Description
These Pumpkin Snickerdoodles are a delightful twist on the classic snickerdoodle cookie, incorporating the warm flavors of pumpkin and traditional spices. Soft, chewy, and coated in a cinnamon-sugar mixture, these cookies are perfect for fall or any time you crave a cozy treat.
Ingredients
Scale
Dry Ingredients
- 2.75 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Cream of tartar
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
Wet Ingredients
- 1 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 0.5 cup Packed brown sugar
- 1 large Egg
- 1 cup Pumpkin puree
- 1 teaspoon Vanilla extract
Cinnamon Sugar Coating
- 0.25 cup Granulated sugar
- 1 tablespoon Ground cinnamon
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, ground cinnamon, ground nutmeg, and salt until evenly combined.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with both the granulated sugar and packed brown sugar until the mixture is light and fluffy, which should take about 2-3 minutes.
- Add Wet Ingredients: Incorporate the egg, pumpkin puree, and vanilla extract into the butter-sugar mixture, mixing until smooth and fully combined.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until all ingredients are combined without overmixing.
- Prepare Cinnamon Sugar Coating: In a small bowl, mix together the ¼ cup granulated sugar and 1 tablespoon ground cinnamon for the classic snickerdoodle coating.
- Shape Dough and Coat: Use a cookie scoop or tablespoon to portion out the dough. Roll each piece into a ball, then roll each ball in the cinnamon-sugar mixture until fully coated.
- Place Dough on Baking Sheets: Arrange the coated dough balls on the prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers appear set but still slightly soft for that perfect chewy texture.
- Cool the Cookies: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely, ensuring they firm up without becoming hard.
Notes
- Make sure to use pumpkin puree, not pumpkin pie filling, for the best flavor and consistency.
- For softer cookies, avoid overbaking and remove them as soon as edges turn lightly golden.
- You can store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Rolling the dough in the cinnamon sugar coating before baking gives the cookies a signature sweet and spicy crust.
- If you prefer a spicier flavor, you can increase the cinnamon or add a pinch of cloves or ginger to the dry ingredients.
