Pumpkin Snickerdoodles Recipe

Pumpkin Snickerdoodles Recipe

How To Make Pumpkin Snickerdoodles

Give the classic snickerdoodles a flavorful upgrade with these pumpkin snickerdoodles! They’re soft and chewy cookies that’s perfect for munching.

Preparation: 25 minutes
Cooking: 26 minutes
Chill Time: 45 minutes
Total: 1 hour 36 minutes

Serves:

Ingredients

  • cupsall purpose flour
  • tspcornstarch
  • 1tspcream of tartar
  • 1tspbaking soda
  • ½tspbaking powder
  • ½tspsalt,heaping
  • tspground cinnamon
  • ½tspground ginger
  • ½tspground nutmeg
  • ¼tspground allspice
  • 1cupgranulated sugar
  • ¾cuplight brown sugar,packed
  • 1cupunsalted butter,softened
  • 1large egg yolk
  • ¾cuppumpkin puree,canned
  • tspvanilla extract
  • ¼cupgranulated sugar
  • tspground cinnamon

Instructions

  1. In a mixing bowl, whisk together the flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice for 20 seconds. Set aside.

  2. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar, not until pale and fluffy, just to combine. Occasionally scrape down the sides and bottom of the bowl throughout the entire mixing process.

  3. Mix in the egg yolk, then mix in pumpkin and vanilla extract. With mixer set on low speed, slowly add in dry ingredients then mix until combined.

  4. Divide the dough in half and place each half in a bowl, cover with plastic wrap and chill for 45 minutes to 1 hour. *

  5. Preheat the oven to 350 degrees F during the last 10 minutes of refrigeration.

  6. In a small bowl, whisk together ¼ cup of granulated sugar with 1½ teaspoon of cinnamon.

  7. Scoop the dough out into 2 even tablespoons at a time, running the measuring spoon against the side and edge of the bowl so it will slightly deflate the dough, twice per ball.

  8. Shape into a ball, roll the dough ball in cinnamon sugar mixture to evenly coat then transfer to Silpat or parchment paper-lined baking sheets, spacing the cookies 2-inches apart.

  9. Bake in the oven for 12 to 14 minutes until slightly under-baked.

  10. Cool on baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.

  11. Serve and enjoy!

Recipe Notes

*The dough should be slightly sticky so the cinnamon sugar will stick when rolling but they should be manageable to roll in the palms of the hands

Nutrition

  • Calories: 130.45kcal
  • Fat: 5.38g
  • Saturated Fat: 3.32g
  • Trans Fat: 0.21g
  • Monounsaturated Fat: 1.39g
  • Polyunsaturated Fat: 0.26g
  • Carbohydrates: 19.49g
  • Fiber: 0.58g
  • Sugar: 10.10g
  • Protein: 1.37g
  • Cholesterol: 18.68mg
  • Sodium: 74.74mg
  • Calcium: 14.82mg
  • Potassium: 44.31mg
  • Iron: 0.67mg
  • Vitamin A: 84.68µg
  • Vitamin C: 0.23mg
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