Pumpkin Snickerdoodles
These pumpkin snickerdoodles are soft and chewy with crispy edges. Coated with pumpkin spice cinnamon sugar, these pumpkin cookies burst the flavors of fall!
Servings: 36 cookies
Calories: 131kcal
Ingredients
For the cookie dough:
- 1 cup unsalted butter , melted and slightly cooled
- 1 cup granulated sugar
- ½ cup light brown sugar
- 1 egg yolk
- 2 teaspoons pure vanilla extract
- ½ cup pumpkin puree
- 3 cups flour (make sure to fluff your flour before measuring)
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon allspice
- ¼ teaspoon ground nutmeg
For the coating:
- ½ cups granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- Dash of allspice
Instructions
- With a hand mixer or stand mixer fitted with paddle attachment, beat together the butter with 1 cup granulated sugar and ½ cup brown sugar on medium-high speed until thoroughly combined, about 1 to 2 minutes. Mix in the egg yolk and vanilla, then the pumpkin.
- In a separate medium bowl, whisk together the flour, baking soda, cream of tartar, salt and spices. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix until just combined. Do not overmix.
- Line a baking sheet with wax or parchment paper. Scoop 1 ½ tablespoon sized dough balls onto the baking sheet. Cover with plastic wrap and refrigerate for at least 1 hour, or up to 48 hours.
- When ready to bake the cookies, remove dough from the fridge while preheating the oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking liner.
- Combine the sugar coating ingredients in a small bowl. Roll dough balls into the sugar mixture to coat. Place on the cookie sheet, about 2 inches apart.
- Bake 12 cookies at a time for 12 minutes. Do not overbake. Remove pan from oven and bang once on the counter or stovetop. (This will create cracked edges.) Let cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.
Notes
- Nutrition information is an estimate only.
- Do not over-bake these cookies. They may look underdone, even at 12 minutes, but they will continue to cook after removing from the oven.
- When removing cookies from the oven, bang the hot pan on the stovetop. This will create rippled edges and slightly flatten the cookies.
- You can chill the cookie dough up to 48 hours.
Nutrition
Serving: 1cookie | Calories: 131kcal | Carbohydrates: 20g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 65mg | Potassium: 40mg | Fiber: 0.4g | Sugar: 11g | Vitamin A: 695IU | Vitamin C: 0.2mg | Calcium: 8mg | Iron: 1mg
