Pumpkin Snickerdoodles
User Reviews
4.7
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Prep Time
30 mins
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Cook Time
13 mins
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Additional Time
12 hrs
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Total Time
12 hrs 43 mins
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Servings
30 cookies
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Course
Dessert, Baked Goods
Pumpkin Snickerdoodles
Description
Pumpkin Snickerdoodles start with creaming softened butter with brown and granulated sugars for a light base. Pumpkin puree and vanilla add moisture and flavor. Dry ingredients include flour, baking soda, cream of tartar, pumpkin pie spice, and salt, which are mixed into the wet until just combined. After resting the dough chilled for 12-24 hours, the cookies gain improved texture and flavor depth.
Before baking, dough balls are rolled in a spiced sugar mixture with cinnamon and pumpkin pie spice, contributing a sweet and fragrant crust. Baking at 350°F for 12-13 minutes yields cookies that softly puff with lightly golden edges and the classic snickerdoodle cracks on top, with a tender interior.
These cookies fit seasonal baking well, offering autumn-tinged spices combined with pumpkin's moistness and the traditional snickerdoodle tang from cream of tartar. They appeal to those seeking a spice-forward, soft cookie with a decorative sugary coating.
Patience with chilling is rewarded by improved consistency and flavor meld. Use pure pumpkin puree, not pie filling, to avoid excess sweetness and spices. Proper flour measuring and softened butter contribute to the ideal cookie texture.
Ingredients
- ¾ cup butter softened, unsalted
- 1 cup brown sugar lightly packed
- ½ cup granulated sugar
- 1 egg large
- ½ cup pumpkin puree pure
- 1 teaspoon vanilla extract pure
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt fine sea salt
For the spiced sugar:
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars until light and fluffy, 3-4 minutes. Add the egg, pumpkin puree, and vanilla and mix until thoroughly combined.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, pumpkin pie spice, and salt.
- Gradually add dry mixture to the wet ingredients and mix until just combined. Cover and chill for 12-24 hours.
- When ready to bake, preheat oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- In a shallow bowl, mix together the 1/2 cup of sugar, 1 teaspoon of cinnamon and 1 teaspoon pumpkin pie spice.
- Use a medium cookie scoop (1.25-1.5 tablespoons) to scoop the dough into balls, rolling each in the spiced sugar mixture.
- Place the dough balls onto the prepared baking sheet 2 inches apart. Bake for 12-13 minutes, until barely golden and puffed. Cookies will deflate and and take on the characteristic snickerdoodle crinkles as they cool.
- Let cool on the baking sheet for 3-5 minutes before carefully transferring to a wire rack to finish cooling.
Notes
- Chilling the dough for 12-24 hours before baking improves flavor and texture noticeably.
- Use pure pumpkin puree, not pumpkin pie filling, to ensure proper sweetness and spice balance.
- Measure flour correctly to achieve consistent cookie texture.
- If butter is not softened, use quick softening methods before mixing.
- Brown sugar hardening can be reversed with softening tips or a substitute recipe.
- Review basics of creaming butter and sugar to optimize dough consistency before baking.
User Reviews
Overall Rating
4.7
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