Description
These soft pumpkin snickerdoodle cookies are a delightful twist on a classic, bringing together the comforting warmth of pumpkin spice with the beloved chewy texture and cinnamon sugar coating of snickerdoodles. They’re perfectly tender, subtly spiced, and utterly irresistible.
Ingredients
2.5 cups all-purpose flour
1 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp pumpkin pie spice
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1/2 cup canned pumpkin puree (blotted with paper towels to remove moisture)
1 large egg yolk
1 tsp vanilla extract
1/3 cup granulated sugar mixed with 1.5 tsp cinnamon (for rolling)
Instructions
Combine the flour, baking soda, cream of tartar, salt, one teaspoon of cinnamon, and pumpkin pie spice in a medium bowl and whisk them together.
In a larger bowl, cream the softened butter with three-quarters cup of granulated sugar and the brown sugar until the mixture is light and fluffy.
Add the blotted pumpkin puree, egg yolk, and vanilla extract to the butter mixture and beat until everything is nicely combined.
Gently fold the dry ingredients into the wet mixture until a dough just begins to form. Cover the bowl and chill the dough in the refrigerator for one hour.
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare two large baking sheets by lining them with parchment paper.
Shape the chilled dough into one and a half inch balls and then coat each ball generously in the cinnamon sugar mixture.
Arrange the dough balls on the prepared baking sheets, leaving two inches between each one. Lightly flatten the tops of the balls with the bottom of a glass.
Bake for ten to twelve minutes until the edges look set. Let the cookies cool on the baking sheets for five minutes before moving them to a wire rack.
Notes
Don’t Overmix: Overmixing the dough after adding the dry ingredients can lead to tough cookies. Mix just until combined.
Blot Your Pumpkin: Seriously, don’t skip blotting the pumpkin puree. Excess moisture will make your cookies spread too much and become greasy.
Watch for Doneness: Cookies bake quickly, especially in the center. Look for set edges and a slightly soft center; they will continue to bake a bit on the hot baking sheet after you remove them from the oven.
Even Spacing: Give your cookies room to spread on the baking sheet. Overcrowding can lead to uneven baking and cookies that stick together.
- Prep Time: 25 minutes
- Cook Time: 10-12 minutes
- Category: Desserts
- Cuisine: American
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A