Pumpkin Snickerdoodles
- Level: Easy
- Yield: about 30 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 127
- Total Fat
- 7
- Saturated Fat
- 4
- Carbohydrates
- 16
- Dietary Fiber
- 0
- Sugar
- 9
- Protein
- 1
- Cholesterol
- 29
- Sodium
- 77
- Total: 1 hr 45 min (includes cooling and chilling times)
- Active: 30 min
Ingredients
Dough:
2 cups all-purpose flour (see Cook's Note)
1 teaspoon kosher salt
1 teaspoon pumpkin pie spice
3/4 teaspoon baking soda
1/2 teaspoon cream of tartar
2 sticks (1 cup) unsalted butter, melted and cooled slightly
1 cup packed light brown sugar
2 large eggs, at room temperature
1/2 cup pure pumpkin puree
1 tablespoon vanilla bean paste
Coating:
1/4 cup granulated sugar
2 teaspoons pumpkin pie spice
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.)