Description
These Pumpkin Snickerdoodles are soft, chewy cookies infused with warm pumpkin pie spices and coated in a cinnamon sugar topping. Perfect for fall baking, they combine the classic cinnamon-sugar snickerdoodle flavor with the moist richness of pumpkin puree for a seasonal twist that’s both comforting and delicious.
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
Cinnamon Sugar Topping
- ¼ cup (50 g) sugar
- 2 teaspoons ground cinnamon
Instructions
- Mix Wet Ingredients: In a large bowl, combine the melted and cooled butter, sugar, and light brown sugar. Stir until well-combined. Add the pumpkin puree and mix thoroughly to incorporate.
- Add Egg Yolk and Vanilla: Stir in the egg yolk and vanilla extract until the mixture is smooth and uniform.
- Whisk 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 Dough: Gradually add the dry ingredients to the wet ingredients, stirring continuously until a dough forms and all ingredients are fully incorporated.
- Chill Dough: Cover the cookie dough with plastic wrap and refrigerate for at least 45 minutes to firm up and allow flavors to meld.
- Preheat Oven and Prepare Baking Sheet: When dough is almost chilled, preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper to prevent sticking.
- Make Cinnamon Sugar: In a small bowl, whisk together ¼ cup sugar and 2 teaspoons ground cinnamon to create the topping mixture.
- Form and Coat Cookies: Remove dough from the refrigerator and scoop into 1 ½ tablespoon-sized balls. Roll each ball between your palms until smooth, then roll them in the cinnamon sugar mixture to coat evenly.
- 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 Cookies: Bake in the preheated oven for 10-12 minutes, until the cookies are set but still soft. Keep the remaining dough refrigerated while baking batches to maintain consistency.
- Cool Before Serving: Allow the cookies to cool completely on the baking sheet before enjoying to ensure they set properly and hold their shape.
Notes
- Ensure the melted butter is cooled before mixing to prevent cooking the eggs or altering the dough texture.
- Do not skip chilling the dough; it helps control spreading and improves flavor development.
- Use parchment paper on the baking sheet to avoid sticking and for easy cleanup.
- These cookies keep well stored in an airtight container at room temperature for up to 4 days.
- For a stronger cinnamon flavor, feel free to add a bit more cinnamon to the topping mix or the dough itself.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
