Pumpkin Snickerdoodles
These soft and chewy pumpkin snickerdoodle cookies are easy to make and bring the delicious flavors of fall right into your kitchen.
Servings: 2 Dozen
Ingredients
For the Snickerdoodles
- 2¾ cups flour
- 2 tsp baking powder
- ¼ tsp salt
- 1 cup butter
- ½ cup brown sugar
- 1 cup sugar
- 1 large egg + 1 yolk
- 1 tsp pumpkin pie spice
- ¼ cup canned pumpkin puree
Instructions
- Preheat oven to 400° and line a cookie sheet with parchment paper. Set aside.
For the Snickerdoodles
- In a medium bowl, whisk together flour, baking powder, salt, and pumpkin pie spice. Set aside.
- In a large bowl, beat together butter, brown sugar, and sugar until creamy. Add in pumpkin and mix well.
- Add in egg and yolk and beat until combined.
- Slowly add flour mixture into sugar mixture and beat well after adding in sugar mixture.
For the Coating
- Roll 1 inch balls in cinnamon sugar mixture to fully coat, press down slightly on the cookie, and then place on prepared baking sheet.
- Bake for 9-10 minutes.
- Remove from oven and let sit for 5 minutes before placing on a cooling rack.
Notes
Recipe adapted from Great Grub, Delicious Treats
- Cook Fully and Adjust Dough. The pumpkin puree adds more moisture to the cookies than normal so you need to cook them all the way through so they don't fall apart. If you're having trouble shaping into balls because the dough is too loose, thicken it up with more flour.
- Don't Transfer to a Rack Immediately. Let them cool on the baking sheet first before transferring them to the rack. Transferring to quickly may cause grill marks and misshapen cookies. Let them firm up a bit before you transfer them to get the best results.
- Cracked or Flattened. Snickerdoodles have a very recognizable cracked appearance on top. To achieve that signature characteristic, you want to be gentle when you press down on your dough balls. For a smoother look, like the cookies I have pictured, you will want to flatten them before baking.
- Storage: Place cookies in an airtight container and store at room temperature for up to a week. You can also freeze baked cookies for up to two months.