Pumpkin Snickerdoodles

Total Time Prep: 35 min. + chilling Bake: 15 min./batch
Yield about 2-1/2 dozen
Test Kitchen Approved
Pumpkin snickerdoodles are the autumnal upgrade of the namesake classic cookie, thanks to canned pumpkin and a few fall spices.

Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 3/4 cup packed brown sugar
  • 3/4 cup canned pumpkin
  • 1 each large egg yolk, room temperature
  • 1-1/2 teaspoons vanilla extract
  • 3-1/4 cups all-purpose flour
  • 3-1/2 teaspoons cornstarch
  • 2 teaspoons ground cinnamon
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • ROLLING SUGAR:
  • 1/4 cup sugar
  • 2 teaspoons ground cinnamon

Directions

  1. Preheat oven to 350°. Cream sugars and butter until fluffy, 5-7 minutes; beat in pumpkin, egg and vanilla. In another bowl, whisk together flour, cornstarch, cinnamon, cream of tartar, baking soda, baking powder, salt, nutmeg and ginger; gradually beat into creamed mixture. Refrigerate until firm, about 1 hour.
  2. In a small bowl, combine sugar and cinnamon. Scoop or shape dough by 2 tablespoonfuls; roll in cinnamon sugar. Place 2 in. apart on parchment-lined baking sheets.
  3. Bake until browned, 14-16 minutes. Let stand on baking sheet 5 minutes before removing to wire racks to cool.

Nutrition Facts

1 cookie: 164 calories, 6g fat (4g saturated fat), 22mg cholesterol, 93mg sodium, 25g carbohydrate (14g sugars, 1g fiber), 2g protein.

These soft pumpkin snickerdoodles will satisfy that pumpkin spice craving come autumn. They're sweet, spicy, and have just the right amount of pumpkin flavor. —Brittney Greene, Cypress, Texas
Recipe Creator

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