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Pumpkin Snickerdoodle Cookies Recipe

Pumpkin Snickerdoodle Cookies Recipe

4.8 from 22 reviews

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.

Ingredients

Scale

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)

Instructions

  1. Dry Ingredients: In a mixing bowl, whisk together the Dry Ingredients until thoroughly combined; set aside.
  2. 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.
  3. Incorporate: Slowly mix in the Dry Ingredients until combined. Chill the dough for 3 hours.
  4. Preheat and Prepare: Preheat oven to 350°F. Line baking sheets with parchment paper. Mix sugar and cinnamon for coating.
  5. Form Cookies: Roll dough into balls, coat in cinnamon sugar, and place on baking sheets. Refrigerate unused dough.
  6. 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

Keywords: Pumpkin Snickerdoodle Cookies, Pumpkin Cookies, Fall Desserts, Pumpkin Recipes, Snickerdoodle Recipe