Description
These Pumpkin Snickerdoodles offer the perfect balance of cozy, spiced autumn flavors and a signature chewy, pillowy texture. By incorporating real pumpkin puree and the essential tang of cream of tartar, this recipe elevates the classic snickerdoodle into a sophisticated treat. Each cookie is coated in a fragrant cinnamon-sugar blend, creating a nostalgic experience that is perfectly suited for holiday gatherings or a relaxing afternoon snack. They remain soft and moist, providing a consistent, delightful bite every single time.
Ingredients
1/2 cup (113g) Unsalted Butter, softened
1/2 cup (100g) Granulated Sugar (divided)
1/2 cup (100g) Light Brown Sugar, packed
1/2 cup (120g) Pumpkin Puree (100% pumpkin)
1 large Egg, room temperature
1 tsp Pure Vanilla Extract
2 cups (256g) All-Purpose Flour
1 tsp Baking Soda
1 tsp Cream of Tartar
1/2 tsp Sea Salt
2 tsp Pumpkin Pie Spice
2 tsp Ground Cinnamon
Instructions
Beat the softened butter, 1/4 cup granulated sugar, and brown sugar together in a large bowl until light and fluffy.
Mix in the pumpkin puree, egg, and vanilla extract until smooth.
In a separate bowl, whisk together flour, baking soda, cream of tartar, salt, and pumpkin pie spice.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Cover and refrigerate the dough for at least 1 hour.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a small bowl, mix the remaining 1/4 cup granulated sugar with the cinnamon.
Scoop the chilled dough into balls, roll them in the cinnamon-sugar mixture, and place on the baking sheet.
Bake for 12 minutes until the edges are set but the centers remain soft.
Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Chilling the dough is critical for the correct texture; do not skip this step. Ensure your cream of tartar is fresh as it provides the essential tang and lift. Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 75
- Cook Time: 12
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 12g
- Sodium: 110mg
- Fat: 6g
- Saturated Fat: 3.5g
- Carbohydrates: 21g
- Fiber: 0.8g
- Protein: 1.5g
- Cholesterol: 20mg