Pumpkin Snickerdoodles Recipe

Imagine the warm, comforting embrace of pumpkin pie meeting the classic, sugary delight of snickerdoodles – that’s precisely what these pumpkin snickerdoodles deliver. Personally, I’m a huge fan of how the white chocolate chips introduce a smooth, sweet creaminess, but hey, if you’re a purist, feel free to skip them. This recipe is a delightful twist on my pumpkin chocolate chip cookies, but with a fun twist: no eggs! The result? A beautifully chewy texture that’s simply irresistible.

While bidding farewell to summer’s warmth can be bittersweet, the arrival of September heralds the glorious Fall Baking Season! As the air takes on a crisp edge, I find myself drawn to the comforting ritual of baking seasonal cookies.

Among my personal favorites are the Brown Butter Pumpkin Oatmeal Cookies, a decadent creation elevated by the rich, nutty notes of browned butter – truly a must-try! Then, there are the classic Pumpkin Cookies, reminiscent of fluffy muffin tops, undeniably delicious. However, sometimes, the heart yearns for a pumpkin cookie with the satisfyingly dense and chewy texture of a traditional chocolate chip cookie. Enter my beloved Chewy Pumpkin Chocolate Chip Cookies, a recipe that consistently delights. Today’s Pumpkin Snickerdoodles are a delightful evolution of that very recipe, delivering an irresistible blend of seasonal flavors and that perfect chewy bite. They never fail to impress!

These Pumpkin Snickerdoodles Are

• A Symphony of Autumnal Flavors: Where the warm spice of pumpkin meets the sweet, cinnamon-sugar embrace of a classic snickerdoodle.
• Unforgettably Chewy: A texture that dances on your palate, offering a satisfying bite with every nibble.
• Effortlessly Egg-Free: A testament to the fact that incredible cookies don’t always need eggs, resulting in a unique, delightful texture.
• Perfectly Customizable: Whether you crave the creamy addition of white chocolate chips or prefer the pure, unadulterated taste of pumpkin spice, these cookies adapt to your desires.
• Guaranteed to Spark Joy: A seasonal treat that brings warmth and comfort, making every occasion a little more special.

A Secret to Chewy Perfection

While entirely optional, this simple step can elevate your pumpkin snickerdoodles from good to extraordinary, a trick I’ve found invaluable when crafting my brown butter pumpkin oatmeal cookies and those irresistibly soft pumpkin cookies.

Here’s the thing: pumpkin, in its natural state, is predominantly water—roughly 90% to be precise. And while that’s wonderful for hydration, it’s less ideal for achieving that coveted chewy cookie texture. Consider this: traditional chocolate chip cookie recipes rarely feature added liquid, right? To concentrate the vibrant pumpkin flavor and ensure a beautifully chewy result, gently blot the pumpkin puree with a paper towel, effectively removing excess moisture. Think of it as refining the pumpkin, leaving behind only its essence.

Unlock the Secrets to Pumpkin Snickerdoodle Mastery

• Embrace the Egg-Free Revolution:
  • Why do eggs typically grace cookie recipes? They’re the unsung heroes of binding, tenderizing, and adding moisture. However, in the realm of pumpkin snickerdoodles, we’re rewriting the rules. After meticulous experimentation, I discovered that pumpkin itself is a masterful binder and tenderizer, rendering eggs obsolete. This not only simplifies the recipe but also yields a uniquely chewy texture, a testament to the pumpkin’s natural prowess.
• Baking Powder and Soda: Essential Allies
  • Use both baking powder AND baking soda. To ensure rise and shape, use both, fresh. Replace every 3 months. Strength diminishes.
• Spice Generously:
  • Use store-bought or homemade pumpkin pie spice. Add extra cinnamon to dough and coating.
• Flatten Before Bake:
  • Cookies need a head-start. Slightly flatten dough balls before baking.
• Chill the Dough:
  • Chill dough 30 minutes. Prevents overspreading. Quick process.
• Allow Time to Cool:
  • Cool on rack. Chewiness and flavor improve. Overnight is best.

Visual Guidance: Perfecting Your Pumpkin Snickerdoodles

decide between classic or indulgent. See the plain dough, then witness the transformation with white chocolate chips, adding a creamy, sweet layer.

30 minutes chilling yields firmer dough, as butter solidifies. Utilize a medium cookie scoop, allocating 1.5 tablespoons per cookie, ensuring uniform size and shape.

Cinnamon-sugar coats chilled dough. Arrange, then lightly flatten each ball with a spoon or cup bottom, preparing for baking.

Classic cinnamon-sugar or creamy white chocolate

Dreamy pumpkin snickerdoodles: easy, flavorful, and textured. Readers favor white chocolate, though plain is divine. Cinnamon chips offer a festive twist.

Pumpkin Snickerdoodles Ingredients

Ingredients:

• Base: 1/2 cup (113g) melted, slightly cooled unsalted butter; 1/4 cup (50g) packed light or dark brown sugar; 1/2 cup (100g) granulated sugar; 1 teaspoon pure vanilla extract.
• Pumpkin Infusion: 6 Tablespoons (86g) pumpkin puree (moisture removed);
• Dry Mix: 1 1/2 cups (188g) all-purpose flour (spooned & leveled); 1/4 teaspoon salt; 1/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1 1/2 teaspoons ground cinnamon; 1 teaspoon pumpkin pie spice.
• Optional Addition: 1/2 cup (90g) white chocolate chips, plus extra for topping.
• Coating: 1/2 cup (100g) granulated sugar; 1 teaspoon ground cinnamon.

Instructions:

1. Combine Wet: Whisk melted butter, brown sugar, and granulated sugar until smooth. Add vanilla and blotted pumpkin; whisk until combined.
2. Combine Dry: In a separate bowl, whisk flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice.
3. Mix Dough: Pour wet ingredients into dry; mix with a spoon or spatula. Fold in white chocolate chips (if using).
4. Chill: Cover dough; chill for at least 30 minutes, or up to 3 days.
5. Prepare: Preheat oven to 350°F (177°C). Line baking sheets.
6. Shape & Coat: Scoop 1.5 Tablespoons of dough; roll into balls. Mix coating ingredients; roll balls in coating. Arrange on sheets, flatten slightly.
7. Bake: Bake 11-12 minutes, until edges are set. Flatten slightly if needed post-bake. Add extra chips if desired.
8. Cool: Cool on sheets for 10 minutes, then transfer to a rack. Flavor and chewiness improve with time.
9. Store: In an airtight container at room temperature for up to 1 week.

Notes:

• Make Ahead: Chill dough up to 3 days, or freeze dough balls (before coating) for 3 months.
• Pumpkin Prep: Remove excess moisture from pumpkin puree before using.
• Spice Alternatives: Use store-bought or homemade pumpkin pie spice.
• Chilling Adjustment: If chilling longer than 30 minutes, allow dough to warm slightly before scooping.
• Variations: Substitute other types of chips for white chocolate.
• Double Batch: Double all ingredients; chill dough for 45 minutes.

Conclusion

These Pumpkin Snickerdoodles offer a delightful fusion of seasonal warmth and classic cookie comfort. With their chewy texture, customizable additions, and simple preparation, they’re a guaranteed crowd-pleaser. Whether you opt for the creamy indulgence of white chocolate chips or the pure, spiced essence of the pumpkin, these cookies are a testament to the joy of autumn baking. So, embrace the flavors of the season, gather your ingredients, and create a batch of these irresistible treats – a sweet reminder that the best moments are often baked from scratch.