Pumpkin Snickerdoodle Cookies
These pumpkin snickerdoodle cookies are chewy and soft with crispy edges, filled with fall spices and pumpkin, and coated with cinnamon sugar. These are the perfect cookies for fall time!
Ingredients
- 3 cups Flour
- ½ teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 1 teaspoon Cream of tartar
- 3 teaspoon Cornstarch
- ½ teaspoon Nutmeg
- ½ teaspoon Ginger
- ½ teaspoon Kosher salt
- 230 g Butter
- ½ cup Brown sugar
- 1 cup Granulated sugar
- 1 Egg yolk
- 2 teaspoon Vanilla extract
- ⅔ cup Pumpkin puree
Instructions
- Start by adding the dry ingredients into a big mixing bowl, flour, baking powder, baking soda, cream of tartar, salt, cinnamon, nutmeg, and ginger. Mix with a whisk until combined and set aside.
- Into a separate big mixing bowl, add the room temperature butter, brown sugar, and granulated sugar. Cream the butter and sugar with an electric hand mixer until the mixture is creamy and light.
- Add the egg, vanilla extract, and the pumpkin puree, and mix until combined.
- Add half of the flour mixture and mix until almost combined. Add the other half and mix until just combined. Cover the bowl with plastic wrap and let the dough rest in the fridge for at least 30 minutes.
- Preheat an oven to 180c (350f). In a small mixing bowl, add the cinnamon and sugar and mix until combined.
- Use a cookies scooper to scoop out the cookies, and roll each cookie into a ball, and roll each cookie dough into the cinnamon-sugar mixture, making sure that the cookie dough is covered with cinnamon sugar.
- Place the cookie dough balls onto a parchment paper-lined baking sheet, and bake in a 180c (350f) preheated oven for 11-12 minutes. Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.
Notes
Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and milk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
Use pure pumpkin puree in this recipe! It is very important that you use pure pumpkin puree in this recipe. Make sure that you are not using the presweetened or pre-spiced pumpkin puree. You will be able to find this information on the ingredient list of your pumpkin puree can.
Chill the dough! This step is crucial and prevents the cookies to spread out too much. After making the pumpkin snickerdoodles dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 30 minutes.
Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be more firm and won’t crumble up. We suggest letting these cookies cool for 5 minutes and then transferring them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
Nutrition
Calories: 137kcalCarbohydrates: 19gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 22mgSodium: 125mgPotassium: 46mgFiber: 1gSugar: 10gVitamin A: 982IUVitamin C: 1mgCalcium: 13mgIron: 1mg
Tried this recipe?Let us know how it was!