Description
Nostalgic warmth meets autumn charm in these pumpkin snickerdoodle cookies, blending cinnamon-spiced comfort with seasonal delight. Sweet, chewy bites promise pure happiness that will transport you directly to cozy kitchen memories.
Ingredients
Scale
Main Ingredients (Wet):
- ½ cup (113 grams) unsalted butter, softened
- ⅓ cup (80 milliliters) pumpkin puree (not pumpkin pie filling)
- 1 large egg yolk
- 1 teaspoon vanilla extract
Sugars:
- ½ cup (100 grams) granulated sugar
- ¼ cup (50 grams) brown sugar, packed
Dry Ingredients (Flour and Spices):
- 1 ½ cups (180 grams) all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon cream of tartar
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
Cinnamon-Sugar Coating:
- ¼ cup (50 grams) granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Craft a velvety base by whipping softened butter with granulated and brown sugars until ethereally light and airy. Incorporate pumpkin puree, egg yolk, and vanilla extract, blending until the mixture achieves a silky, uniform consistency.
- In a separate vessel, sift together flour, baking powder, baking soda, cream of tartar, cinnamon, nutmeg, ginger, and salt. Gently fold the dry ingredients into the wet mixture, stirring until just integrated. Envelope the dough and nestle in the refrigerator for a minimum of 30 minutes to develop depth of flavor.
- Ignite the oven to 350F (175C) and drape a baking sheet with parchment paper. Concoct a sparkling coating by amalgamating cinnamon and sugar in a shallow dish.
- Excavate spherical portions of dough using a tablespoon, rolling each into perfect globes. Lavish each orb with a generous tumble through the cinnamon-sugar mixture, ensuring complete coverage.
- Arrange the sugar-kissed dough balls on the prepared sheet, allowing generous breathing room between each. Slide into the heated oven and bake for 10-12 minutes, watching for set edges and tender centers. Allow cookies to rest briefly on the baking sheet before transferring to a cooling rack, where they’ll achieve their ultimate chewy perfection.
Notes
- Chill the dough thoroughly to prevent spreading and enhance the cookie’s chewy texture, allowing flavors to meld and develop deeper complexity.
- Swap out regular flour with gluten-free alternatives like almond or oat flour for those with wheat sensitivities, ensuring the same delightful soft consistency.
- Use pumpkin pie spice blend instead of individual spices for a more streamlined and intensely warm autumn flavor profile that simplifies the ingredient list.
- Reduce sugar content by 25% and replace with natural sweeteners like maple syrup or stevia for a lower-calorie version without compromising the cookie’s rich taste and tender crumb.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 120
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 20 mg