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Pumpkin Snickerdoodle Cookies Recipe for the Perfect Fall Treat

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These irresistible pumpkin snickerdoodle cookies combine the warm spices and soft texture of classic snickerdoodles with the cozy flavor of pumpkin. Perfect for a chilly autumn afternoon or as a sweet treat to share with friends and family.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 large egg yolk
  • 1/3 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • Optional: 1/2 cup white chocolate chips
  • For coating: 1/4 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats and set aside.
  2. In a small bowl, mix 1/4 cup granulated sugar, 1 teaspoon cinnamon, and 1/2 teaspoon pumpkin pie spice. Set aside for coating.
  3. In a large mixing bowl, cream together 1/2 cup unsalted butter, 1/2 cup granulated sugar, and 1/4 cup brown sugar until light and fluffy. This should take about 2-3 minutes with a mixer.
  4. Add 1 large egg yolk, 1/3 cup pumpkin puree, and 1 teaspoon vanilla extract. Mix until fully combined.
  5. In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 1/4 teaspoon cream of tartar, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/8 teaspoon ground cloves.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. If you’re adding white chocolate chips, gently fold in 1/2 cup now.
  7. Use a cookie scoop or tablespoon to portion out the dough into 1-inch balls. Roll each ball in the pumpkin spice sugar mixture until fully coated.
  8. Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 10-12 minutes, or until the edges are set but the centers still look slightly soft. The cookies will continue to firm up as they cool.
  10. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

[‘Make sure your butter and egg yolk are at room temperature for easier mixing and a smoother dough.’, ‘Don’t overmix the dough to avoid dense cookies.’, ‘If your pumpkin puree seems watery, drain it slightly by blotting with a paper towel.’, ‘Roll the dough balls thoroughly in the sugar mixture for a sweet, spiced crunch.’, ‘Take the cookies out when the edges are set, even if the centers look soft. They’ll firm up as they cool.’]

Nutrition

Keywords: Pumpkin, Snickerdoodle, Cookies, Fall Dessert, Pumpkin Spice, Autumn Treat

Find it online: https://blairrecipes.com/pumpkin-snickerdoodle-cookies-recipe-for-the-perfect-fall-treat/