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Pumpkin Snickerdoodles
Welcome fall with these
soft pumpkin snickerdoodles
made with fresh pumpkin puree! These cookies are the perfect blend of fall flavors, but remain true to the snickerdoodle roots.
Course
Sweets & Dessert
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
14
minutes
minutes
Total Time
24
minutes
minutes
Servings
20
cookies
Calories
109
kcal
Author
Kristine Underwood
Ingredients
▢
1/2
cup
unsalted butter, room temperature
▢
1/2
cup
sugar
▢
6
TBS
packed brown sugar
▢
1/4
cup
fresh pumpkin puree
▢
1
TBS
vanilla extract
▢
1
egg yolk
▢
1½
cups
+ 2 TBS flour
▢
1¾
tsp
corn starch
▢
1/2
tsp
cream of tartar
▢
1/2
tsp
baking soda
▢
1/4
tsp
baking powder
▢
1/2
tsp
sea salt
▢
1/2
tsp
cinnamon
▢
1/4
tsp
ginger
▢
1/8
tsp
allspice
▢
1/8
tsp
nutmeg
For rolling:
▢
1/4
cup
sugar
▢
1/2
tsp
cinnamon
US Customary
-
Metric
Instructions
Preheat oven to 350 degrees and line baking sheets with parchment paper.
In a medium bowl cream butter, sugar, and brown sugar until smooth.
1/2 cup unsalted butter, room temperature,
1/2 cup sugar,
6 TBS packed brown sugar
Stir in vanilla extract, pumpkin puree, and egg yolk and mix well.
1/4 cup fresh pumpkin puree,
1 TBS vanilla extract,
1 egg yolk
In a separate bowl, whisk the flour, corn starch, cream of tartar, baking soda, baking powder, sea salt, and spices.
1½ cups + 2 TBS flour
Add dry ingredients to wet and mix until fully combined.
Refrigerate dough for 30 minutes.
To bake:
Scoop dough with a large cookie scoop, roll in cinnamon sugar, and place on baking sheet.
Bake for 12-14 minutes.
Cool on cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.
Store in an airtight container.
Nutrition
Serving:
1
cookie
|
Calories:
109
kcal
|
Carbohydrates:
15.6
g
|
Protein:
0.9
g
|
Fat:
4.9
g
|
Saturated Fat:
3
g
|
Sodium:
82
mg
|
Fiber:
0.3
g
|
Sugar:
10.3
g