Soft Pumpkin Snickerdoodles
These Soft Pumpkin Snickerdoodles are like little pillows of warm pumpkin spice with just enough of that classic snickerdoodle tanginess!
Equipment
- Stand mixer
- Baking sheets
- Cookie scoop (I use a 3 tablespoon scoop)
Ingredients
Pumpkin Snickerdoodles
- 330 g (2 3/4 cups) all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- 226 g (1 cup) unsalted butter, softened
- 200 g (1 cup) granulated sugar
- 100 g (1/2 cup) brown sugar
- 1 egg
- 1 egg yolk save the whites for another recipe!
- 180 g (3/4 cup) pumpkin puree
- 2 tsp vanilla extract
Cinnamon Sugar
- 50 g (1/4 cup) granulated sugar
- 1 tbsp cinnamon
Instructions
- Preheat oven to 375°F and line baking sheets with parchment paper or silicone baking mats.
- In a small bowl whisk all-purpose flour, cream of tartar, baking soda, salt, cinnamon, nutmeg and ginger.
- Use a stand mixer fitted with the paddle attachment to cream softened butter, granulated sugar and brown sugar until light and fluffy.
- Add the egg, egg yolk, pumpkin puree and vanilla then mix until just combined. Scrape the sides of the bowl.
- Add the dry ingredients to the bowl all at once then mix on low until just combined.
- Mix the granulated sugar and cinnamon in a small bowl. Using a 3 tablespoon cookie scoop, scoop dough and roll in cinnamon sugar then place onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger).
- Bake pumpkin snickerdoodles at 375°F for 11-12 minutes.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/2 tsp salt.
- Store Pumpkin Snickerdoodles in an airtight container for up to 5 days at room temperature or up to a week in the fridge.
- Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
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