Rec: pumpkin snickerdoodles

[mariadnoca]

I made these to try out Cherry, but just got around to baking them bc I found my oven needed cleaning first.

They are good, soft and chewy, but not spicy enough for me, which could be bc nobody knows how long ago I bought that pumpkin spice container. Possibly decades ago. So, your mileage may vary, but I say taste and add more if needed.

Note: something I do with all snickerdoodles is add more cinnamon sugar when they come out of the oven. I think it’s a must here and bonus, you don’t end up with leftover sugar mix.

Pumpkin Snickerdoodles (Soft & Chewy!) - Live Well Bake Often

These pumpkin snickerdoodles are soft and chewy, made with real pumpkin, and coated in cinnamon and sugar!

www.livewellbakeoften.com

Soft & Chewy Pumpkin Snickerdoodle Cookies

livewellbakeoften.com

These pumpkin snickerdoodles are soft and chewy (not cakey), made with pumpkin, and coated in cinnamon-sugar. A great cookie for fall.

Servings: 18 cookies
Ingredients

• • 1 and 1/2 cups (190 grams) all-purpose flour, spooned & leveled
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 
    
  • 1/2 cup (115 grams) unsalted butter, softened
  • 1/2 cup (100 grams) granulated sugar
  • 1/4 cup (50 grams) brown sugar
  • 1 egg yolk room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 cup (60 grams) pumpkin puree
  • For the cinnamon sugar coating:
  • 2 tablespoons (25 grams) granulated sugar
  • 1 teaspoon ground cinnamon

Steps

1. • In a medium-sized mixing bowl whisk together the flour, pumpkin pie spice, cinnamon, baking soda, cream of tartar, and salt until well combined. Set aside.
   • In a large mixing bowl using an electric mixer, cream together the butter, granulated sugar, and brown sugar for about 1-2 minutes or until well combined. Mix in the egg yolk and vanilla extract, then mix in the pumpkin puree, stopping to scrape down the sides of the bowl as needed.
   • Add the dry ingredients to the wet ingredients and mix until just combined. Cover tightly and refrigerate for 30 minutes.
   • Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
   • Remove the cookie dough from the refrigerator. Using a 2 tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one.
   • In a small mixing bowl, whisk together the 2 tablespoons of sugar and 1 teaspoon ground cinnamon for the coating. Roll each ball of cookie dough in the cinnamon sugar coating and place back on the baking sheets.
   • Bake in separate batches at 350°F for 10-13 minutes or until the cookies are set. Make sure to refrigerate the other batch of cookie dough while the first batch is baking. Remove from the oven (Maria’s note, top with more sugar mix when they come out of the oven.) and allow to cool on the baking sheet for 10 minutes, then transfer the cookies to a wire rack to cool completely.

Notes

• • Store cookies in an airtight container on the counter for up to 1 week.
  • To freeze the cookie dough and cookies: Cookie dough balls may be frozen for up to 3 months. Roll in the cinnamon sugar coating just before baking and bake from frozen for an additional 1-2 minutes. Baked cookies will also freeze well for up to 3 months, thaw to room temperature before serving.