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Recipe Summary
prep: 25 mins
total: 1 hr 5 mins
Yield: Makes about 2 1/2 dozen
Pumpkin Snickerdoodles
Ingredients
Ingredient Checklist
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon coarse salt
Pinch of freshly grated nutmeg
1 stick unsalted butter, melted and allowed to cool
1 cup granulated sugar
1/2 cup canned pumpkin puree (not pie filling)
1 large egg, room temperature
1 teaspoon pure vanilla extract
1/3 cup fine sanding sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
Cook's Notes
Starting the dough with melted (rather than softened) butter gives this cookie a delightful chew.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 25 mins
total: 1 hr 5 mins
Yield: Makes about 2 1/2 dozen
Pumpkin Snickerdoodles
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 25 mins
total: 1 hr 5 mins
Yield: Makes about 2 1/2 dozen
Recipe Summary
prep: 25 mins
total: 1 hr 5 mins
Yield: Makes about 2 1/2 dozen
prep: 25 mins
total: 1 hr 5 mins
prep:
25 mins
total:
1 hr 5 mins
Yield: Makes about 2 1/2 dozen
Makes about 2 1/2 dozen
Pumpkin Snickerdoodles
Pumpkin Snickerdoodles
Ingredients
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon coarse salt
- Pinch of freshly grated nutmeg
- 1 stick unsalted butter, melted and allowed to cool
- 1 cup granulated sugar
- 1/2 cup canned pumpkin puree (not pie filling)
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1/3 cup fine sanding sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
Directions
Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, cream of tartar, salt, and nutmeg.
In a large bowl, whisk together butter, granulated sugar, and pumpkin until smooth. Add egg and vanilla and whisk to combine. Add flour mixture and stir to combine, about 2 minutes.
In a small bowl, whisk together sanding sugar, cinnamon, and allspice. Drop heaping tablespoons of dough into sugar mixture and roll into 1 1/2-inch balls. Transfer to parchment-lined rimmed baking sheets, 3 inches apart. Using a spatula, flatten balls to just under 1/2 inch thick. Sprinkle with more sugar mixture.
Bake, rotating sheets halfway through, until light golden and firm to touch, 10 to 12 minutes. Let cool 5 minutes on sheets, then transfer to a wire rack and let cool completely. Cookies can be stored in an airtight container up to 3 days.
Cook's Notes
Starting the dough with melted (rather than softened) butter gives this cookie a delightful chew.
Cook’s Notes
Starting the dough with melted (rather than softened) butter gives this cookie a delightful chew.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Pumpkin Snickerdoodles
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pumpkin Snickerdoodles
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
