Snickerdoodle Pumpkin Cookies that Will Delight Your Tastebuds!
Indulge in the flavors of fall with these delightful Snickerdoodle Pumpkin Cookies! Soft, chewy, and bursting with warm spices, these cookies are the perfect treat for cozy gatherings or a sweet evening snack. The harmonious blend of classic snickerdoodle flavors combined with rich pumpkin puree creates an irresistible cookie that everyone will love. Whether you’re preparing for a festive celebration or simply craving a delicious dessert, these cookies will surely impress family and friends alike. Easy to make and even easier to enjoy, you’ll find yourself reaching for these spiced delights time and again!
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 1/2 cups (300g) all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 3/4 cup granulated sugar
- 2/3 cup packed light brown sugar
- 12 tablespoons unsalted butter, room temperature
- 1 large egg yolk
- 1/2 cup pumpkin puree
- 1 1/2 teaspoons vanilla extract
- 1/4 cup granulated sugar (for rolling)
- 1 teaspoon ground cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, spices, and salt. Set aside.
- In a stand mixer, cream room temperature butter with granulated sugar and brown sugar until fluffy.
- Mix in egg yolk, pumpkin puree, and vanilla extract until combined.
- Gradually add dry ingredients to the wet mixture until just combined; do not overmix.
- Chill dough in the refrigerator for at least 3 hours or freeze for 45 minutes.
- Roll dough into balls; coat each in a mixture of granulated sugar and cinnamon before placing on prepared sheets.
- Bake for 9–12 minutes until slightly cracked on top; cool on wire racks.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg