Soft and Chewy Pumpkin Snickerdoodle Cookies
Pumpkin Snickerdoodle Cookies. Soft and chewy cookie with warming fall spices - the pinnacle of Fall and Winter comfort food.
Prep Time1 hr 10 mins
Cook Time12 mins
Total Time1 hr 22 mins
Servings: 38 cookies
Pumpkin Snickerdoodle Cookies
- 375 gr flour 3 cups
- 3 tsp cornstarch
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 tsp pumpkin pie spice see below
- 200 gr granulated sugar 1 cup
- 175 gr brown sugar 3/4 cup lightly packed
- 225 gr butter softened, 1 cup
- 1 large egg yolk
- 185 gr pumpkin puree butternut or regular. 3/4 cup
- 50 gr granulated sugar
- 1 tbsp pumpkin pie spice or cinnamon, see below
Pumpkin Pie Spice, makes almost 1/3 cup
- 3 tbsp ground cinnamon
- 2 tsp ground ginger
- 2 tsp ground nutmeg
- 1 1/5 tsp ground allspice
- 1 1/5 tsp ground cloves
Make pumpkin pie spice. Mix all the spices together, store leftovers in a airtight container. Makes around 1/3 cup.
In a medium bowl, whisk together flour, cornstarch, baking powder, salt, cinnamon and pumpkin pie spice. Set aside.
In another bowl, use a hand mixer (or electric stand mixer) and beat together butter, granulated sugar and brown sugar on medium speed until just combined. Around 30-45 seconds. Mix in the egg yolk, then the pumpkin puree and vanilla. Mix until just combined.
Reduce the speed to low and slowly start adding the dry ingredients to the wet mixture. Mix until combined, cover with a plastic wrap and refrigerate for at least 1 hour. You can refrigerate it up to 24 hours in advance, but it might be easier to roll if you take it out 15 minutes before you start rolling the dough.
I like to pre-heat the oven to 190C (350F) when I'm finished with the dough, so as the oven is really nice and hot whenever my cookies are ready to go in. Line a baking sheet with parchment paper.
While you wait, you can make the snickerdoodle coating. Whisk together the sugar and 1 tbsp of pumpkin pie spice or just cinnamon.
Scoop a generous tablespoon (but not too generous!) of dough and shape it into a ball. Roll the ball in the snickerdoodle coating, make sure to evenly distribute it. Set the ball on to the prepared baking sheet and repeat with the remaining dough. Space them around 5 cm (2.5 in) apart.
Bake in the preheated oven for around 12-14 minutes depending on the size of the cookies. I made 38 cookies and they needed 13 minutes. Cool the pumpkin snickerdoodle cookies on the baking sheet for about 5 minutes, and then transfer to a wire rack to cool completely.
You can just freeze what you don't eat now and always have on hand. Re-heat in the oven for a few minutes at 150C (300F) and they will smell and feel just like newly baked!