Hamdi Saidani This Pioneer Woman Pumpkin Snickerdoodles recipe is a soft and chewy cookie, which is made with pumpkin puree and pumpkin pie spice. It’s the perfect fall treat, ready in about 4 hours and 30 minutes, including chilling time.
Pioneer Woman Pumpkin Snickerdoodles Ingredients
For the cookie dough:
- 1/2 cup unsalted butter, melted
- 3/4 cup light brown sugar
- 1/3 cup pumpkin puree
- 1 tsp. vanilla extract
- 1 1/2 cups all-purpose flour
- 2 tsp. pumpkin pie spice
- 1 tsp. cream of tartar
- 3/4 tsp. baking soda
- 1/2 tsp. kosher salt
- 1/4 tsp. baking powder
For the spiced sugar:
- 3 Tbsp. granulated sugar
- 1 1/2 tsp. pumpkin pie spice
How To Make Pioneer Woman Pumpkin Snickerdoodles
- Mix the wet ingredients: In a medium bowl, whisk together the melted butter, brown sugar, pumpkin puree, and vanilla until everything is well combined.
- Combine the dry ingredients: In a separate medium bowl, whisk together the flour, pumpkin pie spice, cream of tartar, baking soda, salt, and baking powder.
- Create and chill the dough: Add the flour mixture to the pumpkin mixture and stir with a spatula until just combined. Cover the bowl with plastic wrap and refrigerate until the dough is firm, for at least 4 hours or overnight.
- Prep for baking: When you’re ready to bake, preheat the oven to 350°F and line two cookie sheets with parchment paper.
- Make the spiced sugar: In a small, shallow bowl, stir together the granulated sugar and pumpkin pie spice.
- Roll and bake the cookies: Scoop the chilled dough into balls, using about 2 tablespoons for each. Roll each ball in the spiced sugar until it’s well coated. Arrange the dough balls at least 2 inches apart on the prepared baking sheets.
- Bake and cool: Bake for 11 to 13 minutes, until the cookies are puffed, set around the edges, and begin to crack on top. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Recipe Tips
- Why do I have to chill the dough? Chilling the dough is the most important step for this recipe. It solidifies the fat (butter) and allows the flour to hydrate, which prevents the cookies from spreading too much and results in a thick, chewy texture instead of a thin, cakey one.
- Can I use fresh pumpkin puree? It’s best to use canned pumpkin puree. Homemade puree often has a higher water content, which can make the dough too sticky and affect the final texture of the cookies.
- What does the cream of tartar do? Cream of tartar is a classic ingredient in snickerdoodles. It gives them their signature tangy flavor and helps create a soft, chewy texture.
- How do I know when the cookies are done? The cookies are ready when the edges are set and the tops are puffed and have started to form little cracks. The centers will still look very soft and slightly underdone. They will continue to set as they cool on the hot baking sheet.
What To Serve With Pumpkin Snickerdoodles
These perfectly spiced cookies are a wonderful autumn treat and pair well with:
- A tall glass of cold milk
- A hot cup of coffee or a chai tea latte
- A scoop of vanilla bean or cinnamon ice cream
How To Store Pumpkin Snickerdoodles
- Room Temperature: Store the cooled cookies in an airtight container at room temperature for up to 5 days.
- Freeze: You can freeze the unbaked cookie dough balls. After rolling them in the spiced sugar, place them on a baking sheet to freeze solid, then transfer to a freezer bag for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the baking time.
Pumpkin Snickerdoodles Nutrition Facts
- Serving Size: 1 cookie
- Calories: 110 kcal
- Fat: 5g
- Carbohydrates: 16g
- Protein: 1g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make the dough ahead of time?
Yes, the dough needs to be refrigerated for at least 4 hours, but it can be kept in the refrigerator for up to 3 days before baking.
Why are my pumpkin cookies cakey instead of chewy?
This is a common issue with pumpkin cookies due to the high moisture content of the puree. The long chilling time in this recipe is specifically designed to combat this and produce a chewier result. Not chilling the dough is the most common reason for a cakey texture.
Can I skip the cream of tartar?
You can, but the cookies will not have the classic tangy flavor that is characteristic of a snickerdoodle. If you omit it, they will be more like a regular pumpkin spice cookie.
Try More Pioneer Woman Recipes:
- Pioneer Woman Pumpkin Trifle Recipe
- Pioneer Woman Pumpkin Puree Recipe
- Pioneer Woman Pumpkin Chocolate Chip Cookies Recipe
Pioneer Woman Pumpkin Snickerdoodles Recipe
Description
Soft, chewy pumpkin cookies are perfectly spiced and rolled in a cinnamon-sugar mixture for a delicious autumn twist on the classic snickerdoodle.
Ingredients
Instructions
- Whisk together melted butter, brown sugar, pumpkin puree, and vanilla.
- In a separate bowl, whisk together flour, pumpkin pie spice, cream of tartar, baking soda, salt, and baking powder.
- Stir the wet ingredients into the dry ingredients until just combined.
- Stir the wet ingredients into the dry ingredients until just combined.
- Preheat oven to 350°F. Mix the coating sugar and spice in a small bowl.
- Roll the chilled dough into 2-tablespoon-sized balls, then roll each ball in the spiced sugar.
- Place on a parchment-lined baking sheet and bake for 11-13 minutes until puffed and cracked on top. Cool on the pan for 5 minutes before moving to a wire rack.
Notes
- u003cliu003eChilling the dough is the most important step for achieving a chewy texture. Do not skip it.u003c/liu003eu003cliu003eUse pure canned pumpkin, not pumpkin pie filling, which is already sweetened and spiced.u003c/liu003eu003cliu003eThe cookies will look soft in the center when they come out of the oven; they will set up as they cool.u003c/liu003eu003cliu003eFor a classic snickerdoodle coating, you can use cinnamon instead of pumpkin pie spice in the sugar mixture.u003c/liu003e
Pioneer Woman Pumpkin Snickerdoodles Recipe
