Description
These Pumpkin Snickerdoodle Cookies are a delightful twist on the classic snickerdoodle, infused with rich pumpkin puree and warm autumn spices. Soft and chewy with a perfect cinnamon-sugar coating, they’re the ideal treat for fall or whenever you crave a comforting, flavorful cookie.
Ingredients
Scale
Dry Ingredients
- 3 1/4 cups all-purpose flour (400 grams)
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Wet Ingredients
- 1 cup unsalted butter, softened (226 grams)
- 1 cup granulated sugar (200 grams)
- 1/2 cup packed brown sugar (100 grams)
- 1 cup pumpkin puree (240 grams)
- 2 large eggs
For Rolling
- 1/4 cup granulated sugar (50 grams)
- 1 tablespoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and ginger until well combined for a balanced spice blend.
- Cream Butter and Sugars: In another bowl, use a mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which will add airiness to the cookies.
- Add Pumpkin and Eggs: Beat in the pumpkin puree and eggs to the creamed mixture until fully incorporated, creating a moist and flavorful dough base.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined to avoid overmixing, which can make cookies tough.
- Prepare Cinnamon Sugar: In a small bowl, combine the granulated sugar and ground cinnamon to create the classic snickerdoodle coating.
- Form and Roll Dough Balls: Scoop the dough into small balls, then roll each ball thoroughly in the cinnamon sugar mixture to evenly coat.
- Arrange and Bake: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake for 10-12 minutes until the cookies are set but still soft in the center.
- Cool: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely, which helps them set properly and retain their texture.
Notes
- Use fresh pumpkin puree for the best flavor; canned pumpkin works well too.
- For softer cookies, slightly underbake by removing them at 10 minutes; for crisper edges, bake closer to 12 minutes.
- Make sure butter is softened at room temperature for easy creaming.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Rolling the dough balls well in the cinnamon sugar mixture enhances the traditional snickerdoodle flavor.
