SOFT PUMPKIN SNICKERDOODLE COOKIES
These soft, thick and chewy Pumpkin Snickerdoodle cookies will melt in your mouth. Jump into fall with this pumpkin recipe.
WHAT IS A SNICKERDOODLE?
A SNICKERDOODLE is a soft chewy cookie. These cookies are characterized by a cracked surface and a sugary, cinnamon coating. Snickerdoodles are said to be called “snipdoodles” or “cinnamon sugar cookies” in the late 1800’s. Some say they originated in New England and are of Dutch or German descent. Either way, these cookies are a must try on the cookie list.
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TIPS AND TRICKS
Be sure to melt the butter and cook before mixing any other ingredients. I melt mine and put it in the fridge for 10-15min. You don’t want it cold, but room temp so keep a close eye on it.
I like to sift My baking soda, cream of tartar, and baking powder into my flour. This is not necessary but I like to make sure there are no clumps.
You don’t want to over bake! The cookie will continue baking once you take them out of the oven. Follow the steps carefully, leave them on the cookie sheet for 5-8 minutes then transfer to a cooling rack.
Don’t over mix your ingredients, be sure to turn off the mixer once it gets a little fluffy and light in colour.
In between baking store the pumpkin snickerdoodle cookie dough in the fridge.
For a thicker chewier snickerdoodle roll out into an oval shape and place oval side up on the cookie sheet.
If cookies are not falling after 8-9min, take tray out and lightly tap each cookie or tap the tray on the counter 3-4 times.
MORE PUMPKIN?
Want more pumpkin? TRY OUT MY GRANDMAS PUMPKIN PIE RECIPE or this super delicious PUMPKIN SOURDOUGH DISCARD BREAD Fall is here and its pumpkin time!
SOFT PUMPKIN SNICKERDOODLE COOKIE RECIPE
SOFT PUMPKIN SNICKERDOODLE COOKIES
Equipment
- 1 Baking Sheet
- 1 Electric Mixer Kitchen Aid
- 1 Spoon
- 2 bowls Wet and Dry Ingredients
Ingredients
DRY INGREDIENTS
- 2⅔ cups all-purpose flour
- 1 tbsp cornstarch
- 1 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp cinnamon
- ½ tsp salt
- 2 tsp pumpkin pie spice
CREAMING INGREDIENTS
- ¾ cup sugar white granulated
- ⅔ cup brown sugar packed
- 12 tbsp butter Unsalted, melted to room temperature
- 1 large egg yolk
- ½ cup pumpkin puree Not pumpkin pie filling
- 1 ½ tsp vanilla extract
TOPPING
- ¼ cup sugar white granulated
- 1 tsp cinnamon
Instructions
BUTTER
- Melt 12 tbsp butter and set aside to room temperature. This step is important so don't skip it.
DRY INGREDIENTS
- In a large mixing bowl add2⅔ cups all-purpose flour1 tbsp cornstarch1 tsp cream of tartar1 tsp baking soda½ tsp cinnamon2 tsp pumpkin pie spice½ tsp saltWhisk together and make a well, set asideTIP – using a small sifter to sift the cornstarch, tarter, and baking soda will prevent any powder lumps.
CREAMING INGREDIENTS
- In an electric mixing bowl add¾ cup sugar⅔ cup brown sugar12 tbsp butter1 large egg yolk½ cup pumpkin puree1 ½ tsp vanilla extractOnce all Creaming Ingredients are in the electric mixing bowlMix on med/high for 2 minutes, Its ready when the colour has a nice light fluffy look be careful to not over mix.Slowly add in dry ingredients on low speed just until incorporated. Switch to a soft spatula and fold in any dry bits at the bottom. Use your hand to form into one large ball.Cover and chill in the fridge for 2-3hoursPre heat oven to 350 °F
SUGAR TOPPING
- In a small bowl mix together¼ cup sugar1 tsp cinnamon and set aside
FORMING THE COOKIES
- Use a cookie scoop and scoop out 1-1½ inch oval balls. TIP – shaping into ovals will give you the thicker cookie, if you want a thin cooking shape into normal round balls. Roll in SUGAR TOPPING until well coatedPlace dough oval side up 2 inch apart on a cookie sheet with parchment paper or a baking pad. Usually 6-8 cookies will fit depending on how big your cookie sheet is.BAKE FOR 10-12minutesDo not over bake, they should look a little undercooked when you take them out of the oven. The Snickerdoodle will continue to bake while cooling on the cookie sheet.Leave cookie on the cookie sheet to continue baking for 6-8 minutes then transfer to a wire cooling rack.
Made these cookies with my daughter , delicious!
I’ve never made snickerdoodles before, this recipe was so simple, thanks for sharing.