Description
These Pumpkin Snickerdoodles combine the classic cinnamon-sugar-coated cookie with the warm, comforting flavors of pumpkin and pumpkin pie spice. Soft and chewy with a subtle hint of fall spices, these cookies are perfect for autumn gatherings or anytime you crave a seasonal treat.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Wet Ingredients
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/3 cup pumpkin puree
- 1 teaspoon vanilla extract
Topping
- Cinnamon-sugar, for dusting
Instructions
- Preheat and Prepare Dry Mix: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. In a large bowl, whisk together the all-purpose flour, pumpkin pie spice, cream of tartar, baking soda, and kosher salt until combined.
- Mix Wet Ingredients: In a separate large bowl, combine the softened butter and granulated sugar. Beat until light and fluffy, which should take about 2–3 minutes. Then add the egg, pumpkin puree, and vanilla extract, mixing until evenly combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture. Stir until just combined, being careful not to overmix to maintain the cookies’ tender texture.
- Form Dough Balls: Scoop about 1 tablespoon of dough and roll it into a ball. Then roll each ball thoroughly in cinnamon-sugar to coat. If the dough feels too sticky to handle, chill it in the refrigerator for 30 minutes before rolling.
- Bake Cookies: Place the cinnamon-sugar coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading. Bake in the preheated oven for 12 minutes, or until the tops are cracked and the centers are just set.
- Cool and Serve: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your soft, seasonal pumpkin snickerdoodles!
Notes
- If dough is too sticky, refrigerate for 30 minutes before rolling to make shaping easier.
- Use canned or homemade pumpkin puree for best results; avoid pumpkin pie filling which contains added sugars and spices.
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can freeze shaped dough balls before baking; bake from frozen, adding 2 extra minutes to the baking time.