Pumpkin Snickerdoodle Cookies
These deliciously soft, cinnamon-sugar coated treats combine two beloved classics into one irresistible fall dessert that's surprisingly simple to make. Pumpkin snickerdoodle cookies offer the perfect balance of warm spices and subtle pumpkin flavor, creating a cookie that's distinctively different from traditional snickerdoodles but equally addictive.
Equipment
- Baking Sheets
- Parchment Paper
- Mixing Bowls
- Stand Mixer or Hand Mixer
- Wire Cooling Rack
- Cookie Scoop
Ingredients
Cookie Dough
- 3 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
- 1 tsp cream of tartar essential for that signature snickerdoodle tang
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1 cup unsalted butter softened (2 sticks, can substitute with ½ cup coconut oil for dairy-free option)
- 1 cup granulated sugar
- 1/2 cup light brown sugar packed
- 3/4 cup pumpkin puree not pumpkin pie filling
- 1 large egg
- 2 tsp vanilla extract
Cinnamon-Sugar Coating
- 1/3 cup granulated sugar
- 1 1/2 tsp ground cinnamon
- 1/2 tsp pumpkin pie spice for extra fall flavor
Instructions
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice until well combined.
- In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar together on medium-high speed until light and fluffy, about 2-3 minutes.
- Add the pumpkin puree, egg, and vanilla extract to the butter-sugar mixture. Beat on medium speed until completely incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Avoid overmixing.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- While the dough is chilling, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a small bowl, mix together the sugar, cinnamon, and pumpkin pie spice for the coating.
- Using a cookie scoop or tablespoon, portion the dough into 1½-inch balls. Roll each ball in the cinnamon-sugar mixture until thoroughly coated. Place on prepared baking sheets about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers still look slightly underdone.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze baked cookies for up to 3 months.
- The dough can be refrigerated for up to 3 days before baking.
- Form dough balls and freeze them for up to 2 months—bake directly from frozen, adding 2-3 minutes to the baking time.
- Add a slice of bread to the storage container to keep cookies soft and chewy longer.
- For longer storage, freeze baked cookies for up to 3 months.
- The dough can be refrigerated for up to 3 days before baking.
- Form dough balls and freeze them for up to 2 months—bake directly from frozen, adding 2-3 minutes to the baking time.
- Add a slice of bread to the storage container to keep cookies soft and chewy longer.
Nutrition
Calories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 28mgSodium: 95mgFiber: 1gSugar: 14gVitamin A: 15IU
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