Pumpkin Snickerdoodles
Deliciously soft and spiced cookies, perfect for fall gatherings and cozy moments, featuring a delightful combination of pumpkin and warm spices coated in cinnamon sugar.
Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour provides structure
- 1 ½ teaspoons pumpkin pie spice adds warm spice flavor
- 1 teaspoon ground cinnamon enhances sweetness
- ¾ teaspoon baking soda helps cookies rise
- 1 ½ teaspoons baking powder lightens texture
- ⅓ teaspoon salt balances flavors
Wet Ingredients
- ¾ cup unsalted butter, softened adds richness
- ¾ cup granulated sugar sweetens and helps browning
- ⅓ cup packed light brown sugar adds moisture and depth
- 1 each egg yolk, room temperature binds ingredients
- 2 teaspoons vanilla extract enhances flavor
- ⅓ cup pumpkin puree, not pumpkin pie filling adds moisture and taste
Cinnamon Sugar Mixture
- 3 tablespoons granulated sugar for rolling
- 1 ½ teaspoons ground cinnamon flavor
Instructions
Preparation
- In a large bowl, combine the all-purpose flour, pumpkin pie spice, ground cinnamon, baking soda, baking powder, and salt. Whisk until well combined and set aside.
- Using a stand mixer, beat the softened unsalted butter, granulated sugar, and light brown sugar on medium speed for about two minutes until light and fluffy.
- Reduce mixer speed to low and add the egg yolk and vanilla extract. Mix until just combined.
- Add the pumpkin puree and mix until everything is just combined.
- Gradually mix in the reserved dry flour mixture until just combined. Do not overmix.
- Wrap the cookie dough in plastic wrap and refrigerate for 2-24 hours.
Baking
- Preheat your oven to 350°F and line your baking sheets with parchment paper.
- In a small bowl, mix the granulated sugar and ground cinnamon for rolling.
- Scoop the dough into balls and roll in the cinnamon sugar mixture. Place on prepared baking sheets, leaving about 2 inches between cookies.
- Bake for 10 to 12 minutes, or until lightly golden, and set around the edges but still soft in the center.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
Enjoy these fresh out of the oven or at room temperature. They make excellent snacks or desserts.