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Pumpkin Snickerdoodles

Pumpkin Snickerdoodles

5 from 2 votes
Author Becky slightly adapted from Cooking Classy

Ingredients
 

  • 3 1/4 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1 cup unsalted butter (softened)
  • 1 large egg yolk
  • 3/4 cup canned pumpkin puree
  • 1 1/2 tsp vanilla extract

Cinnamon Sugar Mixture:

  • 1/4 cup granulated sugar
  • 1/2 Tablespoon ground cinnamon

Instructions
 

  • In a mixing bowl whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice until combined, set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, granulated sugar and brown sugar. Mix in egg yolk, then the pumpkin puree and vanilla extract. Slowly add in dry ingredients with the mixer on low speed, then mix until combined. Cover the dough with plastic wrap and chill about 1 hour in the fridge.
  • Preheat oven to 350 degrees. In a small bowl, whisk together 1/4 cup granulated sugar with 1/2 tablespoon of cinnamon. Scoop dough out (about 2 tablespoons of dough) shape into a ball, roll dough ball in cinnamon sugar mixture to evenly coat then transfer to Silpat or parchment paper lined baking sheets spacing cookies 2-inches apart. Bake in preheated oven 12-14 minutes (don't overbake) Cool on baking sheet about 5 minutes then transfer to a wire rack to cool completely.

The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.

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