Pumpkin Snickerdoodles
Deliciously soft and chewy Pumpkin Snickerdoodles with a cozy cinnamon flavor, perfect for fall baking.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Mixing Bowl large
- 1 Whisk
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp cream of tartar
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Wet Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 3/4 cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
Preparation
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the pumpkin puree, egg, and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes. This will make the dough easier to handle and help the cookies retain their shape during baking.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll the chilled dough into 1-inch balls. In a small bowl, mix together the granulated sugar and cinnamon for the coating. Roll each dough ball in the cinnamon sugar mixture until fully coated.
Serving
- Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are set and the tops are slightly cracked.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Storage
- Store the cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies for up to three months.
Notes
Pro Tips: Chill the dough for easy handling and shape retention. Use room temperature ingredients for better mixing.
Ingredient Substitutions: Replace cream of tartar with lemon juice or white vinegar. Use gluten-free flour or dairy-free butter if needed.
How to Serve: Pair with coffee, tea, or milk. Stack in jars or on dessert stands for presentation.
Storage & Freshness: Store in an airtight container at room temperature for a week, or freeze for up to three months.
Make-Ahead Tips: Prepare the dough in advance and freeze. Thaw before baking.
Ingredient Substitutions: Replace cream of tartar with lemon juice or white vinegar. Use gluten-free flour or dairy-free butter if needed.
How to Serve: Pair with coffee, tea, or milk. Stack in jars or on dessert stands for presentation.
Storage & Freshness: Store in an airtight container at room temperature for a week, or freeze for up to three months.
Make-Ahead Tips: Prepare the dough in advance and freeze. Thaw before baking.