Pumpkin Snickerdoodles
User Reviews
5
Pumpkin Snickerdoodles
Description
Combining traditional snickerdoodle ingredients with pumpkin puree, this recipe creates a soft cookie with a fragrant blend of fall spices such as cinnamon, ginger, nutmeg, and cloves. The dough is softened by a mixture of butter, coconut oil, and sugars before pumpkin puree and egg yolk are incorporated. After chilling to firm up, the dough balls are rolled in cinnamon sugar for a spiced exterior.
Baked at 350°F, the cookies develop a delicate crust while remaining tender inside. The inclusion of cream of tartar and cornstarch contributes to the characteristic snickerdoodle chewiness and slight tang. These cookies suit an autumnal treat or holiday baking.
Chilling the dough helps manage the initially soft, sticky texture, making portioning easier. The balance of warm spices and pumpkin distinguishes these from a classic snickerdoodle.
Ingredients
For the cookies:
- 2 1/2 cups all-purpose flour 318 grams
- 1 teaspoon cornstarch
- 1 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt fine sea salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cloves ground
- 1 unsalted butter at cool room temperature, stick, 113 grams
- 1/2 cup coconut oil solid but creamy (about 70°F, refined
- 1 cup granulated sugar 200 grams
- 1/4 cup dark brown sugar
- 3/4 cup pumpkin puree puree
- 1 egg large, yolk
- 1 teaspoon vanilla extract
For the cinnamon sugar:
- 1/4 cup granulated sugar 50 grams
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 350°F. Line large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cornstarch, cream of tartar, cinnamon, salt, baking soda, ginger, nutmeg, and cloves to combine.
- In a large bowl, use an electric mixer to beat the butter, coconut oil, and sugars on medium-high speed until light and fluffy, about 2 to 3 minutes. Add the pumpkin puree and beat to combine. Add the egg yolk and vanilla and beat until combined. Slowly beat in the flour mixture. Dough will be soft and slightly sticky.
- Cover with plastic wrap and chill in the fridge for at least 1 hour or until firm enough to scoop. You can also refrigerate for up to 24 hours, just let sit at room temperature until malleable enough to scoop.
- Combine the 1/4 cup of sugar with the cinnamon in a shallow dish. Using a spring-loaded scoop, divide the dough into 3-tablespoon sized balls, then roll in sugar to coat evenly. Place the dough balls on the prepared baking sheets, spacing 2 inches apart, and flatten with the bottom of a measuring cup or glass. Sprinkle lightly with additional cinnamon sugar, if desired.
- Bake for 10 to 12 minutes, or until the cookies are set and beginning to brown at the edges. Let the cookies cool for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.
User Reviews
Overall Rating
5
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