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Snickerdoodle Pumpkin Cookies that Will Delight Your Tastebuds!

Snickerdoodle Pumpkin Cookies – Soft, Spiced & Irresistibly Cozy!
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Deliciously spiced Snickerdoodle Pumpkin Cookies that are soft, chewy, and perfect for fall.

Ingredients

Scale
  • 2 1/2 cups (300g) all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 3/4 cup granulated sugar
  • 2/3 cup packed light brown sugar
  • 12 tablespoons unsalted butter, room temperature
  • 1 large egg yolk
  • 1/2 cup Libby’s pumpkin puree
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup granulated sugar (for rolling)
  • 1 teaspoon ground cinnamon (for rolling)

Instructions

  1. In a mixing bowl, whisk together the Dry Ingredients until thoroughly combined; set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the butter and sugars on medium speed until fluffy, about 2 minutes.
  3. On medium-low, mix in the egg yolk, followed by the pumpkin and vanilla extract.
  4. On low, slowly mix in the Dry Ingredients just until combined. Give the dough a final stir by hand to scrape up any dough at the bottom of the bowl.
  5. Cover the dough and chill for 3 hours or freeze for 45 minutes. You may chill the dough in the fridge for up to 3 days.
  6. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicon nonstick baking mats. Whisk together the ¼ cup granulated sugar with 1 teaspoon cinnamon in a small bowl; set aside.
  7. Using a 2-tablespoon cooking scoop, scoop the dough and roll it into a ball, then roll in the cinnamon sugar mixture to thoroughly coat.
  8. Transfer the balls to the baking mat, spacing cookies 2-inches apart (6 per baking sheet). Refrigerate any dough you are not using at the time.
  9. Bake at 350 degrees F just until set and the tops are starting to crack (they should look slightly underbaked).
  10. Cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
  11. If they aren’t really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3 times.

Notes

  • Measure flour correctly for optimal spreading.
  • Use Libby’s pumpkin puree, not pumpkin pie filling.
  • Chilled dough results in thicker cookies.

Nutrition

Find it online: https://www.spiritsdrink.com/snickerdoodle-pumpkin-cookies-recipe/