Pumpkin Snickerdoodles
User Reviews
5
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Prep Time
20 mins
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Cook Time
12 mins
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Additional Time
45 mins
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Total Time
1 hr 17 mins
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Servings
16 cookies
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Calories
153 kcal
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Course
Baked Goods
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Cuisine
American
Pumpkin Snickerdoodles
Description
The Pumpkin Snickerdoodles recipe incorporates melted butter, two types of sugar, pumpkin puree, and a single egg yolk to form a moist dough enriched with fall spice via pumpkin pie spice. The dry mix includes cream of tartar and baking soda, classic leavening agents for snickerdoodles, which contribute to their distinctive texture and slight tang. Rolling the chilled dough balls in cinnamon sugar before baking creates a sweet, gently crisp shell while maintaining a soft center. The baking temperature and time yield cookies that hold their shape but stay tender inside.
This cookie pairs well with milk or tea and works nicely for seasonal gatherings or cozy snacks. The autumn spices and pumpkin note add a seasonal touch without overwhelming the traditional snickerdoodle flavor profile.
The dough benefits from chilling for at least 45 minutes to develop flavor and facilitate handling. Keeping remaining dough refrigerated during baking helps maintain dough consistency. The cinnamon sugar coating is a simple yet effective topping that enhances the cookie's characteristic flavor and texture.
Ingredients
- ½ cup butter melted and cooled for at least 10 minutes, unsalted
- ½ cup sugar
- ⅓ cup light brown sugar tightly packed
- ¼ cup pumpkin puree
- 1 large egg yolk
- ¾ teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon cream of tartar
- ½ teaspoon salt
Topping
- ¼ cup sugar
- 2 teaspoons ground cinnamon
Instructions
- Combine butter, sugar, and brown sugar and stir until well-combined. Add pumpkin and stir well.
- Stir in egg yolk and vanilla extract.
- In a separate bowl, whisk together flour, pumpkin spice, baking soda, cream of tartar, and salt until well-combined.
- Gradually add dry ingredients to wet until ingredients are well-combined.
- Cover cookie dough with clear wrap and place in the refrigerator to chill for at least 45 minutes.
- One dough is nearly finished chilling, preheat oven to 350F (175C) and prepare a cookie sheet by lining with parchment paper. Prepare your cinnamon sugar mixture by whisking together ¼ cup sugar and 2 tsp ground cinnamon in a small bowl.
- Remove dough from refrigerator and scoop into 1 ½ Tablespoon-sized balls. Roll briefly between your palms until smooth and then roll through cinnamon sugar and transfer to prepared cookie sheet, spacing at least 2" apart.
- Bake cookies in a 350F oven for 10-12 minutes. Keep your remaining dough refrigerated while cookies are baking and do not place cookie dough on a hot baking sheet.
- Allow baked cookies to cool completely on cookie sheet before enjoying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 153kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 27mg | 9% |
| Sodium | 114mg | 5% |
| Potassium | 27mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 800IU | 16% |
| Calcium | 10mg | 1% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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