Description
Homemade soft pumpkin snickerdoodles blend classic cinnamon-sugar warmth with seasonal autumn spices. Delicate cookie edges provide perfect crunch while rich pumpkin promises comforting sweetness you’ll savor.
Ingredients
Scale
- ½ cup (115 g) unsalted butter, softened
- ½ cup (100 g) brown sugar, packed
- ½ cup (100 g) granulated sugar
- 1 ¾ cups (220 g) all-purpose flour
- ⅓ cup (80 g) pumpkin puree (not pumpkin pie filling)
- 1 large egg yolk
- 1 tsp ground cinnamon
- 1 tsp cream of tartar
- 1 tsp vanilla extract
- ½ tsp ground nutmeg
- ½ tsp baking soda
- ¼ tsp ground ginger
- ¼ tsp salt
- ¼ cup (50 g) granulated sugar (for coating)
- 1 tsp ground cinnamon (for coating)
- ¼ tsp ground nutmeg (optional, for coating)
Instructions
- Creaming: Whip butter, granulated sugar, and brown sugar in a mixing bowl until light and fluffy, creating a smooth, aerated foundation for the pumpkin cookies.
- Moisture Integration: Blend pumpkin puree, egg yolk, and vanilla extract into the creamy mixture, ensuring complete incorporation and uniform consistency.
- Dry Ingredient Preparation: Sift together flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and ginger in a separate bowl, whisking to distribute spices evenly.
- Dough Formation: Delicately fold dry ingredients into wet mixture, minimizing stirring to preserve the dough’s tender structure, then wrap and chill for 30 minutes to enhance flavor and prevent spreading.
- Coating Preparation: Combine granulated sugar with ground cinnamon and nutmeg in a shallow dish for rolling the cookie dough.
- Oven Preparation: Preheat oven to 350F (175C) and line baking sheets with parchment paper or silicone mats for easy cookie removal.
- Shaping and Coating: Scoop chilled dough, roll into smooth balls, and thoroughly coat each in the spiced sugar mixture to create a caramelized, crisp exterior.
- Baking: Position coated dough balls on prepared sheets with sufficient spacing, bake for 10-12 minutes until edges set and centers remain slightly soft.
- Cooling: Rest cookies on baking sheet for 5 minutes to stabilize, then transfer to a wire rack for complete cooling and optimal flavor development.
Notes
- Chill Dough Strategically: Refrigerate the dough for at least 30 minutes to prevent cookies from spreading too thin and enhance flavor complexity.
- Master Sugar Coating Technique: Roll dough balls completely in spiced sugar mixture for an even, caramelized exterior that adds delightful crunch and warmth.
- Watch Baking Time Carefully: Remove cookies when edges are set but centers appear slightly underbaked, allowing residual heat to complete cooking without overdrying.
- Accommodate Dietary Needs: Substitute gluten-free flour blend for traditional flour and use plant-based butter to create allergen-friendly and vegan-friendly versions of these soft pumpkin snickerdoodles.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 25
- Calories: 112
- Sugar: 9 g
- Sodium: 53 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.4 g
- Protein: 1 g
- Cholesterol: 17 mg