Soft Chewy Pumpkin Snickerdoodles
These pumpkin snickerdoodles are soft, chewy, warmly spiced, and finished with a crackly cinnamon-sugar coating.
Servings: 24
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 30 minutes
Total: 1 hour 40 minutes
Ingredients
Ingredients
- 2 1/2 cups all-purpose flour spooned and leveled
- 1 tablespoon cornstarch
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon for the dough
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 3/4 cup granulated sugar
- 2/3 cup light brown sugar packed
- 12 tablespoons unsalted butter room temperature
- 1 large egg yolk
- 1/2 cup pure pumpkin puree not pumpkin pie filling
- 1 1/2 teaspoons vanilla extract
- 1/4 cup granulated sugar for coating
- 1 teaspoon ground cinnamon for coating
Instructions
Instructions
- Whisk the flour, cornstarch, cream of tartar, baking soda, baking powder, dough cinnamon, nutmeg, ginger, salt, cloves, and allspice together.
- Cream the butter, granulated sugar, and brown sugar until fluffy, about 2 minutes.
- Mix in the egg yolk, then the pumpkin and vanilla.
- Mix in the dry ingredients on low just until combined, then scrape the bottom of the bowl by hand.
- Cover and chill the dough for 3 hours, or freeze it for 45 minutes.
- Heat the oven to 350 degrees F. Line two baking sheets. Mix the coating sugar and cinnamon.
- Scoop two tablespoons of dough, roll into balls, coat in cinnamon sugar, and space 2 inches apart.
- Bake for 10 to 13 minutes, until set with cracking tops and slightly underbaked centers. Cool 5 minutes on the sheet, then transfer to a rack.