Pumpkin Snickerdoodles Recipe
The Pumpkin Snickerdoodles Recipe is the perfect fall cookie with soft centers, chewy edges and warm pumpkin spice flavor.
Ingredients
For the Cookie Dough
- 2 cups all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- ¼ cup pumpkin puree blotted to remove extra moisture
- 1 large egg yolk
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Coating
- ¼ cup granulated sugar
- 1½ teaspoons ground cinnamon
Optional Additions
- White chocolate chips
- Chopped pecans
- Chopped walnuts
- Caramel chips
- Maple glaze
Instructions
Preheat The Oven
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
Dry The Pumpkin
- Blot the pumpkin puree with paper towels until much of the moisture is removed.
Mix The Dry Ingredients
- Whisk together the flour, cream of tartar, baking soda, baking powder, salt, pumpkin pie spice and cinnamon.
Cream Butter And Sugar
- Beat the butter and sugar until light and fluffy.
Add Wet Ingredients
- Mix in the pumpkin puree, egg yolk, and vanilla extract until smooth.
Combine Everything
- Slowly add the dry ingredients and mix until a soft dough forms.
Prepare The Coating
- Mix the cinnamon and sugar in a small bowl.
Shape The Cookies
- Scoop the dough into balls and roll each one in the cinnamon sugar mixture.
Arrange On Baking Sheet
- Place the dough balls about two inches apart on the prepared baking sheets.
Bake
- Bake for ten to twelve minutes until the edges are lightly golden but the centers remain soft.
Cool
- Allow the cookies to cool on the baking sheet for five minutes before transferring them to a cooling rack.
Serve And Enjoy
- Enjoy the cookies warm or completely cooled with your favorite drink.
Notes
- Remove excess moisture from the pumpkin puree.
- Do not overmix the cookie dough.
- Chill the dough if it becomes sticky.
- Add white chocolate chips for extra sweetness.
- Sprinkle flaky sea salt after baking.
- Use homemade pumpkin pie spice if available.
- Store with a slice of bread to keep cookies soft.