Description
Soft & Chewy Pumpkin Snickerdoodle Cookies that beautifully blend pumpkin flavor and snickerdoodle texture for a cozy fall treat.
Ingredients
Scale
- 2 cups All-Purpose Flour (Spoon and level for accurate measurement.)
- 2 teaspoons Pumpkin Pie Spice (Feel free to substitute with your homemade blend.)
- 1 teaspoon Ground Cinnamon (Increase for more flavor if desired.)
- 1 teaspoon Baking Soda (Acts as the leavening agent.)
- 1 teaspoon Cream of Tartar (Can be substituted with baking powder if necessary.)
- ½ teaspoon Salt (Balances the sweetness.)
- ½ cup Unsalted Butter (Softened for easy mixing.)
- ½ cup Granulated Sugar (Provides sweetness.)
- ½ cup Light Brown Sugar (Adds moisture from its molasses content.)
- 1 large Egg Yolk (Use at room temperature.)
- 1 teaspoon Pure Vanilla Extract
- ¾ cup Pumpkin Puree (Canned or homemade works perfectly.)
- ¼ cup Granulated Sugar
- 1 tablespoon Ground Cinnamon
Instructions
- In a medium bowl, sift together 2 cups of all-purpose flour, 2 teaspoons of pumpkin pie spice, 1 teaspoon of ground cinnamon, 1 teaspoon of baking soda, 1 teaspoon of cream of tartar, and ½ teaspoon of salt. Whisk until combined.
- In a large mixing bowl, beat ½ cup of softened unsalted butter with ½ cup of granulated sugar and ½ cup of light brown sugar until light and fluffy.
- Add 1 large egg yolk, 1 teaspoon of pure vanilla extract, and ¾ cup of pumpkin puree, mixing until well incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. The dough should be thick and slightly sticky.
- Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
- Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper.
- In a small bowl, mix together ¼ cup of granulated sugar with 1 tablespoon of ground cinnamon.
- Scoop out dough and roll into balls. Roll each ball in the cinnamon sugar mixture and space them about 2 inches apart on the baking sheets.
- Bake the cookies for 10 to 13 minutes until the edges are set but the centers remain soft. Let cool for about 10 minutes before transferring to a wire rack.
Notes
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 6 g
- Sodium: 75 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 25 mg