Indulge in these soft and flavorful pumpkin spice snickerdoodles, complete with a cinnamon sugar coating that gives a delightful crunch with every bite. The hints of ginger, nutmeg, and allspice beautifully complement the pumpkin, making these cookies an autumn favorite!
Ingredients:
Cookie Dough:
- 3 cups (375 g) all-purpose flour
- 1 Tablespoon cornstarch
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1 cup (200 g) granulated sugar
- 3/4 cup (175 g) light brown sugar, packed
- 1 cup (226 g) unsalted butter, softened
- 1 large egg yolk, at room temperature
- 3/4 cup (185 g) pumpkin puree
- 1 1/2 teaspoon vanilla extract
Cinnamon Sugar Coating:
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon ground cinnamon
Instructions:
- Prepare Dry Ingredients: In a bowl, whisk together the flour, cornstarch, cream of tartar, baking soda, baking powder, salt, and spices until they're well combined. Put this to the side for now.
- Cream Butter & Sugars: Using a stand mixer or a hand mixer, cream the butter with both sugars on medium speed until you have a smooth mix, which should take about 30 seconds. Follow by adding the egg yolk, pumpkin, and vanilla extract. Mix until they're well integrated, occasionally scraping the sides of the bowl.
- Combine Wet & Dry Mixtures: Turn the mixer to low speed and gradually incorporate the dry ingredients, mixing until a dough forms. Once done, cover your mixing bowl with plastic wrap and let it chill in the refrigerator for at least 1 hour.
- Preheat & Prepare: About 10 minutes before taking the dough out, start heating your oven to 350° F. In the meantime, line a baking sheet with parchment paper.
- Cinnamon Sugar Coating: In a separate bowl, combine the sugar and cinnamon for the coating. Once your dough is ready, scoop out generous tablespoons, forming them into balls. Roll each ball in the cinnamon sugar mix, ensuring it's fully coated. Place these balls on your prepped baking sheet, spacing them around 2 inches apart.
- Baking: Bake in the oven for 12-14 minutes, or until you notice the edges turning golden brown and the cookies setting. Once done, let them cool on the baking sheet for around 5 minutes before transferring to a cooling rack.
Serve these snickerdoodles with a warm beverage and enjoy the burst of pumpkin and spices with every bite!
