Pumpkin Snickerdoodles
User Reviews
5
Pumpkin Snickerdoodles
Description
This recipe combines softened butter and shortening creamed with granulated and brown sugars to create a tender base dough. Pumpkin puree and vanilla add moisture and subtle sweetness. Dry ingredients including flour, pumpkin pie spice, cream of tartar, baking soda, and salt come together to provide the characteristic snickerdoodle flavor with a pumpkin twist. After refrigerating briefly to firm the dough, balls are rolled in cinnamon sugar, then gently flattened to ensure even baking.
Baking at 375 degrees Fahrenheit for 8 to 10 minutes yields cookies that are lightly crisp on the outside but soft and chewy inside. The cinnamon sugar coating adds texture and an extra layer of warmth. These cookies capture pumpkin's autumnal essence without overwhelming sweetness, balanced by the tang from cream of tartar.
The cookies can be stored in an airtight container at room temperature for a few days or frozen for longer storage. For a twist, topping with cream cheese frosting turns them into pumpkin snickerdoodle cheesecake cookies, adding richness.
Ingredients
- 3/4 cup butter , softened
- 1/4 cup shortening
- 3/4 cups granulated sugar
- ¾ cups light brown sugar
- 1 egg large
- ½ cup pumpkin canned, or homemade, puree
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 3 teaspoons pumpkin pie spice
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- ¼ cup granulated sugar , for rolling the dough balls
- 1 Tablespoon ground cinnamon , for rolling the dough balls
Instructions
- Preheat oven to 375 degrees F. Line a baking tray with parchment paper or silpat liner.
- Combine wet ingredients: Mix together butter and shortening until smooth. Add granulated sugar and brown sugar and cream together for a few minutes, until light and fluffy. Mix in eggs, pumpkin, and vanilla.
- Add dry ingredients: Add the flour, pumpkin pie spice, cream of tartar, baking soda, and salt and stir until combined.
- Refrigerate dough for 10 minutes. Meanwhile, in a separate small bowl mix ¼ cup granulated sugar and 1 Tablespoon ground cinnamon.
- Roll into balls and roll each ball in cinnamon sugar. Place on baking sheet, 2 inches apart. Using the palm of your hand or bottom of a glass, lightly flatten each cookie dough ball.
- Bake 8 to 10 minutes (don't over bake!) Remove immediately to a cooling rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for 2-3 days to maintain freshness.
- Freeze cooled cookies in a freezer-safe bag for up to 2-3 months.
- For a richer variation, consider topping with cream cheese frosting to make pumpkin snickerdoodle cheesecake cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Calories | 192kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 22mg | 7% |
| Sodium | 145mg | 6% |
| Potassium | 86mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 983IU | 20% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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