Pumpkin Snickerdoodles
Servings 24 cookies
Pumpkin pecan snickerdoodle cookies are a delicious, quick and easy treat. These snickerdoodles are soft, puffy pillows of pumpkin cookie, rolled in cinnamon sugar for a lovely crunch. Pecans give the snickerdoodle cookies great texture and nutty flavor. Make the dough the day before you need it to save time. They’re egg free too!
Ingredients
Cookie Dough
- ½ cup salted butter melted
- ¾ cup light brown sugar packed
- 2 tablespoon granulated sugar
- ⅓ cup 100% pumpkin puree
- 1½ teaspoon vanilla extract
- 2 teaspoon ground cinnamon
- 1½ cups all-purpose flour
- 1 teaspoon cream of tartar
- ¾ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup chopped pecans optional
Cinnamon sugar
- ¼ cup granulated sugar
- 1½ teaspoon ground cinnamon
Instructions
- In a large bowl, whisk together the butter, brown sugar, granulated sugar, pumpkin, and vanilla.
- In a medium bowl, whisk together the cinnamon, flour, cream of tartar, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet, and mix using a silicone spatula until just combined. Fold in the pecans. Cover the dough plastic wrap and place in refrigerator overnight, or for at least 3 ½ hours. *See notes*
- When ready to bake, preheat the oven to 350°F and line two large baking sheets with parchment paper. Mix cinnamon sugar ingredients together in a small bowl.
- Portion out the dough into balls using a medium cookie scoop. Roll each ball in the cinnamon sugar and place it on the baking sheet at least 1” apart. If you’d like puffy cookies, do not flatten. If you’d like flatter cookies, press down slightly and add a bit more cinnamon sugar on top.
- Bake cookies until they begin to brown around the edges, 10 to 12 minutes. Allow to cool on baking sheet for 3 minutes before transferring to wire rack to cool.
Notes
- Store in an airtight container for up to 3 days, or wrap in wax paper and place in a freezer bag and freeze for 1 to 2 months.
- Cream of tartar helps the leavening agents work in this cookie recipe, the result is pillowy soft cookies. You can find the cream of tartar in the spice with the baking spices.
- Chilling the dough overnight is best whenever possible. Make the dough at least 3 ½ to 4 hours in advance for best results if you can’t chill overnight.
- When measuring the flour, scoop the flour with a spoon and place it into the measuring cup, level off the measuring cup with a knife. Scooping directly out of the bag of flour will compact the flour into the measuring cup, resulting in too much flour in the cookie dough. Scooping from the bag with a 1 cup measuring cup will add approximately ⅛ cup of extra flour to each cup scooped.
- These are perfectly delicious with nuts as well, feel free to omit the pecans.
- Try adding ½ cup of other mix-ins such as white chocolate chips, cinnamon chips, or caramel chips.
- You can also substitute the cinnamon in the dough for pumpkin pie spice.
Nutrition
Calories: 114kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 119mg | Potassium: 58mg | Fiber: 1g | Sugar: 10g | Vitamin A: 654IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
Find it online: www.sugarandsoul.co/pumpkin-spice-snickerdoodles/