Pumpkin Snickerdoodles
These Pumpkin Snickerdoodles are soft, slightly chewy cookies that combine classic snickerdoodle flavors with a hint of pumpkin richness, making them perfect for the fall season.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
Wet Ingredients
- 3/4 cup granulated sugar
- 2/3 cup packed light brown sugar
- 12 tablespoons unsalted butter, room temperature
- 1 large egg yolk
- 1/2 cup pumpkin puree
- 1 1/2 teaspoons vanilla extract
For Rolling
- 1/4 cup granulated sugar for rolling
- 1 teaspoon ground cinnamon for rolling
Instructions
Preparation
- Begin by whisking together the dry ingredients in a mixing bowl. Combine the all-purpose flour, cornstarch, cream of tartar, baking soda, baking powder, cinnamon, nutmeg, ginger, salt, cloves, and allspice.
- In the bowl of an electric stand mixer, cream the unsalted butter, granulated sugar, and light brown sugar together until fluffy and light in color.
- Add the egg yolk to the creamed mixture, then incorporate the pumpkin puree and vanilla extract on medium-low speed.
- Gradually add in your dry ingredient mixture, mixing until everything is just combined.
- Cover the dough and chill it in the refrigerator for better flavor development and easier handling.
Baking
- Preheat the oven and prepare your baking sheets with parchment paper.
- Combine the granulated sugar and ground cinnamon in a small bowl for rolling.
- Using a cookie scoop, portion the dough and roll each into a ball, then coat in the cinnamon sugar mixture.
- Place the dough balls on the prepared baking sheets, leaving approximately 2 inches apart.
- Bake the cookies until just set and tops begin to crack.
- Cool on the baking sheet for a few moments before transferring to a wire rack.
Notes
For best results, chill the dough to help maintain the cookie's shape and texture. Adjust spices according to preference. Store in an airtight container for freshness.