Description
These Pumpkin Snickerdoodles are a delightful twist on the classic cinnamon-sugar cookie, featuring seasonal pumpkin puree and warm pumpkin pie spices. Soft, chewy, and perfectly spiced, these cookies are dusted with cinnamon sugar and baked to golden perfection, making them a perfect treat for fall or any time you crave a comforting sweet with a hint of spice.
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
For coating
- Cinnamon-sugar, for dusting
Instructions
- Preheat and prepare baking sheets. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients. In a large mixing bowl, whisk together the all-purpose flour, pumpkin pie spice, cream of tartar, baking soda, and kosher salt until well combined.
- Beat butter and sugar. In a separate large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, indicating proper aeration.
- Add wet ingredients. Beat in the egg, pumpkin puree, and vanilla extract until the mixture is smooth and uniform.
- Combine wet and dry ingredients. Gradually add the dry ingredient mixture into the wet mixture, mixing just until combined to avoid overworking the dough.
- Shape and coat dough balls. Roll approximately 1 tablespoon of dough into a ball. Then, roll each ball in cinnamon-sugar until fully coated. If the dough feels too sticky to handle, chill it in the refrigerator for 30 minutes to firm up.
- Arrange and bake. Place the coated dough balls on the prepared baking sheets, giving enough space between each for spreading. Bake in the preheated oven for about 12 minutes, or until the tops begin to crack and the centers are just set.
- Cool cookies. Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- If dough is too sticky, refrigerate for 30 minutes before rolling to make handling easier.
- Use parchment paper or silicone mats to prevent sticking and ensure easy cleanup.
- For stronger pumpkin flavor, consider using a full teaspoon of pumpkin pie spice or adding a pinch of nutmeg.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; freeze unbaked dough balls or baked cookies for up to 3 months.