Pumpkin Snickerdoodles
User Reviews
5
Pumpkin Snickerdoodles
Description
The Pumpkin Snickerdoodles are traditional snickerdoodles with added pumpkin puree and pumpkin pie spice, giving a gentle fall flavor and soft texture. The recipe calls for cold butter creamed with sugars, then mixed with egg, pumpkin puree, and vanilla before adding a flour mixture including cream of tartar, cinnamon, and baking soda. Chilling the dough helps control spreading; the cookies are rolled in a sugar and pumpkin pie spice blend before baking. Baking until just set keeps the center moist and soft, offering a tender bite with only slight crispness at the edges.
The cookies can be served as a seasonal dessert or snack, complementing warm drinks or enjoyed on their own. Their moderate sweetness and spice notes make them suitable for holiday gatherings or everyday indulgences. The dough’s gentle spread means shaping into rounds and flattening slightly helps achieve an even bake.
Leftover cookies should be kept covered at room temperature for up to three days to maintain softness or frozen for up to a month. Using pumpkin puree instead of pumpkin pie filling preserves the right moisture and flavor. Cream of tartar adds a slight tang typical of snickerdoodles but can be omitted if unavailable, though the characteristic taste will be less pronounced.
Ingredients
Snickerdoodle Cookies
- ½ cup butter cold unsalted
- ⅓ cup granulated sugar
- ½ cup brown sugar tightly packed
- 1 egg
- ¼ cup pumpkin puree
- 1 tsp vanilla extract
- 2 cups flour all purpose or gluten free flour
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
- ½ tsp cream of tartar
- ½ tsp baking soda
- pinch salt optional, sea salt
Sugar Coating
- 4 tbsp granulated sugar
- 1 tsp pumpkin pie spice
Instructions
- First, add cold butter, sugar and brown sugar to a stand mixer. Mix on high for 2 minutes, until no clumps of butter remain.
- Then, add in egg, pumpkin purée, and vanilla. Stir to combine.
- Add in flour, pumpkin pie spice, cinnamon, cream of tartar, baking soda and salt. Stir to combine. Place bowl of dough in the fridge for 30 minutes.
- After 30 minutes, remove from fridge. Combine sugar and pumpkin pie spice in shallow bowl. Preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- Scoop out 1.5 inch sized dough balls. Roll around in sugar mixture. Then place on lined pan. Gently press down into a cookie shape. These cookies do not spread much while baking.
- Continue for remaining dough. Make 2 to 3 batches of cookies.
- Bake for 9 to 10 minutes or until cookies look barely set in the middle.
- Finally, remove from oven. Allow cookies to cool on pan for 10 minutes. Carefully transfer to a wire rack.
Notes
- Use cold butter straight from the fridge to prevent cookies from spreading too thin during baking.
- Cream butter and sugars thoroughly until no lumps remain to ensure a smooth dough and consistent texture.
- Choose pumpkin puree rather than pumpkin pie filling for proper moisture and flavor balance.
- Both regular all-purpose flour and gluten-free 1-to-1 flour blends work in this recipe.
- Cream of tartar provides the signature tangy flavor of snickerdoodles; omit if necessary but expect less classic taste.
- Chill the dough for 30 minutes to reduce stickiness and achieve ideal baking consistency.
- Press dough balls gently into cookie shapes before baking as these cookies spread minimally.
- Bake until just barely set in the center to maintain a soft, gooey texture.
- Store leftover cookies covered at room temperature for up to 3 days, or freeze for up to 1 month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15cookies
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Calories | 178kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 22mg | 7% |
| Sodium | 6mg | 0% |
| Potassium | 59mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 833IU | 17% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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