Print

Pumpkin Snickerdoodles Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 1 review

Delight in the cozy flavors of fall with these soft, spiced Pumpkin Snickerdoodles. Infused with pumpkin puree and dusted in cinnamon sugar, these cookies offer a perfect balance of sweetness and warm autumn spices, making them a seasonal favorite for any occasion.

Ingredients

Dry Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt

Wet Ingredients

  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1/3 cup pumpkin puree
  • 1 teaspoon vanilla extract

For Rolling

  • Cinnamon-sugar, for dusting

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, pumpkin pie spice, cream of tartar, baking soda, and kosher salt. This helps evenly distribute the leavening and spices throughout the dough.
  3. Cream Butter and Sugar: In another large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which creates a tender texture for your cookies.
  4. Add Wet Ingredients: To the creamed butter and sugar, add the egg, pumpkin puree, and vanilla extract. Mix until everything is evenly combined, forming the wet base of your dough.
  5. Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined to avoid overworking the dough, which can make cookies tough.
  6. Form Dough Balls: Roll about 1 tablespoon of dough into balls. Then, roll each ball in cinnamon sugar to coat. If the dough feels too sticky to handle, chill it in the refrigerator for 30 minutes to firm up before rolling.
  7. Place on Baking Sheet: Arrange the dough balls on the prepared baking sheets, spacing them enough to allow for slight spreading.
  8. Bake Cookies: Bake in the preheated oven for about 12 minutes, or until the tops begin to crack and the centers are just set, signaling perfect doneness.
  9. Cool and Serve: Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring to a wire rack to cool completely. Enjoy your soft, spiced Pumpkin Snickerdoodles!

Notes

  • If dough is sticky, refrigerate for 30 minutes before rolling out to make handling easier.
  • Use parchment paper or silicone baking mats to prevent cookies from sticking and to promote even cooking.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
  • For an extra festive touch, sprinkle a little extra cinnamon sugar on top immediately after baking.

Find it online: https://cookedbysarah.com/pumpkin-snickerdoodles-recipe/