Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Pumpkin Snickerdoodles
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- Level: Easy
- Total: 1 hr 45 min (includes cooling and chilling times)
- Active: 30 min
- Yield: about 30 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 127
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 0 g
- Sugar
- 9 g
- Protein
- 1 g
- Cholesterol
- 29 mg
- Sodium
- 77 mg
Pumpkin and snickerdoodle lovers unite! We keep the quintessential snickerdoodle sugary coating, but swap out ground cinnamon for pumpkin pie spice. Plus, a generous portion of canned pumpkin puree in the dough produces a fluffy cookie with the perfect chewy edge.
- Level: Easy
- Total: 1 hr 45 min (includes cooling and chilling times)
- Active: 30 min
- Yield: about 30 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 127
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 0 g
- Sugar
- 9 g
- Protein
- 1 g
- Cholesterol
- 29 mg
- Sodium
- 77 mg
Ingredients
Dough:
Coating:
Directions
- For the dough: Line 3 rimmed baking sheets with parchment.
- Whisk the flour, salt, pumpkin pie spice, baking soda and cream of tartar in a medium bowl. Set aside.
- Whisk the butter and brown sugar in a large bowl until well combined. Add the eggs 1 at a time, mixing until just incorporated. Whisk in the pumpkin puree and vanilla. Scrape down the sides of the bowl with a rubber spatula. Add the flour mixture and fold with a spatula until just combined (the dough should be soft and sticky).
- Scoop 1 1/2 tablespoon-size balls of dough onto the prepared baking sheets, about 10 per sheet. Refrigerate until firm and just chilled through, about 30 minutes.
- Position an oven rack in the center of the oven and preheat to 375 degrees F.
- For the coating: Whisk the granulated sugar and pumpkin pie spice in a medium bowl.
- Roll the dough balls in the coating, making sure they’re fully and generously coated. Place the dough balls about 2 inches apart on the prepared baking sheets.
- Bake 1 baking sheet at a time until the cookies have puffed slightly and are golden brown and set at the edges, about 12 minutes. Cool 10 minutes on the baking sheets, then transfer to a wire rack to cool completely. Store in an airtight container for up to 3 days.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
