Fall baking just got even better with these Pumpkin Snickerdoodle Cookies! Imagine the classic, buttery snickerdoodle cookie but infused with rich pumpkin flavor and warm spices like cinnamon and nutmeg. These cookies are soft, chewy, and coated in a delicious cinnamon-sugar mix for a perfect autumn treat.
Why You’ll Love This DeliciousDessert
- Soft and Chewy. These pumpkin snickerdoodles are perfectly soft with just the right amount of chewiness.
- Packed with Fall Flavor. The combination of pumpkin puree and warm spices creates the ultimate fall cookie.
- Easy to Make. With simple pantry ingredients, you’ll have these cookies prepped in no time.
- Perfect for Any Occasion. Whether it’s a casual snack or a holiday treat, these cookies are a seasonal hit.
Whether you’re cozying up with a book or baking for a fall gathering, these cookies are sure to satisfy every pumpkin lover’s cravings.
What Do Pumpkin Snickerdoodle Cookies Taste Like?
These Pumpkin Snickerdoodle Cookies take everything you love about traditional snickerdoodles and give them an autumn twist.
The pumpkin puree adds extra moisture, making the cookies softer, while the spices bring a warm and cozy flavor to each bite. Plus, the cinnamon-sugar coating gives the cookies that classic snickerdoodle crunch.
Ingredients You’ll Need
- All-Purpose Flour – Forms the structure of the cookie dough.
- Baking Soda – Helps the cookies rise and stay soft.
- Cream of Tartar – Gives snickerdoodles their signature tangy flavor.
- Ground Cinnamon & Nutmeg – The perfect spices for adding warmth and depth to the cookies.
- Salt – Enhances all the flavors.
- Unsalted Butter – Provides richness and moisture to the cookies.
- Granulated Sugar & Brown Sugar – Adds sweetness and a slight caramel flavor.
- Pumpkin Puree – Adds moisture and that rich pumpkin flavor.
- Egg – Binds the ingredients together and contributes to the cookies’ texture.
- Vanilla Extract – Adds a sweet, aromatic note.
- Cinnamon Sugar – For rolling the cookies, giving them that iconic snickerdoodle look and taste.
How To Make Pumpkin Snickerdoodle Cookies
- Preheat the Oven and Prepare the Baking Sheets. Preheat your oven to 350°F and line two baking sheets with parchment paper or silicone baking mats.
- Whisk Dry Ingredients. In a medium bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt. Set aside.
- Cream the Butter and Sugars. In a large mixing bowl, beat the softened butter with the granulated sugar and brown sugar until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients. Add the pumpkin puree, egg, and vanilla extract to the butter-sugar mixture and mix until combined.
- Combine Wet and Dry Ingredients. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tougher cookies.
- Roll in Cinnamon Sugar. In a small bowl, mix together the cinnamon and sugar for rolling. Scoop out about 1.5 tablespoons of cookie dough, roll it into a ball, and coat it in the cinnamon-sugar mixture.
- Bake the Cookies. Place the coated cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the tops are slightly cracked.
- Cool and Enjoy. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
Tips And Tricks
For the perfect Pumpkin Snickerdoodle Cookies, follow these tips:
- Use Room Temperature Butter. Softened butter ensures your dough comes together smoothly.
- Don’t Overmix the Dough. Once the dry ingredients are added, mix just until combined to avoid tough cookies.
- Chill the Dough (Optional). If your dough is too sticky, chilling it for 30 minutes before rolling can make it easier to work with.
- Fresh Spices. Make sure your spices are fresh for the best flavor. Ground spices lose their potency over time.
- Roll Thoroughly in Cinnamon Sugar. Be generous when coating your dough balls in the cinnamon-sugar mixture for maximum flavor.
Variations
Looking to switch things up with your Pumpkin Snickerdoodle Cookies? Here are a few tasty variations:
- Pumpkin Chocolate Chip – Add 1 cup of semi-sweet chocolate chips to the dough for a chocolatey twist.
- Pecan – Fold in ¾ cup of chopped pecans for a nutty crunch.
- Maple Glazed – Drizzle a maple glaze over the cooled cookies for an extra layer of sweetness.
What To Enjoy With Pumpkin Snickerdoodle Cookies
These warm, spiced cookies pair perfectly with:
- Hot Beverages - A hot cup of coffee, tea, or spiced cider complements the cozy flavors of the cookies.
- Vanilla Ice Cream - For a fall-themed dessert, serve the cookies alongside a scoop of vanilla ice cream.
- Whipped Cream - Add a dollop of whipped cream on the side for an extra indulgent treat.
You can even add these cookies to your holiday cookie box with some of our other Best Cookie Recipes . They make a perfect holiday pairing with Pumpkin Oatmeal Cookies , Peppermint Chocolate Chip Cookies , and Soft Sugar Cookies .
How Long Do They Last?
Store your Pumpkin Snickerdoodle Cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and chewy for days, but they’re so delicious, they probably won’t last that long!
Can You Freeze Them?
Yes! You can freeze the cookie dough or baked cookies:
- To Freeze Dough: Roll the dough into balls and freeze them on a baking sheet. Once frozen, transfer them to a freezer-safe bag. When ready to bake, roll in cinnamon sugar and bake as directed (you may need to add 1-2 minutes to the bake time).
- To Freeze Baked Cookies: Allow the cookies to cool completely, then place them in a freezer-safe container. They can be frozen for up to 3 months. Thaw at room temperature before serving.
More Perfect Pumpkin Recipes
- Pumpkin Butter
- Pumpkin Oatmeal Cookies
- Low Carb Pumpkin Bars
- Pumpkin Mac and Cheese
- Keto Pumpkin Pie
Pumpkin Snickerdoodle Cookies | Pumpkin Spice Cookie Recipe
Ingredients
For The Cookies
- ▢ 3 1/4 cups All Purpose Flour
- ▢ 1 tsp Baking Soda
- ▢ 1 tsp Cream of Tartar
- ▢ 1 1/2 tsp Ground Cinnamon
- ▢ 1/2 tsp Ground Nutmeg
- ▢ 1/2 tsp Kosher Salt
- ▢ 1 cup Unsalted Butter , softened
- ▢ 3/4 cup Granulated Sugar
- ▢ 3/4 cup Brown Sugar
- ▢ 2/3 cup Pumpkin Puree
- ▢ 1 Egg
- ▢ 2 tsp Vanilla Extract
For Rolling
- ▢ 1/4 cup Granulated Sugar
- ▢ 1 tbsp Ground Cinnamon
Instructions
- Preheat the Oven and Prepare the Baking Sheets. Preheat your oven to 350°F and line two baking sheets with parchment paper or silicone baking mats.
- Whisk Dry Ingredients. In a medium bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt. Set aside.
- Cream the Butter and Sugars. In a large mixing bowl, beat the softened butter with the granulated sugar and brown sugar until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients. Add the pumpkin puree, egg, and vanilla extract to the butter-sugar mixture and mix until combined.
- Combine Wet and Dry Ingredients. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tougher cookies.
- Roll in Cinnamon Sugar. In a small bowl, mix together the cinnamon and sugar for rolling. Scoop out about 1.5 tablespoons of cookie dough, roll it into a ball, and coat it in the cinnamon-sugar mixture.
- Bake the Cookies. Place the coated cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the tops are slightly cracked.
- Cool and Enjoy. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
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Pumpkin Snickerdoodle Cookies | Pumpkin Spice Cookie Recipe
Ingredients
For The Cookies
- 3 1/4 cups All Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Cream of Tartar
- 1 1/2 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 1/2 tsp Kosher Salt
- 1 cup Unsalted Butter softened
- 3/4 cup Granulated Sugar
- 3/4 cup Brown Sugar
- 2/3 cup Pumpkin Puree
- 1 Egg
- 2 tsp Vanilla Extract
For Rolling
- 1/4 cup Granulated Sugar
- 1 tbsp Ground Cinnamon
Instructions
- Preheat the Oven and Prepare the Baking Sheets. Preheat your oven to 350°F and line two baking sheets with parchment paper or silicone baking mats.
- Whisk Dry Ingredients. In a medium bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt. Set aside.
- Cream the Butter and Sugars. In a large mixing bowl, beat the softened butter with the granulated sugar and brown sugar until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients. Add the pumpkin puree, egg, and vanilla extract to the butter-sugar mixture and mix until combined.
- Combine Wet and Dry Ingredients. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tougher cookies.
- Roll in Cinnamon Sugar. In a small bowl, mix together the cinnamon and sugar for rolling. Scoop out about 1.5 tablespoons of cookie dough, roll it into a ball, and coat it in the cinnamon-sugar mixture.
- Bake the Cookies. Place the coated cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the tops are slightly cracked.
- Cool and Enjoy. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
Pumpkin Snickerdoodle Cookies | Pumpkin Spice Cookie Recipe https://twosleevers.com/pumpkin-snickerdoodle-cookies/
If you’re looking for a quick, flavorful appetizer that brings a taste of the Mediterranean to your table, look no further! Learn how to make the easiest Tuscan White Bean Dip. This creamy, savory dip is packed with rich flavors and takes just minutes to prepare, making it a go-to for any occasion.
Why You’ll Love This Delicious Dip
- Fast . Ready in under 15 minutes, making it a perfect last-minute appetizer.
- Healthy . This dip is packed with protein and fiber from the white beans, making it a nutritious choice.
- Versatile . Enjoy it with veggies, crackers, or use it as a spread on sandwiches and wraps.
- Delicious . With the perfect blend of garlic, lemon, and herbs, this dip is full of bold flavors that everyone will love.
Whether you’re hosting a party, prepping for a quick snack, or need a crowd-pleasing appetizer, this Tuscan White Bean Dip is a surefire hit!
What Does White Bean Dip Taste Like?
Tuscan White Bean Dip has a creamy, smooth texture with a rich and earthy flavor profile. The white beans provide a mild, slightly nutty base, while the olive oil adds a luxurious richness.
The garlic and fresh herbs, such as rosemary or thyme, introduce a savory depth with aromatic, herbal notes. A splash of lemon juice brightens the dip, giving it a refreshing, tangy lift that balances the creaminess of the beans.
Overall, it’s a savory, well-balanced dip with a light yet satisfying taste, perfect for pairing with fresh vegetables or crusty bread.
Is White Bean Dip Healthy?
Yes, Tuscan White Bean Dip is not only delicious but also incredibly healthy.
Made with fiber-rich white beans, heart-healthy olive oil, and fresh herbs, this dip is a nutritious choice for any occasion. It’s low in saturated fats and packed with plant-based protein, which makes it a great alternative to heavier, calorie-dense dips.
Ingredients You’ll Need
- White Beans (Cannellini or Great Northern Beans)- The base of the dip, providing a smooth, creamy texture.
- Olive Oil- Adds richness and a velvety finish to the dip.
- Garlic - For that aromatic, savory depth.
- Lemon Juice - Fresh lemon juice brightens the dip and balances the creaminess of the beans.
- Fresh Rosemary or Thyme - Adds a fragrant, earthy note that complements the beans perfectly.
- Salt and Pepper - To season and enhance all the flavors.
How To Make White Bean Dip
- Prepare the Ingredients. Start by draining and rinsing your canned white beans to remove excess sodium. This step ensures that your dip has a fresh and clean flavor.
- Blend the Ingredients. In a food processor, combine the white beans, garlic, lemon juice, olive oil, and your chosen herbs (rosemary or thyme). Add salt and pepper to taste. Blend until smooth and creamy. If the dip is too thick, add a tablespoon or two of water to reach your desired consistency.
- Adjust the Seasoning. Taste the dip and adjust seasoning as needed. You can add more lemon juice for brightness or a pinch more salt to bring out the flavors.
- Serve and Enjoy. Transfer the dip to a serving bowl, drizzle with a little extra olive oil, and garnish with extra fresh herbs. Serve with a platter of fresh vegetables, crackers, or toasted bread slices for dipping.
Tips And Tricks
- Use Fresh Lemon Juice . Fresh lemon juice adds a bright, zesty flavor that bottled lemon juice can’t match.
- Customize the Herbs . While rosemary and thyme are classics, feel free to mix in other fresh herbs like parsley or basil for a unique twist.
- Make it Spicy . If you like a bit of heat, add a pinch of red pepper flakes or a dash of hot sauce for a spicy version of this dip.
Variations
If you’re a fan of this classic Tuscan White Bean Dip, there are endless ways to get creative with the recipe. Here are a few delicious variations to try:
- Sun-Dried Tomato- Add chopped sun-dried tomatoes to the mix for a tangy, rich twist.
- Roasted Red Pepper- Blend in roasted red peppers for a smoky, slightly sweet flavor.
- Pesto- Stir in a spoonful of basil pesto for an herby, vibrant green dip.
What To Enjoy With White Bean Dip
Tuscan White Bean Dip is a versatile appetizer that pairs well with a variety of dippers. Here are some delicious options:
- Vegetable Sticks - Serve with carrot sticks, celery, cucumber slices, or bell pepper strips for a healthy, crunchy option.
- Crackers - Any type of crispy cracker works well, from whole grain to gluten-free.
- Toasted Baguette Slices - For a more indulgent option, serve with toasted bread slices drizzled with olive oil.
How Long Does It Last?
This dip stores beautifully in the fridge! You can keep it in an airtight container in the refrigerator for up to 4-5 days. The flavors tend to deepen as the dip sits, making it even tastier the next day.
Can You Freeze It?
Yes! Tuscan White Bean Dip can be frozen for up to 3 months. Just place it in an airtight container, and when you’re ready to enjoy it, let it thaw in the refrigerator.
Give it a stir and, if needed, add a little olive oil or water to revive the creamy consistency.
More Amazing Appetizers
- Cocktail Meatballs
- Skillet Queso
- Potato Skins
- Pretzel Bites
- Cheeseburger Egg Rolls
White Bean Dip Recipe | Tuscan White Bean Dip
Ingredients
- ▢ 15 oz Canned Cannellini Beans , drained and rinsed
- ▢ 2 tbsp Olive Oil
- ▢ 2 cloves Garlic , minced
- ▢ 2 tbsp Lemon Juice
- ▢ 1 tsp Rosemary or Thyme
- ▢ 1/2 tsp Kosher Salt
- ▢ 1/4 tsp Ground Black Pepper
Instructions
- Prepare the Ingredients. Start by draining and rinsing your canned white beans to remove excess sodium. This step ensures that your dip has a fresh and clean flavor.
- Blend the Ingredients. In a food processor, combine the white beans, garlic, lemon juice, olive oil, and your chosen herbs (rosemary or thyme). Add salt and pepper to taste. Blend until smooth and creamy. If the dip is too thick, add a tablespoon or two of water to reach your desired consistency.
- Adjust the Seasoning. Taste the dip and adjust seasoning as needed. You can add more lemon juice for brightness or a pinch more salt to bring out the flavors.
- Serve and Enjoy. Transfer the dip to a serving bowl, drizzle with a little extra olive oil, and garnish with extra fresh herbs. Serve with a platter of fresh vegetables, crackers, or toasted bread slices for dipping.
