With fall comes all things delightfully pumpkin-flavored. Whether it’s a warm pumpkin spice latte or fluffy pumpkin muffins, there’s no denying that pumpkin tends to add real appeal to your favorite sweet treats. These pumpkin cookies, commonly referred to as pumpkin snickerdoodles, are no exception.
Pumpkin cookies like these are often a twist on some classic version of a cookie. Whether it’s a chocolate chip cookie infused with pumpkin or chewy snickerdoodles given a seasonal twist, it’s easy to spruce cookies up with our favorite fall ingredient.
We love pumpkin snickerdoodles because of their irresistible texture. These soft pumpkin cookies simply melt in your mouth. Plus, these cookies have fantastic flavor. You’ve got all the fall spices like cinnamon, nutmeg, and cloves paired with sweet pumpkin.
We promise that when these pumpkin cookies are baking in your oven, you will be in absolute heaven over the aroma floating around your kitchen. If you’re still not convinced, we highly suggest just making a batch of these cookies and trying them out for yourself. We’re sure you’ll agree after just one bite!
Cook time: 13
Prep time: 25
- 3 1/4 cups all-purpose flour
- 3 1/2 tsp cornstarch
- 1 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp + 1/8 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp 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
- For rolling
- 1/4 cup granulated sugar
- 1 1/2 tsp ground cinnamon
- Whisk the flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and all spice together in a large bowl.
- In a separate bowl, use an electric mixer to cream the butter, sugar, and brown sugar together just until combined. Add the egg, pumpkin and vanilla, and mix again to blend together.
- With the mixer on low speed, gradually add in the dry ingredients, mixing just until everything is combined. Cover the bowl with a sheet of plastic wrap and refrigerate for about 1 hour until chilled.
- In the meantime, combine the sugar and cinnamon for rolling, whisking the two together in a small bowl.
- Preheat the oven to 350°F. Scoop two tablespoons of dough per cookie, forming the dough into small bowls. Roll the cookie dough balls in the cinnamon-sugar mixture, then place on a baking sheet fitted with a sheet of parchment paper or a silicone mat, placing the cookies a couple of inches apart.
- Bake the cookies for 12 to 14 minute, then let them cool on the baking sheet for another 5 minutes. Transfer to a wire rack to cool completely.
Recipe adapted from cookingclassy.com