Pumpkin Snickerdoodles Recipe- Learn Like a Pro:-A delightful take on the traditional snickerdoodle cookie, pumpkin snickerdoodles are a delightful twist on the classic cookie that infuses each bite with the warm flavours of pumpkin and fall spices. Having a texture that is both soft and chewy, as well as a coating of cinnamon-sugar, these cookies are ideal for enjoying on a cool autumn day with a cup of coffee or tea.
Pumpkin Snickerdoodles Recipe- Learn Like a Pro
By combining the reassuring flavours of pumpkin, cinnamon, and nutmeg, this recipe creates irresistible cookies that will quickly become a favourite during the Thanksgiving and Christmas holiday seasons. You can learn how to make these scrumptious pumpkin snickerdoodles at home by following along with this tutorial.
Ingredients:
For the Cookies:
- 2 and 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup unsalted butter, softened
- 1 and 1/2 cups granulated sugar
- 1/2 cup pumpkin puree (canned or homemade)
- 1 large egg
- 1 teaspoon vanilla extract
For the Cinnamon-Sugar Coating:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Also Read:-Bite-Sized Cinnamon Almond Scones Recipe- Step by Step Guide
Instructions:
- Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit). After preparing the baking sheets, set them aside and line them with parchment paper or silicone baking mats.
- The all-purpose flour, baking soda, cream of tartar, salt, ground cinnamon, and ground nutmeg should be mixed together in a mixing bowl of medium size using a whisk until they are thoroughly combined. Put aside for later.
- When the butter has been softened, cream it together with the granulated sugar in a large mixing bowl or the bowl of a stand mixer until it is light and fluffy, which should take about two to three minutes.
- It is time to incorporate the pumpkin puree, egg, and vanilla extract into the mixture of butter and sugar. If necessary, scrape down the sides of the bowl as you beat the mixture until it is completely smooth and well combined.
- Mix the dry ingredients into the wet ingredients in a slow and steady manner until they are almost completely incorporated.
- Care should be taken to avoid overmixing the dough.
- The dough should be chilled in the refrigerator for thirty minutes to one hour for the best possible results. It is beneficial to chill the dough because it prevents the cookies from spreading excessively while they are being baked and allows the flavours to combine.
- A small bowl should be used to combine the granulated sugar and ground cinnamon in order to make the coating. Combine thoroughly by stirring. Put aside for later.
- The dough should be portioned out and rolled into balls with a diameter of approximately one to one and a half inches using a cookie scoop or a spoon.
- To ensure that the cinnamon-sugar coating is evenly distributed on all sides, roll each dough ball in the mixture.
- Place the dough balls that have been coated on the baking sheets that have been prepared, leaving about two inches of space between each ball to allow for spreading.
- In an oven that has been preheated, bake the cookies for ten to twelve minutes, or until the edges are firm and the tops are a light golden brown colour.
- After removing the cookies from the oven, allow them to cool for five minutes on the baking sheets before moving them to a wire rack to finish cooling completely.
- These pumpkin snickerdoodles are so delicious that you should serve them with a glass of milk or your preferred hot beverage once they have cooled down. In each and every bite, savour the flavours that are perfect for the autumn season.
Nutrition Information (per serving – 1 cookie, assuming 36 cookies):
- Calories: 120 kcal
- Total Fat: 5g
- Saturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 20mg
- Sodium: 75mg
- Total Carbohydrates: 18g
- Dietary Fiber: 0.5g
- Sugars: 10g
- Protein: 1g
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