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Pumpkin Snickerdoodles

These delightful Pumpkin Snickerdoodles offer a tender, chewy bite infused with warm autumnal spices, perfect for cozy seasonal indulgence.
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Prep Time 20 minutes
Cook Time 12 minutes
Chill time 45 minutes
Total Time 1 hour 17 minutes

Ingredients
  

  • ½ teaspoon salt
  • ¼ teaspoon cream of tartar
  • ¾ teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ¼ cup 73 g pumpkin puree
  • ⅓ cup 70 g light brown sugar, firmly packed
  • ½ cup 113 g unsalted butter, melted and cooled for at least 10 minutes
  • ½ cup 100 g granulated sugar
  • 1 large egg yolk
  • 1 ½ teaspoons pumpkin pie spice
  • 1 ½ cups 190 g all-purpose flour

Topping

  • 2 teaspoons ground cinnamon
  • ¼ cup 50 g granulated sugar

Instructions
 

  • In a large mixing bowl, blend together the cooled melted butter, granulated sugar, and brown sugar until thoroughly incorporated. Stir in the pumpkin puree, mixing until smooth. Add the egg yolk along with vanilla extract, and stir until combined.
  • In a separate bowl, whisk the flour, pumpkin pie spice, baking soda, cream of tartar, and salt to ensure even distribution. Gradually incorporate the dry ingredients into the wet mixture, stirring until a cohesive dough forms.
  • Cover the dough with plastic wrap and place it in the refrigerator to chill for a minimum of 45 minutes.
  • As the chilling time concludes, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a small bowl, prepare the cinnamon sugar topping by whisking together the sugar and ground cinnamon.
  • Remove the dough from the refrigerator and portion it into 1½ tablespoon-sized balls. Gently roll each between your palms to smooth, then coat thoroughly in the cinnamon sugar mixture before placing them on the prepared baking sheet, spaced at least 2 inches apart.
  • Bake for 10–12 minutes, keeping any remaining dough refrigerated between batches. Avoid placing dough onto a hot baking sheet.
  • Allow the cookies to cool completely on the baking sheet before serving.

Notes

For best results, ensure the butter is sufficiently cooled before mixing, and maintain proper spacing on the baking sheet to allow for spreading.