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Pumpkin Snickerdoodles
Pumpkin Snickerdoodles
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Prep Time:
15 minutes
Cook Time:
11 minutes
Total Time:
56 minutes
Elevate classic snickerdoodles with pumpkin purée and fall spices for a soft and chewy treat that will delight cookie enthusiasts.
Ingredients:
  • For the cookies
  • 2 cups (240g) all-purpose flour
  • 1 1/2 teaspoons cream of tartar
  • 1 teaspoon pumpkin pie spice
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 cup (170g) unsalted butter, melted and cooled
  • 1/2 cup (120g) pumpkin purée
  • 1/2 cup (107g) light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg yolk
  • For the pumpkin spice sugar mixture
  • 1/4 cup (50g) granulated sugar
Instructions:
  • Mix the flour, cream of tartar, pumpkin pie spice, baking soda, and salt in a medium bowl to create the cookie dough base.
  • In a large mixing bowl, blend the melted butter, pumpkin puree, brown sugar, granulated sugar, egg yolk, and vanilla extract until smooth and fully combined.
  • Incorporate the dry ingredients into the wet ingredients using a wide rubber spatula until just combined and no dry flour streaks are visible. The dough will be soft at this stage.
  • Refrigerate: Cover the bowl of dough and chill it for at least 30 minutes, or up to 3 days. Chilling enhances the texture and flavor of the cookies, making them easier to scoop and shape.
  • Preheat your oven to 350°F and position racks in the upper and lower thirds. Line two baking sheets with parchment paper.
  • Combine granulated sugar and pumpkin pie spice in a shallow bowl, whisk until well mixed.
  • Form the cookies: Take a 1 1/2 tablespoon cookie scoop or a heaping tablespoon to divide the cookie dough into 24 portions. Roll each portion into a smooth ball in your hands, then coat it evenly in the sugar mixture. Arrange 12 cookies on each baking sheet, making sure to leave about 3 inches of space between each one.
  • Bake: Place a pan on each oven rack and bake for 11 to 12 minutes. Rotate the pans halfway through. The cookies should have set edges and a puffed, cracked top.
  • Cool and serve: Allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely. Keep in an airtight container at room temperature for up to 5 days. Enjoy! If you love the recipe, feel free to leave us stars and a comment below!

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