Dessertscarlsbadcravings4.9
Pumpkin Snickerdoodle Cookies
These Snickerdoodle Pumpkin Cookies are the perfect sweet, buttery, pumpkiny, cinnamon-dusted crinkly-topped Fall cookie! They will be the hit at all of your Halloween and Thanksgiving get togethers and they taste even better the next day (AKA stress-free, make ahead cookies)! These Pumpkin Snickerdoodles are a celebration of fall made with real pumpkin and loaded with brown sugar, cinnamon, nutmeg, cloves and ginger. They’re finished off with a coating of cinnamon and sugar that bakes into the signature lightly crispy and crackly exterior giving way to the chewy, soft interior without ever being caky. With one bite, you’ll be hooked! PS. If you're looking for a cakey cookie, try these instead!
👥 36 Servings⏱️ Prep & Cook: 1h 40m⏳ Prep: 30 min🔥 Cook: 10 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- whisk
- baking sheet
- oven
📝 Preparation Steps
1
In a mixing bowl, whisk together the Dry Ingredients until thoroughly combined; set aside.
2
In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the butter and sugars on medium speed until fluffy, about ⏱️ 2 minutes.
3
On medium-low, mix in the egg yolk, followed by the pumpkin and vanilla extract.
large egg yolk1
4
On low, slowly mix in the Dry Ingredients just until combined. Give the dough a final stir by hand to scrape up any dough at the bottom of the bowl.
5
Cover the dough and chill for ⏱️ 3 hours or freeze for ⏱️ 45 minutes. You may chill the dough in the fridge for up to 3 days.
6
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicon nonstick baking mats. Whisk together the ¼ cup granulated sugar with 1 teaspoon cinnamon in a small bowl; set aside.
cup granulated sugar1/4½ teaspoons ground cinnamon1ground cinnamon1 teaspoon
7
Using a 2-tablespoon cooking scoop, scoop the dough and roll it into a ball, then roll in the cinnamon sugar mixture to thoroughly coat. At this point, I roll the ball into a tall oval (see video), so it's more tall than it is wide to create thicker cookies. Transfer the balls to the baking mat, spacing cookies 2-inches apart (6 per baking sheet). Refrigerate any dough you are not using at the time, colder dough=thicker cookies!
½ teaspoons ground cinnamon1ground cinnamon1 teaspoon
8
Bake at 350 degrees F just until set and the tops are starting to crack (they should look slighlty underbaked; they will cook more once removed from oven). Baking times will vary depending on how cold your dough is, plan on anywhere from ⏱️ 10-13 minutes. Cool on the baking sheet for ⏱️ 5 minutes then transfer to a wire rack to cool completely. Tip: If they aren’t really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3x. This helps initiate that spread. Return to the oven to continue baking.
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