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A Taste of the Fall: Pumpkin Snickerdoodle Cookie Recipe
Trying to find a cookie recipe that will compliment your favorite fall drink? Check out this delicious recipe for pumpkin snickerdoodles.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Cookies
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup (2 sticks, 226 g) butter, melted and slightly cooled
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) light brown sugar
- 1 egg yolk
- 1/3 cup (96 g) pumpkin puree
- 1 tsp vanilla extract
- 2 3/4 cups (343 g) all purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 tsp ginger
- 1/8 tsp ground cloves
Topping
- 1/2 cup (100 g) granulated sugar
- 1 tsp cinnamon
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
- In a large mixing bowl, whisk the melted butter, granulated sugar, and brown sugar together. Whisk in the egg yolk, pumpkin, and vanilla extract until smooth.
- Add the flour, cream of tartar, baking soda, baking powder, salt, spices to the butter/sugar mixture. Mix together with a rubber spatula or wooden smooth until a dough forms.
- Use a medium cookie scoop to scoop out 2 tbsp of dough and roll into balls. Mix together the remaining 1/2 cup of granulated sugar and 1 teaspoon of cinnamon. Roll each of the cookie dough balls in the cinnamon-sugar mixture and arrange onto the prepared baking sheets, about 2 inches apart.
- Bake for 9-11 minutes or until the edges appear set and the centers are still soft.
- Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store cookies in an air tight container at room temperature for up to 1 week.
Notes
Make Ahead: You can make the cookie dough and chill it covered in the refrigerator for up to 3 days. When you are ready to bake allow the dough to come to room temperature, then continue with step 4.
Freezing Instructions: You can freeze the cookie dough balls (without the cinnamon sugar topping) for up to 3 months. When you are ready to bake, remove the dough balls from the freezer and let sit at room temperature for 30 minutes. Roll in the cinnamon sugar topping and bake.
Keywords: pumpkin snickerdoodles, cookies, snickerdoodle, pumpkin spice, fall baking, pumpkin
