Ingredients
Cookie Dough
- 1 cup unsalted butter (227g, softened)
- 1¼ cup dark brown sugar (250g, packed)
- 1 cup granulated sugar (200g)
- 1 teaspoon salt
- ¾ cup 100% pumpkin puree (175-200g, drained to about 100-115g)
- 2 large eggs (room temperature)
- 1 tablespoon vanilla bean paste
- 4 cups all-purpose flour (520g, spooned and leveled)
- 1 (3.4oz.) box instant vanilla pudding mix (96g, unprepared)
- 2 tablespoons powdered milk (10g)
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 2 teaspoons cream of tartar
- ½ teaspoon baking soda
Cinnamon Sugar Coating
- ¼ cup granulated sugar (50g)
- ¾ teaspoon ground cinnamon
- ¾ teaspoon pumpkin pie spice
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Set aside while you prepare the cookie dough.
- Cream butter and sugars: In a large bowl or stand mixer fitted with the paddle attachment, cream together the softened butter, dark brown sugar, and granulated sugar on medium speed for 2 minutes, making sure to scrape down the sides of the bowl halfway through to combine evenly.
- Drain pumpkin puree: Spread the pumpkin puree on several layers of paper towels and press gently to remove excess moisture until you have about 100-115g of pumpkin. This step prevents soggy dough.
- Add pumpkin to creamed mixture: Add the drained pumpkin puree to the butter and sugar mixture and mix until fully incorporated into a smooth batter.
- Add eggs and vanilla: Add eggs one at a time, mixing after each just until streaks of yolk are visible. Add the vanilla bean paste and mix until just combined.
- Combine dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, instant vanilla pudding mix, powdered milk, pumpkin pie spice, cream of tartar, salt, ground cinnamon, and baking soda.
- Mix dry ingredients into wet: With the mixer on low speed, gradually add the dry mixture a cup at a time to the wet mixture. After all flour is added, increase speed to medium and mix until just combined. Use a rubber spatula to scrape any flour from the bowl’s bottom and fold into the dough.
- Prepare cinnamon sugar coating: In a small bowl, mix together ¼ cup granulated sugar, ¾ teaspoon ground cinnamon, and ¾ teaspoon pumpkin pie spice. Set aside.
- Scoop and coat dough balls: Use a #16 large cookie scoop (about 2.5 ounces each) to portion dough. Roll each ball between your palms to smooth and then roll thoroughly in the cinnamon sugar mixture.
- Place on baking sheets: Arrange the coated dough balls on the prepared baking sheets, spacing 2 to 3 inches apart to allow room for spreading. You can fit 8 cookies per 13x18-inch baking sheet.
- Optional flattening: If you prefer chewier, less gooey cookies, gently press each dough ball down to about ¾-inch thickness with the palm of your hand.
- Bake: Bake one sheet at a time in the preheated oven for 11 to 13 minutes, until the edges are just set but the centers remain soft.
- Prepare second cinnamon sugar mixture: While baking, combine another ¼ cup granulated sugar with ¾ teaspoon ground cinnamon and ¾ teaspoon pumpkin pie spice in a small bowl.
- Cool and dip: Remove baked cookies from the oven and let cool on the sheet for 5 minutes. Then dip each cookie in the second cinnamon sugar mixture while still warm and transfer to a wire rack to cool completely.
Notes
- Draining the pumpkin puree is essential to avoid overly wet dough and ensures the right cookie texture.
- Using a stand mixer with a paddle attachment is recommended for easier mixing of this thick dough.
- If you don't have vanilla bean paste, you can substitute with an equal amount of vanilla extract, though the paste provides a richer vanilla flavor and flecks.
- Baking cookies one sheet at a time helps maintain consistent oven temperature and even baking.
- Cream of tartar is essential for the classic snickerdoodle tang and texture.
- Instant vanilla pudding mix adds moisture and chewiness without extra liquid.
- Prep Time: 15 minutes
- Cook Time: 13 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
