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Pumpkin Snickerdoodles Recipe

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4.3 from 77 reviews

Delightfully soft and chewy Pumpkin Snickerdoodles infused with warm autumn spices and coated in a cinnamon-sugar blend. These cookies combine classic snickerdoodle elements with pumpkin puree for a moist texture and a festive fall flavor, perfect for dessert or a cozy snack.

  • Total Time: 8 hrs 27 mins
  • Yield: 32 cookies

Ingredients

For Dough:

  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 1/2 cups granulated sugar
  • 2 sticks (1 cup) unsalted butter, softened
  • 1 large egg
  • 3/4 cup pumpkin puree

For Coating the Cookies:

  • 1/4 cup granulated sugar
  • 1-2 tablespoons ground cinnamon

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined. Set aside.
  2. Cream Sugar and Butter: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together until light and fluffy, about 2 minutes.
  3. Add Egg and Pumpkin: Add the egg and beat on medium-low speed until fully combined. Then add the pumpkin puree and continue mixing on medium-low until the mixture is uniform.
  4. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, about 1/2 cup at a time, mixing on medium-low speed until each addition is incorporated before adding more. Once all dry ingredients are mixed in, remove the paddle attachment and scrape down the sides of the bowl with a spatula. Mix a few times by hand to ensure even consistency.
  5. Shape and Chill Dough: Using a cookie scoop (approximately one tablespoon size), scoop heaping portions of dough onto a greased cookie sheet. Place the dough balls close enough to touch. Refrigerate the dough for at least 8 hours or overnight to fully chill.
  6. Preheat Oven and Prepare Baking Sheets: When ready to bake, remove chilled dough from refrigerator and preheat the oven to 400°F (204°C). Line two baking sheets with parchment paper or silicone baking mats.
  7. Prepare Cinnamon-Sugar Coating: Combine 1/4 cup sugar with 1 tablespoon cinnamon in a small bowl. If you prefer a stronger cinnamon taste, add up to an additional tablespoon of cinnamon after tasting.
  8. Roll Dough Balls in Coating: Roll each chilled dough ball between your palms to smooth it into a perfect sphere, then roll it thoroughly in the cinnamon-sugar mixture until fully coated. Place coated dough balls on prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
  9. Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes. Rotate the baking sheets after about 6 minutes to ensure even baking. The cookies should have lightly crisped edges and a fully cooked center.
  10. Cool: Remove the cookies from the oven and transfer them to a wire rack. Allow them to cool for about 5 minutes before serving.

Notes

  • Chilling the dough for at least 8 hours is essential for texture and flavor development.
  • Adjust the cinnamon amount in the coating to suit your taste preference.
  • Use parchment paper or silicone mats to prevent sticking and ensure even baking.
  • The cookies spread during baking, so maintain proper spacing on the baking sheets.
  • For softer cookies, slightly reduce baking time; for crispier edges, bake a minute or two longer.
  • Author: ELLA
  • Prep Time: 15 mins
  • Cook Time: 12 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern

Find it online: https://ellarecipe.com/pumpkin-snickerdoodles-recipe/