These pumpkin snickerdoodles are soft and chewy with crispy edges. Coated with pumpkin spice cinnamon sugar, these pumpkin cookies burst the flavors of fall!
Prep Time15 minutesmins
Cook Time10 minutesmins
Chill Time1 hourhr
Total Time1 hourhr25 minutesmins
Course: Cookies
Cuisine: American
Keyword: pumpkin snickerdoodles
Servings: 36cookies
Calories: 131kcal
Author: Nikki Gladd
Ingredients
For the cookie dough:
1cupunsalted butter, melted and slightly cooled
1cupgranulated sugar
½cuplight brown sugar
1egg yolk
2teaspoonspure vanilla extract
½cuppumpkin puree
3cupsflour(make sure to fluff your flour before measuring)
1teaspoonbaking soda
1teaspooncream of tartar
½teaspoonsalt
½teaspoonground ginger
½teaspoonground cinnamon
¼teaspoonallspice
¼teaspoonground nutmeg
For the coating:
½cupsgranulated sugar
1teaspoonground cinnamon
½teaspoonground 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. Cover and chill the dough for at least 1 hour, up to 48 hours.
When ready to bake the cookies, preheat the oven to 350°F. Line baking sheet with parchment paper or silicone liner.
Combine the coating ingredients in a small bowl. Remove dough from the fridge. Scoop 1 ½ tablespoon sized dough balls and roll into the sugar mixture. Set on cookie sheet, about 2 inches apart.
Bake the cookies for 10 to 12 minutes. (Keep remaining dough chilled in fridge between batches.) Do not overbake. Remove pan from oven and bang on stovetop. (This will crates cracked edges.) Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.
Notes
Nutrition information is an estimate only.
Do not overbake these cookies. They may look underdone, even at 10 to 12 minutes, but they will continue to cook after removing from oven.
When removing from 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. If chilling longer than 8 hours, remove dough from fridge about 30 minutes before so it softens enough to scoop.
Roll dough ball gently in hands before coating in cinnamon sugar. Shake bowl to coat, then place on baking sheet.