Description
This Pumpkin Snickerdoodle Cookie recipe blends the classic snickerdoodle flavor with the rich, moist texture of pumpkin, enhanced by warm spices. These soft, chewy cookies are coated with a cinnamon-pumpkin-spice sugar for an extra burst of autumnal flavor, perfect for cozy gatherings or holiday treats.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (227g, softened)
- ¾ cup 100% pumpkin puree (175-200g)
- 2 large eggs (room temperature)
- 1 tablespoon vanilla bean paste
Sugars and Salt
- 1¼ cup dark brown sugar (250g, packed)
- 1 cup granulated sugar (200g)
- 1 teaspoon salt
Dry Ingredients
- 4 cups all-purpose flour (520g, spooned and leveled)
- 1 (3.4oz.) box instant vanilla pudding mix (96g, unprepared)
- 2 tablespoons powdered milk (10g)
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 2 teaspoons cream of tartar
- ½ teaspoon baking soda
Cinnamon Sugar Coating
- ¼ cup granulated sugar (50g)
- ¾ teaspoon ground cinnamon
- ¾ teaspoon pumpkin pie spice
Additional Cinnamon Sugar for Dipping
- ¼ cup granulated sugar (50g)
- ¾ teaspoon ground cinnamon
- ¾ teaspoon pumpkin pie spice
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F and line two large baking sheets with parchment paper. Set these aside to use later.
- Cream Butter and Sugars: In a large bowl or stand mixer fitted with a paddle attachment, cream together the softened butter, dark brown sugar, and granulated sugar on medium speed for about 2 minutes, stopping halfway to scrape down the sides to ensure even mixing.
- Drain Pumpkin Puree: Lay the pumpkin puree between layers of paper towels to press out excess moisture. After squeezing, you should have about 100-115g of pumpkin ready for the dough.
- Add Pumpkin to Mixture: Incorporate the drained pumpkin into the creamed butter and sugars, mixing until fully combined.
- Mix in Eggs and Vanilla: Add the eggs one at a time, mixing after each just until the yolk is streaky, then add the vanilla bean paste and mix briefly until combined.
- Whisk Dry Ingredients: In a separate bowl, whisk together the flour, instant vanilla pudding mix, powdered milk, pumpkin pie spice, cream of tartar, salt, cinnamon, and baking soda.
- Combine Wet and Dry Ingredients: With the mixer on low, gradually add the dry mixture to the wet mixture a cup at a time. Increase speed to medium and mix just until combined. Finish by folding any remaining flour into the dough with a rubber spatula.
- Prepare Cinnamon Sugar: In a small bowl, combine the ¼ cup granulated sugar with ¾ teaspoon ground cinnamon and ¾ teaspoon pumpkin pie spice and set it aside.
- Shape Cookies: Using a large #16 cookie scoop, portion out 2.5-ounce dough balls. Roll each between your palms, then roll them in the cinnamon sugar mixture to coat. Discard remaining coating after use.
- Arrange Dough on Baking Sheets: Place the dough balls on baking sheets spaced 2 to 3 inches apart. For chewier cookies, flatten them gently with your palm to about ¾-inch thick.
- Bake Cookies: Bake each sheet individually in the preheated oven for 11 to 13 minutes until the cookies have a slightly gooey center.
- Prepare Additional Cinnamon Sugar Dip: While baking the cookies, mix the ¼ cup granulated sugar, ¾ teaspoon cinnamon, and ¾ teaspoon pumpkin pie spice in a small bowl.
- Cool and Dip Cookies: Once baked, allow the cookies to cool on the baking sheet for 5 minutes, then dip each cookie into the cinnamon sugar mixture and transfer to a wire rack to cool completely.
Notes
- Pressing excess moisture from the pumpkin puree is crucial to prevent overly wet dough and ensure proper cookie texture.
- Using a stand mixer with a paddle attachment helps handle the thick dough more efficiently.
- Instant vanilla pudding mix adds softness and moisture retention to the cookies.
- For best flavor, use fresh pumpkin pie spice or a homemade blend of cinnamon, nutmeg, ginger, and cloves.
- If you do not have vanilla bean paste, substitute with pure vanilla extract.
- Allow cookies to cool completely after dipping in cinnamon sugar for best texture and flavor.
