Description
Seasonal pumpkin snickerdoodles dance with warm cinnamon and autumnal spices, creating a delightful cookie experience. Crisp edges and tender centers invite bakers to savor sweet memories of fall’s comforting embrace.
Ingredients
Scale
Main Ingredients:
- 3 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup butter, softened
- 1/2 cup pumpkin puree
- 1 egg
Spice Ingredients:
- 2 teaspoons baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon pumpkin pie spice (or 1/2 teaspoon cinnamon, 1/4 teaspoon allspice, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger)
- 1/4 teaspoon salt
Coating Ingredients:
- 2 tablespoons sugar
- 2 teaspoons cinnamon
Instructions
- Prepare the oven environment by heating to 350°F and lining a baking sheet with parchment paper for optimal cookie performance.
- Create a creamy base by blending softened butter, sugar, egg, and pumpkin puree until the mixture achieves a smooth, uniform consistency.
- Incorporate dry ingredients by gently folding flour, cream of tartar, baking soda, salt, and pumpkin pie spice into the wet mixture, stirring until a cohesive dough forms.
- Craft the signature coating by combining sugar and cinnamon in a separate shallow dish, creating a fragrant and sweet exterior for the cookies.
- Shape the cookies by rolling the dough into uniform 1-inch spheres, then generously coating each ball in the cinnamon-sugar mixture to ensure complete coverage.
- Arrange the coated dough balls on the prepared baking sheet, leaving adequate space between each cookie for potential spreading during baking.
- Gently flatten each dough ball using the back of a spoon or fingertips, creating a slightly compressed surface for even baking.
- Bake in the preheated oven for 8-10 minutes, watching for subtle signs of doneness such as set edges and emerging surface cracks.
- Allow cookies to rest on the baking sheet for a brief cooling period before transferring to a wire rack, enabling complete cooling and optimal texture development.
- Savor the delightful combination of pumpkin, cinnamon, and sweet spices in these tender, aromatic snickerdoodles.
Notes
- Use room temperature butter for smoother creaming and better cookie texture.
- Chill the dough for 30 minutes before rolling to prevent spreading and maintain cookie shape.
- Substitute gluten-free flour blend for a celiac-friendly version of these cookies.
- Reduce sugar by 2 tablespoons for a less sweet, more pumpkin-forward flavor profile.
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 36
- Calories: 148
- Sugar: 9 g
- Sodium: 113 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 12 mg