximately 5 minutes, and then transfer to wire cooling racks to cool completely.
Check out these other pumpkin recipes
- How to Make Pumpkin Cold Foam Coffee
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- Delicious Pumpkin Snickerdoodle Cookies
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Delish, a must try for sure!