As the leaves turn and the air grows crisp, there’s one flavor that steals the show during fall – pumpkin! And what better way to celebrate the season than with a batch of warm, freshly baked Pumpkin Snickerdoodle Cookies? In this post, we’re about to unravel the magic of these delightful treats.

We’ll talk about why you’ll fall in love with them, list the simple ingredients you need, and walk you through the step-by-step process to whip up these autumnal delights. So, grab your apron, because you’re in for a cozy baking adventure!

Why You’ll Adore Pumpkin Snickerdoodle Cookies

Pumpkin Perfection: These cookies are like a bite-sized slice of pumpkin pie, but with a delightful twist. They’re packed with that unmistakable pumpkin flavor that defines the season.
Snickerdoodle Elegance: Classic snickerdoodle charm meets the earthy warmth of pumpkin. The cinnamon-sugar coating on the outside gives each cookie a sweet, slightly crispy texture that beautifully complements the soft, pumpkin-infused interior.
Easy Baking: This recipe is a breeze, making it perfect for both seasoned bakers and novices. You’ll have a batch of scrumptious cookies ready to devour in no time.

Ingredients for Pumpkin Snickerdoodle Cookies

2 1/2 cups 1:1 gluten-free flour
1/2 tsp salt
1/4 tsp cinnamon
2 tsp cream of tartar
1 1/4 tsp baking soda
1 1/3 cups sugar
2 eggs
1 tbsp Amoretti Pumpkin Spice Compound
1 cup butter, at room temperature

Baking Your Pumpkin Snickerdoodle Cookies – Step by Step

Begin by preheating your oven to a toasty 350 degrees.
Line three cookie sheets with parchment paper, ensuring your cookies don’t stick.
In a mixing bowl, add the room-temperature butter and sugar. Mix these two delicious ingredients on high for about 3 minutes until they’re creamy and dreamy.
Next, add the eggs and the star of the show, the Amoretti Pumpkin Spice Compound. Then, sprinkle in all the dry ingredients – the gluten-free flour, salt, cream of tartar, baking soda, and that hint of cinnamon.
Now comes the fun part! Use an ice cream scoop to scoop out equal-sized portions of cookie dough (about 1 1/2 tablespoons each).
But wait, here’s where the magic happens! Roll each cookie dough ball in a cinnamon-sugar coating mix (made by combining 1/2 cup of sugar and 1 1/2 teaspoons of cinnamon). It’s like dressing up your cookies in their fall attire!
Place your dressed-up cookie balls on the parchment-lined sheets, giving them some space to spread their pumpkin love.
Slide your cookie sheets into the oven and let your cookies bake for 8-10 minutes. Keep an eye on them; you’ll know they’re ready when the edges turn golden brown.
Once they’re out of the oven, let them cool completely. And then, it’s time to indulge!

COMMONLY ASKED QUESTIONS

Can these cookies be made with regular flour instead of gluten-free flour?

Absolutely, you can use regular flour if you don’t have dietary restrictions. The choice of gluten-free flour in the recipe allows everyone to enjoy these treats.

What other creative variations can be added to these Pumpkin Snickerdoodle Cookies?

Feel free to experiment! You can add white chocolate chips for extra sweetness or even some chopped pecans or walnuts for a delightful crunch.

Can you make a large batch of dough and freeze it for later baking?

Yes, you can! Prepare the dough, shape it into cookie-sized portions, and freeze them. When you’re ready to bake, simply pop them in the oven straight from the freezer, adding a couple of extra minutes to the bake time.

What’s the best way to store these cookies to keep them fresh and delicious?

To keep your Pumpkin Snickerdoodle Cookies fresh, store them in an airtight container at room temperature. Adding a slice of bread can help maintain their softness.