Description
Deliciously soft and chewy Pumpkin Snickerdoodles featuring warm pumpkin pie spices and a cinnamon sugar coating, perfect for fall baking and festive treats.
Ingredients
Scale
Wet Ingredients
- 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
Dry Ingredients
- 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 the melted butter, sugar, and light brown sugar in a bowl and stir until well-combined. Add the pumpkin puree and mix thoroughly.
- Add Egg Yolk and Vanilla: Stir in the egg yolk and vanilla extract until fully incorporated into the wet mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, cream of tartar, and salt until evenly mixed.
- Make Dough: Gradually add the dry ingredients to the wet ingredients, stirring until a cohesive dough forms.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for at least 45 minutes to firm up.
- Prepare Baking Sheet and Cinnamon Sugar: About 10 minutes before baking, preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper. Mix the sugar and ground cinnamon in a small bowl for rolling the cookies.
- Form and Coat Cookies: Scoop the dough into 1 ½ tablespoon-sized balls, roll them between your palms until smooth, then roll each ball in the cinnamon sugar mixture. Place on the prepared baking sheet spaced at least 2 inches apart.
- Bake Cookies: Bake in the preheated oven for 12 minutes, being careful to keep remaining dough refrigerated and not placing dough on a hot baking sheet for best results.
- Cool and Serve: Allow the baked cookies to cool completely on the baking sheet before enjoying your Pumpkin Snickerdoodles.
Notes
- Chilling the dough is essential to prevent spreading and to develop flavor.
- Use fresh pumpkin puree, not pumpkin pie filling, for best results.
- For a softer cookie, slightly underbake and allow to cool on the sheet.
- Store cookies in an airtight container to maintain freshness for up to 5 days.
- If you prefer a stronger cinnamon flavor, you can increase the cinnamon in the topping by ½ teaspoon.
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: 30 mg
