Description
These Pumpkin Snickerdoodles are a delightful twist on the classic cookie, blending the warm spices of pumpkin pie spice with the soft, chewy texture of traditional snickerdoodles. Perfect for fall or any time you crave a cozy, seasonal treat, these cookies are rolled in cinnamon sugar for a sweet, spiced finish.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp. pumpkin pie spice
- 1/2 tsp. cream of tartar
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
Wet Ingredients
- 1/2 cup (1 stick) butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/3 cup pumpkin puree
- 1 tsp. vanilla extract
Coating
- Cinnamon-sugar (amount as needed for rolling)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, pumpkin pie spice, cream of tartar, baking soda, and kosher salt until thoroughly combined for an even distribution of the leavening agents and spices.
- Cream Butter and Sugar: In a separate large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which helps to create a tender cookie texture.
- Add Wet Ingredients: Add the egg, pumpkin puree, and vanilla extract to the butter and sugar mixture, beating until the ingredients are well combined and smooth.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture into the wet ingredients, mixing just until all the flour mixture is incorporated. Avoid overmixing to keep the cookies tender.
- Form Dough Balls and Coat: Roll about 1 tablespoon of the dough 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 about 30 minutes before rolling.
- Arrange on Baking Sheets: Place the coated dough balls evenly spaced on the prepared baking sheets to prevent sticking and promote even cooking.
- Bake: Bake the cookies in the preheated oven for approximately 12 minutes, or until the tops begin to crack and the centers are just set, indicating they are perfectly baked.
- Cool and Serve: Remove the cookies from the oven and allow them to cool slightly on the baking sheets before transferring to a wire rack to cool completely. Enjoy your Pumpkin Snickerdoodles warm or at room temperature.
Notes
- If dough is sticky, chilling it makes rolling easier and helps maintain cookie shape during baking.
- Use parchment paper for easy cleanup and to prevent sticking.
- For stronger pumpkin flavor, you can increase pumpkin puree to 1/2 cup, but reduce flour slightly to maintain dough consistency.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Can be frozen either as dough balls or baked cookies for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
