Ingredients
Scale
Dry Ingredients:
- 2 1/2 cups all-purpose flour (Measure flour correctly for best results)
- 1 tablespoon cornstarch
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon each ground nutmeg, ground ginger, salt
- 1/4 teaspoon each ground cloves, ground allspice
Creaming Ingredients:
- 3/4 cup granulated sugar
- 2/3 cup packed light brown sugar
- 12 tablespoons unsalted butter (room temperature)
- 1 large egg yolk
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 1/2 teaspoons vanilla extract
For Rolling:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, cornstarch, cream of tartar, baking soda, baking powder, cinnamon, nutmeg, ginger, salt, cloves, and allspice until they are well combined. Set the bowl aside.
- Cream the Butter and Sugars: In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the unsalted butter, granulated sugar, and light brown sugar on medium speed until the mixture becomes light and fluffy, about 2 minutes.
- Incorporate the Wet Ingredients: Reduce the mixer speed to medium-low, and add the egg yolk. Mix until well combined. Next, add the pumpkin puree and vanilla extract, and continue to mix until smooth.
- Combine the Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture on low speed, mixing just until combined. Use a spatula to scrape down the sides and bottom of the bowl to ensure everything is well mixed.
- Chill the Dough: Cover the cookie dough with plastic wrap and refrigerate for at least 3 hours. For a quicker option, freeze the dough for about 45 minutes. This step is essential to firm up the dough, making it easier to shape and ensuring thicker cookies.
- Preheat the Oven and Prepare the Rolling Mix: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. In a small bowl, whisk together the remaining granulated sugar and ground cinnamon for the rolling mix.
- Shape and Coat the Cookies: Using a 2-tablespoon cookie scoop, portion the dough and roll it into balls. Roll each ball in the cinnamon-sugar mixture to coat thoroughly. For thicker cookies, roll the dough into a tall oval shape rather than a perfect ball.
- Bake the Cookies: Place the coated dough balls on the prepared baking sheets, spacing them 2 inches apart. Bake the cookies for 11-14 minutes, or until the tops are just set and slightly cracked. If the cookies aren’t spreading by minute 9, gently bang the baking sheet on the counter 2-3 times to help them spread.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Serving and Presentation Ideas
Serve these Pumpkin Snickerdoodles warm or at room temperature on a decorative plate. Pair them with a hot beverage like tea or coffee to enhance their warm, spiced flavors. You can also drizzle the cookies with a simple vanilla glaze or add a scoop of vanilla ice cream for an extra indulgent treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert