|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||16%|
|Saturated Fat 7g||37%|
|Total Carbohydrate 18g||7%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Fall is finally here! There's a chill in the air, the leaves are finally beginning to change colors, and Fall flavors reign supreme. If you haven't broken out the pumpkin in your kitchen yet, now is the time, and the best place to start is with these easy pumpkin snickerdoodles.
Flavored with real pumpkin puree and pumpkin spice, this is a cozy twist on a classic snickerdoodle. It has the classic crackle-topped cinnamon and sugar surface that gives way to a soft, melt in your mouth interior, and it is a must-bake this season.
This recipe uses canned pumpkin, but just make sure not to confuse it with pumpkin pie filling, which is usually sold right beside the pumpkin puree. Pumpkin pie filling tends to have lots of add-ins that you don't need, nor want, for this recipe. So, just make sure when you are picking up your pumpkin puree that the label reads "100% pure pumpkin" and get ready to enjoy at your next Fall celebration!
- For Dough:
- 1 stick unsalted butter, softened
- 1/2 cup white granulated sugar
- 1/3 cup light brown sugar, tightly packed
- 1/4 cup pumpkin puree (should be 100% pumpkin, not "pumpkin pie filling")
- 1 egg yolk
- 3/4 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 3/4 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- For Rolling:
- 1/4 cup white granulated sugar
- 2 teaspoon ground cinnamon
Gather the ingredients.
Using an electric mixer, or stand mixer with a paddle attachment, cream together butter, sugar, and brown sugar until well-combined.
Add pumpkin puree, stir until combined.
Add egg yolk and vanilla extract and stir together.
In a separate, medium-sized bowl, whisk together all purpose flour, pumpkin spice, baking soda, cream of tartar, and salt until well-combined.
Gradually add dry ingredients to wet ingredients with mixer on low speed until ingredients are well-combined. Be sure to scrape the sides and bottom of the mixing bowl with a spatula so that all ingredients are well incorporated.
Cover cookie dough with clear wrap and place in refrigerator to chill for 45 minutes.
Once dough is nearly finished chilling, preheat oven to 375 F and prepare a cookie sheet by lining with parchment paper.
Prepare your cinnamon sugar mixture by whisking together the 1/4 cup sugar and 2 teaspoons ground cinnamon in a small bowl.
Remove dough from refrigerator and create 16 (1 1/2 tablespoon sized) balls. Roll through cinnamon sugar and transfer to prepared cookie sheet, spacing at least 2" apart.
Bake cookies in a 375 F oven for 10-12 minutes until fragrant and a light touch springs back on the cookie. Allow baked cookies to cool completely on cookie sheet before enjoying.
- Keep remaining cookie dough refrigerated while cookies are baking to make for easy rolling and even bake times.