Step up your snickerdoodle game with this pumpkin spice twist on the classic cookie recipe! These are packed with all of the best autumnal spices, and they’re so easy to make. You’ll become everyone’s favorite baker when you whip up a batch (or two!) of these Pumpkin Snickerdoodles.
Best cookies for fall- Air fryer Pumpkin snickerdoodles
Pumpkin snickerdoodles are the perfect fall cookie! These cookies are packed with pumpkin flavor and have a lovely Pumpkin spice flavor. Soft, fluffy, and full of pumpkin spice flavor, these cookies are sure to become a new favorite.
One can never go wrong with pumpkin snickerdoodle cookies. From the pumpkin spice to classic sugar, these autumnal treats are sure to satisfy any sweet tooth. This particular recipe yields soft and fluffy cookies that are perfect for any fall occasion.
What’s not to love about pumpkin spice snickerdoodles? They’re the perfect fall treat, packed with all of the best autumnal spices. And they couldn’t be simpler to make. Just follow this easy recipe and you’ll have a batch of delicious pumpkin snickerdoodles in no time.
Love pumpkin desserts? Check out these recipes!
- Pumpkin donuts in the air fryer
- Pumpkin Bundt cake with buttercream frosting
- No churn pumpkin ice cream
- Vegan baked pumpkin donuts
- Pumpkin pie balls
- Pumpkin monkey bread muffins
So what exactly makes these snickerdoodles so special? Well, for starters, they’re made with real pumpkin puree. This gives the cookies a lovely pumpkin flavor that is perfect for fall. Additionally, these cookies are spiced with a blend of cinnamon, nutmeg, and cloves. This combination of spices gives the cookies a warm and cozy flavor that is sure to please. Finally, the cookies are rolled in a mixture of sugar and ground cinnamon before baking. This step gives the cookies a lovely crunchy exterior and a hint of sweetness.
But the best thing about these cookies is that they’re made in the air fryer! This means that they’re quick and easy to make, and they come out perfectly crispy every time.
Where are snickerdoodles originally from?
The origin of snickerdoodles is a bit of a mystery. The cookies are thought to have originated in the United States, but there is no definitive answer as to where they came from. One theory is that snickerdoodles were created by German immigrants who settled in the United States. Another theory is that the cookies were created by Dutch settlers. Regardless of their origin, snickerdoodles have become a beloved American cookie.
What is the difference between a snickerdoodle and a cookie?
The main difference between a snickerdoodle and a cookie is the addition of cream of tartar. This ingredient gives snickerdoodles their characteristic tangy flavor. Snickerdoodles also typically contain more cinnamon than other types of cookies. This combination of ingredients results in a cookie that is both sweet and slightly savory.
Do snickerdoodles spread?
Snickerdoodles will spread slightly as they bake. This is due to the high amount of fat in the dough. To prevent spreading, be sure to chill the dough for at least 30 minutes before baking. Chilling the dough will firm up the fats and help ensure that your snickerdoodles hold their shape.
How do you keep snickerdoodles from going flat?
There are a few things you can do to prevent your snickerdoodles from going flat.
First, be sure to use room temperature ingredients. Room temperature butter and eggs will incorporate into the dough more easily and result in a softer, fluffier cookie.
Additionally, be sure not to overmix the dough. Overmixing can result in a tough cookie.
Finally, chill the dough for at least 30 minutes before baking. This will help firm up the fats and prevent spreading.
Why do I get dry or cakey cookies?
There are a few reasons why your snickerdoodles might be dry.
To add moisture to your snickerdoodles, be sure to use fresh ingredients. Old baking powder and baking soda can cause cookies to be dry and crumbly.
Additionally, be sure not to overmix the dough. Overmixing can result in a tough cookie.
Finally, make sure you are using the correct amount of flour. Too much flour will result in a dry, crumbly cookie.
How long do snickerdoodles last?
Snickerdoodles will stay fresh for up to two weeks when stored in an airtight container. For best results, store the cookies in a single layer so that they don’t become squished.
To freeze snickerdoodles, place them in a freezer-safe bag or container and store for up to three months.
What is the best way to eat a snickerdoodle?
There is no wrong way to eat a snickerdoodle! However, we think the best way to enjoy these cookies is with a cold glass of milk. The milk helps to soften the cookies and brings out their flavor.
Do I need to use pumpkin puree in pumpkin snickerdoodles?
Yes, pumpkin puree is essential for these cookies. The puree gives the cookies their characteristic orange color and subtle pumpkin flavor.
Can I use a different type of squash in place of pumpkin?
Yes, you can use other types of squash in place of pumpkin. Butternut squash, kabocha squash, and acorn squash would all work well in this recipe.
Do I need to use cream of tartar in pumpkin snickerdoodles?
Yes, cream of tartar is essential for these cookies. It helps to give the cookies their characteristic chewy texture.
Can I use a different type of sugar in pumpkin snickerdoodles?
Yes, you can use other types of sugar in place of the brown sugar and white sugar called for in this recipe. Raw sugar, turbinado sugar, and cane sugar would all work well.
Whether you’re looking for the perfect fall cookie or a tasty treat to bring to a holiday party, these Pumpkin Snickerdoodles are sure to fit the bill. And now that you’re armed with all this helpful information, you can go ahead and give this pumpkin snickerdoodle recipe a try, you won’t be disappointed!
What ingredients are in pumpkin snickerdoodles?
To make these delicious cookies, you’ll need a few simple ingredients:
- flour
- light brown sugar
- granulated sugar
- pumpkin pie spice
- pumpkin puree
- salt
- vanilla extract
- cream of tartar
- cinnamon
- unsalted butter
How to make pumpkin snickerdoodle cookies?
- Pre-heat the air fryer to 350°F
- Add 1/4 cup sugar, brown sugar, and butter to a medium bowl and mix until incorporated, using an electric mixer.
- Add pumpkin pie filling, vanilla, and egg yolk to a large mixing bowl. Mix the wet ingredients until smooth.
- Add the dry ingredients (flour, baking soda, pumpkin pie spice blend, cream of tartar, and salt). Whisk until incorporated.
- Mix the remaining sugar with the cinnamon.
- Use a medium cookie scoop to scoop the cookie dough out and roll it into balls. Roll the balls through the cinnamon sugar.
- Place cookie dough balls into the air fryer basket with parchment paper. Cook at 350°f for 8 minutes.
- Remove cookies, flatten and place on a wire rack or baking sheets to cool.
Instructions for the cinnamon sugar mixture
To make the cinnamon sugar for these pumpkin cookies, simply mix together 1/4 cup (50 grams) of sugar with 1 teaspoon of ground cinnamon. That’s it!
You can adjust the ratio of sugar to cinnamon to suit your taste. If you like a more pronounced cinnamon flavor, add a little more cinnamon. If you prefer a sweeter cookie, add a little more sugar.
For extra flavor add a pinch of ginger and/or allspice.
There you have it, everything you need to know about making pumpkin snickerdoodles! These cookies are perfect for the fall season and are sure to please everyone. So go ahead and give them a try, you won’t be disappointed!
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Air fryer pumpkin snickerdoodles
Equipment
Ingredients
- 1/2 cup brown sugar packed
- 1/2 cup granulated sugar divided
- 1 stick salted butter softened
- 1/3 cup pumpkin purée
- 1 teaspoon vanilla
- 1 egg yolk
- 1 1/2 cups all-purpose flour aerated
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt kosher
- 2 teaspoon ground cinnamon
Instructions
- Pre-heat the air fryer to 350°f
- Add 1/4 cup sugar, brown sugar, and butter to a mixing bowl and mix until incorporated.
- Add pumpkin purée, vanilla, and egg yolk. Mix until smooth.
- Add the flour, baking soda, pumpkin pie spice, cream of tartar, and salt. Mix until incorporated.
- Mix the remaining sugar with the cinnamon.
- Use a small cooking scoop to scoop the batter out and roll it nto balls. Roll the balls through the cinnamon sugar.
- Place balls of batter into the air fryer basket with parchment paper.
- Cook at 350°f for 8 minutes. Remove cookies, flatten and place on a baking rack to cool.
patricia bartholomew says
can I bake these in the oven?
petro says
Yes, you can, Patricia! Just keep an eye on the baking time, you might need to keep the cookies in a bit longer.