Soft Pumpkin Snickerdoodles with Cinnamon Sugar (Print version)
Soft pumpkin snickerdoodles rolled in cinnamon sugar, baked until chewy at the edges and tender in the center.
# Ingredients:
For the cookie dough
01 -
1/2 cup (113 g) unsalted butter, melted and cooled
02 -
1/2 cup (105 g) packed light brown sugar
03 -
1/3 cup (65 g) granulated sugar
04 -
1/3 cup (80 g) pumpkin puree, blotted thick from about 1/2 cup
05 -
1 teaspoon vanilla extract
06 -
1 3/4 cups (220 g) all-purpose flour, spooned and leveled
07 -
1 teaspoon pumpkin pie spice
08 -
1 teaspoon ground cinnamon
09 -
1/2 teaspoon cream of tartar
10 -
1/2 teaspoon baking soda
11 -
1/2 teaspoon fine salt
For the cinnamon sugar
12 -
1/4 cup (50 g) granulated sugar
13 -
1 1/2 teaspoons ground cinnamon
# Instructions:
01 -
Spread the pumpkin puree on a few layers of paper towel and blot until thick. Measure 1/3 cup of the blotted pumpkin for the dough.
02 -
In a large bowl, whisk the cooled melted butter, brown sugar, and granulated sugar until smooth. Whisk in the blotted pumpkin and vanilla.
03 -
Add the flour, pumpkin pie spice, cinnamon, cream of tartar, baking soda, and salt. Stir just until a soft dough forms.
04 -
Cover the bowl and chill for 30 minutes, or until the dough is firm enough to scoop and roll without sticking badly.
05 -
Heat the oven to 350°F (175°C). Line baking sheets with parchment. Mix the coating sugar and cinnamon in a small bowl, then roll 1 1/2 tablespoon dough balls in the mixture.
06 -
Place dough balls 2 inches apart and bake for 9-11 minutes, until the edges are set and the centers look soft. Cool on the baking sheet for 5 minutes, then move to a rack.
# Good to know:
01 -
Chill time is 30 minutes and is not included in cook time.
02 -
Cookies are best when slightly underbaked in the center.
03 -
Makes about 20 cookies.