Description
These Pumpkin Snickerdoodle Cookies combine the classic soft and chewy texture of snickerdoodles with the warm, autumnal flavors of pumpkin and pumpkin pie spice. Infused with vanilla and a blend of cinnamon and spices, these cookies are rolled in a spiced sugar mixture for a perfect sweet and spiced finish. Great for fall gatherings or cozy dessert cravings, they are easy to prepare and yield delightful, moist cookies bursting with seasonal flavor.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (227g, softened)
- 1¼ cup dark brown sugar (250g, packed)
- 1 cup granulated sugar (200g)
- ¾ cup 100% pumpkin puree (175-200g, drained to about 100-115g)
- 2 large eggs (room temperature)
- 1 tablespoon vanilla bean paste
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 salt
- 1 teaspoon ground cinnamon
- 2 teaspoons cream of tartar
- ½ teaspoon baking soda
Cinnamon Sugar Coating
- ¼ cup granulated sugar (50g) + ¼ cup granulated sugar (50g) for second coating
- ¾ teaspoon ground cinnamon + ¾ teaspoon ground cinnamon for second coating
- ¾ teaspoon pumpkin pie spice + ¾ teaspoon pumpkin pie spice for second coating
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl or stand mixer fitted with a paddle attachment, cream together 1 cup softened unsalted butter, 1¼ cups dark brown sugar, and 1 cup granulated sugar on medium speed for about 2 minutes. Scrape down the sides of the bowl halfway through to incorporate all ingredients evenly.
- Drain Pumpkin Puree: Spread ¾ cup pumpkin puree onto paper towels and press to remove excess moisture. Repeat pressing and replacing paper towels until the pumpkin is reduced to about 100-115g of thick puree suitable for the dough.
- Add Pumpkin to Batter: Add the drained pumpkin puree to the creamed mixture and mix until fully incorporated.
- Add Eggs and Vanilla: Add eggs one at a time, mixing after each addition until the yolk is streaky but not fully blended. Then add 1 tablespoon vanilla bean paste and mix just until combined.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, instant vanilla pudding mix, powdered milk, pumpkin pie spice, cream of tartar, salt, ground cinnamon, and baking soda.
- Combine Dry and Wet Ingredients: With the mixer on low speed, gradually add the dry ingredient mixture in batches to the wet mixture. Once integrated, increase speed to medium and mix just until combined. Use a spatula to scrape and fold any remaining flour from the bottom until dough is uniform.
- Prepare Cinnamon Sugar Mixture: Mix together ¼ cup granulated sugar, ¾ teaspoon cinnamon, and ¾ teaspoon pumpkin pie spice in a small bowl and set aside.
- Scoop and Roll Dough Balls: Using a #16 cookie scoop (about 2.5 ounces each), portion dough into balls. Roll each ball between your hands to form smooth spheres, then roll them thoroughly in the cinnamon sugar mixture to coat.
- Arrange on Baking Sheets: Place the coated dough balls on the prepared baking sheets about 2 to 3 inches apart to allow for spreading. If you prefer less gooey cookies, gently press each ball with your palm to about ¾-inch thickness.
- Bake Cookies: Bake one baking sheet at a time for 11 to 13 minutes until cookies appear set but still soft in the center.
- Prepare Second Cinnamon Sugar Coating: While baking, mix another ¼ cup granulated sugar, ¾ teaspoon cinnamon, and ¾ teaspoon pumpkin pie spice in a small bowl for dipping.
- Cool and Coat Cookies: Remove cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Immediately dip the top of each cookie into the fresh cinnamon sugar mixture, then transfer to a wire rack to cool completely.
Notes
- Pressing pumpkin puree is crucial to prevent excess moisture from altering cookie texture.
- Using instant vanilla pudding mix moistens the cookies and adds subtle vanilla flavor without extra effort.
- A stand mixer with a paddle attachment is highly recommended for creaming and mixing thick dough.
- For softer cookies with gooey centers, do not press dough balls flat before baking; for more uniform chewiness, gently flatten to ¾ inch.
- Dipping cookies immediately after baking ensures the cinnamon sugar sticks well without melting off.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
