Pumpkin Snickerdoodle Cookies
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
11 mins
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Additional Time
26 mins
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Total Time
52 mins
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Servings
18 Cookies
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Calories
150 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Pumpkin Snickerdoodle Cookies
Description
This recipe combines butter, granulated sugar, pumpkin puree, egg, vanilla, and a blend of flour, baking soda, cream of tartar, and salt to create a pumpkin-infused snickerdoodle dough. The dough tends to be sticky due to the pumpkin, so chilling it for 30 minutes is recommended. The topping, consisting of sugar and cinnamon, is applied by rolling dough balls before baking.
The cookies bake at 350 degrees Fahrenheit until set with a texture that balances the softness from pumpkin and the gentle chewiness typical of snickerdoodles. The cinnamon sugar adds a sweet-spicy crust.
These cookies can be enhanced with optional pumpkin spice or extra cinnamon and nutmeg for deeper pumpkin pie-like notes. Dough can be a little sticky, so rolling in topping twice or chilling briefly between rollings can help. Substitutions for cream of tartar with lemon juice are possible. Vanilla is optional but recommended for flavor depth.
Ingredients
Snickerdoodle Cookie Dough
- 8 tablespoons butter unsalted
- 3/4 cup white sugar granulated
- 2/3 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
Snickerdoodle Topping
- 1/3 cup white sugar granulated
- 2 teaspoons cinnamon
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- In a large bowl cream together 3/4 cup sugar and softened butter until fluffy and well mixed with an electric mixer like a stand mixer or a hand mixer.
- Measure the pumpkin and blot well with two paper towels to remove any extra moisture. (I blot the pumpkin twice with two separate paper towels) Add pumpkin puree, egg, and vanilla extract to the butter mixture, then keep mixing until combined.
- In a medium sized mixing bowl mix together flour, cream of tartar, baking soda, and salt.
- Add the flour mixture to the pumpkin mixture. Stir well the dry ingredients are completly mixed into the wet ingredients and a dough forms. The dough may still be a little sticky.
- Chill the dough in the refrigerator for 30 minutes.
- In a medium bowl combine the sugar and cinnamon to create the snickerdoodle topping.
- Use a medium cookie scoop to create dough balls, about a tablespoon and a half per cookie.
- Roll the dough ball a little with your hands, then place each dough ball into the cinnamon-sugar mixture. Coat all sides of the dough ball. Place the dough about 2 inches apart from other cookie dough balls on the prepared baking sheet to bake.
- Bake cookies for 11-13 minutes or until cooked around the edges. The may be slightly gooey in the center but you don't want them to be raw or wet.
- Allow cookies to rest on the hot pan for a few minutes as they will continue to cook on the pan. Once they start to set up in the center of the cookie move cookies to a wire cooling rack or clean kitchen towel to finish cooling. Enjoy!
Notes
- For more pumpkin pie flavor, add a teaspoon of pumpkin spice or 1/2 teaspoon cinnamon plus 1/4 teaspoon nutmeg to the dry ingredients.
- Due to dough stickiness, rolling the cookie balls twice in cinnamon sugar can improve flavor and handling; refrigerating the dough briefly can also help.
- Replace cream of tartar with 2 teaspoons of lemon juice if preferred.
- Adding a teaspoon of vanilla extract enhances flavor but is optional.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Cookies
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Calories | 150kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 24mg | 8% |
| Sodium | 112mg | 5% |
| Potassium | 68mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 1583IU | 32% |
| Vitamin C | 1mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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