Description
These Pumpkin Snickerdoodles combine the classic cinnamon-sugar coating with a soft, cake-like texture enriched with pumpkin puree and warm pumpkin pie spice. Perfect for autumn or anytime you crave festive fall flavors in a chewy cookie.
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 large mixing bowl, combine melted butter, sugar, and brown sugar. Stir until the mixture is well combined. Add pumpkin puree and mix thoroughly.
- Add Egg and Vanilla: Stir in the egg yolk and vanilla extract until fully incorporated into the wet mixture.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, cream of tartar, and salt to ensure even distribution of spices and leavening agents.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring until a uniform cookie dough forms with no visible flour pockets.
- Chill Dough: Cover the cookie dough with plastic wrap and refrigerate for at least 45 minutes to allow the dough to firm up, which helps maintain shape during baking.
- Preheat Oven and Prepare Topping: While the dough chills, preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper. In a small bowl, combine sugar and cinnamon to create the cinnamon sugar topping.
- Form Cookies: Remove dough from refrigerator. Scoop dough into 1 ½ tablespoon-sized balls. Roll each ball between your palms until smooth, then roll thoroughly through the cinnamon sugar mixture.
- Arrange and Bake: Place the coated dough balls on the prepared cookie sheet at least 2 inches apart to allow for spreading. Bake in the preheated oven for 12 minutes until lightly golden and set.
- Cool: Allow the cookies to cool completely on the cookie sheet before transferring or serving to ensure they set up and maintain a soft texture.
Notes
- For softer cookies, avoid overbaking; remove just as the edges become lightly golden.
- You can substitute pumpkin pie spice with a homemade mix of cinnamon, nutmeg, ginger, and cloves if unavailable.
- Ensure the melted butter is cooled before mixing to prevent cooking the egg yolk.
- Use parchment paper or silicone baking mats to prevent cookies from sticking and to promote even baking.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 9 g
- Sodium: 120 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg
