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
- 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.
- 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.
- Chill the Dough:
- Cover the dough and refrigerate for at least 30 minutes or up to 2 hours. Chilling helps prevent spreading during baking.
- Make the Cinnamon-Sugar Coating:
- In a small bowl, mix the granulated sugar, cinnamon, and nutmeg (if using) for the coating.
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- 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.
- 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.