counter create hit Print

Pumpkin Snickerdoodles That’ll Make You Question Every Cookie You’ve Ever Made

Pumpkin snickerdoodles with cracked surface and cinnamon sugar coating on wood

Soft and chewy pumpkin snickerdoodle cookies rolled in cinnamon sugar, with warm spices and a hint of pumpkin flavor.

Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 3/4 cup packed brown sugar
  • 3/4 cup canned pumpkin
  • 1 large egg yolk, room temperature
  • 1-1/2 teaspoons vanilla extract
  • 3-1/4 cups all-purpose flour
  • 3-1/2 teaspoons cornstarch
  • 2 teaspoons ground cinnamon
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 cup sugar (for rolling)
  • 2 teaspoons ground cinnamon (for rolling)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Cream sugars and butter until fluffy, 5-7 minutes. Beat in pumpkin, egg yolk, and vanilla.
  3. In another bowl, whisk together flour, cornstarch, cinnamon, cream of tartar, baking soda, baking powder, salt, nutmeg, and ginger.
  4. Gradually beat dry ingredients into creamed mixture. Refrigerate dough until firm, about 1 hour.
  5. In a small bowl, combine rolling sugar and cinnamon.
  6. Scoop or shape dough by 2 tablespoonfuls and roll in cinnamon sugar mixture.
  7. Place cookies 2 inches apart on parchment-lined baking sheets.
  8. Bake until browned, 14-16 minutes.
  9. Let stand on baking sheet for 5 minutes before transferring to wire racks to cool.

Notes

  • Chill the dough for at least 1 hour to prevent spreading.
  • For extra cinnamon flavor, increase the amount in the rolling sugar mix.
  • Store cookies in an airtight container at room temperature for up to 5 days.

Find it online: https://fiteatshub.com/pumpkin-snickerdoodles-recipe/