Pumpkin Snickerdoodles
Deliciously thick, soft and chewy snickerdoodle cookies that are loaded with pumpkin, perfectly spiced, and coated in cinnamon sugar. The pumpkin version of a classic autumn cookie!
Servings: 22 cookies
Calories: 173kcal
Ingredients
For the Cookies
- 3 cups (375g) plain/all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¾ cup (170g) unsalted butter softened
- 1 cup (200g) caster/granulated sugar
- ½ cup (100g) light brown sugar
- ⅓ cup (75g) canned pumpkin puree
- 1 teaspoon vanilla extract
For the Coating
- ⅓ cup (65g) granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper or a silicone mat. Set aside.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, and spices. Set aside.
- In a large bowl, beat together the butter and sugars until light and fluffy, then add the pumpkin and vanilla, and mix until smooth and combined.
- Add the dry ingredients and fold in until completely combined.
- For the cinnamon sugar, whisk together the sugar and cinnamon in a small bowl.
- Roll the dough into 1.5oz balls, generously coat each ball in the cinnamon sugar, and place onto the prepared baking tray. Bake for 10 - 12 minutes.
- Allow to cool on the baking tray for 5 - 10 minutes before transferring them to a wire rack to cool completely.
Video
Notes
Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week.
Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.