Table of Contents
- Key Takeaways
- Why These Snickerdoodle Pumpkin Cookies Are a Must-Try
- The Cozy Charm of Fall Baked into Every Bite
- Perfecting the Texture: Soft, Chewy, and Irresistible
- From Kitchen to Cravings: Betty’s Personal Touch
- Asian Pastries Inspiration in a Cookie
- Easy Tips to Elevate Your Cookie Game
Key Takeaways
Snickerdoodle Pumpkin Cookies from Betty Cooks bring together the comforting flavors of fall with the unique flair of Asian pastries. This recipe is easy to follow, creates a wonderfully soft and chewy texture, and is perfect for gatherings or cozy afternoons. Whether you’re new to baking or a seasoned pro, this cookie will quickly become a seasonal favorite.
Why These Snickerdoodle Pumpkin Cookies Are a Must-Try
If you’re searching for an easy fall dessert that delivers big on flavor, look no further than these Snickerdoodle Pumpkin Cookies. At Betty Cooks, we’ve taken a classic cookie and infused it with seasonal warmth and Asian pastries inspiration. These cookies are bursting with spiced pumpkin goodness and just the right hint of cinnamon sugar. They’re not only perfect for the holidays but also ideal for any day you want something sweet and comforting.
The Cozy Charm of Fall Baked into Every Bite
With the season changing and cooler weather settling in, there’s nothing like baking up something that fills your home with warmth. These cookies offer a soft texture and deep spice flavor that feel like fall in every bite. Think of them as a cross between your favorite snickerdoodle and a cozy slice of pumpkin pie. At Betty Cooks, we love how this recipe bridges comfort food and creativity.
Perfecting the Texture: Soft, Chewy, and Irresistible
One of the best parts about these cookies is their melt-in-your-mouth softness. The pumpkin puree adds a moist, cakey texture that pairs beautifully with the chewy base. Plus, rolling the dough in cinnamon sugar before baking gives them that classic snickerdoodle crackle and flavor. For anyone craving something inspired by easy recipes or cheese biscuit recipe classics, these cookies are a delightful detour into dessert territory.
From Kitchen to Cravings: Betty’s Personal Touch
This recipe is straight from Betty’s kitchen, crafted with love and tested to perfection. At Betty Cooks, we believe that home baking should be fun, flavorful, and fulfilling. These cookies are a reflection of that philosophy — simple enough for beginners but special enough to impress guests. Whether it’s for meal options or a sweet treat, they check all the boxes.
Asian Pastries Inspiration in a Cookie
Inspired by the soft textures and unique flavors of Asian pastries, this recipe adds an exciting twist to the traditional cookie. It’s no surprise these snickerdoodle pumpkin cookies carry an elevated flavor profile — after all, combining traditional comfort food with globally inspired elements is what makes recipes from Betty Cooks stand out. If you’re into quick healthy sweets or just need a little cozy indulgence, this is your go-to.
Easy Tips to Elevate Your Cookie Game
To get the best results, make sure to chill your dough before baking. This helps the cookies keep their shape and enhances the flavor. Don’t skip the cinnamon sugar coating—it’s what makes the snickerdoodle magic happen! If you’re a fan of quick and easy dessert recipes no bake style or even chicken pasta recipes easy quick dinner one pot meals simple (yes, we’re all busy), this cookie recipe fits right in with your weekly kitchen rhythm.
Snickerdoodle Pumpkin Cookies – Easy Asian Pastries Delight
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 3/4 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 3 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/2 cup granulated sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
Instructions
- In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the pumpkin puree, egg, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, cloves, and allspice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Cover the dough and chill for at least 1 hour.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a small bowl, mix 1/2 cup granulated sugar and 1 tablespoon cinnamon for coating.
- Scoop dough and roll into balls. Coat each in the cinnamon sugar mixture.
- Place cookies on baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes or until the edges are set and the centers are soft.
- Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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