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Pumpkin Snickerdoodles Recipe

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4.3 from 10 reviews

These Pumpkin Snickerdoodles are a delightful twist on the classic snickerdoodle cookie, infusing soft, chewy texture with warm pumpkin pie spices. Perfectly coated in cinnamon sugar, these cookies bring a cozy autumn flavor that’s sure to please at any gathering or as a comforting treat.

Ingredients

Wet Ingredients

  • ½ cup unsalted butter (melted and cooled for at least 10 minutes)
  • ½ cup sugar
  • ⅓ cup light brown sugar (tightly packed)
  • ¼ cup pumpkin puree
  • 1 large egg yolk
  • ¾ teaspoon vanilla extract

Dry Ingredients

  • 1 ½ cups all purpose (plain) flour
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon baking soda
  • ¼ teaspoon cream of tartar
  • ½ teaspoon salt

Cinnamon Sugar Coating

  • ¼ cup sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. Combine Wet Ingredients: In a medium bowl, stir together the melted and cooled butter with sugar and brown sugar until well combined. Add the pumpkin puree and stir thoroughly to incorporate.
  2. Add Egg and Vanilla: Mix in the egg yolk and vanilla extract to the wet mixture until smooth and fully blended.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, cream of tartar, and salt until evenly mixed.
  4. Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, stirring until the dough comes together with no streaks of flour visible.
  5. Chill Dough: Cover the dough with plastic wrap and refrigerate for at least 45 minutes to firm up and develop flavors.
  6. Preheat Oven and Prepare: When dough is nearly chilled, preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper. In a small bowl, whisk together the sugar and ground cinnamon for rolling the cookies.
  7. Shape Cookies: Remove dough from fridge and scoop out 1½ tablespoon-sized portions. Roll each into smooth balls, then roll them in the cinnamon sugar mixture. Place them on the prepared baking sheet, spacing each at least 2 inches apart to allow spreading.
  8. Bake: Bake the cookies in the preheated oven for 10-12 minutes. Keep the remaining dough refrigerated while baking batches and never place dough on a hot baking sheet to prevent melting.
  9. Cool: Allow baked cookies to cool completely on the baking sheet before transferring or serving to ensure they set properly and maintain their shape.

Notes

  • Make sure the butter is cooled after melting to prevent cooking the egg yolk in the wet mixture.
  • Chilling the dough is crucial to achieve the classic snickerdoodle texture and to help the cookies hold shape while baking.
  • Use fresh pumpkin pie spice or a good-quality blend for the best flavor impact.
  • For softer cookies, do not overbake; remove them when the edges are set but centers are still slightly soft.
  • Store cookies in an airtight container at room temperature for up to 5 days for optimal freshness.

Find it online: https://bitezly.com/pumpkin-snickerdoodles-recipe/