Description
These soft pumpkin snickerdoodle cookies are packed with cozy fall flavor and finished with a sparkling cinnamon sugar coating. They are the kind of homemade treat everyone reaches for twice.
Ingredients
Scale
- 2 1/2 cups (300 g) all-purpose flour
- 1 teaspoon (5 g) baking soda
- 1/2 teaspoon (2 g) cream of tartar
- 1/2 teaspoon (3 g) salt
- 1 1/2 teaspoons (4 g) pumpkin pie spice
- 1/2 cup (113 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 1/2 cup (120 g) pumpkin puree
- 1 large egg yolk
- 2 teaspoons (10 ml) vanilla extract
- 1/4 cup (50 g) granulated sugar
- 1 1/2 teaspoons (4 g) ground cinnamon
- 1/4 teaspoon (1 g) pumpkin pie spice
Instructions
- Whisk together the flour, baking soda, cream of tartar, salt, and pumpkin pie spice.
- Beat the softened butter, granulated sugar, and brown sugar until creamy and slightly fluffy.
- Mix in the pumpkin puree, egg yolk, and vanilla until smooth.
- Gradually add the dry ingredients and mix just until combined.
- Cover and chill the dough for 45 minutes.
- Combine the coating sugar, cinnamon, and pumpkin pie spice in a small bowl.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop and roll the chilled dough into balls, then coat each one in the cinnamon-sugar mixture.
- Place the cookies 2 inches apart on the baking sheets.
- Bake for 10 to 12 minutes, until the edges are set and the centers remain soft.
- Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack.
- Prep Time: 15
- Category: Cooking
- Cuisine: American