Description
Seasonal pumpkin snickerdoodle cookies blend classic comfort with autumn’s warm spices, creating a delightful treat that dances between sweet and spicy. Crisp edges, tender centers, and cinnamon-sugar coating promise pure cookie bliss you’ll savor with each delectable bite.
Ingredients
Scale
Cookies Ingredients:
- 1 cup (226 grams) unsalted butter, softened
- 1/2 cup (120 milliliters) canned pumpkin puree
- 1 cup (200 grams) granulated sugar
- 1/2 cup (100 grams) brown sugar
- 2 teaspoons vanilla extract
- 1 egg
- 2 2/3 cups (330 grams) all-purpose flour
Spices and Seasonings:
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
Coating:
- 1/2 cup (100 grams) granulated sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
Instructions
- Cream softened butter in a large mixing bowl using a hand or stand mixer until smooth and silky, ensuring a uniform base for the cookie dough.
- Incorporate pumpkin puree, both granulated and brown sugars, vanilla extract, pumpkin pie spice, cinnamon, salt, and baking powder into the butter. Blend thoroughly until the mixture becomes homogeneous and velvety.
- Introduce the egg to the mixture, stirring until completely integrated, which will provide structural integrity to the cookies.
- Gradually fold in flour, mixing carefully to prevent lumps and create a cohesive, soft dough. The consistency should be pliable yet not sticky.
- Refrigerate the dough for a minimum of 60 minutes. This crucial resting period allows flavors to develop and prevents excessive spreading during baking.
- Heat the oven to 350°F. Simultaneously, prepare a coating mixture of sugar, cinnamon, and pumpkin pie spice in a separate shallow dish.
- Portion the chilled dough into golf ball-sized rounds. Roll each ball generously in the spiced sugar mixture, ensuring complete and even coverage.
- Arrange coated dough balls on a parchment-lined baking sheet, spacing them adequately. Bake for 11-13 minutes until edges are set but centers remain tender.
- Allow cookies to rest on the baking sheet for 3-4 minutes post-baking, then transfer to a wire rack for complete cooling. The cookies will continue to firm up during this process.
Notes
- Ensure butter is softened but not melted for the perfect cookie texture, allowing for better incorporation with other ingredients.
- Refrigerating the dough helps prevent spreading and intensifies the rich, warm spice flavors of the pumpkin snickerdoodles.
- Adjust the pumpkin pie spice and cinnamon to suit your taste preferences, creating a more personalized cookie experience.
- Swap regular flour with a gluten-free blend to make these cookies accessible for those with dietary restrictions.
- Prep Time: 1 hour
- Cook Time: 13 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 160
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg