Soft Pumpkin Snickerdoodle Cookies
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- For the coating: 1/3 cup granulated sugar, 1 tablespoon cinnamon, and 1 teaspoon pumpkin pie spice
Instructions
- Step 1: Prep the Oven and Pumpkin Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Take your pumpkin puree and blot it with a paper towel to remove excess moisture. This ensures the cookies stay soft rather than becoming too wet or cake-like.
- Step 2: Cream Butter and Sugars In a large mixing bowl or the bowl of a stand mixer, beat the softened butter, granulated sugar, and brown sugar together on medium-high speed until the mixture is light and fluffy. This should take about 2 to 3 minutes.
- Step 3: Add Wet Ingredients Add the egg yolk, blotted pumpkin puree, and vanilla extract to the butter mixture. Beat until well combined, scraping down the sides of the bowl as needed to ensure everything is incorporated.
- Step 4: Mix Dry Ingredients In a separate medium bowl, whisk together the flour, baking soda, cream of tartar, salt, and pumpkin pie spice. Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Step 5: Prepare Coating and Roll Dough In a small bowl, whisk together the sugar, cinnamon, and pumpkin pie spice for the coating. Scoop about 1.5 tablespoons of dough and roll it into a ball. Roll the ball generously in the spice-sugar mixture until fully coated.
- Step 6: Bake the Cookies Place the dough balls on the prepared baking sheets, spaced about 2 inches apart. Bake for 10 to 12 minutes, or until the edges are set but the centers still look slightly soft. Allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack.