Description
These Pumpkin Snickerdoodles are a delightful twist on the classic cookie, with a soft pumpkin-infused center and a sweet cinnamon sugar coating. Perfect for fall gatherings or anytime you crave a cozy treat.
Ingredients
Scale
Dry Ingredients:
- 3 cups (384g) all-purpose flour ((spoon and level to measure))
- 1 1/2 Tbsp (11g) cornstarch
- 2 tsp cream of tartar
- 1 tsp baking soda
- 3/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 3/4 tsp ground nutmeg ((preferably fresh grated))
- 1/4 tsp ground cloves (or allspice)
Wet Ingredients:
- 1 cup (200g) packed light brown sugar
- 2/3 cup (133g) granulated sugar
- 1 cup unsalted butter, (at room temperature (reduce salt to 1/4 tsp if using salted butter))
- 1 large egg yolk
- 3/4 cup canned pumpkin ((not pie filling))
- 1 1/2 tsp vanilla extract
- 1/4 cup granulated sugar
- 1 1/2 tsp ground cinnamon
Instructions
- Dry Ingredients: In a mixing bowl, whisk together flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
- Wet Ingredients: Cream together butter, brown sugar, and granulated sugar. Mix in egg yolk, pumpkin, and vanilla extract. Slowly add dry ingredients and mix until combined.
- Chill dough for 45 minutes to 1 hour. Preheat oven to 350°F.
- Coat dough balls in cinnamon sugar mixture and place on baking sheets. Bake for 12-14 minutes. Cool on a wire rack.
Notes
- You can add chopped nuts or white chocolate chips to the dough for extra flavor and texture.
- For a stronger spice flavor, increase the amounts of cinnamon, ginger, and nutmeg to suit your taste preferences.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Pumpkin Snickerdoodles, Pumpkin Cookies, Fall Baking, Cinnamon Sugar Cookies
