Pumpkin Snickerdoodles
Wonderful soft and chewy texture with a crisp exterior, these pumpkin snickerdoodles never disappoint!
Ingredients
Dry ingredients:
- 1 1/2 cups All purpose flour 187 grams
- 1 1/2 tsp Pumpkin pie spice
- 3/4 tsp Cinnamon
- 1/2 tsp Baking soda
- 1 tsp Cream of tartar
- 1/2 tsp salt
Wet ingredients:
- 1 stick Unsalted butter, room temp 8 tbsp/113 grams
- 1/2 cup Sugar
- 1/4 cup Brown sugar
- 1 Egg yolk
- 1/4 cup Pumpkin puree
- 1 1/2 tsp Vanilla extract
Topping
- 1/3 cup sugar
- 1/2 tbsp cinnamon
- 1/4 tsp Pumpkin pie spice
Instructions
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper, set aside.
Make your topping:
- Combine the sugar, cinnamon, and pumpkin pie spice together in a small bowl. Set to the side
Prepare cookie dough:
- Mix together dry ingredients in a bowl. 1 1/2 cups AP flour, 1 1/2 tsp pumpkin pie spice, 3/4 tsp cinnamon, 1/2 tsp baking soda, 1 tsp cream of tartar, and the 1/2 tsp of salt. Set to the side.
- In a separate bowl, using a hand or stand mixer, beat your butter and sugar together for no less than 5 minutes. Add the egg yolk, pumpkin puree, and vanilla extract. Beat on medium-high speed until combined.
- Scrape down the sides of your bowl as needed.
- Add the dry ingredients to the wet ingredients. Fold together until well combined. Your dough will be quite thick.
- Roll cookie dough into 10 balls. Each weighing around 60 grams. Roll each cookie dough ball in cinnamon-sugar topping.
- Place a few inches apart on your baking sheet.
- Bake cookies for 12 minutes. The cookies will be very soft and tender fresh out of the oven. Allow to cool for 10 minutes on the baking sheet before transferring them to a wired rack.
How to store them:
- Store the cookies in an airtight container. At room temperature, they should stay fresh for about a week.