Soft Pumpkin Snickerdoodles with Cinnamon Sugar Coating
These pumpkin snickerdoodles are soft, spiced, and just right for fall. A cozy twist on the classic, they’re rolled in cinnamon sugar, chilled for the perfect texture, and bake up with tender centers and a crackly top. Perfect for a fall bakesale, a lunchbox treat, or stashing in the freezer for pumpkin cravings year-round.
Servings 48
Calories 102kcal
Ingredients
- 3 ¼ cups flour
- 3 ½ teaspoons cornstarch
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 cup butter
- 1 cup sugar
- ¾ cup brown sugar
- 1 egg yolk
- ¾ cup pumpkin puree
- 1 ½ teaspoons vanilla
- TOPPING
- ¼ cup sugar
- 1 ½ teaspoons cinnamon
- ¼ teaspoon nutmeg
Instructions
- In a medium bowl, whisk together the flour, cornstarch, cream of tartar, baking soda and baking powder, salt, cinnamon and nutmeg.
- Add the butter and sugar to a stand mixer and beat until light and fluffy, about 3 minutes. Mix in egg yolk, pumpkin and vanilla and mix until well combined. Gradually add dry ingredients until just combined.
- In a small bowl, combine the topping and set aside.
- Wrap dough in plastic wrap and refrigerate for at least an hour until it is firm enough to handle. Use an ice cream scoop and form into balls. Roll in cinnamon, sugar, nutmeg mixture. and place on parchment lined cookie sheets. If the dough is too firm, roll it into balls and let them sit at room temperature for a few minutes so the sugar mixture will stick to them.
- Preheat oven to 350º and bake for 12-14 minutes.
Notes
- The dough must refrigerate for at least an hour.
