Description
Seasonal pumpkin snickerdoodle cookies blend warm spices with comforting autumn charm. Rich with cinnamon sugar and delicate pumpkin notes, these cookies invite sweet memories and cozy kitchen moments you’ll cherish.
Ingredients
Scale
Main Ingredients:
- 1.5 cups all-purpose flour
- ½ cup unsalted butter, softened
- ⅓ cup pumpkin puree (not pumpkin pie filling)
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
Spices and Seasonings:
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt
Additional Ingredients:
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
Cinnamon-Sugar Coating:
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Prepare the cookie foundation by blending softened butter with granulated and brown sugars until airy and voluminous. Incorporate pumpkin puree, a single egg yolk, and pure vanilla essence, mixing until uniformly smooth.
- In a separate vessel, sift together flour, leavening agents, cream of tartar, warm spices, and salt. Gently fold the dry mixture into the wet ingredients, stirring minimally to prevent overworking the dough. Refrigerate the mixture for a minimum of half an hour to enhance flavor development and texture.
- Warm the oven to 350F (175C) and line a baking sheet with parchment paper. Craft a coating blend by thoroughly combining ground cinnamon with granulated sugar in a shallow dish.
- Portion the chilled dough into rounded tablespoon-sized spheres. Delicately roll each cookie ball through the aromatic cinnamon-sugar mixture, ensuring complete coverage.
- Arrange the coated cookie spheres on the prepared baking sheet, maintaining generous spacing between each. Bake for 10-12 minutes, targeting golden edges while preserving tender centers. Allow cookies to rest momentarily on the baking sheet before transferring to a cooling rack for complete temperature reduction.
Notes
- Chill the dough thoroughly to prevent excessive spreading and enhance the cookie’s chewy texture, allowing flavors to meld together beautifully.
- Measure pumpkin puree precisely to maintain moisture balance, using a paper towel to blot excess liquid if the puree seems watery.
- Experiment with alternative flour options like gluten-free blends or almond flour for those with dietary restrictions, keeping the same measurement proportions.
- Store cookies in an airtight container with a slice of bread to maintain softness and prevent them from becoming dry or crumbly.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 150
- Sugar: 12 g
- Sodium: 75 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 20 mg