Pumpkin Snickerdoodles
User Reviews
5
Pumpkin Snickerdoodles
Description
Pumpkin Snickerdoodles incorporate softened butter, sugars, pumpkin puree, and fragrant spices to create a uniquely spiced variation of the classic snickerdoodle. The use of cream of tartar and baking soda provides a traditional tang and leavening to keep the cookies tender. Rolling the dough balls in a cinnamon-sugar blend before baking enhances the cinnamon flavor and adds a lightly crisp coating. Baking at 375 degrees for a short time results in cookies that remain soft and chewy, especially if slightly underbaked and allowed to finish cooking on the baking sheet while cooling.
The cookies' thickness is controlled by shaping the dough into tall balls before baking; this prevents excessive spreading and preserves a dense, soft center with lightly crisp edges. They pair well with coffee or as a sweet treat for fall and holiday gatherings.
These snickerdoodles freeze well when tightly wrapped and stored in an airtight container for up to one month. Thawing on the countertop for a few hours before serving helps restore their soft texture.
Ingredients
cinnamon-sugar mix
- ¼ cup sugar
- 1 tablespoon cinnamon
cookie dough
- 1 cup butter softened
- ¾ cup sugar
- ½ cup brown sugar
- 1 tablespoon vanilla extract
- ½ cup pumpkin NOT pumpkin pie filling, canned
- 2 ¾ cup flour
- 1 ½ teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ¾ teaspoon salt
- ½ teaspoon nutmeg
- ½ teaspoon cloves ground
Instructions
- In a small bowl stir together 1/4 cup sugar and 3 teaspoons cinnamon and set aside.
- Preheat oven to 375 degrees and lightly grease or line a baking sheet.
- In a large bowl cream together butter and sugars.
- Add vanilla and pumpkin and mix well.
- Add flour, cream of tartar, baking soda, pumpkin pie spice, cinnamon, salt, nutmeg, and cloves and mix until combined and there are no more streaks of flour.
- Use two scoops (with a cookie scoop or a tablespoon) to make one dough ball. Roll in the cinnamon-sugar mixture, then place on prepared baking sheet at least 3 inches apart.
- Use your fingers to gently shape the dough ball so that it is taller than it is wide. *This is important to keep the cookies nice and thick and prevent too much spreading.
- Bake for 8-10 minutes. (I like mine under-cooked a bit for a super soft and chewy texture! They will continue to cook on the baking sheet while they are cooling). Allow to cool for 5-10 minutes on the baking sheet before transferring to a cooling rack to cool completely.
- Store at room temperature in an airtight container up to 5 days.
Notes
- Freeze wrapped cookies in an airtight container for up to 1 month.
- Thaw frozen cookies at room temperature for a few hours before serving for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 25servings
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Sodium | 201mg | 8% |
| Potassium | 68mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 1089IU | 22% |
| Vitamin C | 1mg | 1% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
