Print

Perfect Pumpkin Snickerdoodle Cookies Easy Fall Recipe

pumpkin snickerdoodle cookies - featured image
Print Recipe

Soft, puffy pumpkin snickerdoodle cookies with a crackled cinnamon sugar crust. An easy fall recipe that delivers on texture and flavor.

Ingredients

Scale
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • ⅓ cup (80g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg yolk
  • 1 teaspoon (5ml) vanilla extract
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • 1 ½ teaspoons pumpkin pie spice
  • ¼ teaspoon salt
  • ¼ cup (50g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, beat softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 2-3 minutes. Scrape down sides halfway through.
  3. Beat in pumpkin puree, egg yolk, and vanilla extract until well combined. Mixture may look slightly separated.
  4. In a separate medium bowl, whisk together flour, cream of tartar, baking soda, pumpkin pie spice, and salt.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed just until combined. Do not overmix. Dough will be soft and slightly sticky.
  6. In a small shallow bowl, mix ¼ cup granulated sugar with 1 tablespoon cinnamon.
  7. Using a 1.5-tablespoon cookie scoop or two spoons, portion dough into balls (about 1.5 inches in diameter). Roll each ball smooth, then roll generously in cinnamon sugar mixture. Place on prepared baking sheets, spacing 2 inches apart.
  8. Bake one sheet at a time in center of oven for 10-12 minutes. Cookies should look puffy and slightly underdone in center; edges set and lightly golden.
  9. Let cookies rest on hot baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.

Notes

For best crackle, use fresh cream of tartar and roll dough generously in cinnamon sugar. Blot watery pumpkin puree with paper towel before measuring. Let cookies rest on pan for 5 minutes after baking. Store in airtight container at room temperature for up to 5 days; place a slice of bread in container to keep soft. Freeze baked cookies for up to 3 months or unbaked dough balls for up to 3 months.

Nutrition

Keywords: pumpkin snickerdoodle, fall cookies, pumpkin cookies, snickerdoodle recipe, easy fall dessert

Find it online: https://breezybake.com/perfect-pumpkin-snickerdoodle-cookies-easy-fall-recipe/