Pumpkin Snickerdoodle Cookies
User Reviews
5
Pumpkin Snickerdoodle Cookies
Description
This Pumpkin Snickerdoodle Cookies recipe creates a tender cookie by combining melted butter, sugars, pumpkin puree, egg yolk, and vanilla with a mixture of all-purpose flour, cinnamon, nutmeg, baking powder, cream of tartar, and salt. White chocolate chips folded into the dough add pockets of sweetness. The dough is chilled for at least an hour to firm up, ensuring better texture and flavor development.
Before baking, the cookies are rolled in a cinnamon-sugar topping, which crisps and intensifies the spice on the outside. They bake at 350°F until just set, producing soft-centered cookies with a balanced sweetness and warm spice notes from the pumpkin and cinnamon.
These cookies provide a seasonal treat combining the softness of pumpkin-based baked goods with the distinctive tang and texture of snickerdoodles.
Ingredients
- 1/2 cup butter melted and cooled to almost room temperature, unsalted
- 1/2 cup sugar
- 1/3 cup light brown sugar packed
- 1/4 cup pumpkin I used canned - but homemade is fine too, puree
- 1 egg large, yolk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon salt
- 2/3 cup white chocolate chips
Topping:
- 1/2 cup sugar
- 2 teaspoons ground cinnamon
Instructions
- In a large bowl, using an electric mixer, beat butter and both sugars, until well combined. Scrape the sides and bottom of the bowl as needed.
- Add pumpkin puree, egg yolk, and vanilla extract, and whisk to combine.
- In a separate bowl, whisk together the dry ingredients: flour, cinnamon, nutmeg, baking powder, cream of tartar, and salt.
- Next, gradually add the dry ingredients to the wet ingredients, and beat on low speed, until well combined. Scrape the sides and bottom of the bowl as needed.
- Finally, add the chocolate chips and use a rubber spatula to fold them in.
- Gather the dough together in the bowl, cover it with plastic wrap, and place it in the refrigerator for at least one hour.
- Preheat the oven to 350F (175C). Cover two cookie sheets with parchment paper.
- In a small bowl mix the topping ingredients and set aside.
- Remove the dough from the refrigerator and scoop it into 1 ½ Tablespoon-sized balls or use 2 tablespoons for large cookies. Roll the balls between your palms to smooth them a bit and after that roll through the cinnamon and sugar mixture. Arrange them onto the prepared cookie sheet, at least 2" apart.
- Bake in the preheated oven for 10-12 minutes.
- If you are using only one cookie sheet, and need to wait to bake the other cookies, make sure you keep the rolled cookies or remaining dough refrigerated. Also, do not place cookie dough onto a hot baking sheet.
- Remove the baked cookies from the oven and let them cool completely on the cookie sheet before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Calories | 203kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 29mg | 10% |
| Sodium | 128mg | 5% |
| Potassium | 102mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 816IU | 16% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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