Description
Soft and chewy pumpkin snickerdoodles spiced with cinnamon and pumpkin pie spice, rolled in a crackly cinnamon-sugar coating.
Ingredients
For the Cookie Dough:
1/2 cup (8 Tbsp; 113g) unsalted butter, melted & slightly cooled
1/4 cup (50g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
1 teaspoon pure vanilla extract
6 Tablespoons (86g) pumpkin puree (see note)*
1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice*
optional: 1/2 cup (90g) white chocolate chips, plus a few extra for the tops
For the Coating:
1/2 cup (100g) granulated sugar
1 teaspoon ground cinnamon
Instructions
1. Whisk melted butter, brown sugar, granulated sugar, vanilla extract, and pumpkin puree together in a large bowl.
2. Whisk flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice in a separate bowl; fold into wet ingredients with optional white chocolate chips.
3. Chill dough in the refrigerator for 30 to 45 minutes.
4. Preheat oven to 350°F (175°C) and mix 1/2 cup granulated sugar with 1 tsp cinnamon for the coating.
5. Roll dough into balls, coat in cinnamon sugar, place on lined sheets, and flatten slightly.
6. Bake at 350°F for 9 to 11 minutes; cool on pan for 10 minutes before transferring to a wire rack.
Notes
Blot pumpkin puree with paper towels to remove moisture. Chill dough before rolling to prevent spreading.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 160
- Sugar: 18g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 7g
- Protein: 2g