Pumpkin Snickerdoodle Cookies
These Pumpkin Snickerdoodle Cookies are soft, chewy, and perfectly spiced for a delicious fall twist on a classic cookie that will be the hit of any afternoon or gathering.
Servings 20 cookies
Ingredients
- ½ cup 113 g unsalted butter, melted and cooled for at least 10 minutes
- ½ cup 100 g sugar
- ⅓ cup 70 g light brown sugar, tightly packed
- ¼ cup 73 g pumpkin puree
- 1 large egg yolk
- ¾ teaspoon vanilla extract
- 1 ½ cups 190 all purpose (plain) flour
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon cream of tartar
- ½ teaspoon salt
Topping
- ¼ cup 50 g sugar
- 2 teaspoons ground cinnamon
Instructions
- Combine butter, sugar, and brown sugar and stir until well-combined. Add pumpkin and stir well.
- Stir in egg yolk and vanilla extract.
- In a separate bowl, whisk together flour, pumpkin spice, baking soda, cream of tartar, and salt until well-combined.
- Gradually add dry ingredients to wet until ingredients are well-combined.
- Cover cookie dough with clear wrap and place in the refrigerator to chill for at least 45 minutes.
- One dough is nearly finished chilling, preheat oven to 350F (175C) and prepare a cookie sheet by lining with parchment paper. Prepare your cinnamon sugar mixture by whisking together sugar and cinnamon in a small bowl.
- Remove dough from refrigerator and scoop into 1 ½ Tablespoon-sized balls. Roll briefly between your palms until smooth and then roll through cinnamon sugar and transfer to prepared cookie sheet, spacing at least 2" apart.
- Bake cookies in a 350F oven for 10-12 minutes. Keep your remaining dough refrigerated while cookies are baking and do not place cookie dough on a hot baking sheet.
- Allow baked cookies to cool completely on cookie sheet before enjoying.
Notes
Storage:
- Store leftover cookies between layers of parchment paper in an airtight container at room temperature for 3-4 days, and in the fridge for up to a week.
- Freeze leftover baked cookies or cookie dough for up to 3 months. Bring baked cookies to room temperature before serving again, and thaw unbaked dough in the fridge overnight before baking as instructed.
- Prep the dough in advance to save time. Make the dough ahead of time and store in the fridge for up to 2 days before forming into cookies and baking.