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Pumpkin Snickerdoodles

Delicious Pumpkin Snickerdoodles That Scream Fall Flavor

A delightful recipe for Pumpkin Snickerdoodles that combines pumpkin and warm spices for a perfect fall treat.
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Prep Time 20 minutes
Cook Time 12 minutes
Chill Time 1 hour
Total Time 1 hour 32 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Unsalted Butter Provides richness and moisture; can be substituted with coconut oil for a dairy-free option.
  • 1.5 cups Granulated Sugar Adds sweetness and texture; can be replaced with coconut sugar.
  • 0.5 cup Light Brown Sugar Provides depth of flavor; dark brown sugar can yield a more robust taste.
  • 2 Large Eggs Binds the ingredients; for egg-free, use flax eggs.
  • 1 teaspoon Vanilla Extract Enhances overall flavor.
  • 1 cup Pumpkin Puree Main flavor component; do not substitute with pumpkin pie filling.
  • 2.75 cups All-Purpose Flour Provides structure; use a gluten-free blend if needed.
  • 1 teaspoon Baking Soda Acts as a leavening agent.
  • 1 teaspoon Cream of Tartar Stabilizes eggs; can be substituted with lemon juice.
  • 0.5 teaspoon Salt Balances sweetness and enhances flavor.
  • 1 teaspoon Ground Cinnamon Key spice for flavor.
  • 0.5 teaspoon Ground Nutmeg Adds warmth.
  • 0.25 teaspoon Ground Cloves Use sparingly for flavor.
For the Coating
  • 0.25 cup Granulated Sugar Creates a sweet exterior.
  • 2 teaspoons Ground Cinnamon To mix with sugar for coating.

Equipment

  • Mixing Bowl
  • Electric mixer
  • Parchment paper
  • Baking sheet

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy.
  2. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract until well combined.
  3. Gently mix in pumpkin puree until evenly distributed, being careful not to overmix.
  4. In a separate bowl, whisk together flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, and cloves.
  5. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
  6. Cover the dough with plastic wrap and refrigerate for at least 1 hour.
  7. Prepare your coating by mixing sugar and ground cinnamon in a small bowl.
  8. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  9. Roll the chilled dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture.
  10. Place coated dough balls on prepared baking sheets, spacing them 2 inches apart, and bake for 10-12 minutes.
  11. Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 70mgPotassium: 50mgFiber: 0.5gSugar: 10gVitamin A: 250IUCalcium: 15mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze for up to 3 months.

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