Pumpkin Snickerdoodle Cookies are a fall favorite, combining the warmth of cinnamon with the rich taste of pumpkin. These cookies are soft, chewy, and packed with autumn flavors.
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Ingredients Needed For Pumpkin Snickerdoodle For 18 Cookies
For these cookies, you need some specific ingredients. Let’s dive into the ingredients needed for Pumpkin Snickerdoodle Cookies to get started on this tasty treat.
Cookie Dough Ingredients
To make the perfect Pumpkin Snickerdoodle Cookies, you’ll need some essential ingredients for the cookie dough. These ingredients ensure the cookies are soft, chewy, and full of flavor. Here’s what you’ll need:
- Unsalted Butter (melted, room temperature): 1/2 cup (113g)
- White Sugar: 1/2 cup (100g)
- Light Brown Sugar: 1/3 cup (70g)
- Pumpkin Puree: 1/4 cup (73g)
- Large Egg Yolk (room temperature): 1
- Vanilla Essence: 3/4 teaspoon
- Lemon Juice OR Cream of Tartar: 1/4 teaspoon
- All-Purpose Flour: 1 1/2 cups (190g)
- Pumpkin Pie Spice: 1 1/2 teaspoons
- Baking Soda: 1/2 teaspoon
- Salt: 1/2 teaspoon
Cinnamon Sugar Coating Ingredients
The cinnamon sugar coating is what makes snickerdoodles so special. This coating adds a sweet, spicy crust to each cookie, making every bite delightful. For the coating, you’ll need just a few simple ingredients:
- Sugar: 1/4 cup (50g)
- Cinnamon Powder: 2 teaspoons
Step 1: Prepare The Cookie Dough
To create these delicious cookies, follow this guide starting with Step 1.
Mix The Wet Ingredients
Start by gathering all your wet ingredients. You will need:
- 1/4 cup pumpkin puree
- 1/2 cup unsalted butter, melted and at room temperature
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar
- 1 large egg yolk
- 3/4 teaspoon vanilla essence
Follow these steps to mix the wet ingredients:
- In a large mixing bowl, add the melted butter. Use an electric mixer to beat the butter until it’s well combined and smooth.
- Add the granulated sugar and light brown sugar to the bowl. Beat until the mixture is light and fluffy.
- Next, add the pumpkin puree. Mix until well combined.
- Add the egg yolk and vanilla essence to the bowl. Continue mixing until everything is fully incorporated.
Ensure the mixture is smooth and well-blended. This forms the base of your cookie dough. Properly creaming the butter and sugars is key to achieving the right texture.
Combine The Dry Ingredients
Now, it’s time to mix the dry ingredients. Gather the following:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
Follow these steps to combine the dry ingredients:
- In a separate bowl, whisk together the all-purpose flour and baking soda.
- Add the pumpkin pie spice and salt to the flour mixture. Whisk until the ingredients are evenly distributed.
- Gradually add the dry mixture to the wet ingredients. Mix on low speed to avoid creating flour clouds.
- Continue mixing until just combined. Avoid over-mixing to prevent the cookies from becoming tough.
Once combined, your cookie dough should be ready for the next steps.
Step 2: Chill The Dough
One crucial step in the recipe is to chill the dough. This step ensures your cookies will have the perfect texture and flavor.
Cover And Refrigerate
Once you have mixed all your ingredients, it’s important to cover the dough before placing it in the refrigerator. This helps to keep the dough fresh and prevents it from drying out. You can use plastic wrap or a tight-fitting lid for this purpose. Make sure to press the plastic wrap directly onto the dough to minimize air exposure.
Here are some tips to ensure your dough is properly covered and refrigerated:
- Use a bowl with a tight-fitting lid to make sure no air gets in.
- Press the plastic wrap directly against the dough to minimize air exposure.
- Label the container with the date and time to keep track of how long it’s been chilling.
| Material | Purpose |
|---|---|
| Plastic Wrap | Minimizes air exposure, keeps dough fresh |
| Tight-fitting Lid | Seals the bowl to prevent drying out |
Chill For 30 Minutes
After covering the dough, place it in the refrigerator for at least 30 minutes. This chilling period is essential for the flavors to meld together and for the texture to set. During this time, the dough will firm up, making it easier to scoop and roll into balls later on.
- Mix the dough ingredients thoroughly.
- Cover the dough with plastic wrap or a tight-fitting lid.
- Place the covered dough in the refrigerator.
- Let it chill for at least 30 minutes.
Here are some benefits of chilling the dough:
- Improves texture: The cookies will be softer and chewier.
- Enhances flavor: The spices and pumpkin blend better.
- Prevents spreading: The cookies retain their shape while baking.
Step 3: Preheat The Oven
Step 3 is all about preheating the oven. This ensures your cookies bake evenly and develop that perfect texture. Let’s dive into the details of preheating the oven and preparing the baking sheet.
Set Oven To 350°f (175°c)
First, you need to set the oven to 350°F (175°C). This temperature is perfect for baking cookies. It allows the cookies to bake evenly without burning the edges.
Follow these steps to set your oven:
- Ensure the oven is empty.
- Turn the oven dial to 350°F (175°C).
- Wait for the preheat signal or wait 10-15 minutes.
Why 350°F (175°C)?
- Perfect for even baking.
- Prevents cookies from burning.
- Ensures a soft and chewy texture.
Preheating is important. It ensures the cookies bake at the right temperature from the start. This step should not be skipped.
Line Baking Sheet With Parchment Paper
Next, line your baking sheet with parchment paper. This prevents cookies from sticking and makes cleanup easy.
Here’s how to do it:
- Take a baking sheet.
- Cut a piece of parchment paper to fit.
- Place the parchment paper on the baking sheet.
Parchment paper is better than greasing the baking sheet. It provides a non-stick surface and doesn’t add extra fat to the cookies. If you don’t have parchment paper, you can use a silicone baking mat.
Benefits of using parchment paper:
- Easy cookie removal.
- Even baking.
- Minimal cleanup.
These steps ensure your cookies bake perfectly. The parchment paper helps them slide right off the baking sheet. Enjoy making your Pumpkin Snickerdoodle Cookies!
Step 4: Make The Cinnamon Sugar Coating
Make the Cinnamon Sugar Coating. This step gives the cookies their signature sweet and spicy crust. The cinnamon sugar coating adds a delightful crunch and a burst of flavor that complements the soft, pumpkin-infused dough.
Combine Sugar And Cinnamon
To start, gather your ingredients. You will need:
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
Follow these steps:
- Place a medium-sized mixing bowl on your kitchen counter. Pour in the granulated sugar first, then add the ground cinnamon.
- Stir the sugar and cinnamon together until they are thoroughly mixed. Make sure the bowl is large enough to prevent spilling while mixing.
Why is this step important? The ratio of sugar to cinnamon is crucial. Too much cinnamon can overpower the cookies, while too little can make them bland. The right balance ensures a perfect coating.
For those who love a stronger cinnamon flavor, you can adjust the ratio slightly by adding an extra teaspoon of cinnamon. However, be cautious— a little goes a long way.
Mix Until Evenly Combined
After adding the sugar and cinnamon to the bowl, it’s time to mix. Use a whisk or a fork to stir the mixture thoroughly. You want the cinnamon to be evenly distributed throughout the sugar.
Pro Tip: Whisk in a circular motion to help break up any clumps of cinnamon. Continue mixing until the color is uniform.
Once the mixture looks consistent, test it by taking a small pinch between your fingers. If you see streaks of cinnamon, continue mixing until you achieve a smooth, even blend.
Now, your cinnamon sugar coating is ready. This mix will stick to the cookie dough, creating that lovely, crunchy exterior. Roll each cookie dough ball in the cinnamon sugar mix before baking. This ensures every bite has that delicious cinnamon-sugar flavor.
For a final touch, sprinkle a bit more of the mix on top of the cookies before they go into the oven. This adds an extra layer of flavor and crunch.
Step 5: Shape And Coat The Cookies
In this step, we will focus on shaping and coating the cookies to give them that signature snickerdoodle look and taste.
Roll Dough Into Balls
Once your dough is ready, it’s time to shape it. Start by scooping out small portions of the dough. Using a cookie scoop or a tablespoon works best. This ensures that each cookie is uniform in size. A good size to aim for is about 1 to 1.5 inches in diameter.
Next, place the dough portion in your hands and roll it into a smooth ball. Make sure there are no cracks or uneven surfaces. This helps the cookies bake evenly.
- Scoop: Use a cookie scoop or tablespoon.
- Roll: Roll each portion into a smooth ball.
- Size: Aim for 1 to 1.5 inches in diameter.
Continue this process until all the dough is shaped into balls. Place the dough balls on a baking sheet lined with parchment paper. Leave some space between each ball to allow for spreading during baking.
| Step | Description |
|---|---|
| Scoop | Use a cookie scoop or tablespoon to portion out the dough. |
| Roll | Roll each portion into a smooth ball. |
| Size | Aim for 1 to 1.5 inches in diameter. |
Coat Each Ball In Cinnamon Sugar
After shaping, it’s time to coat the dough balls in a cinnamon sugar mixture. This step gives the cookies their distinctive snickerdoodle flavor and a delightful crunchy exterior.
In a small bowl, combine 1/4 cup granulated sugar and 1 tablespoon ground cinnamon. Mix them well until you have a uniform blend. Roll each dough ball in the cinnamon sugar, ensuring it is completely covered.
- Mix: Combine 1/4 cup sugar and 1 tbsp cinnamon.
- Coat: Roll each dough ball in the mixture.
- Ensure Coverage: Make sure each ball is fully coated.
Place the coated balls back on the baking sheet. The cinnamon sugar will create a crackled appearance on the cookies as they bake. This adds to their charm and flavor.
Now your cookies are ready to bake. The cinnamon sugar coating will caramelize in the oven, adding a delicious crunch and extra sweetness. Enjoy the process and look forward to tasting these delightful Pumpkin Snickerdoodle Cookies!
Step 6: Bake The Cookies
This step ensures your cookies are soft on the inside and slightly crisp on the outside. Let’s dive into the details of how to bake these delightful cookies.
Arrange On Baking Sheet
First, prepare your baking sheet. Line it with parchment paper to prevent sticking. This makes cleanup easier too.
Next, use a cookie scoop or a tablespoon to measure out the dough. Each cookie should be about the same size. This ensures even baking. Roll the dough into balls. Place each ball onto the baking sheet.
Make sure to leave enough space between each cookie. They will spread out during baking. A good rule of thumb is to leave about 2 inches between each dough ball.
- Line baking sheet with parchment paper
- Use cookie scoop or tablespoon for uniform size
- Roll dough into balls
- Leave 2 inches between each cookie
Your baking sheet should now have rows of dough balls ready to bake. Ensuring even spacing helps them bake properly. Now, let’s move on to the actual baking process.
Bake For 10-12 Minutes
Preheat your oven to 350°F (175°C). This temperature is perfect for baking cookies. Place the baking sheet in the center of the oven. This ensures even heat distribution.
Set your timer for 10-12 minutes. The exact time depends on your oven. Keep an eye on the cookies. They should be golden brown around the edges. The centers may look slightly undercooked. This is normal. They will continue to cook on the baking sheet after you remove them from the oven.
Once the timer goes off, remove the baking sheet from the oven. Let the cookies cool on the sheet for about 5 minutes. This helps them firm up before transferring to a wire rack.
- Preheat oven to 350°F (175°C)
- Place baking sheet in the center of the oven
- Bake for 10-12 minutes
- Look for golden brown edges
- Let cool on the sheet for 5 minutes
After cooling for a few minutes, use a spatula to transfer the cookies to a wire rack. Let them cool completely before serving. Now, your Pumpkin Snickerdoodle Cookies are ready to enjoy!
Step 7: Cool And Serve
Cool and Serve. This step ensures your cookies set perfectly and are ready to enjoy.
Let Cookies Cool On The Sheet
Once you remove the cookies from the oven, let them cool on the baking sheet for at least 10 minutes. This allows the cookies to firm up and maintain their chewy texture. Transferring them too soon can cause them to break apart.
Here are some key points to remember:
- Place the baking sheet on a cooling rack to allow air circulation.
- Avoid stacking cookies while they are still warm to prevent sticking.
- Use a spatula to gently lift the cookies off the sheet after cooling.
For those who prefer visuals, here’s a quick guide:
| Step | Description |
|---|---|
| 1 | Remove the cookies from the oven. |
| 2 | Place the baking sheet on a cooling rack. |
| 3 | Wait for 10 minutes before transferring. |
| 4 | Use a spatula to lift cookies gently. |
After cooling on the sheet, transfer the cookies to a wire rack to cool completely. Cooling completely ensures the cookies achieve the perfect texture. Patience is key here; it might be tempting to eat them right away, but waiting will be worth it.
Now, your Pumpkin Snickerdoodle Cookies are ready to serve. Arrange them on a plate or a cookie jar. Share them with family and friends or enjoy them yourself with a glass of milk. Happy baking!
