Pumpkin Snickerdoodle Cookies
User Reviews
5
Pumpkin Snickerdoodle Cookies
Description
This recipe starts by creaming softened butter with brown and white sugars until fluffy, then adding pumpkin puree and vanilla extract for moisture and autumnal flavor. Dry ingredients including all-purpose flour, pumpkin pie spice (or cinnamon), cream of tartar, baking soda, and salt are mixed separately and gradually incorporated into the wet ingredients. The dough is chilled for at least four hours to firm up.
Before baking, dough balls are rolled in a mixture of sugar and pumpkin pie spice to give a cinnamon-sugar coating. Baking at 350°F yields cookies with a tender crumb that hold their round shape. The resulting cookies have a mild pumpkin taste balanced with warm spices, making them suitable for seasonal treats.
Gluten-free flour substitutions can be used, and pumpkin spice can be homemade. The recipe produces a batch suitable for sharing or seasonal gatherings.
Ingredients
- ½ cup butter softened (1 stick)
- ½ cup brown sugar
- ¼ cup white sugar
- ⅓ cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 2 teaspoons pumpkin pie spice or cinnamon
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon salt
For rolling the cookie dough in
- ¼ cup white sugar
- 2 teaspoons cinnamon or pumpkin pie spice
Instructions
Make the cookie dough:
- In a large mixing bowl, add the butter, brown sugar and white sugar. Beat together until fluffy on medium speed using an electric mixer.
- Add the pumpkin puree and vanilla extract and beat on medium until blended completely. Scrape down the sides of the bowl a couple of times while mixing.
- In a separate medium bowl, add the flour, pumpkin spice, cream of tartar, baking soda and salt and mix thoroughly.
- Gradually add the flour mixture to the pumpkin mixture in batches of ½ cup at a time, blending and scraping down the sides of the bowl between adding.
Chill the dough:
- Cover the bowl with plastic wrap or aluminum foil and place in the refrigerator for at least 4 hours to chill.
Bake the cookies:
- Preheat the oven 350° F and line a baking sheet with parchment paper.
- In a small bowl, add the sugar and pumpkin pie spice and mix together.
- With a 1 - 1/12 tablespoon cookie scoop, scoop out dough and roll it into a ball with your hands.
- Roll each ball in the sugar mixture, coating completely and place them on the cookie sheet 2 inches apart.
- Bake for 11-12 minutes.
- Remove from the oven and cool on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely.
Notes
- Gluten-free one-to-one flour or oat flour can substitute for regular flour to make the cookies gluten-free.
- Homemade pumpkin spice can be used in place of store-bought for cookie spice blend.
- Chilling dough before baking helps maintain cookie shape and improves flavor development.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 66 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 66kcal | 3% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 7mg | 2% |
| Sodium | 53mg | 2% |
| Potassium | 30mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 6g | 12% |
| Vitamin A | 432IU | 9% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 5mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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