Description
These Soft Pumpkin Snickerdoodles are a delightful fall twist on the classic snickerdoodle cookie. Infused with pumpkin puree and warm pumpkin pie spices, these chewy cookies are coated in a cinnamon-sugar mix, offering a perfect balance of sweetness and spice ideal for the autumn season.
Ingredients
Scale
Cookie Dough
- 1/2 cup salted butter (slightly softened)
- 1 1/2 cups sugar
- 1 egg
- 1/2 cup pumpkin puree
- 3 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1 1/2 teaspoons baking soda
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
For Coating
- 2 tablespoons sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking these cookies evenly.
- Cream Butter and Sugar: In a large mixing bowl, cream together the slightly softened butter and 1 1/2 cups sugar until the mixture is light and fluffy. This creates a light texture in the final cookies.
- Add Wet Ingredients: Beat in the egg and pumpkin puree until fully incorporated, giving the dough moisture and a subtle pumpkin flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and pumpkin pie spice to evenly distribute the leavening agents and spices.
- Mix Dry into Wet: Gradually add the dry mixture into the wet ingredients, mixing until a soft cookie dough forms without overmixing, to maintain tenderness.
- Prepare Cinnamon Sugar: In a small bowl, combine 2 tablespoons sugar and 2 teaspoons ground cinnamon for the rolling coating.
- Shape and Coat Dough Balls: Roll the dough into 1-inch balls, then roll each ball in the cinnamon sugar mixture to coat evenly.
- Arrange and Bake: Place the coated dough balls on a parchment-lined baking sheet, lightly pressing each ball to slightly flatten. Bake for 10-13 minutes, or until the tops appear matte and set, avoiding overbaking to keep them soft.
- Cool: Remove from oven and allow the cookies to cool on the baking sheet for several minutes before transferring to a wire rack to cool completely.
Notes
- Using salted butter adds depth to the flavor, but if using unsalted butter, add 1/4 teaspoon salt to the flour mixture.
- Make sure the butter is only slightly softened, not melted, for proper creaming with the sugar.
- Check the cookies at 10 minutes to avoid overbaking, which can cause them to become hard.
- Store cookies in an airtight container at room temperature for up to 5 days to retain softness.
- For intensified pumpkin flavor, increase pumpkin puree to 3/4 cup but reduce flour by 1/4 cup to maintain dough consistency.
