Description
These Pumpkin Snickerdoodles are soft, chewy cookies that capture the warm, comforting flavors of fall. Featuring pumpkin puree and pumpkin pie spice blended into a classic snickerdoodle dough, they are rolled in cinnamon sugar for a delightful sweet and spicy finish. Perfect for cozy autumn days, these treats offer a delicious twist on the traditional snickerdoodle cookie.
Ingredients
Scale
Wet Ingredients
- ½ cup unsalted butter (melted and cooled for at least 10 minutes)
- ½ cup sugar
- ⅓ cup light brown sugar (tightly packed)
- ¼ cup pumpkin puree
- 1 large egg yolk
- ¾ teaspoon vanilla extract
Dry Ingredients
- 1 ½ cups all purpose (plain) flour
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon cream of tartar
- ½ teaspoon salt
Cinnamon Sugar Coating
- ¼ cup sugar
- 2 teaspoons ground cinnamon
Instructions
- Mix Wet Ingredients: In a large bowl, combine the melted butter, sugar, and light brown sugar. Stir until the mixture is well combined and smooth. Add the pumpkin puree and mix thoroughly to incorporate the flavors.
- Add Egg Yolk and Vanilla: Stir in the egg yolk and vanilla extract until fully blended into the wet mixture.
- Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, cream of tartar, and salt. Make sure these ingredients are evenly combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet ingredients, mixing gently but thoroughly until the dough forms and all ingredients are well incorporated.
- Chill Dough: Cover the cookie dough with clear plastic wrap and refrigerate for at least 45 minutes to help the dough firm up, which makes it easier to handle and helps cookies maintain shape while baking.
- Preheat Oven and Prepare Baking Sheet: While the dough chills, preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper to prevent sticking and promote even baking.
- Make Cinnamon Sugar Mixture: In a small bowl, whisk together ¼ cup sugar and 2 teaspoons ground cinnamon to create the coating for the cookies.
- Form and Coat Cookies: Remove dough from the refrigerator. Scoop the dough into 1 ½ tablespoon-sized balls. Roll each ball briefly between your palms to smooth it, then roll it into the cinnamon sugar mixture until fully coated.
- Arrange on Baking Sheet: Place the coated dough balls onto the prepared cookie sheet, spacing them at least 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake the cookies at 350°F for 10 to 12 minutes. Keep any extra dough refrigerated while baking batches to prevent it from becoming too soft.
- Cool Before Serving: Allow the baked cookies to cool completely on the cookie sheet so they can firm up and finish setting before enjoying.
Notes
- These Pumpkin Snickerdoodles are soft and chewy with the perfect blend of fall spices.
- A video tutorial is available to guide you through the recipe step-by-step.
- Keep extra dough chilled between batches to ensure consistent cookie texture and shape.
- Do not place cookie dough on a hot baking sheet to avoid premature spreading.
- Allow cookies to cool completely before storing or serving for best texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 153 kcal
- Sugar: 14 g
- Sodium: 114 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 27 mg
