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Pumpkin Snickerdoodle Cookies Recipe

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Delight in these soft and tender Pumpkin Snickerdoodle Cookies, infused with warm pumpkin pie spices and coated in a classic cinnamon-sugar blend. Perfectly moist with a subtle pumpkin flavor, these cookies are a seasonal twist on the beloved snickerdoodle, ideal for fall gatherings or cozy treats.

Ingredients

Scale

For the Cookies

  • 3/4 cup pumpkin puree
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted and cooled
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 large egg yolks
  • 1 teaspoon vanilla extract

For the Cinnamon-Sugar Coating

  • 1/4 cup granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. Drain the Pumpkin Puree: Line a large plate or tray with paper towels and spread the pumpkin puree evenly on top. Cover with additional paper towels, gently press down, and let soak for at least 5 minutes, replacing the top paper towels after 2 minutes to remove excess moisture.
  2. Preheat Oven and Prepare Baking Sheets: Heat the oven to 350°F (175°C). Line 2-3 baking sheets with parchment paper to prevent sticking.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, cream of tartar, and salt until well combined. Set aside.
  4. Cream Butter and Sugars: In a large mixing bowl, beat the melted and cooled unsalted butter with granulated sugar and light brown sugar until smooth and well combined.
  5. Add Egg Yolks and Vanilla: Blend in the egg yolks and vanilla extract to the butter and sugar mixture until fully incorporated.
  6. Add Pumpkin Puree: Remove the paper towels from the pumpkin, scrape off the puree, and add it to the wet ingredients. Mix until evenly combined.
  7. Combine Wet and Dry Ingredients: Gently fold the dry ingredients into the wet mixture by hand until just combined. Avoid overmixing to maintain cookie tenderness.
  8. Chill the Dough: Cover the dough with plastic wrap and refrigerate for 30 to 60 minutes to firm up for easier handling and better texture.
  9. Prepare Cinnamon-Sugar Coating: In a small bowl, combine granulated sugar and ground cinnamon for rolling the cookie dough balls.
  10. Form and Coat Cookie Dough Balls: Once chilled, portion the dough into 1 1/2 tablespoon-sized balls. Roll each ball thoroughly in the cinnamon-sugar mixture to coat completely.
  11. Arrange and Bake: Place the coated dough balls about 2 inches apart on the prepared baking sheets. Bake in the preheated oven for 10-12 minutes or until cookie edges are lightly golden and centers are set but still soft.
  12. Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Pumpkin Snickerdoodle Cookies!

Notes

  • Double Check!: Ensure you are using plain pumpkin puree, not pumpkin pie filling, as the latter contains spices that can overpower the flavor.
  • Measure Accurately: Use the spoon and level method when measuring flour to get precise amounts for the best texture.
  • Don’t Skip the Paper Towels: Removing excess moisture from the pumpkin puree is crucial for the right cookie consistency.

Keywords: Pumpkin Snickerdoodle Cookies, Pumpkin Cookies, Snickerdoodle, Fall Cookies, Autumn Desserts, Pumpkin Pie Spice Cookies

Find it online: https://messykitchenmagic.com/pumpkin-snickerdoodle-cookies-recipe-2/