Description
Pumpkin Snickerdoodle Cookies. Soft and chewy cookie with warming fall spices - the pinnacle of Fall and Winter comfort food.
Ingredients
Units
Scale
Pumpkin Snickerdoodle Cookies
- 3 cups all purpose flour, 375g
- 1 tbsp cornstarch
- 2 1/2 tsp baking powder, *
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 tsp pumpkin pie spice, see below
- 1 cup granulated sugar, 200g
- 3/4 cup lighly packed, brown sugar, 175g
- 1 cup butter, 225g, softened
- 1 large egg yolk
- 3/4 cup pumpkin puree, 185g, butternut or any other, see below
- 1 tsp vanilla extract
Snickerdoodle Coating
- 1/4 cup granulated sugar, 50g
- 1 tbsp pumpkin pie spice, or just cinnamon
Pumpkin Pie Spice, makes almost 1/3 cup
- 3 tbsp ground cinnamon
- 2 tsp ground ginger
- 2 tsp ground nutmeg
- 1 1/5 tsp ground allspice
- 1 1/5 tsp ground cloves
Instructions
- Make pumpkin pie spice. Mix all the spices together, store leftovers in a airtight container.
- In a medium bowl, whisk together flour, cornstarch, baking powder*, salt, cinnamon and pumpkin pie spice. Set aside.
- In another bowl, use a hand mixer (or electric stand mixer) and beat together butter, granulated sugar and brown sugar on medium speed until combined. Mix in the egg yolk, then the pumpkin puree and vanilla. Mix until just combined.
- Reduce the speed to low and slowly start adding the dry ingredients into the wet mixture. Mix until combined, cover with a plastic wrap and refrigerate for at least 1 hour. You can refrigerate it up to 24 hours in advance.
- I like to pre-heat the oven to 350℉ (175℃) when I'm finished with the dough, so as the oven is really nice and hot whenever my cookies are ready to go in. Line a baking sheet with parchment paper.
- While you wait, you can make the snickerdoodle coating. Whisk together the sugar and 1 tbsp of pumpkin pie spice or just cinnamon.
- Scoop a generous tablespoon of dough and shape it into a ball. Roll the ball in the snickerdoodle coating. Set the ball on to the prepared baking sheet and repeat with the remaining dough. Space them around 5 cm (2.5 in) apart.
- Bake for around 11-12 minutes depending on the size of the cookies. I made 38 cookies and they needed 13 minutes. Cool on the baking sheet for about 5 minutes, and then transfer to a wire rack to cool completely.
- To freeze: make the dough into balls and freeze on a tray, once frozen, place in a ziplock bag. When ready to bake, take them out of the freezer and let them stand in room temperature while you pre-heat the oven. Coat in cinnamon-sugar. Bake for 12-13 minutes.
Notes
Recipe homemade pumpkin puree
* A traditional snickerdoodle cookie has cream of tartar + baking soda as leavening. Cream of tartar provide tanginess and chewiness. Cornstarch also makes the cookies more tender, so I don't think it's necessary. However, if you have it on hand and want to use it, you can substitute the baking powder in this recipe with 2 tsp cream of tartar and 1 tsp baking soda.
Adapted from: If You Give a Blonde a Kitchen
- Prep Time: 1 hour 10 minutes
- Inactive Time: 0 hours
- Cook Time: 12 minutes
- Category: Sweets
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 126
- Sugar: 11
- Sodium: 68
- Fat: 5.1
- Saturated Fat: 3.2
- Carbohydrates: 19.6
- Fiber: 0.5
- Protein: 1.2
- Cholesterol: 18