Description
These Pumpkin Snickerdoodles are soft, chewy cookies infused with warm pumpkin pie spices and coated in a cinnamon sugar topping. Perfect for fall gatherings or a cozy treat, they combine classic snickerdoodle flavors with a seasonal pumpkin twist for a delightful autumn dessert.
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
- Combine Wet Ingredients. In a large bowl, stir together melted butter, sugar, and light brown sugar until well combined. Add pumpkin puree and mix thoroughly to incorporate all ingredients evenly.
- Add Egg Yolk and Vanilla. Stir in the egg yolk followed by the vanilla extract, mixing until the mixture is smooth and consistent.
- Whisk Dry Ingredients. In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, cream of tartar, and salt until evenly blended.
- Combine Wet and Dry. Gradually add the dry ingredient mixture to the wet ingredients, stirring until the cookie dough forms a smooth and cohesive batter.
- Chill Dough. Cover the dough with plastic wrap and refrigerate for at least 45 minutes to firm it up and enhance flavors.
- Preheat Oven and Prepare Baking Sheet. Once dough nears end of chilling, preheat the oven to 350°F (175°C). Line a cookie sheet with parchment paper for easy release and cleanup.
- Prepare Cinnamon Sugar Topping. In a small bowl, whisk together sugar and ground cinnamon to create the classic snickerdoodle coating.
- Form Cookies. Remove dough from refrigerator and scoop out 1 ½ tablespoon-sized balls. Roll each ball briefly between your palms to smooth, then coat evenly by rolling through the cinnamon sugar mixture.
- Arrange on Baking Sheet. Place coated dough balls on the prepared baking sheet, leaving at least 2 inches of space between each to allow for spreading during baking.
- Bake. Bake in the preheated oven for 12 minutes, or until the cookies are set but still soft. Keep remaining dough refrigerated until ready to bake to maintain consistency.
- Cool. Allow cookies to cool completely on the cookie sheet before transferring to a cooling rack or serving to ensure they set properly and maintain their chewy texture.
Notes
- For a deeper pumpkin flavor, use fresh pumpkin puree or make your own from roasted pumpkin.
- Ensure the melted butter is cooled before mixing to prevent cooking the egg yolk or affecting dough texture.
- Chilling the dough is important to prevent cookies from spreading too much during baking.
- Use parchment paper or silicone baking mats to avoid sticking and make cleanup easier.
- For crispier cookies, bake a minute or two longer, but be careful not to overbake as snickerdoodles are best soft and chewy.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 9 g
- Sodium: 95 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg
