Pumpkin Snickerdoodles
Two of the worlds best types of cookies in one. These buttery, pumpkin flavored cookies are perfectly spiced, melt in your mouth soft, and they're always a fall favorite!
Servings: 36 cookies
Ingredients
- 3 cups (384g) all-purpose flour (spoon and level to measure)
- 1 1/2 Tbsp (11g) cornstarch
- 2 tsp cream of tartar
- 1 tsp baking soda
- 3/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 3/4 tsp ground nutmeg (preferably fresh grated)
- 1/4 tsp ground cloves or allspice
- 1 cup (200g) packed light brown sugar
- 2/3 cup (133g) granulated sugar
- 1 cup unsalted butter, at room temperature (reduce salt to 1/4 tsp if using salted butter)
- 1 large egg yolk
- 3/4 cup canned pumpkin (not pie filling)
- 1 1/2 tsp vanilla extract
For rolling
- 1/4 cup granulated sugar
- 1 1/2 tsp ground cinnamon
Instructions
- In a mixing bowl whisk together flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, nutmeg and cloves for 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment (or in a mixing bowl using an electric hand mixer), cream together butter, brown sugar sugar and granulated sugar until well blended together.
- Mix in egg yolk, then mix in pumpkin and vanilla extract (tip: If you want a more orange cookie then add some natural orange food coloring or yellow and a small drop of red). Scrape down mixing bowl.
- With mixer set on low speed, slowly add in dry ingredients then mix until combined.
- Spread dough up the sides of the bowl with a well in center for even chilling. Cover and chill 45 minutes to 1 hour.
- Preheat oven to 350 degrees during last 15 minutes of refrigeration.
- In a small bowl, whisk together 1/4 cup granulated sugar with 1 1/2 tsp cinnamon.
- Scoop dough out 2 even tablespoons at a time (34g each) and shape into a ball, roll dough ball in cinnamon sugar mixture to evenly coat then transfer to parchment paper lined baking sheets spacing cookies 2-inches apart.
- Bake in preheated oven 12 - 14 minutes (they should look just slightly under-baked as they'll cook slightly once removed from oven). Cool on baking sheet about 5 minutes then transfer to a wire rack to cool completely.
Notes
Recipe revised and improved Oct. 2024.