Ingredients
Pumpkin Snickerdoodle Dough
- 1/3 cup (80g) pumpkin puree
- 2 1/2 cups (312g) all-purpose flour, spooned and leveled
- 1 teaspoon cream of tartar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 3/4 cup (170g) unsalted butter, softened to room temperature
- 2/3 cup (135g) packed light brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
Cinnamon-Sugar Coating
- 1/3 cup (67g) granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon pumpkin pie spice
Instructions
- Blot Pumpkin Puree: Measure the pumpkin puree, then spread it over a few layers of paper towels. Gently blot with additional paper towels to remove as much excess moisture as possible. Set aside to ensure the dough isn’t too wet.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and promote even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, ground cinnamon, and pumpkin pie spice. This ensures the spices and leavening agents are evenly distributed.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with the packed light brown sugar and granulated sugar for 2 to 3 minutes until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Egg Yolk, Vanilla, and Pumpkin: Beat in the egg yolk and vanilla extract into the butter mixture. Then mix in the blotted pumpkin puree until fully combined, taking care to maintain the light texture.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet pumpkin mixture, mixing just until combined. The dough may appear dry at first—if needed, turn off your mixer and use your hands to work in the remaining flour until it comes together into a soft dough.
- Prepare Cinnamon-Sugar Coating: In a small bowl, stir together granulated sugar, ground cinnamon, and pumpkin pie spice to create the coating that adds extra flavor and texture.
- Shape and Coat Cookies: Use a medium cookie scoop (#50, about 1 1/2 tablespoons) to portion the dough. Roll each portion into a ball, then generously coat each ball with the cinnamon-sugar mixture. Place the balls on the baking sheets about 2 inches apart to allow for spreading.
- Bake: Bake the cookies for 10 to 12 minutes, until the edges are set but the centers still look slightly soft. Avoid overbaking to retain the cookies’ soft and chewy texture.
- Cool: Let the cookies cool on the baking sheet for about 10 minutes. Then transfer them to a wire rack to cool completely before serving, ensuring they set perfectly.
Notes
- Blotting the pumpkin puree is essential to remove excess moisture, preventing overly wet dough and flat cookies.
- Use cream of tartar to help give the snickerdoodles their distinct chewy texture and slight tang.
- Do not overbake; snickerdoodles continue to set as they cool, so slightly soft centers yield the best texture.
- These cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for longer storage.
- Adjust spices according to your preference for more or less warmth from cinnamon and pumpkin pie spice.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
