Pumpkin Snickerdoodles
Soft, eggless pumpkin snickerdoodles rolled in spiced cinnamon sugar, with chewy centers and crackled tops.
Servings: 30 cookies
Calories: 145kcal
Cost: 2
Equipment
- mixing bowls
- electric hand mixer or stand mixer
- whisk
- rubber spatula
- measuring cups and spoons
- paper towels for blotting pumpkin puree
- Cookie scoop 1½ tablespoon size
- baking sheets
- parchment paper
- wire cooling rack
Ingredients
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup canned pumpkin puree, blotted dry
- 2 tsp vanilla extract
- 1/4 cup granulated sugar (for rolling)
- 2 tsp ground cinnamon (for rolling)
- 1/2 tsp pumpkin pie spice (for rolling)
Instructions
- Blot the pumpkin puree between layers of paper towels, pressing for about 2 minutes until it no longer leaves a wet ring.
- Whisk together the flour, cream of tartar, baking soda, pumpkin pie spice, and salt in a medium bowl.
- Cream the softened butter with the granulated sugar and brown sugar for 2 to 3 minutes until pale and fluffy.
- Beat in the blotted pumpkin puree and vanilla extract until smooth. The mixture may appear slightly curdled.
- Stir the dry ingredients into the wet ingredients just until no streaks of flour remain.
- Cover the dough and chill for at least 1 hour.
- Preheat the oven to 350°F. Mix the granulated sugar, ground cinnamon, and pumpkin pie spice for the coating in a shallow bowl.
- Scoop the dough into 1½-tablespoon balls, roll each in the spiced sugar, and arrange them 2 inches apart on parchment-lined baking sheets.
- Bake at 350°F for 11 to 13 minutes, until the edges are set while the centers still look slightly underdone.
- Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 5 days. Unbaked dough balls freeze well for up to 3 months. Roll the frozen dough in the spiced sugar just before baking and add about 2 extra minutes to the baking time.