Description
These Pumpkin Snickerdoodle Cookies combine the classic cinnamon-sugar coating of traditional snickerdoodles with the warm, autumnal flavor of pumpkin puree. Soft and chewy with a perfect balance of spices like cinnamon, nutmeg, and ginger, these cookies are an ideal seasonal treat for fall gatherings or cozy afternoons with a cup of tea or coffee.
Ingredients
Scale
Dry Ingredients
- 3 1/4 cups all-purpose flour (400 grams)
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Wet Ingredients
- 1 cup unsalted butter, softened (226 grams)
- 1 cup granulated sugar (200 grams)
- 1/2 cup packed brown sugar (100 grams)
- 1 cup pumpkin puree (240 grams)
- 2 large eggs
For Rolling
- 1/4 cup granulated sugar (50 grams)
- 1 tablespoon ground cinnamon
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, ground cinnamon, nutmeg, and ginger until well combined.
- Cream Butter and Sugars: In a separate bowl, use an electric mixer to cream the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, which should take about 2-3 minutes.
- Add Pumpkin and Eggs: Incorporate the pumpkin puree and eggs into the creamed butter and sugar mixture, mixing thoroughly until fully combined and smooth.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring gently just until the dough comes together—avoid overmixing to keep cookies tender.
- Prepare Rolling Mixture: In a small bowl, mix together the granulated sugar and ground cinnamon for rolling the dough balls.
- Form and Roll: Scoop the cookie dough into balls approximately 1.5 inches in diameter and roll each ball in the cinnamon sugar mixture until evenly coated.
- Arrange and Bake: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 10-12 minutes until the edges are set but the centers remain soft.
- Cool: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely, ensuring they maintain their chewy texture.
Notes
- For softest cookies, do not overbake; they should appear slightly underdone in the center when you remove them from the oven.
- Ensure butter is softened to room temperature for easier creaming and better texture.
- You can store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
- Using fresh pumpkin puree rather than canned can enhance the flavor if available.
- If you want a spicier profile, you can increase the cinnamon or add a pinch of cloves or allspice.
