What is the secret to soft snickerdoodles?

The secret lies in balancing fat, sugar, and flour. For sourdough pumpkin snickerdoodles, using softened butter, not melted, keeps the texture tender while chilling the dough locks in softness.

Do you have to refrigerate snickerdoodle dough?

Yes, refrigeration is essential. Chilling the dough prevents the cookies from spreading too much and helps develop flavor, making sourdough pumpkin snickerdoodles thick, chewy, and perfectly spiced.

Can snickerdoodle dough be made ahead of time?

Absolutely. You can prepare the dough up to two days in advance, cover it tightly, and refrigerate. For longer storage, scoop the dough into balls, freeze, and bake directly from frozen.

What is the key to a chewy snickerdoodle?

Chewiness comes from the right ratio of sugar and fat plus proper baking time. Pull sourdough pumpkin snickerdoodles from the oven when the edges are set but the centers still look soft they’ll finish cooking on the pan.

Is pumpkin actually good for you in baking?

Yes, pumpkin isn’t just flavorful it adds fiber, vitamins, and natural moisture to baked goods. Using pumpkin puree in recipes like sourdough pumpkin snickerdoodles lowers the need for extra fat while boosting nutrition. According to Harvard’s Nutrition Source , pumpkin is rich in vitamin A, antioxidants, and potassium, making it one of the healthiest seasonal ingredients you can bake with.

Sourdough Pumpkin Snickerdoodles Amazing Fall Treat

Sourdough Pumpkin Snickerdoodles Soft & Chewy Fall Cookies

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Soft, chewy sourdough pumpkin snickerdoodles made with sourdough discard, pumpkin puree, and cozy spices for the perfect fall cookie.

Author: Janna
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 24 cookies 1x
Category: Cookies, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

227 g butter, softened (1 cup)

220 g brown sugar (1 cup)

150 g granulated sugar (¾ cup)

125 g pumpkin puree (½ cup)

13 g vanilla extract (1 Tbsp)

75 g sourdough discard (⅓ cup)

420 g all-purpose flour (3 cups)

5 g baking soda (1 tsp)

3 g salt (½ tsp)

2 g pumpkin pie spice (2 tsp)

Cinnamon Sugar Coating:

50 g granulated sugar (¼ cup)

2 g ground cinnamon (1 tsp)

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Instructions

1. In a stand mixer, cream butter, brown sugar, and granulated sugar until light and fluffy.

2. Add pumpkin puree, sourdough discard, and vanilla extract. Mix until combined.

3. Add flour, baking soda, salt, and pumpkin pie spice. Mix until just incorporated.

4. In a small bowl, mix cinnamon and sugar. Scoop dough into 2 Tbsp balls, then roll in cinnamon sugar to coat.

5. Place dough balls on lined sheet, cover, and chill for at least 30 minutes.

6. Preheat oven to 350°F. Arrange 12 dough balls per pan, bake 10–13 minutes until edges are set.

7. Cool on rack. Cookies will flatten slightly and wrinkle as they cool.

Notes

Chill overnight for extra chewy cookies and deeper flavor.

Store in an airtight container for up to 5 days or freeze dough balls for longer storage.

Nutrition

Serving Size: 1 cookie
Calories: 164
Sugar: 14g
Sodium: 136mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2.3g
Trans Fat: 0.2g
Carbohydrates: 25g
Fiber: 1g
Protein: 2g
Cholesterol: 16mg

Find it online: https://diymealprep.com/sourdough-pumpkin-snickerdoodles/