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Per serving
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- 1
Cream the butter and sugars
In a large bowl, beat the softened butter with 1 cup of the sugar and all of the brown sugar until light and fluffy, 5 to 7 minutes. Set the remaining 1/4 cup sugar aside for the coating. Don't rush the creaming step here — really beating air into the butter and sugar is what gives these cookies their tender, cakey lift. Beat in the pumpkin puree, egg yolk, and vanilla until smooth.
- 2
Whisk the dry ingredients
In a separate bowl, whisk together the flour, cornstarch, 2 teaspoons of the cinnamon, cream of tartar, baking soda, baking powder, salt, nutmeg, and ginger. Reserve the other 2 teaspoons of cinnamon for the coating. The cream of tartar is the secret behind that classic snickerdoodle tang and chew, and the cornstarch keeps the crumb soft and pillowy.
- 3
Combine and chill
Gradually blend the dry mixture into the creamed mixture, mixing just until combined. Cover and refrigerate for about 1 hour, until firm. Don't skip the chill — pumpkin adds a lot of moisture, so resting the dough firms it up and keeps the cookies from spreading into flat puddles in the oven.
- 4
Coat in cinnamon-sugar
Preheat the oven to 350°F. Stir together the reserved 1/4 cup sugar and 2 teaspoons cinnamon in a small bowl. Scoop the dough into 2-tablespoon balls and roll each one generously in the cinnamon-sugar until fully coated.
- 5
Bake
Place the dough balls 2 inches apart on parchment-lined baking sheets. Bake 14 to 16 minutes, until the tops are set and the edges are lightly browned. Let the cookies stand on the sheet for 5 minutes — they finish setting up here — then transfer to a wire rack to cool completely.
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Pumpkin Snickerdoodles
Created by: SugarAndButter
Ingredients
- 1 1/4 cup sugar
- 3/4 cup brown sugar
- 1 cup butter
- 3/4 cup pumpkin puree
- 1 egg yolk
- 1 1/2 tsp vanilla extract
- 3 1/4 cup all-purpose flour
- 3 1/2 tsp cornstarch
- 4 tsp ground cinnamon
- 1 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
Instructions
- Cream the butter and sugarsIn a large bowl, beat the softened butter with 1 cup of the sugar and all of the brown sugar until light and fluffy, 5 to 7 minutes. Set the remaining 1/4 cup sugar aside for the coating. Don't rush the creaming step here — really beating air into the butter and sugar is what gives these cookies their tender, cakey lift. Beat in the pumpkin puree, egg yolk, and vanilla until smooth.
- Whisk the dry ingredientsIn a separate bowl, whisk together the flour, cornstarch, 2 teaspoons of the cinnamon, cream of tartar, baking soda, baking powder, salt, nutmeg, and ginger. Reserve the other 2 teaspoons of cinnamon for the coating. The cream of tartar is the secret behind that classic snickerdoodle tang and chew, and the cornstarch keeps the crumb soft and pillowy.
- Combine and chillGradually blend the dry mixture into the creamed mixture, mixing just until combined. Cover and refrigerate for about 1 hour, until firm. Don't skip the chill — pumpkin adds a lot of moisture, so resting the dough firms it up and keeps the cookies from spreading into flat puddles in the oven.
- Coat in cinnamon-sugarPreheat the oven to 350°F. Stir together the reserved 1/4 cup sugar and 2 teaspoons cinnamon in a small bowl. Scoop the dough into 2-tablespoon balls and roll each one generously in the cinnamon-sugar until fully coated.
- BakePlace the dough balls 2 inches apart on parchment-lined baking sheets. Bake 14 to 16 minutes, until the tops are set and the edges are lightly browned. Let the cookies stand on the sheet for 5 minutes — they finish setting up here — then transfer to a wire rack to cool completely.