Pumpkin Snickerdoodles
These easy Pumpkin Snickerdoodles are the Fall version of the beloved classic snickerdoodle cookies. These are made with real pumpkin and lots of pumpkin pie spice, rolled in pumpkin spice sugar, and baked to soft perfection.
Servings: 19 cookies
Equipment
Ingredients
- 4 oz unsalted butter room temperature, 113 g
- ¼ cup brown sugar 50 g
- ½ cup + 1 tablespoon granulated sugar divided, 101 g
- ¼ cup pumpkin puree 58 g
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ½ cup all purpose flour 195 g
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 2 teaspoon pumpkin pie spice divided
Instructions
- Measure out granulated sugar and set aside 3 tablespoons for the topping.
- Add the remaining granulated sugar, brown sugar and softened butter to a medium mixing bowl and beat with the paddle attachment until combined and fluffy, about 1 minute. Add pumpkin puree, egg and vanilla to the sugar mixture and beat for another minute until thoroughly combined.
- In a small bowl, sift together flour, baking soda, cream of tartar, baking powder, and 1 teaspoon of pumpkin pie spice, stir in the salt until evenly distributed. With the mixer on low speed, add the flour and mix until just combined. Scrape the side and bottom of the bowl to ensure everything is well mixed.
- Allow the dough to rest in the refrigerator for at least 1 hour or overnight.
- Preheat the oven to 375°F.
- Mix 3 tablespoons of sugar set aside earlier with 1 teaspoon of pumpkin pie spice in a shallow dish for topping.
- Take the dough out of the fridge and divide with a medium size cookie scoop, roll the dough in the palm of your hand to form 1 ½” balls, about 1 oz portions. This will yield about 19 balls.
- Roll each dough ball entirely in pumpkin pie spice sugar and set the dough balls on a parchment lined baking sheet about 2” apart. Flatten the dough ball with the back of a measuring cup.
- Bake for 10 - 11 minutes.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Allow all of your refrigerated ingredients to come to room temperature before baking. This will help the wet ingredients combine and emulsify easier.
- When measuring ingredients or dividing the cookie dough, using a kitchen scale makes it a lot easier and gives you exact results.
- This cookie dough is soft and sticky, so chilling it will help with the shaping process.
- Flattening the dough ball with the bottom of a measuring cup before baking will help the cookies spread and bake more evenly. However, if you like your cookies to rise higher with more dome, bake without flattening.
- Rub your hands with some melted butter or oil to keep the dough from sticking to your hands while rolling them into balls if necessary.
- Variations: add up to 1 cup of mix in such as white chocolate chips, semi sweet chocolate chips, walnuts, pecans, or a mixture of chocolate chips and nuts. Spread cream cheese frosting on top to make frosted cookies or in between 2 cookies to make cookie sandwiches. Rub your hands with some melted butter or oil to keep the dough from sticking to your hands while rolling them into balls if necessary.
Nutrition
Serving: 31g | Calories: 119kcal
