Soft Pumpkin Snickerdoodles Cookies (Print Version)
Chewy pumpkin snickerdoodles rolled in cinnamon sugar, full of warm spices and soft texture.
# Ingredients:
→ Dough
01 -
115 grams unsalted butter, softened
02 -
300 grams granulated sugar
03 -
1 large egg
04 -
120 grams pumpkin puree
05 -
375 grams all-purpose flour
06 -
1 teaspoon cream of tartar
07 -
2 teaspoons baking soda
08 -
0.25 teaspoon fine salt
09 -
1 teaspoon pumpkin pie spice or 0.5 teaspoon ground cinnamon, 0.25 teaspoon ground allspice, 0.25 teaspoon ground nutmeg, 0.25 teaspoon ground ginger
→ Cinnamon Sugar Coating
10 -
25 grams granulated sugar
11 -
2 teaspoons ground cinnamon
# Instructions:
01 -
Set oven to 175°C. Line a baking sheet with parchment paper and set aside.
02 -
In a large mixing bowl, beat softened butter, sugar, egg, and pumpkin puree until evenly blended and creamy.
03 -
Add flour, cream of tartar, baking soda, salt, and pumpkin spice (or the specified individual spices). Mix just until a cohesive dough forms.
04 -
In a separate small bowl, combine sugar and ground cinnamon for coating.
05 -
Portion dough into 2.5 cm balls. Roll each ball in the cinnamon sugar mixture to ensure even coating.
06 -
Place coated dough balls onto the prepared baking sheet, leaving space between each. Gently flatten each ball with the back of a spoon or your fingers.
07 -
Bake in the preheated oven for 8 to 10 minutes, until edges set and surfaces start to crack.
08 -
Allow baked cookies to cool on the baking sheet for several minutes before transferring to a wire rack to finish cooling.
# Notes:
01 -
Ensure all ingredients are at room temperature for optimal dough consistency.
02 -
Do not overbake to maintain a soft, tender texture.