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–+ servings
Pumpkin Snickerdoodle

Delicious Pumpkin Snickerdoodles with Crispy Edges and Chewy Centers

Enjoy the warmth of autumn with these Pumpkin Snickerdoodles that have crispy edges and chewy centers, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 3/4 cup Unsalted Butter at room temperature
  • 1 cup Sugar plus 2 tbsp
  • 1 large Egg at room temperature
  • 1 large Egg Yolk at room temperature
  • 2 tsp Vanilla Extract preferably pure
  • 2 cups All-Purpose Flour can substitute with gluten-free flour if desired
  • 1.5 tsp Cream of Tartar
  • 3/4 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/2 tsp Kosher Salt
For the Coating
  • 1/4 cup Granulated Sugar
  • 2 tsp Pumpkin Pie Spice can use homemade or store-bought

Equipment

  • mixing bowl
  • Cookie scoop
  • Baking sheets
  • parchment paper
  • oven

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. Cream together the unsalted butter and sugar using a mixer until light and fluffy.
  3. Add the egg, egg yolk, and vanilla extract, mixing until well incorporated.
  4. Whisk together the flour, cream of tartar, baking soda, baking powder, and salt in a separate bowl.
  5. Combine the dry ingredients with the wet mixture until just combined.
  6. In a small bowl, mix the granulated sugar and pumpkin pie spice.
  7. Scoop out 1.5-inch balls of dough, roll them in the sugar-spice mixture, and place them on the baking sheets.
  8. Bake for about 10 minutes or until the edges are golden.
  9. Let the cookies cool on the baking sheets for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 60mgPotassium: 35mgSugar: 8gIron: 4mg

Notes

Store cookies in an airtight container to keep them fresh. They can last up to a week at room temperature or two weeks in the fridge.

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