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Pumpkin Snickerdoodles Recipe

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4.3 from 13 reviews

These Pumpkin Snickerdoodles are soft, chewy cookies infused with warm spices and pumpkin puree. Coated in a cinnamon-sugar mixture, they offer a delightful fall twist on the classic snickerdoodle cookie, perfect for cozy autumn gatherings or holiday treats.

  • Total Time: 26 minutes
  • Yield: 24 cookies

Ingredients

Pumpkin Snickerdoodle Dough

  • 1/3 cup (80g) pumpkin puree
  • 2 1/2 cups (312g) all-purpose flour, spooned and leveled
  • 1 teaspoon cream of tartar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 2/3 cup (135g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg yolk
  • 2 teaspoons vanilla extract

Cinnamon-Sugar Coating

  • 1/3 cup (67g) granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon pumpkin pie spice

Instructions

  1. Prepare Pumpkin Puree: Measure 1/3 cup (80g) pumpkin puree and spread it over a few layers of paper towels. Gently blot with additional paper towels to remove excess moisture. Set aside.
  2. Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
  3. Mix Dry Ingredients: In a medium bowl, whisk together 2 1/2 cups (312g) all-purpose flour, 1 teaspoon cream of tartar, 3/4 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons ground cinnamon, and 1 teaspoon pumpkin pie spice. Set aside.
  4. Cream Butter and Sugars: In a large mixing bowl, beat 3/4 cup (170g) softened unsalted butter, 2/3 cup (135g) packed light brown sugar, and 1/2 cup (100g) granulated sugar for 2-3 minutes until light and fluffy.
  5. Add Egg Yolk, Vanilla, and Pumpkin: Beat in 1 large egg yolk and 2 teaspoons vanilla extract. Then add the blotted pumpkin puree and mix until fully combined.
  6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. If the dough feels dry, use your hands to bring it together into a soft cookie dough.
  7. Prepare Cinnamon-Sugar Coating: In a small bowl, stir together 1/3 cup (67g) granulated sugar, 2 teaspoons ground cinnamon, and 1/2 teaspoon pumpkin pie spice.
  8. Form and Coat Dough Balls: Using a medium cookie scoop (#50, about 1 1/2 tablespoons), portion the dough into balls. Roll each ball generously in the cinnamon-sugar mixture. Place them about 2 inches apart on the prepared baking sheets.
  9. Bake: Bake for 10-12 minutes or until edges are set but centers remain slightly soft for a chewy texture. Avoid overbaking.
  10. Cool: Let the cookies cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.

Notes

  • Blotting the pumpkin puree is crucial to prevent soggy cookie dough.
  • Do not overbake; cookies should be soft in the center for the best texture.
  • Use parchment paper to prevent sticking and ensure even baking.
  • Cookie dough can be slightly dry after adding flour; kneading by hand helps it come together.
  • Store cookies in an airtight container to maintain freshness for up to 3-4 days.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 11 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://avascooking.com/pumpkin-snickerdoodles-recipe/