Pumpkin Snickerdoodles
User Reviews
4.8
Pumpkin Snickerdoodles
Description
Pumpkin Snickerdoodles are a twist on traditional snickerdoodle cookies, integrating pumpkin puree to add moisture and a mild sweetness. The dough uses all-purpose flour combined with cornstarch and spices like cinnamon, ginger, nutmeg, and cloves for a well-rounded warm flavor. Creaming butter with both light brown and granulated sugars creates a tender crumb, while egg yolk enriches the dough. After mixing, the dough is chilled to firm it up, allowing for easier rolling and baking. Before baking, the cookies are coated in a cinnamon-sugar mix to provide a slightly crisp surface. The baking temperature at 350°F ensures even cooking with soft centers. These cookies can be enjoyed as a seasonal treat with coffee or tea or packed for fall gatherings.
The spices are balanced to complement but not overpower the pumpkin. Chilling the dough for 45 minutes to an hour is important for texture and manageability. Using fresh grated nutmeg enhances the aromatic quality of the cookies. The recipe suggests the option to add natural orange or yellow and red food coloring for a more vibrant look, though this is optional. The combination of cream of tartar and baking soda aids the characteristic snickerdoodle tang and chew.
Ingredients
- 3 cups (384g) all-purpose flour (spoon and level to measure)
- 1 1/2 Tbsp (11g) cornstarch
- 2 tsp cream of tartar
- 1 tsp baking soda
- 3/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 3/4 tsp ground nutmeg (preferably fresh grated)
- 1/4 tsp cloves or allspice, ground
- 1 cup (200g) light brown sugar packed
- 2/3 cup (133g) granulated sugar
- 1 cup unsalted butter at room temperature (reduce salt to 1/4 tsp if using salted butter
- 1 egg large, yolk
- 3/4 cup pumpkin not pie filling, canned
- 1 1/2 tsp vanilla extract
For rolling
- 1/4 cup granulated sugar
- 1 1/2 tsp ground cinnamon
Instructions
- In a mixing bowl whisk together flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, nutmeg and cloves for 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment (or in a mixing bowl using an electric hand mixer), cream together butter, brown sugar sugar and granulated sugar until well blended together.
- Mix in egg yolk, then mix in pumpkin and vanilla extract (tip: If you want a more orange cookie then add some natural orange food coloring or yellow and a small drop of red). Scrape down mixing bowl.
- With mixer set on low speed, slowly add in dry ingredients then mix until combined.
- Spread dough up the sides of the bowl with a well in center for even chilling. Cover and chill 45 minutes to 1 hour.
- Preheat oven to 350 degrees during last 15 minutes of refrigeration.
- In a small bowl, whisk together 1/4 cup granulated sugar with 1 1/2 tsp cinnamon.
- Scoop dough out 2 even tablespoons at a time (34g each) and shape into a ball, roll dough ball in cinnamon sugar mixture to evenly coat then transfer to parchment paper lined baking sheets spacing cookies 2-inches apart.
- Bake in preheated oven 12 - 14 minutes (they should look just slightly under-baked as they'll cook slightly once removed from oven). Cool on baking sheet about 5 minutes then transfer to a wire rack to cool completely.
Notes
- Chill the dough for at least 45 minutes to improve texture and ease of handling.
- Use freshly grated nutmeg for better spice aroma and flavor.
- Consider adding natural food coloring if a more orange cookie is desired.
- Roll dough balls evenly in cinnamon sugar to get a consistent coating before baking.
User Reviews
Overall Rating
4.8
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