Description
These Pumpkin Snickerdoodle Cookies combine the classic cinnamon-sugar coating of traditional snickerdoodles with a moist, tender pumpkin-infused dough, making them perfect for cozy fall gatherings or a sweet seasonal treat.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3/4 cup pumpkin puree
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
For Coating
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat Oven and Prepare Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, providing a tender base for the cookies.
- Add Wet Ingredients: Mix in the pumpkin puree, eggs, and vanilla extract until everything is well incorporated into a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt to evenly distribute the spices and leavening agents.
- Mix Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough and toughening the cookies.
- Prepare Coating: In a small bowl, combine the granulated sugar and ground cinnamon for the classic snickerdoodle coating.
- Shape and Coat Cookies: Using a tablespoon or cookie scoop, portion out dough balls, then roll each ball thoroughly in the cinnamon-sugar mixture to coat.
- Arrange on Baking Sheets: Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake the cookies for 10 to 12 minutes until the edges turn lightly golden, indicating they are perfectly baked but still soft inside.
- Cool: Let the cookies cool on the baking sheet for a few minutes to set, then transfer them to a wire rack to cool completely, which allows them to firm up and develop their full flavor.
Notes
- Ensure the butter is at room temperature for easier creaming and better cookie texture.
- Do not overmix the dough once the flour is added to keep the cookies tender.
- You can substitute pumpkin pie spice for the individual spices if desired.
- Store cookies in an airtight container to maintain freshness for up to 5 days.
- For a dairy-free version, use a plant-based butter alternative.
