Description
Pumpkin Snickerdoodle Cookies capture the essence of fall with their soft, pillowy texture, rich pumpkin flavor, and the warmth of classic snickerdoodle spices. These cookies blend pumpkin puree with cinnamon, nutmeg, ginger, and cloves, resulting in a perfectly spiced, sweet treat. Finished with a crunchy cinnamon-sugar coating, these cookies are ideal for autumn gatherings, holiday baking, or a cozy snack with coffee.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar, divided
- 1/2 cup canned pumpkin puree (not pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 teaspoon ground cinnamon, plus 2 teaspoons for coating
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 2 teaspoons ground cinnamon and 1/2 cup granulated sugar for coating. Set aside.
- In a large bowl, cream together softened butter and 1 cup granulated sugar until light and fluffy.
- Beat in pumpkin puree, egg, and vanilla extract until well combined.
- In a separate bowl, whisk together flour, baking soda, cream of tartar, 1 teaspoon cinnamon, nutmeg, ginger, cloves, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Scoop dough by rounded tablespoons and roll each ball in cinnamon-sugar mixture.
- Place coated dough balls 2 inches apart on prepared baking sheets.
- Bake for 9-11 minutes until edges are set and centers are still soft.
- Cool on baking sheets for a few minutes before transferring to wire rack.
Notes
Substitute pumpkin puree with equal amounts of butternut squash puree if pumpkin is unavailable. Use margarine or plant-based butter for a dairy-free version, and try a gluten-free flour blend for celiac-friendly cookies. Dough may be chilled to reduce spreading. Store cookies in an airtight container for up to 4 days, or freeze for up to 2 months. If cookies turn out too flat, chill dough before baking and ensure baking soda and cream of tartar are fresh.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 45mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg