Description
These Pumpkin Snickerdoodles are soft, chewy cookies with a warm, spiced pumpkin flavor and a classic cinnamon sugar coating. Featuring pumpkin puree and cozy spices like cinnamon and nutmeg, these cookies bring a festive twist to the traditional snickerdoodle, perfect for autumn or any time you crave a comforting seasonal treat.
Ingredients
Scale
Dry Ingredients
- 2.75 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Cream of tartar
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
Wet Ingredients
- 1 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 0.5 cup Packed brown sugar
- 1 large Egg
- 1 cup Pumpkin puree
- 1 teaspoon Vanilla extract
Cinnamon Sugar Coating
- 0.25 cup Granulated sugar
- 1 tablespoon Ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, ground cinnamon, ground nutmeg, and salt until well combined.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with the granulated sugar and packed brown sugar using a mixer until the mixture is light and fluffy, which should take about 3-4 minutes.
- Add Wet Ingredients: Add the egg, pumpkin puree, and vanilla extract to the butter and sugar mixture. Mix until everything is smoothly incorporated.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed just until combined to form the cookie dough without overmixing.
- Prepare Cinnamon Sugar Coating: In a small bowl, combine ¼ cup of granulated sugar with 1 tablespoon of ground cinnamon, stirring until evenly mixed.
- Shape and Coat Dough: Using a cookie scoop or tablespoon, portion out the dough and roll each piece into a ball. Roll each ball in the cinnamon-sugar mixture until fully coated.
- Arrange on Baking Sheets: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look set but remain slightly soft for a chewy texture.
- Cool Cookies: Let the cookies cool on the baking sheets for about 5 minutes to firm up before transferring them to wire racks to cool completely.
Notes
- For softer cookies, avoid overbaking; remove them from the oven as soon as edges turn golden.
- Ensure butter is softened, not melted, for optimal creaming with sugars.
- You can substitute canned pumpkin puree if fresh pumpkin is unavailable.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Adding a pinch of ground cloves or ginger can enhance the fall spice flavor.
