I have always loved Snickerdoodles, maybe because of their soft and chewy texture, or more likely because I just can’t resist anything that’s topped with or rolled in cinnamon-sugar. In any case, they’re a delicious cookie — a true classic. Here, they get a nice little fall twist in the form of pumpkin and warming spices but they maintain all the qualities you love about traditional snickerdoodles (like that soft chew and the cinnamon-sugar). What’s not to love?
Now, how to make them:
Your first order of business is to whisk all your spices — cinnamon, ginger, nutmeg, allspice, cloves — into the flour, along with baking soda, cream of tartar, and salt.
Then you’ll cream together butter and brown and white sugar with a single egg yolk and some vanilla.
Next up is the thing that makes these special — pumpkin puree. Make sure to buy canned pumpkin and not pumpkin pie filling, which is already sweetened and spiced.
Roll the dough into balls…
… and then roll them in a mixture of cinnamon and sugar.
Line ’em up on two baking sheets and bake! This should net you two dozen cookies.
Twenty-four cookies seems like a lot but these have a way of disappearing pretty fast.
See, they’re soft and chewy — maybe even chewier than your basic snickerdoodle — and have a delicate pumpkin spice flavor that’s as cozy as it is delicious and it’s all wrapped up in the subtle crunch of cinnamon-sugar.
Yields 2 dozen cookies
15m prep time
10m cook time
- 1 1/2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg yolk, at room temperature
- 1 teaspoon vanilla extract
- 1/3 cup pumpkin puree
For the coating:
- 2 tablespoons granulated sugar
- 1 tablespoon cinnamon
- Preheat oven to 350°F and line two baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together flour, cinnamon, ginger, nutmeg, allspice, cloves, cream of tartar, baking soda, and salt. Set aside.
- In a large bowl, cream together butter, granulated sugar, and brown sugar with an electric mixer until well combined, about 2 minutes. Add egg yolk and vanilla and mix to combine. Add pumpkin and mix, stopping to scrape down sides of bowl a few times.
- Add flour mixture to butter mixture and mix until just combined. Cover bowl and chill for 30 minutes.
- In a small bowl, whisk together sugar and cinnamon for the coating.
- Scoop chilled dough out in 2 tablespoon portions and roll in cinnamon sugar. Place on baking sheets 1-inch apart.
- Bake until cookies are soft but set, 10-12 minutes.
- Let cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Enjoy!
Recipe adapted from Live Well Bake Often.