Pumpkin Snickerdoodles Recipe
User Reviews
5
Pumpkin Snickerdoodles Recipe
Description
Pumpkin Snickerdoodles Recipe calls for all-purpose flour, pumpkin pie spice, ground cinnamon, cream of tartar, baking soda, salted butter, sugars, pumpkin puree, an egg yolk, and vanilla extract. The cookie dough is coated generously in a cinnamon-sugar mixture before baking. The cream of tartar and baking soda provide the classic snickerdoodle tang and rise. The pumpkin puree adds moisture and a hint of autumn flavor, while the cinnamon sugar coating gives a delicate crispness and extra spice on the outside.
The dough requires chilling to become firm enough to roll into balls without sticking, which also controls spread during baking. Baked at 375°F, the cookies develop chewy centers with lightly crisp edges. The pumpkin adds moisture but the cinnamon sugar finish prevents sogginess. Letting the cookies cool completely sets the texture, resulting in soft yet slightly crisp snickerdoodles with warm spice notes and pumpkin undertones.
These cookies pair well with a cup of tea or coffee. The recipe yields enough dough that you can refrigerate it up to 24 hours before baking. Leftover pumpkin puree can be used in other dishes like pancakes or pumpkin chocolate chip cookies. Proper measuring and ingredient temperatures improve texture and consistency. Chilling the dough and using pumpkin pie spice contribute to a balanced autumn-inspired cookie experience.
Ingredients
For the Cinnamon Sugar Coating:
- ¼ cup granulated sugar (50g)
- 1 teaspoon cinnamon or pumpkin pie spice
For the Cookie Dough:
- 1¾ cups all-purpose flour (210g)
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ¾ teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter softened (113g/1 stick, unsalted
- ½ cup light brown sugar (110g)
- ½ cup granulated sugar (100g)
- ⅓ cup pumpkin 82g, puree
- 1 egg yolk
- 2 teaspoons vanilla extract
Instructions
For the Cinnamon Sugar Coating:
- In a small bowl, whisk together the sugar and cinnamon. Set aside.
For the Cookie Dough:
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- In a large bowl, whisk together flour, spices, baking soda, cream of tartar, and salt.
- In the bowl of a stand mixer with the paddle attachment, beat butter on medium speed until smooth. Add the sugars and beat until light and fluffy, about 3 minutes.
- Add the pumpkin purée, egg yolk and vanilla, and beat until combined, scraping down the sides as needed.
- With the mixer on low, slowly add in the flour mixture. Mix just until combined. Cover and chill for at least 30 minutes or up to 24 hours. (Do not skip this step. The dough won’t roll in your hands if it isn’t chilled.)
- Scoop 1½ tablespoons (32g) of chilled dough and drop it into the cinnamon sugar. Roll in the cinnamon sugar until well coated, then roll into a ball between your palms. Place balls 3 inches apart on the prepared baking sheets.
- Bake for about 10 minutes or until puffed and golden on the edges. Let cool on the baking sheet for 5 minutes then transfer to a wire rack and cool completely.
Notes
- Measure flour by weight or spoon and level for accuracy.
- Use room temperature butter and egg for easier mixing.
- Drain watery pumpkin puree on paper towels to reduce moisture.
- Chill cookie dough at least 30 minutes to prevent spreading and enable rolling.
- For a less puffy, crisper edge, bake at 350°F for 14 minutes.
- Cool cookies fully before storing to set texture.
- Use leftover pumpkin puree in pancakes or pumpkin chocolate chip cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 152 kcal
% Daily Value*
| Calories | 152kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 24mg | 8% |
| Sodium | 99mg | 4% |
| Potassium | 56mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 879IU | 18% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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