Description
These Pumpkin Snickerdoodles are soft, chewy cookies infused with warm pumpkin spice flavors and coated in a cinnamon-sugar mixture. Perfectly balanced with pumpkin puree and cozy spices like cinnamon and nutmeg, these fall-inspired treats bring a festive twist to the classic snickerdoodle cookie.
Ingredients
Scale
Pumpkin Snickerdoodles:
- 3 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup room-temperature unsalted butter
- 1 cup granulated sugar
- ½ cup light brown sugar
- ¾ cup pumpkin puree
- 1 large egg
- 2 teaspoon vanilla extract
Cinnamon-Sugar Coating:
- ½ cup granulated sugar
- 1 teaspoon pumpkin pie spice
Instructions
- Prepare the Dry Ingredients: In a medium bowl, whisk together 3 ¾ cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon salt, ½ teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg until combined. Set this aside for later use.
- Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, whip 1 cup of room-temperature unsalted butter with 1 cup granulated sugar and ½ cup light brown sugar on medium-high speed until the mixture is light and fluffy, typically about 2 to 3 minutes.
- Add Pumpkin and Egg: Gradually mix in ¾ cup pumpkin puree to the creamed butter and sugar, mixing well to incorporate. Follow by adding 1 large egg, then 2 teaspoons vanilla extract, ensuring each ingredient is fully blended before adding the next.
- Combine Wet and Dry Mixtures: Slowly add the flour mixture to the wet ingredients on low speed, mixing just until everything is combined and no flour streaks remain. Avoid overmixing to keep cookies tender.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate it for at least one hour to firm up, making the dough easier to handle and enhancing flavor development.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. In a small bowl, mix ½ cup granulated sugar with 1 teaspoon pumpkin pie spice to create the cinnamon-sugar coating. Set this aside.
- Shape and Coat the Cookies: Once chilled, scoop a tablespoon of cookie dough and roll it into a ball. Then, roll the dough ball in the prepared cinnamon-sugar coating until evenly covered. Place the coated balls on the lined baking sheets, spacing them adequately.
- Flatten the Cookies: Slightly press down each coated dough ball with the bottom of a heavy glass or measuring cup to flatten them slightly, which helps achieve the classic snickerdoodle look and texture.
- Bake the Cookies: Bake in the preheated oven for 10 to 15 minutes, or until the cookie tops begin to crack, signaling they are fully baked yet still soft inside.
- Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes to set, then carefully transfer them to a wire rack to cool completely. Enjoy these warm or at room temperature!
Notes
- For best results, make sure the butter is at room temperature to achieve a creamy texture when mixing.
- Chilling the dough is important as it helps the cookies hold their shape and enhances the pumpkin flavor.
- If pumpkin puree is not available, you can substitute with canned pumpkin but avoid pumpkin pie filling, which includes spices and sugar.
- Use parchment paper on baking sheets to prevent sticking and for easy cleanup.
- Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 13g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
