These Pumpkin Snickerdoodles blend fall spices and canned pumpkin, resulting in buttery cookies with soft interiors, crisp edges, and a pumpkin-spiced sugar crust.
MELT BUTTER: In a large microwave-safe bowl, melt the butter, then set it aside to cool to room temperature. Ensure the butter is not hot to prevent greasy cookies.
WETINGREDIENTS: Once butter is cooled, add to a large bowl. Add in white and brown sugar; whisk until smooth. Mix in pumpkin and vanilla extract until combined.
DRYINGREDIENTS:In a separate bowl, combine flour, cream of tartar, salt, baking soda, cinnamon, nutmeg, cloves, allspice, and pumpkin pie spice. Whisk to combine.
COMBINE: Combine dry ingredients with wet, mixing until just combined. Avoid over-mixing. Cover and chill dough for 30 minutes.Combine white sugar and pumpkin pie spice for the cinnamon-sugar coating.
FORMCOOKIEBALLS: Portion the dough into 45-gram balls (~2 packed tablespoons) and shape them into tall balls. Roll the dough balls generously in the cinnamon-sugar mixture. Add the shaped dough balls to a plate and place in the fridge for 30 minutes.
OVEN: As they near the end of chilling, preheat the oven to 350°F.
BAKE: Place dough balls on a lined sheet, spacing about 6 apart with ample spacing between each. Bake for 9-12 minutes, aiming for slight underbaking. After baking, if cookies have uneven edges, press them inwards with a metal spatula. Let them sit on the tray for 5 minutes before moving to a cooling rack.
COOL: Remove and let stand on cookie sheet for 5 minutes before removing to a cooling rack.
STORAGE: Enjoy cookies within 1-2 days; we like these even better day 2! Store extras in an airtight container at room temperature. See Note 2 for Freezing.
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Notes
Note 1: Flour: Using the correct amount of flour is crucial. Too much can result in dry cookies, while too little can cause spreading. Consider switching to 'metric' on this recipe card and using a kitchen food scale. We're aiming for 395 grams of flour for this recipe.Note 2: Freezing Dough: Shape dough into balls, roll in cinnamon sugar, and freeze on a sheet pan. Transfer frozen dough balls to an airtight container or bag. Baking from Frozen: No need to thaw; bake frozen dough, adding extra minutes as needed. Bake until edges set and center is soft.