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Pumpkin Spice Snickerdoodles

Indulge in a Pumpkin Spice Snickerdoodles Extravaganza with these soft, chewy cookies loaded with autumnal flavor. Melted butter, pumpkin puree, and a dash of pumpkin pie spice create the perfect blend. The cookies are rolled in a spiced sugar mixture for an added cozy touch. Perfect for fall baking and delightful moments.
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Prep Time 15 minutes
Cook Time 11 minutes
Chill Time 30 minutes
Total Time 56 minutes
Course Dessert
Cuisine American
Servings 12
Calories 270 kcal

Equipment

  • Mixing Bowls
  • Whisk
  • Rubber Spatula
  • Cookie Scoop or Tablespoon
  • Shallow Bowl
  • Parchment Paper
  • Baking Sheets
  • Wire Rack
  • Measuring Cups and Spoons

Ingredients
  

  • 240 g 2 cups all-purpose flour
  • 1/2 teaspoons cream of tartar
  • 1 teaspoon pumpkin pie spice
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 170 g unsalted butter, melted and cooled
  • 120 g pumpkin purée
  • 110 g light brown sugar
  • 100 g granulated sugar
  • 1 egg large egg yolk
  • 1 teaspoon vanilla extract
  • 50 g granulated sugar For the pumpkin spice sugar mixture
  • 1 teaspoon pumpkin pie spice For the pumpkin spice sugar mixture

Instructions
 

  • Combine the dry ingredients: Whisk together flour, cream of tartar, pumpkin pie spice, baking soda, and salt in a medium bowl.
    cookie 2
  • Combine the wet ingredients: Whisk together melted butter, pumpkin purée, brown sugar, granulated sugar, egg yolk, and vanilla extract until smooth.
    cookie 3
  • Make the batter: Fold dry ingredients into wet ingredients until just incorporated.
  • Chill: Cover and chill the dough in the refrigerator for at least 30 minutes.
  • Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
  • Make the pumpkin spice sugar mixture: Whisk together granulated sugar and pumpkin pie spice in a shallow bowl.
  • Shape the cookies: Use a cookie scoop or tablespoon to portion and shape the dough. Roll each scoop in the sugar mixture and space evenly on baking sheets.
    cookie portion
  • Bake: Place a pan on each rack in the oven and bake for 11 to 12 minutes, rotating pans halfway through. The edges of the cookies will be set, and the tops will look puffed and cracked.
    cookie 4
  • Cool and serve: Let the cookies cool on the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  • Store: Keep in an airtight container at room temperature for up to 5 days.

Notes

  1. Cookie Texture: These snickerdoodles are soft with a light chew, thanks to the addition of pumpkin purée. For an extra chewy texture, consider blotting excess water from the pumpkin purée before incorporating it into the dough.
  2. Chilling the Dough: Don't skip the chilling step. Chilled dough makes shaping and coating the cookies much easier and helps control spreading during baking.
  3. Brown Butter Option: For a more intense and nutty flavor, try using brown butter instead of melted butter. Brown butter pairs beautifully with pumpkin and baking spices.
  4. Make-Ahead: Prepare the cookie dough in advance and refrigerate it for up to 3 days. Alternatively, freeze the dough for up to 2 months. To bake from frozen, roll the dough in spiced sugar and add 1 to 2 minutes to the baking time.
  5. Storage: Store the baked cookies in an airtight container at room temperature for up to 5 days. Revive older cookies by dipping them in coffee or black tea for a delightful treat.

Nutrition

Serving: 50gCalories: 270kcalCarbohydrates: 35gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1g
Keyword Vegetarian
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