Description
Warm autumn days call for homemade Pumpkin Snickerdoodles, blending classic cinnamon sweetness with rich seasonal spices. Crisp edges, chewy centers, and a delightful pumpkin twist make these cookies irresistible for holiday gatherings or cozy afternoons.
Ingredients
Scale
Main Ingredients:
- 3 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup pumpkin puree
- 1/2 cup butter, softened
- 1 egg
Spices and Leavening Agents:
- 2 teaspoons baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon pumpkin pie spice (or 1/2 teaspoon cinnamon, 1/4 teaspoon allspice, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger)
- 1/4 teaspoon salt
Cinnamon Sugar Coating:
- 2 tablespoons (30 milliliters) sugar
- 2 teaspoons (10 milliliters) cinnamon
Instructions
- Prepare the oven environment by heating to 350°F and lining a baking sheet with parchment paper for optimal cookie performance.
- Create a creamy base by thoroughly blending softened butter, sugar, egg, and pumpkin puree until the mixture achieves a uniform, silky consistency.
- Integrate dry ingredients into the wet mixture, combining flour, cream of tartar, baking soda, salt, and pumpkin pie spice to form a cohesive dough.
- Craft a fragrant coating by whisking together sugar and cinnamon in a separate shallow dish.
- Shape the dough into uniform 1-inch spheres, then generously coat each ball in the aromatic cinnamon-sugar mixture, ensuring complete and even coverage.
- Arrange the sugar-dusted dough balls on the prepared baking sheet, maintaining adequate spacing between each cookie.
- Gently flatten each dough ball using fingertips or the back of a spoon to create a slightly compressed surface.
- Bake in the preheated oven for 8-10 minutes, watching for subtle surface cracking and set edges as indicators of perfect doneness.
- Allow cookies to rest on the baking sheet for a brief cooling period before transferring to a wire rack to complete the cooling process.
- Savor the delightful blend of pumpkin and cinnamon in these tender, spiced cookies.
Notes
- Swap pumpkin puree with mashed sweet potato or butternut squash for varied flavor profiles and seasonal adaptations.
- Chill dough for 30 minutes before rolling to prevent excessive spreading and maintain cookie shape during baking.
- Use gluten-free flour blend for celiac-friendly version without compromising soft, tender texture.
- Reduce sugar by 25% and substitute with monk fruit sweetener for lower-calorie, diabetic-friendly alternative.
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 187
- Sugar: 11 g
- Sodium: 199 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 12 mg