Pumpkin Snickerdoodles
Soft, chewy pumpkin snickerdoodles made with real pumpkin puree and warm pumpkin spice, then rolled in cinnamon sugar. No chilling required, so they go from bowl to cookie jar in under 30 minutes.
Equipment
- stand mixer or hand mixer
Ingredients
- 1 ½ cups sugar granulated
- 1 cup butter unsalted, softened (2 sticks)
- 2 eggs large, at room temperature
- ¾ cup pumpkin puree canned pure pumpkin, not pumpkin pie filling
- 2 teaspoons vanilla extract pure
- 3 ½ cups all-purpose flour spooned and leveled
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
Instructions
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl, beat the softened butter and 1 ½ cups sugar with a stand mixer or hand mixer on medium speed until light and fluffy, 2 to 3 minutes. Beat in the eggs one at a time, then the vanilla. Add the pumpkin puree and mix until smooth. (The mixture may look slightly curdled at this point; that's okay.)
- In a separate bowl, whisk together the flour, salt, baking soda, cream of tartar, cinnamon, nutmeg, and cloves. Add the dry ingredients to the butter mixture on low speed and mix just until no dry streaks remain. The dough will be soft. If it's too sticky to roll, chill it for 20 to 30 minutes.
- For the topping, stir together 3 tablespoons sugar and 2 teaspoons cinnamon on a plate or in a shallow bowl.
- Scoop the dough into 2-inch balls (about 3 tablespoons each). Roll each ball in the cinnamon sugar until fully coated, then place on the prepared baking sheets about 2 to 3 inches apart. Gently press each ball down with your palm or the bottom of a glass to flatten slightly.
- Bake one sheet at a time for 10 to 12 minutes, until the edges are set and lightly golden and the tops look dry and crackled. The centers should still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Pumpkin pie spice: Replace the cinnamon, nutmeg, and cloves in the dough with 1 ¾ teaspoons pumpkin pie spice.
Sticky dough: If the dough is too soft to roll, chill it for 20 to 30 minutes.
Storage: Keep in an airtight container at room temperature for up to 4 days, or freeze baked cookies for up to 3 months.
Nutrition
Serving: 1cookieCalories: 266kcalCarbohydrates: 39gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 48mgSodium: 109mgPotassium: 100mgFiber: 1gSugar: 19gVitamin A: 1917IUCalcium: 17mgIron: 1.4mg
Nutrition details are an estimate, per serving.
