Pumpkin Snickerdoodle Cookies

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Pumpkin Snickerdoodle Cookies

Yield: ~24 cookies
Prep Time: 15 minutes
Chill Time: Optional, 0–60 minutes
Cook Time: 12-14 minutes
Total Time: ~30–75 minutes

Ingredients

For the Cookies:
  • 1 cup unsalted butter (softened to room temperature).
  • 1 cup granulated sugar.
  • 1/2 cup brown sugar (light or dark, packed).
  • 3/4 cup pumpkin puree (not pumpkin pie filling).
  • 1 large egg yolk (room temperature).
  • 2 teaspoons vanilla extract.
  • 2 3/4 cups all-purpose flour.
  • 2 teaspoons cream of tartar.
  • 1 teaspoon baking soda.
  • 1/2 teaspoon salt.
  • 2 teaspoons pumpkin pie spice.
For the Coating:
  • 1/4 cup granulated sugar.
  • 2 teaspoons cinnamon.

Detailed Instructions

Step 1: Prepare the Dough
  1. Cream Butter and Sugars:
    • In a large mixing bowl, use a whisk or spatula to cream together 1 cup softened butter, 1 cup granulated sugar, and 1/2 cup brown sugar until smooth, fluffy, and pale in color.
    • Pro Tip: Ensure your butter is soft but not melted for the best texture.
  2. Incorporate Wet Ingredients:
    • Mix in 3/4 cup pumpkin puree, 1 large egg yolk, and 2 teaspoons vanilla extract until fully combined.
  3. Combine Dry Ingredients:
    • In a separate medium bowl, whisk together 2 3/4 cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1/2 teaspoon salt, and 2 teaspoons pumpkin pie spice.
  4. Mix Wet and Dry Ingredients:
    • Gradually add the dry ingredients to the wet mixture, stirring just until no streaks of flour remain. Do not overmix.
    • The dough should be soft and slightly sticky.
Step 2: Optional Chilling
  • For thicker, chewier cookies, chill the dough in the refrigerator for 30-60 minutes.
  • If you’re short on time, this step can be skipped, but expect slightly thinner cookies.
Step 3: Prepare for Baking
  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
  2. Mix Coating: In a small bowl, combine 1/4 cup sugar and 2 teaspoons cinnamon.
Step 4: Roll and Coat
  1. Scoop about 1 1/2 tablespoons of dough (use a cookie scoop for consistency) and roll it into balls.
  2. Roll each ball in the cinnamon-sugar mixture until fully coated.
  3. Place the dough balls on the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
Step 5: Bake the Cookies
  1. Bake in the preheated oven for 12-14 minutes, or until the edges are set and lightly golden. The centers may look slightly underbaked; they’ll firm up as the cookies cool.
    • Pro Tip: Rotate the baking sheets halfway through for even baking.
Step 6: Cool and Enjoy
  1. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
  2. Serve warm or at room temperature with a glass of milk, coffee, or hot cider for the ultimate fall treat.

Storage Tips

  • Room Temperature: Store cookies in an airtight container for up to 5 days. Place a slice of bread in the container to keep them soft.
  • Freezing Dough: Roll the dough into balls, coat with cinnamon sugar, and freeze on a baking sheet. Once solid, transfer to a freezer bag for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the bake time.

Baking Notes and Adjustments

  • Chewier Texture: Replace 1/4 cup of the all-purpose flour with cornstarch for extra chewiness.
  • Stronger Pumpkin Flavor: Add an additional 1/4 teaspoon of pumpkin pie spice if you love pumpkin!
  • Crispier Edges: Flatten the dough balls slightly before baking.

Enjoy these irresistibly soft, chewy, and perfectly spiced Pumpkin Snickerdoodle Cookies! 🍂🍪

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