Description
Pumpkin Snickerdoodles combine the classic cinnamon-sugar crispness of traditional snickerdoodles with the rich, moist flavor of pumpkin and warming pumpkin pie spice. These soft, chewy cookies are perfect for fall baking and bring a festive twist to a beloved treat.
Ingredients
Scale
Cookie Dough
- ½ cup (113 g) unsalted butter melted and cooled for at least 10 minutes
- ½ cup (100 g) sugar
- ⅓ cup (70 g) light brown sugar tightly packed
- ¼ cup (73 g) pumpkin puree
- 1 large egg yolk
- ¾ teaspoon vanilla extract
- 1 ½ cups (190 g) all purpose (plain) flour
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon cream of tartar
- ½ teaspoon salt
Topping
- ¼ cup (50 g) sugar
- 2 teaspoons ground cinnamon
Instructions
- Mix wet ingredients: Combine melted butter, sugar, and light brown sugar in a bowl, stirring until well-combined. Add pumpkin puree and stir well to incorporate.
- Add egg yolk and vanilla: Stir in the egg yolk and vanilla extract thoroughly into the wet mixture.
- Prepare dry ingredients: In a separate bowl, whisk together all purpose flour, pumpkin pie spice, baking soda, cream of tartar, and salt until evenly mixed.
- Combine wet and dry: Gradually add the dry ingredient mixture into the wet ingredients, stirring until just combined forming a dough.
- Chill dough: Cover the cookie dough with plastic wrap and refrigerate for at least 45 minutes to let it firm up for handling and better texture.
- Preheat oven and prepare baking sheet: About 10 minutes before baking, preheat the oven to 350°F (175°C). Line a cookie sheet with parchment paper to prevent sticking.
- Make cinnamon sugar topping: Whisk together sugar and ground cinnamon in a small bowl, creating the coating for the cookies.
- Shape cookies: Remove dough from the refrigerator. Scoop out dough into 1 ½ tablespoon-sized balls, roll each ball between palms until smooth, then coat evenly in the cinnamon sugar mixture.
- Arrange and bake: Place coated dough balls on the prepared baking sheet spaced at least 2 inches apart. Bake in the preheated oven for 12 minutes until set and edges are slightly firm.
- Cool and serve: Let the baked cookies cool completely on the baking sheet before transferring or serving for best texture and flavor.
Notes
- Ensure butter is fully melted and cooled to avoid cooking the egg yolk when mixing.
- Do not skip chilling the dough; it helps prevent spreading and improves texture.
- Use parchment paper or a silicone baking mat for easy clean-up and non-stick baking.
- If desired, substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves to adjust flavor.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
