Pumpkin Snickerdoodles
Cozy up with these soft and chewy Pumpkin Snickerdoodles, the perfect fall-inspired twist on a classic cookie! Infused with warm spices like cinnamon, nutmeg, and cloves, and featuring the rich creaminess of pumpkin puree, these cookies deliver autumn flavor in every bite. Each dough ball is rolled in a fragrant cinnamon-sugar coating, creating a delightful crunch that complements the pillowy center. Ready in just 30 minutes, these cookies are ideal for holiday gatherings, bake sales, or a comforting treat with a hot cup of coffee. With their golden hue and irresistible aroma, Pumpkin Snickerdoodles are sure to become your new seasonal favorite!
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 200 grams granulated sugar
- 100 grams light brown sugar
- 120 grams pumpkin puree
- 2 teaspoons vanilla extract
- 300 grams all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground cloves
- 0.5 teaspoons salt
- 1 egg yolk
- 50 grams granulated sugar (for rolling)
- 2 teaspoons ground cinnamon (for rolling)
Instructions
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, melt the butter and let it cool slightly. Then, whisk in the granulated sugar and light brown sugar until smooth.
Add the pumpkin puree, vanilla extract, and egg yolk to the sugar mixture. Whisk until thoroughly combined.
In a separate mixing bowl, whisk together the all-purpose flour, cream of tartar, baking soda, 2 teaspoons of cinnamon, ground nutmeg, ground cloves, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
In a small bowl, combine 50 grams of granulated sugar with 2 teaspoons of ground cinnamon for the rolling mixture.
Scoop out about 1.5 tablespoons of cookie dough and roll it into a ball. Roll the ball in the cinnamon-sugar mixture until fully coated.
Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set but the centers still look slightly soft.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Nutrition Facts
Calories |
3842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.1 g | 201% | |
| Saturated Fat | 88.1 g | 440% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 563 mg | 188% | |
| Sodium | 2524 mg | 110% | |
| Total Carbohydrate | 598.8 g | 218% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 356.4 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 252 mg | 19% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1781 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
