Description
These Pumpkin Snickerdoodles are a delightful twist on the classic cinnamon-sugar cookie, infused with seasonal pumpkin puree and warm pumpkin pie spices. Soft, chewy, and coated in a sweet cinnamon sugar topping, these cookies are perfect for fall baking or any time you crave a comforting autumn treat.
Ingredients
Scale
Cookie Dough
- ½ cup (113 g) unsalted butter, melted and cooled for at least 10 minutes
- ½ cup (100 g) sugar
- ⅓ cup (70 g) light brown sugar, tightly packed
- ¼ cup (73 g) pumpkin puree
- 1 large egg yolk
- ¾ teaspoon vanilla extract
- 1 ½ cups (190 g) all purpose (plain) flour
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon cream of tartar
- ½ teaspoon salt
Topping
- ¼ cup (50 g) sugar
- 2 teaspoons ground cinnamon
Instructions
- Mix Wet Ingredients: Combine the melted and cooled butter, sugar, and light brown sugar in a bowl and stir until well-combined. Add the pumpkin puree and stir well to incorporate all the wet ingredients evenly.
- Add Egg Yolk and Vanilla: Stir in the egg yolk and vanilla extract thoroughly until fully blended into the mixture, creating a smooth wet base.
- Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, cream of tartar, and salt until all dry ingredients are evenly combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until all components are well combined and a dough forms.
- Chill Dough: Cover the cookie dough tightly with clear wrap and place it in the refrigerator to chill for at least 45 minutes. This step helps the dough firm up for easier shaping and improves the cookie texture.
- Preheat Oven and Prepare Baking Sheet: About 10 minutes before baking, preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper to prevent sticking and prepare for baking.
- Prepare Cinnamon Sugar Topping: In a small bowl, whisk together ¼ cup sugar and 2 teaspoons ground cinnamon until well mixed.
- Shape Cookies: Remove the chilled dough from the refrigerator. Scoop out 1 ½ tablespoon-sized portions and roll each into smooth balls between your palms. Then roll each ball in the cinnamon sugar mixture until fully coated.
- Arrange and Bake: Place the coated dough balls on the prepared baking sheet, spacing at least 2 inches apart to allow for spreading during baking. Bake in the preheated oven for 10-12 minutes until the edges are slightly firm but the centers are still soft.
- Cool and Serve: Allow the baked cookies to cool completely on the cookie sheet before transferring or serving. This prevents breaking and lets them firm up to the perfect texture.
Notes
- For best results, ensure the butter is melted and cooled before mixing to prevent cooking the egg yolk.
- Chilling the dough for at least 45 minutes is crucial to maintain the cookie shape and enhance texture.
- Keep any remaining dough refrigerated while baking batches to prevent it from becoming too soft to handle.
- If you prefer softer cookies, reduce the baking time slightly; for crisper cookies, bake a minute or two longer, but watch carefully.
- Using pumpkin pie spice gives a great flavor balance, but you can substitute with a mix of cinnamon, nutmeg, ginger, and cloves if preferred.
Nutrition
- Serving Size: 1 cookie
- Calories: 130 kcal
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
