Say hello to pumpkin snickerdoodles! These are everything you love about the traditional snickerdoodle elevated with some pumpkin puree and pumpkin pie spice.
A couple of things to note about these cookies. First, make sure you’re using pumpkin puree, not pumpkin pie filling. Next, egg yolks only for these bad boys. Use the egg whites to make some macarons! Finally, refrigeration is key. The longer you can refrigerate these cookies before you bake them, the better. I try and leave them for at least 3-4 hours, but you should do 1 hour minimum. 24 hours would probably be ideal, but let’s be real, who wants to wait that long for a cookie?!
I’m not kidding when I say these are the softest cookies I’ve ever made. They’re soft, not cakey, and I promise you won’t be able to stop at just one. I actually brought these to work last week and got nothing but positive feedback. Safe to say if you can please a clinic full of staff and doctors, you’ve done something right!
We’re still rolling these in a hefty amount of cinnamon sugar, but to really “fall” things up, we’re also adding pumpkin pie spice to the dough. Embrace it. This is the season for all things pumpkin and pumpkin spice. We’ll be in the land of peppermint before you know it!
Before we’re baking with nothing but peppermint, make these cookies. I promise, if there’s one cookie you don’t want to miss this autumn, it’s these pumpkin snickerdoodles.
Pumpkin Snickerdoodles
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/2 cups sugar
- 2 egg yolks
- 1/2 cup pumpkin puree
- 1 tsp. vanilla extract
- 2 3/4 cups all-purpose flour
- 2 tsp. cream of tartar
- 2 tsp. pumpkin pie spice
- 1 tsp. baking soda
- 1/2 tsp. salt
- 3 tbsp. sugar
- 1 tbsp. ground cinnamon
Directions
- Step 1 Cream together the butter and sugar. Add egg yolks, one at a time, then stir in the pumpkin puree and vanilla extract.
- Step 2 In a separate bowl, combine the flour, cream of tartar, pumpkin pie spice, baking soda and salt.
- Step 3 Combine the dry ingredients with the wet ingredients. Once combined, wrap dough in plastic wrap and chill in the fridge for at least 1 hour.
- Step 4 Preheat oven to 350°F.
- Step 5 Mix together the 3 tbsp. sugar and 1 tbsp. cinnamon in a bowl.
- Step 6 Shape dough into 1-inch balls and roll in the cinnamon-sugar mixture.
- Step 7 Place on cookie sheets and bake for 10 minutes. Transfer to a wire rack to cool.
