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Cozy Pumpkin Snickerdoodle Cookies

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Soft, pillowy pumpkin snickerdoodle cookies with a crackly cinnamon-sugar coating. Perfect for fall baking, these cookies come together in under 30 minutes and are a crowd-pleaser for any occasion.

Ingredients

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  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • ½ teaspoon cream of tartar
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened to room temperature
  • ¾ cup granulated sugar
  • ¼ cup packed light brown sugar
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ¼ cup granulated sugar (for coating)
  • 2 teaspoons ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Blot the pumpkin puree: Measure out ½ cup of pumpkin puree and spread it on a plate lined with a paper towel. Place another paper towel on top and press gently to absorb excess moisture. Let it sit while you mix the dry ingredients.
  3. Whisk the dry ingredients: In a medium bowl, combine 1 ¾ cups all-purpose flour, ½ teaspoon cream of tartar, ½ teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ¼ teaspoon salt. Whisk until evenly distributed. Set aside.
  4. Cream the butter and sugars: In a large bowl, beat ½ cup softened unsalted butter, ¾ cup granulated sugar, and ¼ cup packed light brown sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl with a rubber spatula halfway through.
  5. Add the wet ingredients: Beat in the blotted pumpkin puree, 1 large egg yolk, and 1 teaspoon vanilla extract until just combined. Do not overmix.
  6. Fold in the dry ingredients: Add the flour mixture to the wet ingredients in two additions, folding gently with a rubber spatula until no streaks of flour remain. The dough will be soft and slightly sticky.
  7. Make the cinnamon-sugar coating: In a small bowl, stir together ¼ cup granulated sugar and 2 teaspoons cinnamon. Set aside.
  8. Shape the cookies: Using a 1.5-tablespoon cookie scoop or your hands, portion the dough into balls about 1.5 inches in diameter. Roll each ball between your palms until smooth, then roll generously in the cinnamon-sugar mixture. Place them 2 inches apart on the prepared baking sheets.
  9. Chill the dough balls: Refrigerate the baking sheets for 15 minutes (or 10 minutes in the freezer) to firm up the butter.
  10. Bake: Bake one sheet at a time on the center rack for 10-12 minutes, or until the edges are set and the tops look slightly cracked. The centers will still look soft and puffy.
  11. Cool on the baking sheet: Let the cookies rest on the hot baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
  12. Repeat with remaining dough: If baking in batches, let the baking sheet cool completely between rounds.

Notes

Blotting the pumpkin puree is crucial to prevent flat cookies. Chilling the dough balls for at least 15 minutes helps maintain shape and chewiness. Do not overbake; cookies continue to set as they cool. For best flavor, make the cookies a day ahead.

Nutrition

Keywords: pumpkin snickerdoodle cookies, fall baking, pumpkin cookies, snickerdoodle, easy cookie recipe, pumpkin spice

Find it online: https://junomeals.com/cozy-pumpkin-snickerdoodle-cookies-best-fall-baking-recipe/