Pumpkin Snickerdoodles
Add a festive fall vibe to your baking repertoire and treats this season with these Pumpkin Snickerdoodles! They’re soft, chewy, and feature mouthwatering pumpkin spice flavors. Make them for after-school treats, fall cookie tables, and more!
Servings: 2 dozen
Calories: 100kcal
Equipment
Ingredients
Cookie dough:
- 1 ½ cups all-purpose flour
- 1 ½ tsp pumpkin pie spice or combine 1 ½ tsp ground cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, 1/8 tsp cloves
- ½ tsp baking soda
- ¼ tsp cream of tartar
- ½ tsp salt
- ½ cup unsalted butter melted and cooled
- ½ cup granulated sugar
- 1/3 cup brown sugar
- ¼ cup pure pumpkin puree not pumpkin pie filling
- 1 large egg yolk
- 1 tsp vanilla extract
Sugar topping:
- ¼ cup granulated sugar
- 2 tsp ground cinnamon
Instructions
- Combine the flour, pumpkin pie spice, cream of tartar, baking soda and salt in a small bowl. Set aside.
- In a large bowl, combine the butter and both the granulated sugar and brown sugar. Beat with an electric mixer until light, fluffy and well combined.
- Add the pumpkin puree, egg yolk and vanilla extract and mix until combined.
- Add the dry ingredients to the bowl and mix until just combined.
- Cover the bowl with plastic wrap and chill in the fridge for about 45 minutes.
- Preheat the oven to 350F. Line a baking with parchment paper and set aside.
- Combine the ingredients for the sugar topping in a small bowl. Set aside.
- Roll the cookie dough into 1 ½ tbsp-sized balls, then roll them in the sugar topping. Place them on the baking sheet about 2” apart.
- Bake for 10-12 minutes, until the cookies have slightly spread and the top has crackled.
- Cool completely, then enjoy!
Notes
Storage Directions:
At room temperature - Cool the pumpkin snickerdoodles cookies to room temperature before transferring them to an airtight container and storing up to 4 days.
In the refrigerator - To extend the shelf life of these treats, refrigerate them in an airtight container for up to 7 days.
In the freezer - You can also freeze the cookies in a freezer-safe container for up to 3 months. Defrost at room temperature for 30 minutes before enjoying.
Recipe Success Tips:
- Cool the butter before mixing. Hot melted butter may cook or curdle the egg yolk, so cool it until just warm before creaming it with the sugars.
- Don’t over-stir the dough. Doing so overdevelops the gluten and can result in tough, dense, or overly chewy cookies. Stir in the dry ingredients just until the streaks of flour have disappeared and the dough is combined.
- Chill the dough. This allows the flour to hydrate, resulting in tender and soft pumpkin spice snickerdoodles that don’t overspread.
- Use a cookie dough scooper for uniformity. A small scooper does the measuring work for you, resulting in evenly sized and baked cookies.
- Don’t press the cookies before baking. They will naturally spread as they bake, creating a beautiful crackled effect, so there is no need to press the cookies before baking.
Nutrition
Serving: 1cookie | Calories: 100kcal | Carbohydrates: 14g | Protein: 1.7g | Fat: 3.6g | Saturated Fat: 1.9g | Cholesterol: 57mg | Sodium: 1382mg | Potassium: 232mg | Fiber: 1.1g | Sugar: 4.5g | Calcium: 51mg | Iron: 2mg