Pumpkin Snickerdoodles
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5.0
15 reviews
Excellent
Pumpkin Snickerdoodles
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These chewy pumpkin snickerdoodles contain everything you love about a snickerdoodle but with a fall twist. The perfect soft and chewy pumpkin cookie that’s coated in plenty of cinnamon sugar then baked to perfection.
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Ingredients
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- 1 tsp cream of tartar
- ¼ cup light brown sugar
- 1 egg yolk
- 1 tsp vanilla extract
- ¼ cup pumpkin puree
- 1 ½ cups all purpose flour
- 1 tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ½ tsp baking soda
- ¼ tsp salt
Cinnamon Sugar Coating
- 1 tsp ground cinnamon
- 2 TBS sugar
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Instructions
- First, in a large bowl, whisk together flour, pumpkin pie spice, ground cinnamon, baking soda, cream of tartar, and salt. Set dry ingredients aside until later.
- Next, in another large mixing bowl, beat the butter, sugar, and brown sugar together with a hand or stand mixer until smooth and creamy.
- Slowly mix in the egg yolk, vanilla, and pumpkin puree until they are fully combined.
- Once the wet ingredients are all mixed together, add in the flour mixture to form a sticky dough.
- Then cover the dough and chill in the refrigerator for 20 minutes.
- Preheat the oven to 350 degrees Fahrenheit.
- With two tablespoons of dough, form a ball by rolling it in your hands.
- Roll the dough into the cinnamon sugar until it is fully coated
- Place the dough onto a baking sheet lined with parchment paper. Leave about 1 1/2 inches of space between each ball of dough.
- Bake the cookies for 10-13 minutes.
- Remove the cookies from the oven and let them cool to your desired temperature.
Cinnamon Sugar
- Make the cinnamon sugar by mixing the granulated sugar and cinnamon until combined.
Notes
- Place rolled cookies back in the fridge while you wait to put them in the oven so they don’t get too soft.
- Allow cookies to sit on the hot pan for five minutes before transferring them to a cooling rack will help the cookies set properly.
- Store cooked pumpkin snickerdoodles in a an airtight container at room temperature for up to five days.
- Freeze baked pumpkin cookies in a freezer-safe container for up to three months.
- Freeze formed dough balls (that have not been tossed in cinnamon sugar) in a freezer-safe container for up to three months. Then when you’re ready to bake, remove from the freezer and allow the cookie dough to come to room temperature. Roll in sugar and bake as directed.
- Ingredient Notes:
- Canned pumpkin puree/pure pumpkin or homemade can be used, do not use pumpkin pie filling
- Light or dark brown sugar can be used, dark will give the cookies a richer flavor
- Substitute pumpkin pie spice with a 1/4 tsp each of nutmeg, ground cloves, and allspice if necessary.
- Cream of tarter can be replaced with two teaspoons of lemon juice if necessary.
Nutrition Information
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Calories
127kcal
(6%)
Carbohydrates
18g
(6%)
Protein
1g
(2%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
24mg
(8%)
Sodium
65mg
(3%)
Potassium
54mg
(2%)
Fiber
0.5g
(2%)
Sugar
10g
(20%)
Vitamin A
702IU
(14%)
Vitamin C
0.2mg
(0%)
Calcium
10mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Calories | 127kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 24mg | 8% |
| Sodium | 65mg | 3% |
| Potassium | 54mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 10g | 20% |
| Vitamin A | 702IU | 14% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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