Description
These Pumpkin Snickerdoodles are a delightful twist on the classic snickerdoodle cookie, infused with rich pumpkin puree and warm pumpkin pie spices. Soft, chewy, and coated in cinnamon sugar, they make a perfect treat for autumn or any time you crave a cozy, spiced cookie.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 3 1/2 tsp cornstarch
- 1 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 1/2 tsp ground cinnamon
- 1 1/2 tsp pumpkin pie spice
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 large egg yolk
- 3/4 cup canned pumpkin puree
- 2 tsp vanilla extract
Cinnamon Sugar Coating
- 1/2 cup white sugar
- 4 teaspoons ground cinnamon
Instructions
- Prepare dry ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, pumpkin pie spice, ground cinnamon, baking soda, baking powder, cornstarch, cream of tartar, and salt until fully combined. Set aside.
- Cream the butter and sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter with granulated sugar and brown sugar for about 1-2 minutes until the mixture is smooth and well combined.
- Add egg yolk, vanilla, and pumpkin: Mix in the large egg yolk and vanilla extract until incorporated, then blend in the canned pumpkin puree thoroughly.
- Combine dry and wet ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.
- Chill dough: Cover the dough tightly and refrigerate for 30-40 minutes or until firm enough to roll without sticking.
- Preheat oven and prepare baking sheets: Preheat the oven to 350°F (175°C). Line two large baking sheets with silicone mats or lightly spray them with cooking spray.
- Scoop and roll dough: Remove chilled dough and use a 2-tablespoon cookie scoop to portion dough balls onto prepared baking sheets, spacing them about 2 inches apart.
- Coat in cinnamon sugar: In a small bowl, whisk together 1/2 cup white sugar and 4 teaspoons ground cinnamon. Roll each dough ball in the cinnamon sugar mixture and place back onto the baking sheets.
- Bake the cookies: Bake the cookies at 350°F for 10-13 minutes or until set. While the first batch bakes, keep the remaining dough refrigerated.
- Cool the cookies: Once baked, let cookies cool on the baking sheet for 5-10 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Refrigerating the dough before baking helps prevent spreading and makes it easier to handle.
- If you prefer a stronger spice flavor, you can increase cinnamon or pumpkin pie spice according to taste.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Using silicone baking mats helps prevent sticking and provides even baking.
