Description
Pumpkin Snickerdoodles bring autumn’s warmth to classic cookie comfort, blending spicy cinnamon and sweet seasonal charm. Delicate crinkle-topped cookies promise a nostalgic embrace of fall’s most beloved flavors, inviting you to savor pure homemade happiness.
Ingredients
Scale
Main Ingredients:
- ½ cup (115 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) brown sugar, packed
- 1 large egg yolk
- ⅓ cup (80 g) pumpkin puree (not pumpkin pie filling)
- 1 ¾ cups (220 g) all-purpose flour
Spices and Seasonings:
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Cinnamon-Sugar Coating:
- ¼ cup (50 g) granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional, for extra spice)
Instructions
- Whip the butter, granulated sugar, and brown sugar in a spacious mixing vessel until airy and voluminous, creating a smooth base for the pumpkin cookies.
- Incorporate the pumpkin puree, egg yolk, and vanilla extract into the creamy mixture, stirring until thoroughly integrated and uniform in texture.
- In a separate container, blend the flour, cream of tartar, baking soda, salt, and warm spices like cinnamon, nutmeg, and ginger using a whisk to ensure even distribution.
- Gently fold the dry ingredient mixture into the wet ingredients, stirring with minimal manipulation to maintain the dough’s delicate structure.
- Encase the dough in plastic wrap and refrigerate for a minimum of 30 minutes, allowing the flavors to meld and preventing excessive spreading during baking.
- Prepare the coating by combining granulated sugar with ground cinnamon and a hint of nutmeg in a shallow dish.
- Heat the oven to 350F (175C) and line baking sheets with parchment paper or silicone mats for optimal cookie release.
- Portion the chilled dough into rounded scoops, rolling each between your palms to create smooth spheres.
- Generously coat each dough ball in the spiced sugar mixture, ensuring complete coverage for a crisp, caramelized exterior.
- Arrange the coated dough balls on prepared baking sheets, maintaining adequate spacing to prevent merging.
- Bake for 10-12 minutes, watching for set edges and slightly underdone centers that will continue cooking during cooling.
- Allow cookies to rest on the baking sheet for 5 minutes to firm up, then transfer to a wire rack for complete cooling and maximum flavor development.
Notes
- Chill the dough thoroughly to prevent excessive spreading and ensure a soft, chewy texture during baking.
- Use room temperature ingredients for better incorporation and smoother cookie dough consistency.
- Adjust spices to personal taste, increasing or decreasing cinnamon, nutmeg, or ginger based on preference.
- For gluten-free options, substitute all-purpose flour with a 1:1 gluten-free baking blend to maintain the cookie’s tender crumb.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 120
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 15 mg