Pumpkin Snickerdoodles
Ingredients
- 1 cunsalted butter
softened
- 1 csugar
- ¾ cpacked brown sugar
- ¾ ccanned pumpkin
- 1each large egg yolk
room temperature
- 1 tspvanilla extract
- 3 call-purpose flour
- 3 tspcornstarch
- 2 tspground cinnamon
- 1 tspcream of tartar
- 1 tspbaking soda
- ½ tspbaking powder
- ½ tspsalt
- ¼ tspground nutmeg
- ¼ tspground ginger
- rolling sugar
- ¼ csugar
- 2 tspground cinnamon
Directions
- 1
In a large bowl, use a hand mixer or stand mixer to cream the softened butter, granulated sugar and brown sugar until they’re light and fluffy, five to seven minutes. Beat in the pumpkin, egg yolk and vanilla extract. In another bowl, whisk together the all-purpose flour, cornstarch, cinnamon, cream of tartar, baking soda, baking powder, salt, nutmeg and ginger. Gradually beat the flour mixture into the creamed mixture just until combined. Cover and refrigerate the dough until firm, about one hour.
- 2
Preheat the oven to 350°F. In a small bowl, stir together the granulated sugar and cinnamon. Scoop the dough by 2 tablespoonfuls, then shape the dough into balls. Roll the balls in the cinnamon sugar, and place them 2 inches apart on parchment-lined baking sheets.
- 3
Bake the cookies until they’re browned, 14 to 16 minutes. Let the cookies stand on the baking sheet for five minutes, then move them to wire racks to cool. Editor’s Tip: Do not let the cookies bake longer than necessary or they will dry out.
Pumpkin Snickerdoodles
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About this Recipe
Ready to elevate your favorite snickerdoodle to a cozy, autumn treat? Our Pumpkin Snickerdoodles recipe blends the classic cinnamon-sugar charm with the warm embrace of fall flavors, perfect for any occasion.
This recipe stands out by thoughtfully incorporating canned pumpkin and a medley of seasonal spices directly into the dough. This creates a soft, chewy texture and unmistakable pumpkin flavor without sacrificing the traditional snickerdoodle appeal, making it a simple yet sophisticated twist on a beloved cookie.
You'll discover a cookie that’s wonderfully soft and subtly chewy, with a vibrant aroma of cinnamon, nutmeg, and ginger that signals pure comfort. Each bite offers the familiar sweet and spiced crunch from the sugar coating, giving way to a rich, moist interior infused with pumpkin. These cookies strike the perfect balance between sweetness and warm spice, making them an irresistible treat for any fall gathering or a quiet moment with a warm drink.
To personalize your batch, feel free to slightly adjust the amount of ground cinnamon, nutmeg, or ginger in the dough to match your preferred spice intensity. For an extra pop of classic snickerdoodle flavor, you can also increase the ratio of cinnamon in the rolling sugar mixture.
These Pumpkin Snickerdoodles are ideal for an afternoon pick-me-up, a cozy dessert with a cup of coffee or tea, or as a welcome addition to any fall potluck.