Comments on: The Best Soft & Chewy Pumpkin Snickerdoodles

By: thedomesticrebel

thedomesticrebel — Mon, 26 Oct 2020 23:02:18 +0000

In reply to Mary. Glad you enjoyed them, Mary! And wow, high praise from your snickerdoodle loving hubby!

By: Mary

Mary — Sun, 25 Oct 2020 14:02:00 +0000

My husband, who is a snickerdoodle fanatic said never make another recipe again! We all loved them! I did throw some pumpkin pie spice in Cinnamon sugar but otherwise made them as instructed. Oh and I pressed them just a little on the pan before baking. They do not scream pumpkin but they are delicious!

By: Tracy

Tracy — Tue, 13 Oct 2020 20:15:35 +0000

Wow, I’m not sure what the negativity is about, on this recipe. I just made them, and used unsalted butter — what I had on hand — and these turned out BEAUTIFULLY! I kept to a strict 8 minutes, not including the time it took to rotate the sheets (which i almost never do when a recipe so instructs, but these are snickerdoodles, and can be finicky as to how they bake on the outside). My favorite eating time is about 3-4 minutes after baking, when they seem barely cooked on the inside. Thats the chewy part, which is another classic trait of a snickerdoodle! I think these are the perfect “snick” recipe, and I will make these every fall from now on as my go-to. Thanks, Hayley, for starting this tradition in my home; every Grammy needs that perfect. cookie recipe! Married 33 years and I still love finding new go-to recipes!!

By: thedomesticrebel

thedomesticrebel — Thu, 01 Oct 2020 15:57:05 +0000

In reply to Megan. Hi Megan, you certainly can! Just let it soften somewhat closer to room temperature before rolling into balls and baking because it will be very stiff.

By: Megan

Megan — Thu, 01 Oct 2020 01:05:07 +0000

Hi Hayley can I leave the dough in the fridge overnight? I’m going to try it and see.

By: thedomesticrebel

thedomesticrebel — Tue, 03 Mar 2020 16:48:08 +0000

In reply to Antimony. Glad you enjoyed it with your additions! Sounds delicious. I have updated the recipe itself to something a little more pumpkin-y in another post.

By: Antimony

Antimony — Mon, 02 Mar 2020 21:20:56 +0000

The recipe as written is pretty unmemorable.

I added half a cup of toffee chips and half a cup of caramel pieces, and the end result was delicious.

By: Megan

Megan — Fri, 21 Dec 2018 13:55:35 +0000

In reply to Reader. I use margarin, it works perfectly. Or if you're familiar with the brand Earth Balance, they have a stick butter that is dairy free.

By: thedomesticrebel

thedomesticrebel — Sun, 18 Nov 2018 15:47:02 +0000

In reply to Mary. Sorry you didn't care for them, Mary! I'll rework the recipe!

By: Mary

Mary — Thu, 15 Nov 2018 21:51:45 +0000

I did not care for these at all. The comments are correct — they need a good 1/2 tsp. of salt and more flavor development.
The cinnamon sugar mix at the end could be halved to 1/4 cup of sugar to avoid wasting a lot.