Ingredients for Soft Pumpkin Snickerdoodles
To make these mouthwatering cookies, you’ll need the following ingredients:
1/2 cup butter, softened: Adds richness and moisture to the cookies.
1 1/2 cups sugar: Sweetens the dough and helps achieve a crispy edge.
1 egg: Binds the ingredients together.
1/2 cup pumpkin puree: Provides moisture and a rich pumpkin flavor.
3 cups all-purpose flour: Gives structure to the cookies.
1 teaspoon cream of tartar: Adds a slight tang and helps with the chewy texture.
2 teaspoons baking soda: Leavens the cookies, making them light and fluffy.
1/4 teaspoon salt: Enhances the flavors of the cookies.
1 teaspoon pumpkin pie spice: A blend of cinnamon, nutmeg, ginger, and allspice that brings warmth to the cookies. Alternatively, use 1/2 teaspoon cinnamon, 1/4 teaspoon allspice, 1/4 teaspoon nutmeg, and 1/4 teaspoon ginger.
For the Cinnamon Sugar Mixture:
2 tablespoons sugar
2 teaspoons cinnamon
This mixture is what gives snickerdoodles their classic coating, adding both flavor and texture.
Step-by-Step Instructions
Preheat Your Oven
Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper to prevent the cookies from sticking and to make cleanup easier.
Cream the Wet Ingredients
In a large mixing bowl, cream together the softened butter, sugar, egg, and pumpkin puree until smooth. This step is crucial for creating a well-mixed and fluffy dough. The butter and sugar should be fully combined, with no lumps of butter remaining.
Mix the Dry Ingredients
In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and pumpkin pie spice. Gradually add the dry ingredients to the wet mixture, mixing until a dough forms. The dough should be soft but not sticky.
Prepare the Cinnamon Sugar Coating
In a small bowl, mix together the sugar and cinnamon for the coating. This step gives the cookies their iconic snickerdoodle flavor and a slight crunch on the outside.
Form the Cookies
Using a spoon or a cookie scoop, roll the dough into 1-inch balls. Then, roll each ball in the cinnamon sugar mixture until fully coated. This ensures that every bite of your cookies will have that delicious cinnamon-sugar flavor.
Flatten the Dough Balls
Place the coated dough balls on the prepared baking sheet, spacing them evenly apart. Lightly press down on each dough ball with the back of a spoon or your fingers to slightly flatten them. This helps the cookies spread evenly while baking.
Bake the Cookies
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set and the tops are just beginning to crack. Be careful not to overbake them—these cookies are best when they’re soft and chewy.
Cool the Cookies
Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Then transfer them to a wire rack to cool completely. This step ensures that the cookies finish setting without overcooking.