Description
These Pumpkin Snickerdoodles are soft, chewy cookies infused with warm pumpkin pie spice and a burst of pumpkin puree, perfectly rolled in cinnamon-sugar for a delightful autumn treat. Easy to make and perfect for cozy fall gatherings or a sweet seasonal snack.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp. pumpkin pie spice
- 1/2 tsp. cream of tartar
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
Wet Ingredients
- 1/2 cup (1 stick) butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/3 cup pumpkin puree
- 1 tsp. vanilla extract
Topping
- Cinnamon-sugar (for rolling dough balls)
Instructions
- Preheat and prepare dry ingredients: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent sticking. In a large bowl, whisk together the all-purpose flour, pumpkin pie spice, cream of tartar, baking soda, and kosher salt until thoroughly combined.
- Cream butter and sugar, then combine wet ingredients: In a separate large bowl, beat the softened butter and granulated sugar with an electric mixer or by hand until the mixture is light and fluffy, which typically takes a few minutes. Add the egg, pumpkin puree, and vanilla extract, mixing until everything is well incorporated.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently just until the dough comes together. Avoid overmixing to keep the cookies tender.
- Shape dough balls and coat: Take about 1 tablespoon of dough and roll it into a ball with your hands. Then, roll each ball in cinnamon-sugar until fully coated. If you find the dough too sticky to handle, chill it in the refrigerator for 30 minutes to firm it up before rolling.
- Bake the cookies: Place the coated dough balls onto the prepared baking sheets, spacing them evenly. Bake in the preheated oven for approximately 12 minutes, or until the cookie tops start to crack and the centers are just set, indicating they are perfectly baked.
Notes
- Chilling the dough helps with easier handling and prevents spreading during baking.
- Ensure cookies cool on the baking sheet for a few minutes before transferring to a wire rack; this helps them set properly.
- You can adjust the pumpkin pie spice quantity based on preference for a milder or spicier flavor.
- Use parchment paper or silicone mats to avoid sticking and ease cleanup.
- For extra flavor, you can substitute vanilla extract with maple extract.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 10g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
