Description
These Pumpkin Snickerdoodles combine the classic cinnamon-sugar coating with warm autumn spices and pumpkin puree for a soft, chewy cookie that’s perfect for fall. With hints of cinnamon, nutmeg, ginger, and cloves, and a tender texture from pumpkin, these cookies deliver seasonal flavors in every bite.
Ingredients
Dry Ingredients
- 3 cups (384g) all-purpose flour (spoon and level to measure)
- 1 1/2 Tbsp (11g) cornstarch
- 2 tsp cream of tartar
- 1 tsp baking soda
- 3/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 3/4 tsp ground nutmeg (preferably fresh grated)
- 1/4 tsp ground cloves (or allspice)
Wet Ingredients
- 1 cup unsalted butter, at room temperature (reduce salt to 1/4 tsp if using salted butter)
- 1 cup (200g) packed light brown sugar
- 2/3 cup (133g) granulated sugar
- 1 large egg yolk
- 3/4 cup canned pumpkin (not pie filling)
- 1 1/2 tsp vanilla extract
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 1/2 tsp ground cinnamon
Instructions
- Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, ginger, nutmeg, and cloves for about 20 seconds. Set this mixture aside.
- Cream Butter and Sugars: Using an electric stand mixer with the paddle attachment or an electric hand mixer, cream together the butter, brown sugar, and granulated sugar until the mixture is smooth and well blended.
- Add Wet Ingredients: Mix in the egg yolk thoroughly, then add the canned pumpkin and vanilla extract. Optionally, add natural orange or yellow food coloring with a small drop of red for a more vibrant orange color. Scrape down the sides of the bowl to ensure even mixing.
- Combine Dry and Wet Mixtures: With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
- Chill Dough: Spread the dough up the sides of the bowl leaving a well in the center for even chilling. Cover the bowl and refrigerate the dough for 45 minutes to 1 hour.
- Preheat Oven: During the last 15 minutes of chilling, preheat the oven to 350°F (175°C).
- Prepare Cinnamon Sugar Coating: In a small bowl, whisk together 1/4 cup granulated sugar with 1 1/2 teaspoons ground cinnamon.
- Shape and Coat Cookies: Scoop out 2 tablespoons (about 34g) of dough at a time and shape each into a ball. Roll each dough ball thoroughly in the cinnamon sugar mixture to coat evenly. Place the coated dough balls on parchment paper-lined baking sheets at least 2 inches apart.
- Bake Cookies: Bake the cookies in the preheated oven for 12 to 14 minutes. The cookies should appear just slightly under-baked as they will firm up once removed from the oven.
- Cool Cookies: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
- For a more vibrant color, add a few drops of natural orange food coloring or a combination of yellow with a small drop of red.
- Reducing salt is advised if using salted butter to balance flavors.
- Cookies will be soft and chewy; do not overbake.
- Ensure cookies are spaced 2 inches apart to prevent spreading and sticking.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
