Description
Deliciously soft and chewy Pumpkin Snickerdoodles that combine the warm flavors of pumpkin and pumpkin pie spice with the classic cinnamon sugar coating. These cookies are perfect for fall gatherings or anytime you crave a comforting, festive treat.
Ingredients
Scale
Cookie Dough
- ½ cup (113 g) unsalted butter, melted and cooled for at least 10 minutes
- ½ cup (100 g) sugar
- ⅓ cup (70 g) light brown sugar, tightly packed
- ¼ cup (73 g) pumpkin puree
- 1 large egg yolk
- ¾ teaspoon vanilla extract
- 1 ½ cups (190 g) all purpose (plain) flour
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon cream of tartar
- ½ teaspoon salt
Topping
- ¼ cup (50 g) sugar
- 2 teaspoons ground cinnamon
Instructions
- Mix Wet Ingredients: Combine the melted butter, sugar, and light brown sugar in a mixing bowl. Stir until the mixture is well combined and smooth. Then add the pumpkin puree, stirring thoroughly to incorporate it evenly.
- Add Egg and Vanilla: Stir in the egg yolk and vanilla extract until fully blended into the wet mixture, creating a cohesive batter.
- Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, cream of tartar, and salt until well mixed. This ensures even distribution of spices and leavening agents.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients while stirring. Mix until the dough comes together without any streaks of flour.
- Chill the Dough: Cover the cookie dough tightly with plastic wrap and refrigerate it for at least 45 minutes. This helps the dough firm up and enhances the texture of the cookies.
- Preheat Oven and Prepare Topping: When the dough is nearly finished chilling, 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 to create the cinnamon sugar topping.
- Shape Cookies: Remove the dough from the refrigerator. Scoop out dough balls approximately 1 ½ tablespoons in size. Roll each ball briefly between your palms until smooth, then roll thoroughly in the cinnamon sugar mixture to coat evenly.
- Arrange and Bake: Place the coated dough balls on the prepared cookie sheet, spacing them at least 2 inches apart to allow for spreading. Bake in the preheated oven for 10-12 minutes until the cookies are set but still soft in the center.
- Cool: Allow the cookies to cool completely on the cookie sheet before serving. This helps them set properly and makes them easier to handle.
Notes
- For best results, ensure the melted butter is cooled before mixing to avoid cooking the egg yolk.
- Refrigerating the dough is essential for proper texture and to prevent the cookies from spreading too much during baking.
- Use fresh pumpkin pie spice for the most vibrant flavor, or make your own with cinnamon, nutmeg, ginger, and cloves.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- These cookies can also be frozen before baking; simply bake from frozen adding a couple of extra minutes to the baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 130 kcal
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
