Pumpkin Snickerdoodles
User Reviews
5
4 reviews
Excellent
Pumpkin Snickerdoodles
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These soft and chewy Pumpkin Snickerdoodle Cookies are made with real pumpkin puree and are flavored with warming spices for a fall treat!
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Ingredients
- ½ cup butter ( 115g) at room temperature
- ½ cup brown sugar packed (85g)
- ¼ cup white sugar 50g
- ⅓ cup pumpkin 75g, puree
- 1 teaspoon vanilla
- 1 ½ cups all-purpose flour plain flour) 215g
- 1 teaspoon ground cinnamon
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon salt
For rolling the snickerdoodles
- ¼ cup white sugar 50g
- 1 ½ teaspoons ground cinnamon (or Pumpkin Pie Spice)
Instructions
- Add the flour, cinnamon, cream of tartar, baking soda and salt to a bowl and whisk to combine well. Set aside.
- Add the butter, brown sugar and white sugar to a large mixing bowl and cream together with an electric mixture for 3 minutes or until fluffy.
- Add the pumpkin and vanilla and beat to combine.
- Add ⅓ of the flour mixture into the wet ingredients and beat on low, scraping down the sides of the bowl regularly with a spatula, until combined. Repeat with next ⅓ of the flour, and then the final ⅓.
- Cover the bowl and refrigerate for at least 2 hours (or overnight). This is to make sure the cookies are chewy and don’t spread out too much.
- Preheat the oven to 350F/175C. Line cookie sheets with baking parchment paper.
- Add the rolling sugar and cinnamon to a shallow bowl and stir to combine.
- Using a cookie scoop or a tablespoon, scoop out the dough and roll into a ball. Roll the ball in the cinnamon sugar and place onto the baking sheet 2 inches apart. Repeat with the remaining snickerdoodle cookie dough.
- Bake for 12 minutes or until risen, golden and the top starts to crack.
- Allow the cookies to cool on the cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- When mixing the dry ingredients into the wet, be sure not to overwork the dough. This will result in tough and dry cookies.
- Chilling the dough is very important as it helps to prevent the cookies from spreading too much while baking.
- Use room temperature ingredients to ensure everything mixes together evenly.
- For extra flavor, you can add a teaspoon of pumpkin pie spice to the cookie dough or use it instead of cinnamon in the rolling sugar.
- Don't overbake the cookies! They may look undercooked but will continue to cook as they cool on the baking sheet.
Nutrition Information
Show Details
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
0.3g
(1%)
Sugar
6g
(12%)
Vitamin A
432IU
(9%)
Vitamin C
0.1mg
(0%)
Calcium
6mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 66 kcal
% Daily Value*
| 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 | 0.3g | 1% |
| Sugar | 6g | 12% |
| Vitamin A | 432IU | 9% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 6mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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