Pumpkin Snickerdoodles

These Pumpkin Snickerdoodle Cookies are a delightful fall treat that’ll have your taste buds dancing the pumpkin polka! They’re soft, chewy, and oh-so-irresistible – a perfect medley of pumpkin spice goodness sprinkled with cinnamon-sugar magic.

Course Dessert

Cuisine American

Keyword cookies, pumpkin, snickerdoodle

Prep Time 10

Cook Time 12

Chill Time 1

Servings

Calories 109kcal

Author Jesseca

Ingredients

Cookies

2 cups cake flour*
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1½ teaspoons pumpkin pie spice
1/2 cup unsalted butter softened
1/2 cup granulated sugar
1/4 cup plus 2 tablespoons brown sugar
1 large egg yolk
1/4 cup pumpkin puree
1 teaspoon vanilla extract

Topping

1/4 cup sugar
2 teaspoons cinnamon

Instructions

Cookie Dough

Combine the flour, cream of tartar, baking soda, baking powder, salt and pumpkin pie spice in a small bowl. Gently whisk to combine. Set aside for later.
Place the softened butter and 1/2 cup of sugar with the brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the butter begins to break down. Once you see big crumbles form turn the mixer to medium speed and mix for 1 minute, or until combined and light and fluffy.
Add the egg yolk, pumpkin, and vanilla extract to the butter mixture and stir until combined. Mix in the dry ingredients and mix on low/medium speed until the dough forms.
Cover the dough with plastic wrap, or a clean towel, and refrigerate for at least 1 hour.
Preheat the oven to 350 degrees and line two baking trays with parchment paper or silicone baking mats.

Topping:

Stir together the remaining 1/4 cup of sugar with the cinnamon.
Scoop the dough into 2 tablespoon portions and roll into a ball. Roll into the cinnamon and sugar mixture. Place the cookies on a lined baking tray about 2 inches apart.
Bake at 350 degrees for 12 to 15 minutes, or until the edges are lifted from the pan and lightly browned.

Video

Notes

No cake flour? No problem! Place 2 tablespoons of cornstarch in the bottom of a measuring cup. Spoon flour over the cornstarch until the measuring cup is full. Level the top with the back of a knife and use in your recipe.

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