Pumpkin Snickerdoodles
User Reviews
4.6
Pumpkin Snickerdoodles
Description
Pumpkin Snickerdoodles combine the spiced warmth of classic snickerdoodles with the moisture and subtle flavor of pumpkin. This recipe includes a mix of all-purpose flour with cream of tartar and baking soda for leavening, along with cinnamon, ginger, nutmeg, and allspice to give a layered spice profile. Butter and both granulated and brown sugars create a rich, sweet base, while the pumpkin puree adds softness and a slight earthiness.
The dough is creamed to blend sugars with butter, then combined with egg and vanilla, folded into the dry ingredients carefully to avoid overmixing. Chilling the dough for at least 30 minutes, preferably longer, helps develop flavor and keeps the cookies from spreading too much. Rolling the dough balls in a cinnamon sugar mixture before baking forms a crisp, sweet crust characteristic of snickerdoodles.
Once baked at 350 degrees, these cookies have a soft, tender center with a cinnamon-sugar coating providing a gentle crunch. They are suitable for enjoying as a cozy treat during pumpkin season or any time when a lightly spiced cookie is desired. Storing in an airtight container maintains their softness for several days, and they can also be frozen to extend shelf life.
Ingredients
For the Cookies:
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 1 cup butter unsalted, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar packed
- 1/2 cup pumpkin
- 1 egg large
- 2 teaspoons vanilla extract
For the Cinnamon Sugar Topping:
- 1/3 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- In a large bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. Set aside.
- Using a stand mixer or hand mixer, cream together the butter and sugars until smooth, scraping down the sides of the bowl with a spatula as necessary. Add the pumpkin and mix until well combined. Add the egg and vanilla extract and beat until combined.
- Add the dry ingredients and mix until just combined. Don't over mix.
- Wrap the cookie dough in plastic wrap or put in a container. Chill the dough for at least 30 to 60 minutes. I prefer to chill the dough for 24 to 48 hours.
- When ready to bake, preheat the oven to 350 degrees Line large baking sheets with Silpat baking mats or parchment paper.
- In a small bowl, whisk together granulated sugar and cinnamon.
- Shape the cookie dough into round balls, about 1 tablespoon per cookie. Roll the cookie dough balls in cinnamon sugar mixture until generously coated. Place on prepared baking sheets, about 2-inches apart.
- Bake cookies for 10 to 12 minutes or until cookies are set around the edges but still soft in the center. Remove from the oven and immediately bang the baking sheet on the counter a few times. This will help remove some air pockets and create ripples around the edges. Let the cookies cool on the baking sheet for 5 minutes. Transfer snickerdoodles to a cooling rack and cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
- For longer storage, freeze baked cookies for up to 2 months, thawing before serving.
- Chilling the dough for 24 to 48 hours intensifies the flavors and improves texture but a minimum of 30 minutes is sufficient.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Calories | 128kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 18mg | 6% |
| Sodium | 111mg | 5% |
| Potassium | 53mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 301IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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