Ingredients
Method
- In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, ground cinnamon, cream of tartar, and salt. Set aside.
- In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
- Add the egg yolk, vanilla extract, and pumpkin puree to the butter mixture. Mix until fully combined.
- Fold the dry ingredients into the wet mixture with a spatula until just incorporated. Avoid overmixing.
- Cover the dough and refrigerate for 30 minutes until firm enough to scoop.
- While the dough chills, preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- Scoop the chilled dough with a medium cookie scoop. In a small shallow bowl, stir together the coating sugar and cinnamon, then roll each dough ball in the cinnamon sugar.
- Place the coated dough balls on the prepared baking sheet. Bake for 10 to 11 minutes. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Nutrition
Notes
Use pure canned pumpkin, not pumpkin pie filling, since the filling is already sweetened and spiced.
Chilling the dough is essential for preventing cookies from spreading too much.
Spoon and level the flour, or weigh it, to avoid dense cookies.
Store baked snickerdoodles in an airtight container at room temperature for up to 4 days.
Freeze the rolled dough balls on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake straight from frozen, adding 1 to 2 minutes.
For a softer cookie, take them out of the oven when the edges are just set and the centers still look slightly soft.
These pumpkin snickerdoodle cookies pair wonderfully with coffee, tea, or cold milk.
