Pumpkin Snickerdoodle Cookies Recipe
These Pumpkin Snickerdoodle Cookies are a delightful fall treat with a perfect blend of pumpkin and spice flavors. Soft, chewy, and coated in cinnamon sugar, these cookies are a must-try for any pumpkin lover.
- Author: luca
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Dry Ingredients:
- 2 1/2 cups (300g) all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
Wet Ingredients:
- 3/4 cup granulated sugar
- 2/3 cup packed light brown sugar
- 12 tablespoons unsalted butter, room temperature
- 1 large egg yolk
- 1/2 cup Libby’s pumpkin puree
- 1 1/2 teaspoons vanilla extract
- 1/4 cup granulated sugar (for coating)
- 1 teaspoon ground cinnamon (for coating)
- Dry Ingredients: In a mixing bowl, whisk together the Dry Ingredients until thoroughly combined; set aside.
- Wet Ingredients: In the bowl of an electric stand mixer, cream together the butter and sugars. Mix in the egg yolk, pumpkin, and vanilla extract.
- Incorporate: Slowly mix in the Dry Ingredients until combined. Chill the dough for 3 hours.
- Preheat and Prepare: Preheat oven to 350°F. Line baking sheets with parchment paper. Mix sugar and cinnamon for coating.
- Form Cookies: Roll dough into balls, coat in cinnamon sugar, and place on baking sheets. Refrigerate unused dough.
- Bake: Bake at 350°F until set but slightly underbaked. Cool on a wire rack.
Notes
- Ensure to measure flour correctly for proper cookie texture.
- Use Libby’s pumpkin puree for best results.
- Chilling the dough yields thicker cookies.
- Adjust baking time based on dough temperature for desired texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 105mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Pumpkin Snickerdoodle Cookies, Pumpkin Cookies, Fall Desserts, Pumpkin Recipes, Snickerdoodle Recipe