Pumpkin Spicerdoodle Cookies
The scent of warm, freshly baked pumpkin spice cookies wafting through the air is one of the most enchanting harbingers of autumn. These Pumpkin Spicerdoodle Cookies combine the beloved flavor of pumpkin pie spice with the classic texture of snickerdoodles for a delightfully comforting treat that’s sure to become a new seasonal favorite.
With a delicate crackly crust that gives way to a soft, chewy interior, these cookies are the epitome of cozy fall baking. The rich pumpkin puree lends moisture and a subtle sweetness, while the generous dose of warm spices like cinnamon, ginger, and nutmeg create a fragrant, autumnal aroma. Rolled in a cinnamon-sugar coating, each bite delivers a satisfying crunch followed by a melt-in-your-mouth texture that will have you reaching for just one more cookie.
❤️ Why You’ll Love This Recipe ❓
These Pumpkin Spicerdoodle Cookies offer the perfect balance of flavors and textures that make them a must-bake for the fall season. The combination of pumpkin, warm spices, and a buttery, chewy cookie base creates a cozy, comforting treat that’s sure to delight your senses. Plus, they’re incredibly easy to prepare with simple, accessible ingredients – no fancy techniques required.
Beyond their delectable taste, these cookies are wonderfully versatile. They make an impressive homemade gift, a delightful addition to holiday cookie platters, and a comforting accompaniment to a steaming mug of cider or hot chocolate. And the best part? The dough can be made ahead of time and frozen, so you can have freshly baked cookies on demand whenever the craving strikes.
🛒 What You Need to Prepare Pumpkin Spicerdoodle Cookies ❓
• 2 teaspoons baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1 large egg
• 1 cup (240ml) pumpkin puree (not pumpkin pie filling)
• 2 teaspoons vanilla extract
• For rolling: 1/4 cup (50g) granulated sugar mixed with 2 teaspoons ground cinnamon
The beauty of this Pumpkin Spicerdoodle Cookies recipe is that most ingredients are pantry or freezer staples. The combination of pumpkin puree, warm spices, and a buttery cookie base creates the comforting, fall-inspired flavor profile that has made pumpkin spice-flavored treats perennially popular.
📝 How to Make Pumpkin Spicerdoodle Cookies Step-by-Step ❓
• Step 2: In a large bowl, cream the softened butter and sugar together until light and fluffy, about 2-3 minutes. Beat in the egg, pumpkin puree, and vanilla extract until well combined.
• Step 3: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The dough will be thick and sticky.
• Step 4: Scoop rounded tablespoon-sized balls of dough and roll them in the cinnamon-sugar mixture to coat. Place the coated dough balls about 2 inches apart on parchment-lined baking sheets.
• Step 5: Bake at 350°F (177°C) for 10-12 minutes, until the edges are set but the centers are still slightly soft. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
⏱️ Timing Overview
• Cooking time: 10-12 minutes
• Total time: 25-27 minutes
Compared to traditional pumpkin cookies which can take up to 30 minutes to prepare, this Pumpkin Spicerdoodle Cookies recipe saves you 15-17% of your cooking time while delivering similar fall flavors.
👩🏻⚕️ Nutritional Information
Per serving (based on 24 cookies):
• Protein: 1.5g
• Carbohydrates: 19g
• Fat: 5g
• Fiber: 1g
• Sodium: 84mg
These Pumpkin Spicerdoodle Cookies provide approximately 6% of your daily carbohydrate requirements and 7% of your daily fiber needs, making them not just delicious but nutritionally valuable as well.
🔄 Healthier Alternatives for the Recipe
• Lower-carb version: Replace 1/2 cup of the all-purpose flour with 1/2 cup almond flour or coconut flour.
• Dairy-free adaptation: Use vegan butter or coconut oil in place of the butter, and non-dairy milk in place of the egg.
• Added protein: Stir in 1/4 cup of chopped walnuts or pecans to the dough.
• Boost vegetables: Grate 1/2 cup of carrots or zucchini and fold into the batter.
These modifications can reduce calories by up to 15% or adapt the recipe for specific dietary needs without compromising the fundamental flavor profile of the Pumpkin Spicerdoodle Cookies.
🍽️ Serving Suggestions
• Pair with a mug of hot apple cider or a steaming cup of pumpkin spice latte.
• Complement the cookies with a seasonal fruit salad or a crisp green salad for a well-rounded dessert.
• For a cozy fall gathering, serve the Pumpkin Spicerdoodle Cookies alongside a selection of other autumnal treats like caramel-dipped apples or pumpkin bread.
• Create an impressive holiday cookie platter by arranging the Pumpkin Spicerdoodle Cookies alongside other festive favorites like gingerbread men and snowball cookies.
❌ Common Mistakes to Avoid
• Overbaking the cookies: Keep a close eye on the cookies during the baking process, as they can go from perfectly soft and chewy to dry and crumbly if overbaked. Remove them from the oven when the edges are set but the centers are still slightly soft.
• Using the wrong pumpkin product: Make sure to use pure pumpkin puree, not pumpkin pie filling, which contains additional sweeteners and spices that can throw off the recipe’s balance.
• Skipping the cinnamon-sugar coating: The cinnamon-sugar coating is an essential part of the snickerdoodle-inspired texture and flavor profile, so don’t skip this step.
🧊 Storing Tips for the Recipe
These Pumpkin Spicerdoodle Cookies retain their quality remarkably well:
• Freezing unbaked: Scoop the dough into balls, place them on a parchment-lined baking sheet, and freeze until solid. Transfer the frozen dough balls to an airtight container or resealable bag and freeze for up to 3 months. Bake the frozen dough directly from the freezer, adding an extra minute or two to the baking time.
• Freezing baked: Allow the baked cookies to cool completely, then place them in a single layer on a baking sheet. Freeze until solid, then transfer to an airtight container or resealable bag and freeze for up to 3 months. Thaw at room temperature before serving.
❓ FAQs
Can I make the dough ahead of time and bake the cookies later?
Yes, the Pumpkin Spicerdoodle Cookies dough can be prepared in advance and frozen for up to 3 months. Simply scoop the dough into balls, freeze them on a baking sheet, then transfer the frozen dough balls to an airtight container or resealable bag. When ready to bake, place the frozen dough on a parchment-lined baking sheet and bake as directed, adding an extra minute or two to the baking time.
Can I substitute canned pumpkin for the pumpkin puree?
Yes, you can use canned pumpkin puree in place of the homemade pumpkin puree called for in the recipe. Just be sure to use pure pumpkin puree, not pumpkin pie filling, which contains additional sweeteners and spices that can affect the recipe’s balance.
Are these cookies gluten-free or dairy-free?
The recipe as written is not gluten-free or dairy-free, but you can easily adapt it to accommodate those dietary restrictions. For a gluten-free version, replace the all-purpose flour with an equal amount of gluten-free all-purpose flour blend. For a dairy-free adaptation, use vegan butter or coconut oil in place of the regular butter, and a non-dairy milk substitute for the egg.
Why did my cookies spread too much or turn out flat?
If your Pumpkin Spicerdoodle Cookies spread excessively or turned out flat, it could be due to a few factors. Make sure you’re using room temperature butter and not overmixing the dough, as this can cause the cookies to spread too much. Also, be sure to chill the dough for at least 30 minutes before scooping and baking to help the cookies hold their shape better.
Can I add mix-ins to the cookie dough?
Absolutely! The Pumpkin Spicerdoodle Cookies recipe lends itself well to various mix-in ingredients. Try folding in 1/2 cup of chopped pecans, walnuts, or white chocolate chips. You can also grate in 1/2 cup of carrots or zucchini for an extra veggie boost. Just be mindful not to overstuff the dough, as too many add-ins can affect the texture and baking time.
Conclusion
These Pumpkin Spicerdoodle Cookies represent the perfect balance of convenience, flavor, and presentation. Whether you’re serving them as a cozy afternoon snack, a festive holiday dessert, or a heartwarming accompaniment to a steaming mug of cider, they’re sure to impress with their delightful crackly crust and soft, chewy interior. The versatility of this recipe allows for countless variations to suit your taste preferences and dietary needs.
With simple ingredients and straightforward preparation, these Pumpkin Spicerdoodle Cookies demonstrate that sophisticated flavors don’t require complicated techniques – just quality ingredients and a little bit of care in the baking process. So gather your loved ones, pour a hot beverage, and indulge in the delicious autumnal bliss of these irresistible cookies.
