Combining the warmth of pumpkin puree and the aromatic spices of pumpkin pie spice, these soft and fluffy cookies are the perfect treat for the season. Whether you’re adding them to your Thanksgiving menu or simply craving a taste of autumn, these cookies are a must-try!
Preparing the Pumpkin Puree:
Before diving into the recipe, it’s important to note that you should use pumpkin puree, not pumpkin pie filling. Pumpkin puree offers the authentic pumpkin flavor without any added seasoning or sugar. To drain excess liquid from the pumpkin puree, follow these steps:
- Place four layers of cheesecloth over a bowl.
- Pour the pumpkin puree onto the center of the cheesecloth.
- Fold the cloths around the puree and gently squeeze to remove as much liquid as possible into the bowl.
- Discard the excess liquid, and you will be left with approximately 1/3 cup of concentrated pumpkin puree.
Ingredients for Pumpkin Snickerdoodles:
- 1 cup (2 sticks, 226g) unsalted butter, at room temperature
- 1½ cups (300g) granulated sugar
- 1 large egg, at room temperature
- ¾ cup (180g) drained pumpkin puree
- 1 tablespoon vanilla extract
- 2¾ cups (352g) all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
Instructions:
Preheat your oven to 375°F (190°C). Line three cookie sheets with parchment paper or Silpat.
In the bowl of a stand mixer or using a hand-held mixer on the highest setting, cream together the butter and granulated sugar until light and fluffy. This process takes approximately 2-3 minutes.
Add the egg, drained pumpkin puree, and vanilla extract to the creamed mixture. Mix until all the ingredients are fully incorporated.
Reduce the mixer speed to low, and gradually add the all-purpose flour, cream of tartar, baking soda, salt, and pumpkin pie spice. Mix until just combined. Avoid overmixing the dough.
Using a 1-tablespoon scoop, scoop rounded balls of dough and place them close together on one of the prepared cookie sheets.
In a wide bowl, combine 3 tablespoons of granulated sugar with 3 teaspoons of ground cinnamon to create the cinnamon sugar mixture. Mix well using a fork or small whisk.
Roll each ball of dough in the cinnamon sugar mixture, ensuring they are evenly coated. Place the coated dough balls on the parchment-lined baking sheets, spacing them approximately 2 inches apart.
Bake the cookies for 6 to 8 minutes, or until they are lightly golden. Once baked, remove the cookies from the baking sheets and transfer them to a cooling rack.
Enjoying Your Pumpkin Snickerdoodles:
Allow the cookies to cool completely before indulging in their delightful flavors. The combination of soft, pumpkin-infused dough with the cinnamon sugar coating creates a heavenly treat that captures the essence of autumn.
Freezing Option:
If you’d like to save some for later, you can freeze both the baked cookies and the cookie dough. To freeze the baked cookies, ensure they have cooled completely, then store them in a freezer-safe container. Label and date the container, and they will stay fresh for up to 3 months.
To freeze the dough, scoop the cookie dough onto a parchment-lined baking sheet and place it in the freezer until the dough balls are frozen. Once frozen, transfer the dough balls to a freezer bag and store them in the freezer for up to 3 months. When you’re ready to enjoy freshly baked Pumpkin Snickerdoodles, you can bake them straight from the freezer, no need to thaw.
Homemade Pumpkin Puree:
If you prefer to make your own pumpkin puree instead of using canned, you can certainly do so. Start by selecting sugar pumpkins, which are smaller and sweeter than carving pumpkins. Follow these steps to make your own pumpkin puree:
Preheat your oven to 350°F (175°C). Cut the sugar pumpkins in half and remove the seeds and stringy pulp.
Place the pumpkin halves cut side down on a baking sheet lined with parchment paper. This allows them to steam and cook evenly.
Roast the pumpkins in the preheated oven for about 45-60 minutes, or until the flesh is tender and easily pierced with a fork.
Once the pumpkins have cooled, scoop out the flesh and transfer it to a food processor or blender. Puree until smooth.
Please note that homemade pumpkin puree might have a slightly different consistency than canned puree. It may be slightly runnier, so be prepared for a stickier dough and potentially flatter cookies after baking. Adjust the recipe as needed if using homemade puree.
These Pumpkin Snickerdoodles are a delightful treat that captures the essence of autumn in every bite. The combination of pumpkin, warm spices, and the sweet cinnamon sugar coating creates a cookie that is perfect for enjoying during the fall season. Whether you’re planning a Thanksgiving feast or simply want to savor the flavors of pumpkin, these cookies are sure to impress. So gather your ingredients, follow the simple steps, and indulge in the deliciousness of homemade Pumpkin Snickerdoodles.
