Description
Pumpkin Snickerdoodles are soft, chewy fall cookies made with real pumpkin puree, warm spices, and a cinnamon sugar coating. They have lightly crisp edges, crackled tops, and tender centers that stay delicious for days.
Ingredients
2 1/2 cups all purpose flour
1 tablespoon cornstarch
1 teaspoon cream of tartar
1 teaspoon baking soda
1/4 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
3/4 cup granulated sugar
2/3 cup packed light brown sugar
12 tablespoons unsalted butter, softened
1 large egg yolk
1/2 cup pumpkin puree
1 1/2 teaspoons vanilla extract
1/4 cup granulated sugar, for rolling
1 teaspoon ground cinnamon, for rolling
Instructions
1. Whisk the flour, cornstarch, cream of tartar, baking soda, baking powder, cinnamon, nutmeg, ginger, salt, cloves, and allspice in a medium bowl.
2. Beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy.
3. Mix in the egg yolk.
4. Add the pumpkin puree and vanilla extract, then mix until combined.
5. Add the dry ingredients on low speed and mix only until a soft dough forms.
6. Stir the dough by hand to make sure no dry ingredients remain at the bottom of the bowl.
7. Cover the dough and refrigerate for at least 1 hour.
8. Preheat the oven to 350°F.
9. Line two baking sheets with parchment paper or silicone baking mats.
10. Mix the remaining granulated sugar and cinnamon in a small bowl.
11. Scoop about 2 tablespoons of dough and roll it into a ball.
12. Coat each dough ball thoroughly in the cinnamon sugar mixture.
13. Shape each ball into a slightly tall oval for thicker cookies.
14. Place the cookies about 2 inches apart on the prepared baking sheets.
15. Bake for 10 to 13 minutes, until the tops begin to crack and the centers still look slightly soft.
16. Let the cookies cool on the baking sheet for 5 minutes.
17. Transfer the cookies to a wire rack and cool completely.
Notes
Measure the flour with the spoon and level method to prevent dense cookies.
Use pure pumpkin puree, not pumpkin pie filling.
Keep unused dough refrigerated while each batch bakes.
Cold dough helps the cookies stay thicker.
Do not overbake because the cookies continue to set after leaving the oven.
If the cookies have not spread by about minute 9, remove the tray and tap it gently on the counter before returning it to the oven.
Refrigerate the covered dough for up to 3 days.
Store cooled cookies in an airtight container at room temperature for up to 5 days.
Freeze baked cookies or unbaked dough balls for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Trans Fat: 0g