Pumpkin Snickerdoodle Cookies With a Crinkly Top
Pumpkin snickerdoodle cookies are soft and puffy with chewy edges, a classic crackly top, and a cinnamon-sugar coat with real flavor. A 30-minute chill keeps them from spreading into puddles.
Equipment
- Mixing bowls
- Whisk
- Spatula
- Baking sheets
- Parchment paper
- Cookie scoop
- Wire rack
Ingredients
Cookie dough
- 113 g unsalted butter melted and cooled slightly (1/2 cup / 1 stick)
- 150 g light brown sugar packed (3/4 cup)
- 50 g granulated sugar (1/4 cup)
- 1 large egg room temperature
- 85 g pumpkin puree canned, not pie filling (about 1/3 cup)
- 2 tsp vanilla extract or vanilla bean paste (10 mL)
- 250 g all-purpose flour (about 2 cups)
- 1 tsp cream of tartar
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- 2 tsp pumpkin pie spice
- 1/2 tsp fine salt
Cinnamon-sugar coating
- 60 g granulated sugar (1/3 cup)
- 2 tsp ground cinnamon
- 1 tsp pumpkin pie spice optional
- 1 pinch salt
Instructions
- Melt 113 g (1/2 cup) butter and let it sit about 10 minutes until liquid but not hot.
- Whisk together the flour, cream of tartar, baking soda, baking powder, pumpkin pie spice, and salt in a separate bowl, breaking up any clumps.
- In a medium bowl, whisk the cooled melted butter with the brown sugar and granulated sugar until glossy and a little thick.
- Whisk in the egg until smooth, then whisk in the pumpkin puree and vanilla.
- Add the dry ingredients to the wet and fold with a spatula just until no dry flour streaks remain; the dough will be soft and a bit sticky.
- Cover and refrigerate at least 30 minutes (up to overnight) until the dough is scoopable. If it gets too firm, let it sit at room temperature 10–15 minutes before scooping.
- Preheat the oven to 175°C (350°F). Line 2 baking sheets with parchment paper.
- In a shallow bowl, mix the coating sugar, cinnamon, optional pumpkin pie spice, and a pinch of salt.
- Scoop 1 1/2 Tbsp portions (about 30–35 g each), roll into balls, then roll generously in cinnamon sugar. Place 5–6 cm (2–2 1/2 in) apart on the prepared baking sheets.
- Bake 11–13 minutes, rotating the pan once if needed, until edges are set and tops are crackled; centers will look slightly underdone.
- Cool on the baking sheet 5–10 minutes, then transfer to a wire rack to cool completely.
Nutrition
Calories: 165kcalCarbohydrates: 24gProtein: 2.3gFat: 7gSaturated Fat: 4.2gCholesterol: 26mgSodium: 140mgPotassium: 45mgFiber: 0.8gSugar: 12gVitamin A: 900IUVitamin C: 0.5mgCalcium: 18mgIron: 0.9mg
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