Pumpkin Snickerdoodles Cookie Recipe
Delight in the warm flavors of autumn with this Pumpkin Snickerdoodles Cookie Recipe, combining pumpkin puree, aromatic spices, and a cinnamon-sugar coating for a soft and chewy seasonal treat.
2 Servings
Ingredients
For the Cookies:
- 1 ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup 1 stick unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 1 large egg yolk at room temperature
- 1 teaspoon vanilla extract
- ⅓ cup pumpkin puree
For the Coating:
- 2 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
Instructions
Preheat the oven
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
Prepare the dry ingredients
- In a medium mixing bowl, whisk together the flour, cinnamon, ginger, nutmeg, allspice, cloves, cream of tartar, baking soda, and salt until evenly combined.
Cream butter and sugars
- In a large bowl, use an electric mixer to beat the softened butter with the granulated sugar and brown sugar until light and fluffy, approximately 2 minutes.
Incorporate wet ingredients
- Add the egg yolk and vanilla extract to the butter mixture and blend until combined. Mix in the pumpkin puree, scraping down the sides of the bowl as needed.
Combine mixtures
- Gradually add the dry ingredient mixture into the wet mixture, stirring until just combined. Avoid overmixing. Cover the bowl and refrigerate the dough for 30 minutes to firm.
Prepare the coating
- In a small bowl, whisk together the granulated sugar and cinnamon to create the coating.
Shape and coat the cookies
- Scoop dough in 2-tablespoon portions, roll each portion into a ball, and coat thoroughly in the cinnamon-sugar mixture. Place onto the prepared baking sheets, leaving 1-inch spacing between cookies.
Bake
- Bake for 10–12 minutes, or until the cookies are set around the edges but remain soft in the center. Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Notes
To prepare these cookies gluten-free, substitute the all-purpose flour with a high-quality 1:1 gluten-free flour blend. Ensure the cream of tartar and baking soda are certified gluten-free, and proceed with the recipe as directed.