Print

Best Pumpkin Snickerdoodles Cookie


1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)

Loading...

  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 4 dozen 1x

Description

Looking for the best pumpkin snickerdoodles recipe? Look no further. These cookies are soft, chewy and Oh-So-Good. One bite and this is going to become your favorite fall cookie.


Scale

Ingredients

  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • 1 3/4 cups sugar, divided
  • 2 sticks unsalted butter, softened
  • 1 large egg
  • 3/4 cup pumpkin puree
  • 2 tablespoons ground cinnamon

Instructions

  1. Adjust the oven racks to the upper-and lower-middle positions and heat the oven to 400 degrees F. Line two baking sheets with parchment paper; set aside.
  2. In a large bowl, whisk together flour, cream of tartar, baking soda,  salt and pumpkin pie spice; set aside.
  3. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and 1 1/2 cups sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and beat at medium speed until combined, about 30 seconds. Add the pumpkin puree and beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
  4. Place the remaining 1/4 cup sugar and cinnamon for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the sugar mixture, and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart
  5. Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutes, rotating the baking sheet halfway through baking. Cool the cookies on the baking sheets about 5 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.

Notes

Source:  A Sweet Pea’s Kitchen Creation, inspired by Recipe Girl, barely adapted from Cook’s Illustrated, February, 2005

  • Category: dessert
  • Method: oven
  • Cuisine: american

Keywords: pumpkin snickerdoodles

466 Shares
Pin66
Share400
Yum
Tweet