Pumpkin Snickerdoodles
These pumpkin snickerdoodles are super soft and fluffy, and the best part is that they're egg free. They're filled with cozy spices and make a delicious fall treat!
Equipment
- Stand Mixer or electric hand mixer
- Large Baking Sheet
Ingredients
For the Pumpkin Snickerdoodles:
- 300 g (2 ½ cups) all-purpose flour spooned and leveled
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp fine sea salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground allspice
- 226 g (1 cup) unsalted butter softened
- 100 g (½ cup) granulated sugar
- 150 g (¾ cup) dark brown sugar packed
- 120 g (½ cup) canned pumpkin puree
- 2 tsp pure vanilla extract
For Rolling:
- 50 g (¼ cup) granulated sugar
- 1 ½ tsp ground cinnamon
Instructions
- In a medium bowl, combine the flour, cream of tartar, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and allspice. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or using a handheld mixer), beat the butter, brown sugar, and granulated sugar until smooth and creamy.
- Mix in the pumpkin puree and vanilla extract until combined.
- Using a silicone spatula, fold in the flour mixture until just combined.
- Cover the bowl with plastic wrap and chill in the fridge for 1 hour.
- Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper.
- In a small shallow bowl, combine the 50 g (¼ cup) of granulated sugar and 1 ½ tsp of cinnamon for rolling.
- Use a 3 tbsp cookie scoop to portion out the dough and roll each cookie into a ball with your hands.
- Coat each cookie in cinnamon sugar and place 1 ½-2 inches (4-5 cm) apart on the prepared baking sheet.
- Bake for 12-14 minutes or until the edges have set and the centers look slightly underdone. You should also see a few cracks on top.
- Cool on the baking sheet for 5 minutes then transfer to a cooling rack to cool completely.
Notes
- Storing: Place the baked cookies in an airtight container and store at room temperature for up to 5 days.
- Freezing: After chilling the dough, portion out the cookies with a cookie scoop and place in an airtight container. Store in the freezer for up to 3 months then roll in cinnamon sugar just before baking. Add an additional 1-2 minutes to the bake time.
Nutrition
Serving: 1 cookie | Calories: 189kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Sodium: 112mg | Fiber: 1g | Sugar: 14g
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