Pumpkin Snickerdoodles
User Reviews
5
Pumpkin Snickerdoodles
Description
This Pumpkin Snickerdoodles recipe blends softened butter with granulated and brown sugars, beaten together until smooth. The egg yolk, vanilla extract, and pumpkin puree are incorporated to add richness and moisture. Dry ingredients include all-purpose flour, pumpkin pie spice, cinnamon, baking soda, cream of tartar, and salt, which together create the characteristic snickerdoodle texture and flavor with a seasonal twist. The dough is chilled briefly for easier handling, then rolled in a cinnamon sugar coating before baking at 350°F. The resulting cookies have a soft, cakey crumb with a gently spiced, sweet crust. Allowing the cookies to rest on the hot pan post-baking helps them set properly.
These cookies are well suited for autumn gatherings or whenever you desire a spiced, moist cookie with pumpkin flavor. They pair nicely with tea or coffee and can be stored at room temperature in an airtight container for several days.
To prevent the dough from becoming too soft while preparing batches, keep rolled dough chilled until baking. Pumpkin pie spice can be substituted with equivalent amounts of nutmeg, ground cloves, and allspice if needed. Canned or homemade pumpkin puree works, but avoid using pumpkin pie filling which contains added sugars and spices.
Ingredients
- ½ cup butter softened, unsalted
- ½ cup granulated sugar
- 1 tsp cream of tartar
- ¼ cup light brown sugar
- 1 egg yolk
- 1 tsp vanilla extract
- ¼ cup pumpkin puree
- 1 ½ cups all-purpose flour
- 1 tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ½ tsp baking soda
- ¼ tsp salt
Cinnamon Sugar Coating
- 1 tsp ground cinnamon
- 2 TBS sugar
Instructions
- First, in a large bowl, whisk together flour, pumpkin pie spice, ground cinnamon, baking soda, cream of tartar, and salt. Set dry ingredients aside until later.
- Next, in another large mixing bowl, beat the butter, sugar, and brown sugar together with a hand or stand mixer until smooth and creamy.
- Slowly mix in the egg yolk, vanilla, and pumpkin puree until they are fully combined.
- Once the wet ingredients are all mixed together, add in the flour mixture to form a sticky dough.
- Then cover the dough and chill in the refrigerator for 20 minutes.
- Preheat the oven to 350 degrees Fahrenheit.
- With two tablespoons of dough, form a ball by rolling it in your hands.
- Roll the dough into the cinnamon sugar until it is fully coated
- Place the dough onto a baking sheet lined with parchment paper. Leave about 1 1/2 inches of space between each ball of dough.
- Bake the cookies for 10-13 minutes.
- Remove the cookies from the oven and let them cool to your desired temperature.
Cinnamon Sugar
- Make the cinnamon sugar by mixing the granulated sugar and cinnamon until combined.
Notes
- Chill rolled dough balls before baking to maintain shape and prevent spreading.
- Let cookies cool on the baking sheet for five minutes before transferring to a rack to help them set.
- Store baked cookies in an airtight container at room temperature for up to five days.
- Freeze baked cookies for up to three months in a freezer-safe container.
- Freeze uncoated dough balls up to three months; thaw and roll in cinnamon sugar before baking.
- Use canned pumpkin puree or homemade pure pumpkin, but not pumpkin pie filling.
- Substitute pumpkin pie spice with nutmeg, cloves, and allspice in equal portions if unavailable.
- Cream of tartar can be replaced with lemon juice for leavening effects.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Calories | 127kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 24mg | 8% |
| Sodium | 65mg | 3% |
| Potassium | 54mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 10g | 20% |
| Vitamin A | 702IU | 14% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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