Pumpkin Snickerdoodles
Pumpkin and snickerdoodle fans will rejoice with this delectable fusion! We’ve kept the signature sugary coating of snickerdoodles but swapped traditional cinnamon for the warm blend of pumpkin pie spice. The dough, enriched with canned pumpkin puree, creates a soft, fluffy cookie with perfectly chewy edges.
Ingredients
- Dough:
- 2 cups all-purpose flour see Cook’s Note
- 1 teaspoon pumpkin pie spice
- 1 teaspoon kosher salt
- 3/4 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 cup 2 sticks unsalted butter, melted and slightly cooled
- 1 cup packed light brown sugar
- 2 large eggs room temperature
- 1/2 cup pure pumpkin puree
- 1 tablespoon vanilla bean paste
- Coating:
- 1/4 cup granulated sugar
- 2 teaspoons pumpkin pie spice
Instructions
- Begin by preparing three rimmed baking sheets by lining them with parchment paper.
- In a medium bowl, combine the flour, pumpkin pie spice, salt, baking soda, and cream of tartar. Set aside for later use.
- In a large mixing bowl, whisk together the melted butter and brown sugar until fully blended. Incorporate the eggs one at a time, mixing until each is fully combined. Stir in the pumpkin puree and vanilla bean paste, ensuring the sides of the bowl are scraped down. Add the dry ingredients to the wet mixture, gently folding the dough with a spatula until just combined. The dough should be soft and slightly sticky.
- Using a tablespoon, portion out dough balls (approximately 1 1/2 tablespoons each) and place them onto the prepared baking sheets, with about 10 balls per sheet. Refrigerate the dough balls for around 30 minutes until they firm up and become slightly chilled.
- Meanwhile, preheat your oven to 375°F, positioning the oven rack in the center.
- In a medium bowl, whisk together the granulated sugar and pumpkin pie spice for the coating.
- Roll each dough ball in the sugar-spice mixture, ensuring they are fully coated. Arrange the coated dough balls 2 inches apart on the baking sheets.
- Bake one sheet at a time until the cookies puff up slightly and their edges are golden brown, about 12 minutes. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
- Store the cooled cookies in an airtight container for up to 3 days.
Notes
To properly measure flour, spoon it into a dry measuring cup and level it off with a straight edge. Scooping directly from the bag can compact the flour, resulting in denser baked goods.