Cinnamon Pumpkin Snickerdoodles
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/3 cup pumpkin puree (blotted with a paper towel to remove excess moisture)
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- For the coating: 1/4 cup granulated sugar mixed with 1 tablespoon ground cinnamon
Instructions
- Step 1: Preheat and Prepare – Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking and to ensure even browning.
- Step 2: Cream Butter and Sugars – In a large mixing bowl, beat the softened butter, 3/4 cup granulated sugar, and brown sugar together using a hand mixer or stand mixer. Beat on medium-high speed for about 2-3 minutes until the mixture is light, fluffy, and well-combined.
- Step 3: Mix in Wet Ingredients – Add the blotted pumpkin puree, the egg yolk, and the vanilla extract to the butter mixture. Continue to beat until the ingredients are fully incorporated, scraping down the sides of the bowl as needed.
- Step 4: Combine Dry Ingredients – In a separate medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, and pumpkin pie spice. This ensures the leavening agents and spices are evenly distributed throughout the dough.
- Step 5: Form the Cookie Dough – Gradually add the dry ingredients to the wet ingredients while mixing on low speed. Mix just until the flour streaks disappear. Be careful not to overmix, as this can make the cookies tough.
- Step 6: Roll and Coat – In a small bowl, combine the 1/4 cup sugar and 1 tablespoon of cinnamon for the coating. Scoop about 1.5 tablespoons of dough and roll it into a ball between your palms. Roll the ball in the cinnamon-sugar mixture until it is generously coated.
- Step 7: Bake the Cookies – Place the balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes. The edges should be set, but the centers should still look slightly soft. They will firm up as they cool.
- Step 8: Cool and Enjoy – Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting time allows the structure to set so they don’t break when moved.