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Soft Pumpkin Snickerdoodles

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  • Author: clara
  • Prep Time: 15 minutes
  • Chill Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 55 minutes
  • Yield: 18 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Soft Pumpkin Snickerdoodles are a fall twist on the classic cookie. They’re spiced with cinnamon, packed with pumpkin flavor, and rolled in a cinnamon-sugar coating for the ultimate chewy and tender treat. Perfect for autumn baking or anytime you crave cozy flavors.

Ingredients

Units Scale

For the Cookies:

  • 1/2 cup (115 g) unsalted butter, softened
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (100 g) brown sugar, packed
  • 1/3 cup (80 g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (220 g) all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger

For the Cinnamon-Sugar Coating:

  • 1/4 cup (50 g) granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional, for extra spice)

Instructions

  1. Prepare the Dough:
    • In a large mixing bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes).
    • Add the pumpkin puree, egg yolk, and vanilla extract. Mix until fully combined.
  2. Combine the Dry Ingredients:
    • In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and ginger.
    • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  3. Chill the Dough:
    • Cover the dough and refrigerate for at least 30 minutes or up to 2 hours. Chilling helps prevent spreading during baking.
  4. Make the Cinnamon-Sugar Coating:
    • In a small bowl, mix the granulated sugar, cinnamon, and nutmeg (if using) for the coating.
  5. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  6. Shape the Cookies:
    • Scoop about 1 1/2 tablespoons of dough (a medium cookie scoop) and roll it into a ball. Roll each ball in the cinnamon-sugar mixture until well coated.
    • Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake the Cookies:
    • Bake for 10-12 minutes, or until the edges are set but the centers look slightly underbaked.
    • Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Storage: Store cookies in an airtight container at room temperature for up to 5 days. They also freeze well for up to 2 months.
  • Pumpkin Flavor Boost: For a stronger pumpkin flavor, you can add 1/4 teaspoon pumpkin pie spice to the dough.
  • Chewy Texture: Slightly underbaking the cookies ensures they stay soft and chewy.

Find it online: https://recipe.ukfinda.com/soft-pumpkin-snickerdoodles-2.htm