Pumpkin Snickerdoodles
Pumpkin Snickerdoodles
Pumpkin Snickerdoodles
Pumpkin Snickerdoodles
Pumpkin Snickerdoodles
Pumpkin Snickerdoodles
Pumpkin Snickerdoodles
Pumpkin Snickerdoodles
Pumpkin Snickerdoodles cover
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/9

Ingredients

0 allergens identified

Pumpkin Snickerdoodles

For the snickerdoodle cookies
For the sugar coating

Instructions

1
First, add cold butter, sugar and brown sugar to a stand mixer. Mix on high for 2 minutes, until no clumps of butter remain.
2
Then, add in egg, pumpkin purée, and vanilla. Stir to combine.
3
Add in flour, pumpkin pie spice, cinnamon, cream of tartar, baking soda and salt. Stir to combine. Place bowl of dough in the fridge for 30 minutes.
4
After 30 minutes, remove from fridge. Combine sugar and pumpkin pie spice in shallow bowl. Preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
5
Scoop out 1.5 inch sized dough balls. Roll around in sugar mixture. Then place on lined pan. Gently press down into a cookie shape. These cookies do not spread much while baking.
6
Continue for remaining dough. Make 2 to 3 batches of cookies.
7
Bake for 9 to 10 minutes or until cookies look barely set in the middle.
8
Finally, remove from oven. Allow cookies to cool on pan for 10 minutes. Carefully transfer to a wire rack.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

  • Chill Your Dough for Perfect Texture 🧊
    Refrigerate the dough for at least 2 hours before baking to prevent spreading and achieve those signature soft centers with chewy edges.
  • Master the Cream of Tartar Ratio ⚖️
    Ensure your cream of tartar is fresh and properly measured (typically 1/4 teaspoon per egg) to activate the baking soda and create the ideal tangy snickerdoodle flavor.
  • Double-Coat Your Sugar Mixture 🍂
    Roll dough balls first in the cinnamon-sugar mixture, then lightly flatten and roll again before baking for a pronounced crunchy exterior and better spice distribution.
  • Use Room Temperature Pumpkin Purée 🎃
    Bring your pumpkin purée to room temperature before mixing to ensure even incorporation and prevent the cold ingredient from seizing your butter-sugar base.
  • Bake Until Just Set, Not Golden 🕐
    Remove cookies from the oven when the centers still look slightly underbaked (about 11-13 minutes), as they continue cooking on the hot baking sheet for perfect chewy centers.
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