Description
These Pumpkin Snickerdoodles combine the classic cinnamon-sugar coating of traditional snickerdoodles with the moist and flavorful addition of pumpkin puree. Soft, chewy, and perfectly spiced with cinnamon and nutmeg, these cookies are a delightful fall treat or a cozy dessert for any time of year.
Ingredients
Scale
Pumpkin Snickerdoodles:
- 3 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup room-temperature unsalted butter
- 1 cup granulated sugar
- ½ cup light brown sugar
- ¾ cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
Cinnamon-sugar coating:
- ½ cup granulated sugar
- 1 teaspoon pumpkin pie spice
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the 3 ¾ cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon salt, ½ teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg. Set aside the dry mixture for later use.
- Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, beat 1 cup room-temperature unsalted butter, 1 cup granulated sugar, and ½ cup light brown sugar on medium-high speed until fluffy and light, about 2 to 3 minutes.
- Add Wet Ingredients: Mix in the ¾ cup pumpkin puree, then add 1 large egg, followed by 2 teaspoons vanilla extract, mixing well after each addition to ensure even incorporation.
- Combine Dry and Wet Ingredients: Gradually add the prepared flour mixture to the wet ingredients on low speed just until combined, being careful not to overmix. Cover the dough and chill it in the refrigerator for 1 hour to firm up.
- Prepare for Baking: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. In a small bowl, combine ½ cup granulated sugar with 1 teaspoon pumpkin pie spice to create the cinnamon-sugar coating.
- Form Cookies: Once the dough is chilled, scoop out tablespoons of dough and roll each into a ball. Roll each ball thoroughly in the cinnamon-sugar coating and place them spaced apart on the prepared baking sheets.
- Flatten Dough Balls: Slightly flatten each coated dough ball with the bottom of a heavy glass or measuring cup to ensure even baking.
- Bake: Bake the cookies for 10 to 15 minutes, or until the tops begin to crack and the edges are set. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Serve and Enjoy: Serve these soft, spiced pumpkin snickerdoodles warm or at room temperature for a delicious autumn-inspired treat.
Notes
- Ensure the butter is at room temperature for proper creaming with sugar, which helps achieve a light and fluffy dough.
- Chilling the dough is essential to prevent the cookies from spreading too much during baking and to develop flavor.
- Use pure pumpkin puree, not pumpkin pie filling, which contains added spices and sweeteners.
- The cookies can be stored in an airtight container at room temperature for up to 5 days.
- For a dairy-free version, substitute butter with a plant-based alternative, but note the texture may vary.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 11g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
