Description
These Pumpkin Snickerdoodles combine the classic cinnamon-sugar crust of traditional snickerdoodles with the warm, comforting flavors of pumpkin and pumpkin pie spice. Soft and chewy, these cookies are perfect for fall or anytime you crave a festive treat.
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 mixing bowl, combine the melted and cooled butter, sugar, and light brown sugar. Stir until the mixture is 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.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, cream of tartar, and salt until evenly combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring until a uniform dough forms.
- Chill Dough: Cover the cookie dough with plastic wrap and refrigerate for at least 45 minutes to firm up the dough and develop flavors.
- Prepare Oven and Topping: As the dough nears the end of chilling, preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper. In a small bowl, whisk together the sugar and ground cinnamon for the topping.
- Form Cookies: Remove chilled dough from the refrigerator. Using approximately 1 ½ tablespoon-sized portions, scoop the dough and roll between your palms until smooth. Then, roll the dough balls in the cinnamon sugar mixture.
- Arrange on Baking Sheet: Place the coated dough balls on the prepared cookie sheet, spacing them at least 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes. Keep any remaining dough refrigerated while baking to prevent it from becoming too soft. Avoid placing dough onto a hot baking sheet to maintain shape.
- Cool: Allow the baked cookies to cool completely on the baking sheet before serving or transferring to a wire rack.
Notes
- For best results, ensure the butter is melted and cooled to avoid cooking the egg yolk when mixing.
- Chilling the dough is crucial for the right texture and easier handling.
- Do not overbake; cookies should be soft and chewy, not crispy.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- You can substitute pumpkin pie spice with a blend of cinnamon, nutmeg, ginger, and cloves if desired.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 110mg
- Fat: 5.5g
- Saturated Fat: 3.4g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 25mg
