Pumpkin Snickerdoodle Cookies Recipe
- Cook Time: 32 minutes
- Total Time: 32 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar, packed
- 1/3 cup pumpkin puree (blotted to remove excess moisture)
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 teaspoon pumpkin pie spice
- 1/4 cup granulated sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Take your pumpkin puree and spread it onto a few layers of paper towels. Press another paper towel on top to soak up the excess moisture until the puree looks thick and concentrated. Measure out 1/3 cup of the blotted puree.
- In a large mixing bowl, beat the softened butter, 1/2 cup granulated sugar, and brown sugar together using a hand mixer or stand mixer. Cream them on medium-high speed for about 2-3 minutes until the mixture is light, fluffy, and well-combined.
- Add the blotted pumpkin puree, the egg yolk, and the vanilla extract to the butter mixture. Beat again on medium speed until everything is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.
- In a separate medium bowl, whisk together the all-purpose flour, salt, baking soda, cream of tartar, and pumpkin pie spice. This ensures the leavening agents and spices are evenly distributed before they hit the wet ingredients.
- Turn your mixer to low speed and gradually add the dry ingredients to the wet ingredients. Mix just until the flour streaks disappear. Do not overmix, as this can make the cookies tough. The dough will be soft and slightly sticky.
- In a small bowl, mix the remaining 1/4 cup sugar and 1 tablespoon of cinnamon. Scoop about 1 tablespoon of dough at a time and roll it into a ball between your palms. Roll the ball generously in the cinnamon-sugar mixture until fully coated.
- Place the balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes, or until the edges are set but the centers still look slightly soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.