Pumpkin Snickerdoodle Cookies
- Cook Time: 60 minutes (includes chilling)
- Total Time: 1 hour
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup pumpkin puree (blotted with paper towels)
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- Coating: 1/4 cup granulated sugar mixed with 1 tablespoon ground cinnamon
Instructions
- Step 1: Blot the Pumpkin Measure out your pumpkin puree and spread it onto a plate. Press a few layers of paper towels onto it to soak up excess moisture. This ensures your cookies are chewy rather than cakey.
- Step 2: Cream Butter and Sugars In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This should take about 2 to 3 minutes with a mixer.
- Step 3: Add Wet Ingredients Mix in the blotted pumpkin puree, the egg yolk, and the vanilla extract. Scrape down the sides of the bowl to ensure everything is well incorporated.
- Step 4: Combine Dry Ingredients In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, pumpkin pie spice, and salt. Gradually add these dry ingredients to the wet mixture until a soft dough forms.
- Step 5: Chill the Dough Cover the dough and refrigerate it for at least 30 minutes. This makes the dough easier to handle and prevents the cookies from spreading too much in the oven.
- Step 6: Roll and Coat Preheat your oven to 350°F (175°C). Scoop about one tablespoon of dough at a time and roll it into a ball. Roll each ball in the cinnamon-sugar mixture until fully coated.
- Step 7: Bake the Cookies Place the balls on a parchment-lined baking sheet about 2 inches apart. Bake for 10 to 12 minutes, or until the edges are set. Let them cool on the pan for 5 minutes before moving to a wire rack.