Pumpkin Snickerdoodles Cookies
These Pumpkin Snickerdoodles Cookies take everything you already love about a classic snickerdoodle and give it a cozy fall makeover. Soft, thick centers, a slightly crackled top, and that irresistible cinnamon sugar coating, but with real pumpkin puree and warm pumpkin pie spice folded right into the dough. They come together in one bowl with no mixer required if you don't want one, no chilling time, and they bake up in well under fifteen minutes.
Equipment
- Large mixing bowl
- Medium mixing bowl for the dry ingredients
- Measuring cups and spoons
- Two large baking sheets
- Cookie scoop medium size, about 2 tablespoons
- Wire cooling rack
Ingredients
- 1/2 cup unsalted butter 1 stick, 113g; softened to room temperature
- 1/2 cup granulated sugar 100g; plus 1/4 cup for the coating
- 1/3 cup light brown sugar 73g; packed
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1/2 cup pumpkin puree 120g; blotted dry with paper towels
- 1 3/4 cups all purpose flour 210g
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon for the dough
- 1 1/2 teaspoons ground cinnamon for the coating
Instructions
- Spread paper towels on a plate, scoop the pumpkin puree on top, cover with more paper towels, and press gently to soak up excess moisture. Let sit for 10 to 15 minutes.
- Preheat the oven to 375°F (190°C) and line two large baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, pumpkin pie spice, and 1/2 teaspoon ground cinnamon until evenly combined.
- In a large bowl, beat the softened butter, 1/2 cup granulated sugar, and brown sugar with a hand mixer on medium speed for 1 to 2 minutes until light, fluffy, and pale.
- Add the egg yolk and vanilla, beat for 30 seconds, then add the blotted pumpkin puree and mix until smooth and uniform in color.
- Add the dry ingredients to the wet ingredients in two additions, mixing on low speed just until no dry streaks of flour remain. Do not overmix.
- In a small bowl, stir together 1/4 cup granulated sugar and 1 1/2 teaspoons ground cinnamon until evenly combined.
- Using a medium cookie scoop, portion the dough into balls about 2 tablespoons each. Roll each portion into a smooth ball, then roll in the cinnamon sugar mixture until fully coated.
- Place coated dough balls on the prepared baking sheets about 2 inches apart. Bake one sheet at a time on the middle rack for 10 to 12 minutes, until edges are set and tops are puffed and slightly cracked.
- Let the cookies cool on the hot pan for 5 minutes to finish setting, then transfer to a wire cooling rack to cool completely. Repeat with remaining dough using a cool baking sheet.
Notes
- Do not skip blotting the pumpkin puree. It is the single biggest factor in getting a soft, chewy cookie instead of a cakey one.
- Use room temperature butter, not melted or cold, for the best texture when creaming with the sugars.
- Measure flour by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag, to avoid packing in too much flour.
- Bake one sheet at a time for the most even results, especially in ovens with hot spots.
- Slightly underbake the cookies and let them finish setting on the hot pan for the softest centers.
- Use fresh baking soda and cream of tartar, since both lose potency over time and affect how much the cookies puff.
- Store baked cookies in an airtight container at room temperature for up to 5 days. Layer between parchment paper if stacking.
- Freeze baked cookies in a single layer, then transfer to a freezer bag for up to 3 months. Freeze unbaked dough balls, already rolled in cinnamon sugar, for up to 3 months and bake straight from frozen, adding 1 to 2 extra minutes to the bake time.
- To refresh a stored cookie, warm it in the microwave for 8 to 10 seconds to soften the center back up.
- Variations: stir in 1/2 cup white chocolate chips, add 1/2 cup chopped toasted pecans, drizzle with cream cheese glaze, or make sandwich cookies with maple buttercream filling.
Nutrition
Serving: 1CookieCalories: 130kcalCarbohydrates: 20gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 20mgSodium: 75mgSugar: 12gVitamin A: 20IU
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