Print

Snickerdoodle Pumpkin Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delight in the cozy flavors of fall with these Snickerdoodle Pumpkin Cookies that Will Delight Your Tastebuds! These soft and chewy treats combine the classic taste of snickerdoodles with the rich essence of pumpkin and warm spices, making them a perfect addition to any gathering or a sweet indulgence for yourself. Each bite offers a delightful balance of sweetness and spice, sure to impress your family and friends.

Ingredients

Scale
  • 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 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 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 pumpkin puree
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup granulated sugar (for rolling)
  • 1 teaspoon ground cinnamon (for rolling)

Instructions

  1. In a mixing bowl, whisk together the dry ingredients until thoroughly combined; set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the unsalted butter and sugars on medium speed until fluffy, about 2 minutes.
  3. On medium-low speed, mix in the egg yolk. Then add the pumpkin puree and vanilla extract until well combined.
  4. On low speed, slowly mix in the dry ingredients just until combined. Give the dough a final stir by hand to scrape up any dough at the bottom of the bowl.
  5. Cover the dough and chill in the refrigerator for 3 hours or freeze for 45 minutes. You may chill the dough in the fridge for up to 3 days if needed.
  6. Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper or silicone nonstick baking mats. In a small bowl, whisk together the ¼ cup granulated sugar with 1 teaspoon cinnamon; set aside.
  7. Using a 2-tablespoon cooking scoop, scoop out portions of dough. Roll each portion into a ball, then roll in the cinnamon-sugar mixture to coat thoroughly.
  8. Transfer the balls to prepared baking sheets, spacing them about 2 inches apart (6 per sheet). Refrigerate any dough not being used at this time.
  9. Bake at 350 degrees F just until set; tops should start to crack slightly (they may look slightly underbaked).
  10. Let cookies cool on baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
  11. If they aren’t spreading well by minute nine, remove them from the oven and lightly bang the baking sheet on your counter a couple of times.

Nutrition

Find it online: https://perfectrecipeworld.com/snickerdoodle-pumpkin-cookies-that-will-delight-your-tastebuds/