Pumpkin Snickerdoodles
Classic snickerdoodles are known for their soft texture and cinnamon-sugar coating. Adding pumpkin puree gives them an even softer interior while introducing subtle earthy sweetness that pairs beautifully with warm spices.
Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar
- 1/3 cup granulated sugar
- 1/3 cup pumpkin puree
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 egg plus 1 egg yolk room temperature
For rolling
- 1 teaspoon ground cinnamon
- 1/3 cup granulated sugar
Instructions
- Preheat the oven to 350F (175C). Line two baking sheets with parchment paper.
- Cream together the butter and both sugars until light and fluffy.
- Mix in the pumpkin puree and vanilla extract.
- In another bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet ingredients until a soft dough forms.
- Scoop tablespoon-sized portions of dough and roll each in the cinnamon-sugar mixture.
- Place the cookies about 2 inches apart on the prepared baking sheets.
- Bake for 10 to 12 minutes until the edges are lightly set. The centers will remain soft.
- Cool on the baking sheet for several minutes before transferring to a wire rack.
Notes
Frugal tip: these cookies freeze exceptionally well. Bake a double batch and freeze half, giving you homemade treats ready whenever a fall craving strikes.