Thanksgiving Pumpkin Snickerdoodles With Cinnamon Sugar

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What kind of recipe is it?

Thanksgiving Pumpkin Snickerdoodles are a delightful twist on the classic snickerdoodle cookie, infused with warm pumpkin flavors and spices, making them a perfect seasonal treat.

Their soft, chewy texture combined with a cinnamon-sugar coating provides a comforting and festive experience for all ages.

Ideal for holiday gatherings, these cookies not only satisfy sweet cravings but also evoke the cozy spirit of Thanksgiving.

Whether for friends, family, or yourself, baking these treats brings joy and warmth to the holiday table.

Ingredients

These ingredients will come together to create the delightful Thanksgiving Pumpkin Snickerdoodles, ensuring a perfect burst of pumpkin flavor and holiday spices in each bite.

Cooking Steps

1. Preheat the oven to 180 °C (350 °F) and position the oven rack in the middle.

2. Line two baking sheets (approximately 30×40 cm or 12×16 inches) with parchment paper or silicone baking mats; set aside.

3. In a large mixing bowl, cream together ¾ cup (170 g) softened unsalted butter, 1 cup (200 g) granulated sugar, and ½ cup (100 g) brown sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2–3 minutes.

4. Add 1 large egg, 1 cup (240 ml) pure pumpkin puree, and 1 teaspoon vanilla extract to the butter-sugar mixture; mix on low speed until well combined, about 1 minute.

5. In a separate bowl, whisk together 2 ¾ cups (340 g) all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 tablespoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, and ½ teaspoon salt until evenly mixed.

6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined, taking care not to overmix; the dough should be soft and slightly sticky.

7. In a small bowl, combine 3 tablespoons sugar and 1 tablespoon ground cinnamon to create the cinnamon-sugar mixture for coating.

8. Using a cookie scoop or spoon, portion out about 1.5 tablespoons of dough and roll into balls.

Roll each ball in the cinnamon-sugar mixture until completely coated.

9. Place the dough balls on the prepared baking sheets, spacing them about 5 cm (2 inches) apart to allow for spreading. Flatten each ball slightly with your palm.

10. Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are set but the centers are still soft; they should appear lightly golden and puffy.

11. Remove from the oven and allow the cookies to cool on the baking sheets for about 5 minutes, then transfer them to wire racks to cool completely; the bottoms should feel firm but the tops may still be soft.

12. Allow the cookies to cool for at least 15 minutes before serving to let the flavors develop and the texture firm up.

13. For best enjoyment, store any leftovers in an airtight container at room temperature for up to 1 week.

Variations

• Chocolate Chip Pumpkin Snickerdoodles: Add 1 cup (160 g) of semi-sweet chocolate chips to the dough before baking for a delightful chocolate twist.
• Gluten-Free Pumpkin Snickerdoodles: Substitute 2 ¾ cups (340 g) all-purpose flour with 2 ¾ cups (340 g) gluten-free flour blend for a gluten-free variant.
• Vegan Pumpkin Snickerdoodles: Replace the egg with ¼ cup (60 ml) unsweetened applesauce and the butter with ¾ cup (170 g) coconut oil for a dairy-free and egg-free option.
• Maple Pecan Pumpkin Snickerdoodles: Incorporate ½ cup (60 g) chopped pecans and replace granulated sugar with ¾ cup (180 ml) pure maple syrup for a rich, nutty flavor.

Tips on plating and presentation

While you’ve baked a delicious batch of pumpkin snickerdoodles, presentation can elevate them to a whole new level.

I like to place them on a rustic wooden platter, sprinkled with a touch of cinnamon sugar.

Add a few pie pumpkins or autumn leaves around the edges for color.

Finally, don’t forget to use cute napkins; they make everything feel extra special!

What other dishes can I pair it with?

If you’re wondering what dishes to serve alongside your pumpkin snickerdoodles, I’ve got some delicious ideas.

These cookies pair wonderfully with a warm apple pie, creamy vanilla ice cream, or a rich pecan tart.

I also love serving them with spiced caramel dip or a simple cheese platter for a savory contrast.

Each option complements the cozy flavors of the snickerdoodles perfectly!

What drinks can I pair it with?

When it comes to drinks that pair beautifully with my pumpkin snickerdoodles, there are a few favorites I can’t resist. A sturdy cup of spiced chai complements the cinnamon beautifully.

If I’m in the mood for something cooler, a pumpkin spice latte always feels festive.

And for the adults, a warm cider with a splash of bourbon is a perfect choice!

Frequently Asked Questions

How Long Do These Cookies Stay Fresh?

These cookies stay fresh for about a week when stored properly in an airtight container. I always enjoy them most within the first few days, but they’re still delicious after a little longer!

Can I Freeze the Cookie Dough?

Absolutely, you can freeze the cookie dough! I usually scoop it into portions, wrap it tightly, and store it in an airtight container. When I’m ready to bake, I simply thaw it out. Enjoy!

What Type of Pumpkin Puree Should I Use?

I prefer using pure canned pumpkin puree for its smooth texture and rich flavor. If you’re feeling adventurous, homemade puree works too, but make sure it’s well-drained to avoid excess moisture in your dough.

Do I Need to Chill the Dough Before Baking?

I usually chill the dough for about 30 minutes before baking. It helps the flavors meld and gives the cookies a better texture. Trust me, you’ll notice the difference in the final result!

Can I Make These Cookies Gluten-Free?

Absolutely, you can make these cookies gluten-free! I’ve successfully used gluten-free flour blends instead of all-purpose flour. Just make sure to check the ingredients and avoid cross-contamination for the best results. Happy baking!