Pumpkin Snickerdoodles
User Reviews
5
Pumpkin Snickerdoodles
Description
Pumpkin Snickerdoodles house a blend of wheat flour, baking soda and powder, cream of tartar, and pumpkin pie spice to create a uniquely spiced cookie. The use of both butter and granular sugars gives the dough richness and sweetness, while the addition of milk adds moisture. Chilling the dough helps maintain cookie shape and texture during baking. Rolling the dough balls in cinnamon, pumpkin pie spice, and sugar adds a fragrant, textured crust. Baking at 350 degrees for about 8 to 9 minutes results in cookies that are soft yet maintain a light crispness on the outside.
The pumpkin puree plays an important role in softening the dough’s crumb while the spices give it warm seasonal flavor notes. These cookies suit occasions such as fall parties or cozy home baking days and pair well with coffee or tea. They also keep well after cooling, retaining their soft texture.
Ingredients
- 4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cream of tartar
- 1 teaspoon pumpkin pie spice
- 1 cup butter 2 sticks
- 3/4 cups granulated sugar
- 1 cup brown sugar light or dark, firmly packed
- 2 egg
- 1/4 cup milk
- 1 teaspoon vanilla
Topping
- 6 tablespoons sugar
- 1 teaspoons cinnamon
- 1 1/2 teaspoons pumpkin pie spice
Instructions
- For the dough:. In a bowl, sift together the flour, baking soda, baking powder, 1 teaspoon pumpkin pie spice and cream of tartar. Set aside.
- In a separate bowl, cream the butter and sugars until fluffy. Add the eggs, milk and vanilla. Mix well.
- Stir in the dry ingredients. Stir until just combined.
- Cover bowl (or remove dough from bowl and wrap in plastic wrap) and chill for 2+ hours. You can chill for up to 24 hours if you have time.
- When ready to bake, Preheat the oven to 350 degrees. Form the dough into 1 inch balls. Mix cinnamon, pumpkin pie spice and sugar in a small bowl and roll each ball of dough through the cinnamon and sugar mixture to coat well.
- Place on a greased baking sheet or a cookie sheet covered with wax paper or silicone baking mat.
- Bake 8-9 minutes. Do not overbake. Allow to cool on baking sheet for at least ten minutes before transferring to a wire cooling rack.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 111kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 17mg | 6% |
| Sodium | 61mg | 3% |
| Potassium | 37mg | 1% |
| Fiber | 0g | 0% |
| Sugar | 9g | 18% |
| Vitamin A | 130IU | 3% |
| Calcium | 12mg | 1% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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