Description
Chewy pumpkin snickerdoodle cookies blend autumn’s warmth with classic cinnamon comfort, creating a seasonal treat that dances between sweet and spicy. Cinnamon-sugar coating and rich pumpkin notes make these cookies irresistible for fall gatherings and cozy moments you’ll treasure.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- ⅓ cup pumpkin puree (not pumpkin pie filling)
Spices and Seasonings:
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt
Additional Ingredients:
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
Cinnamon-Sugar Coating:
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Craft a velvety base by whipping softened butter with granulated and brown sugars until airy and pale. Incorporate pumpkin puree, a single egg yolk, and vanilla extract, blending until the mixture achieves a silky consistency.
- In a separate vessel, thoroughly combine flour, leavening agents, cream of tartar, aromatic spices, and salt. Gently fold the dry ingredients into the wet mixture, stirring until just incorporated. Seal the dough and allow it to rest in the refrigerator for a minimum of half an hour to develop robust flavors.
- Heat the oven to 350F (175C) and line a baking sheet with parchment paper. Create a fragrant coating by mixing ground cinnamon with granulated sugar in a shallow dish.
- Portion the chilled dough into uniform spheres, approximately 1 1/2 tablespoons each. Lovingly roll each ball through the cinnamon-sugar mixture, ensuring a complete and even coating that will caramelize during baking.
- Arrange the coated dough balls on the prepared sheet, providing ample space between each cookie to prevent merging. Bake for 10-12 minutes, watching for slightly golden edges while maintaining a tender center. Allow the cookies to rest briefly on the baking sheet before transferring to a cooling rack, where they will continue to set and develop their signature chewy texture.
Notes
- Chill the dough thoroughly to enhance flavor development and prevent excessive spreading during baking.
- Use room temperature ingredients for smoother mixing and better cookie texture.
- Measure pumpkin puree precisely to maintain the right moisture balance in the cookies.
- For gluten-free variation, substitute all-purpose flour with a 1:1 gluten-free baking blend, ensuring the same chewy consistency.
- Swap out brown sugar with coconut sugar for a lower glycemic index option that still provides deep caramel notes.
- Store cookies in an airtight container with a slice of bread to keep them soft and chewy for several days.
- Experiment with warming spices like cardamom or allspice to add complexity to the traditional snickerdoodle flavor profile.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 150
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg