Description
These Pumpkin Snickerdoodles are a delightful twist on a classic treat, combining soft, chewy cookies with the warm flavors of pumpkin and spices. Ideal for any autumn occasion!
Ingredients
Scale
- ½ cup unsalted butter (softened)
- ½ cup packed dark brown sugar
- ¼ cup granulated cane sugar
- 1 ½ tsp pure vanilla extract
- ⅓ cup canned pumpkin puree
- 1 egg yolk (at room temperature)
- 1 ⅓ cups gluten-free all-purpose flour (or regular all-purpose flour)
- ½ tsp sea salt
- 1 tsp cream of tartar
- ½ tsp baking soda
- 1 ½ tsp pumpkin pie spice
- 1 tsp ground cinnamon
- ¼ cup granulated sugar, plus ½ tsp ground cinnamon (for rolling)
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Beat softened butter and sugars until fluffy; add vanilla, pumpkin, and egg yolk, mixing until well combined.
- In a separate bowl, whisk together flour, cream of tartar, baking soda, pumpkin pie spice, cinnamon, and salt.
- Slowly blend dry ingredients into the wet mixture until a dough forms; chill in the fridge for 20 minutes if too sticky.
- Combine granulated sugar and cinnamon in a bowl for rolling.
- Scoop and roll dough into balls, then coat in cinnamon-sugar mixture.
- Flatten dough balls slightly on the prepared baking sheet.
- Bake for 10-12 minutes until edges are golden; cool on the baking sheet before transferring.
Notes
Use room temperature ingredients for best results.
Chilling the dough prevents sticking and helps manage texture.
Store cookies in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg