Pumpkin Snickerdoodle Cookies
Pumpkin Snickerdoodle Cookies are soft, spiced cookies with a hint of pumpkin and a cinnamon-sugar coating. A cozy twist on a classic favorite!
Ingredients
For the Cookies
- 1 ½ c. all-purpose flour
- 1 tsp. pumpkin pie spice
- ½ tsp. baking soda
- ¼ tsp. cinnamon
- ½ tsp. cream of tartar
- ¼ tsp. salt
- ½ c. unsalted butter softened
- ½ c. sugar
- ⅓ c. brown sugar
- 1 large egg yolk
- 1 tsp. vanilla extract
- ¼ c. pumpkin puree
For the Topping
- ¼ c. sugar
- 1 ½ tsp. cinnamon
Instructions
- In a medium mixing bowl, whisk together the flour, pumpkin pie spice, baking soda, cinnamon, cream of tartar, and salt. Set aside.
- In a large mixing bowl, cream the butter, sugar, and brown sugar until light and fluffy.
- Add the egg yolk, vanilla, and pumpkin puree to the creamed mixture. Mix until well combined.
- Gently fold the dry ingredients into the wet mixture until just incorporated.
- Chill the dough in the refrigerator for 30 minutes.
- While the dough chills, preheat your oven to 350°F.
- Once chilled, use a medium cookie scoop to portion the dough. Combine the additional sugar and cinnamon on a plate, and roll each dough ball in the mixture to coat.
- Place the coated dough balls on a baking sheet, spacing them evenly.
- Bake for 10-11 minutes, or until the cookies are just set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Notes
- Chilling the dough for at least 30 minutes helps prevent the cookies from spreading too much while baking, ensuring a soft, chewy texture.
- When combining the wet and dry ingredients, mix until just incorporated to avoid overworking the dough, which can make the cookies dense.
- Let the butter, egg yolk, and pumpkin puree come to room temperature before mixing. This helps the ingredients blend more evenly for a smoother dough.
- These cookies bake quickly. Take them out as soon as the edges are set and the centers look slightly soft — they’ll continue to firm up as they cool.
- If you prefer a stronger spice flavor, add a pinch more pumpkin pie spice or cinnamon to the dough or the coating mixture.
Nutrition
Calories: 178kcalCarbohydrates: 30gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 14mgSodium: 67mgPotassium: 62mgFiber: 1gSugar: 14gVitamin A: 678IUVitamin C: 0.2mgCalcium: 16mgIron: 1mg
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