Description
These Pumpkin Snickerdoodles are soft, chewy cookies bursting with the warm flavors of fall. Made with real pumpkin puree and coated in a cinnamon-sugar mixture, they are perfect for seasonal treats and come with an easy-to-follow video tutorial.
Ingredients
Scale
Wet Ingredients
- ½ cup unsalted butter (melted and cooled for at least 10 minutes)
- ½ cup sugar
- ⅓ cup light brown sugar (tightly packed)
- ¼ cup pumpkin puree
- 1 large egg yolk
- ¾ teaspoon vanilla extract
Dry Ingredients
- 1 ½ cups all purpose (plain) flour
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon cream of tartar
- ½ teaspoon salt
Cinnamon Sugar Coating
- ¼ cup sugar
- 2 teaspoons ground cinnamon
Instructions
- Mix Wet Ingredients: In a large bowl, combine the melted and cooled butter with the sugar and light brown sugar. Stir until the mixture is well combined. Add the pumpkin puree and continue stirring thoroughly.
- Add Egg Yolk and Vanilla: Stir in the egg yolk and vanilla extract until fully incorporated into the wet mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, cream of tartar, and salt until evenly mixed.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring continuously until the dough is fully combined and smooth.
- Chill Dough: Cover the cookie dough tightly with plastic wrap and refrigerate it for at least 45 minutes to allow the flavors to meld and the dough to firm up.
- Preheat Oven and Prepare Baking Sheet: When the dough is nearly done chilling, preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper.
- Prepare Cinnamon Sugar: In a small bowl, whisk together the ¼ cup sugar and 2 teaspoons ground cinnamon to make the cinnamon sugar coating.
- Form and Coat Cookies: Remove the dough from the refrigerator. Scoop out 1 ½ tablespoon-sized portions, roll each into smooth balls between your palms, then roll them in the cinnamon sugar mixture until fully coated. Place the coated dough balls on the prepared cookie sheet, spacing them at least 2 inches apart.
- Bake Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes. Keep remaining dough refrigerated during baking, and avoid placing dough on a hot baking sheet to prevent spreading.
- Cool Before Serving: Allow the baked cookies to cool completely on the cookie sheet before enjoying for the best texture and flavor.
Notes
- These Pumpkin Snickerdoodles are soft, chewy, and loaded with the best flavors of Fall!
- Includes a VIDEO tutorial just below the recipe for visual guidance.
Nutrition
- Serving Size: 1 cookie
- Calories: 153 kcal
- Sugar: 14 g
- Sodium: 114 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 27 mg
