Description
Soft Pumpkin Snickerdoodles made with real pumpkin, warm fall spices, and a generous cinnamon-sugar coating. These tender cookies have lightly set edges, soft chewy centers, and classic snickerdoodle tang.
Ingredients
Scale
- 3 cups all-purpose flour, spooned and leveled
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1 cup unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1/2 cup pure pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 1/3 cup granulated sugar, for the topping
- 1 tablespoon ground cinnamon, for the topping
Instructions
- Whisk the flour, cream of tartar, baking soda, salt, cinnamon, ginger, nutmeg, and allspice together in a large bowl.
- Beat the butter, granulated sugar, and brown sugar with a stand mixer or hand mixer until smooth and creamy. Scrape down the bowl as needed.
- Add the pumpkin puree and mix until well combined. Add the egg and vanilla extract, then mix until blended.
- Add the dry ingredients to the wet ingredients and mix only until no dry flour remains. Do not overmix.
- Cover the cookie dough tightly or place it in a sealed container. Chill for at least 30 to 60 minutes. For deeper flavor, chill for 24 to 48 hours.
- Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
- Mix the remaining granulated sugar and cinnamon together in a small bowl.
- Scoop about 1 tablespoon of dough for each cookie and roll it into a smooth ball. Coat each ball generously in the cinnamon-sugar mixture.
- Arrange the dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 10 to 12 minutes, until the edges look set but the centers remain soft.
- Remove the baking sheet from the oven and immediately tap it firmly against the counter two or three times to release air and form rippled edges.
- Cool the cookies on the baking sheet for 5 minutes. Transfer them to a wire rack and cool completely.
Notes
- Use pure pumpkin puree, not sweetened pumpkin pie filling.
- Measure the flour by spooning it into the measuring cup and leveling the top.
- Do not place cookie dough on a hot baking sheet, since the warmth may cause excess spreading.
- Store cooled cookies in an airtight container at room temperature for up to 4 days.
- Place a small piece of bread in the storage container to help the cookies remain soft.
- Freeze baked cookies in a freezer-safe container for up to 2 months.
- Frozen cookie dough balls can be baked without thawing. Add 1 to 2 minutes to the baking time.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 128
- Sugar: 11
- Sodium: 111
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 19
- Fiber: 1
- Protein: 1
- Cholesterol: 18