If you’re craving the cozy flavors of fall, I’ve got just the treat for you: Pumpkin Snickerdoodle Cookies filled with a warm apple compote! These cookies are soft, flavorful, and absolutely perfect for a chilly day. Plus, this recipe makes just two cookies, so it’s the perfect little indulgence. Let’s dive into the sweet and spiced goodness!
Method
Preheat and Prep
To start, preheat your oven to 350°F (175°C). While the oven is heating up, line a baking sheet with parchment paper to prevent the cookies from sticking. This will make cleanup a breeze!
Cookie Dough
In a mixing bowl, combine the pumpkin puree, vanilla extract, and oil. Use a rubber spatula or a whisk to blend the ingredients thoroughly. Next, add the granulated sugar, all-purpose flour, ground cinnamon, and baking powder. Stir the mixture until it forms a smooth, cohesive dough. At this stage, the dough might appear slightly sticky. This is normal, and allowing it to rest for a minute will help it thicken naturally.
Apple Compote
To make the apple compote, finely dice the apples and place them in a small bowl. Sprinkle the cinnamon over the apples and drizzle in the maple syrup. Gently stir to coat the apple pieces evenly. Set this mixture aside as the flavors meld together.
Cinnamon Sugar Coating
In a separate small bowl, mix the granulated sugar with the ground cinnamon. This mixture will create a delicious coating that gives the cookies their iconic snickerdoodle flavor and texture.
Shape and Coat
Once the dough has thickened, divide it in half. Take one portion of dough and drop it into the cinnamon sugar mixture, gently rolling it around until it is completely coated. Repeat this process with the second half of the dough. After coating, place each dough ball onto the prepared baking sheet.
Fill and Bake
Using the back of a tablespoon, press a shallow indentation into the center of each cookie. Be careful not to push too hard, as you want to create a small well without breaking the dough. Spoon half of the prepared apple compote into each indentation. Slide the baking sheet into the preheated oven and bake the cookies for about 13 minutes. The edges should be slightly firm, but the center will remain soft and tender.
Icing (Optional)
If you’d like to add a finishing touch, prepare a simple icing by mixing powdered sugar with a small amount of water and a pinch of cinnamon. Once the cookies have cooled slightly, drizzle the icing over the top.
Cool and Enjoy
Let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack. Enjoy them warm with a cup of hot cider or a pumpkin spice latte!
Necessary Tools
- Mixing bowl
- Rubber spatula
- Baking sheet
- Parchment paper
- Tablespoon
- Small bowl (for coating)
Pumpkin Snickerdoodles Cookies: A Cozy Fall Treat!
Cuisine: AmericanDifficulty: Easy2
servings10
minutes13
minutes23
minutesIngredients
Cookie Dough
2 tbsp. pumpkin puree
1/2 tsp. vanilla extract
1 tbsp. oil (I recommend avocado oil or any neutral oil)
2 tbsp. granulated sugar (cane sugar works great!)
3 tbsp. all-purpose flour (gluten-free 1:1 flour works well)
1/4 tsp. ground cinnamon
1/4 tsp. baking powder
Apple Compote
2 tbsp. diced apples
1/4 tsp. cinnamon
1/2 tsp. maple syrup
Directions
- Preheat and Prep: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cookie Dough: In a mixing bowl, combine the pumpkin puree, vanilla extract, and oil. Mix in the sugar, flour, cinnamon, and baking powder until smooth. The dough may feel a bit sticky let it sit for a minute to thicken.
- Apple Compote: In a small bowl, stir together the diced apples, cinnamon, and maple syrup. Set aside.
- Cinnamon Sugar Coating: In another small bowl, mix together the sugar and cinnamon.
- Shape and Coat: Divide the dough in half. Coat each half thoroughly in the cinnamon sugar mixture and place on the prepared baking sheet.
- Fill and Bake: Use a tablespoon to make a small indentation in the center of each cookie. Fill the hole with the apple compote mixture. Bake for about 13 minutes.
- Icing (Optional): Mix powdered sugar, a bit of water, and a dash of cinnamon to drizzle over the baked cookies.
- Cool and Enjoy: Let the cookies cool slightly before digging in!
Notes
- The dough will be sticky after mixing so don’t add extra flour right away. Letting it rest will naturally thicken it.
- Be gentle when pressing the hole for the filling to avoid breaking the dough.
- Keep an eye on the baking time; overbaking can make the cookies dry.
Serving Suggestions
Serve these warm with a drizzle of cinnamon icing and a cup of hot cider or pumpkin spice latte. These cookies make a delightful after school snack or a cozy dessert for two!
Fun Fact
Did you know snickerdoodles get their iconic tangy flavor from the cream of tartar traditionally used in the recipe? Though this version skips it, the pumpkin and cinnamon still make these cookies irresistible!
Conclusion
Pumpkin Snickerdoodle Cookies with an apple compote filling are the perfect fall dessert for when you just want a little something sweet. I hope you enjoy this cozy recipe as much as I do happy baking!
