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Pumpkin Snickerdoodles

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Prep Time 30 minutes
Cook Time 13 minutes
Chilling Time 1 hour
Total Time 1 hour 43 minutes
Course Dessert
Cuisine American
Servings 36 cookies
Calories 150 kcal

Ingredients
  

Dry Ingredients

  • 2½ cups (300g) all-purpose flour (measured correctly — spoon and level!)
  • 1 tbsp cornstarch
  • 1 tsp cream of tartar
  • 1 tsp baking soda
  • ¼ tsp baking powder
  • ½ tsp ground cinnamon
  • ½ tsp each: ground nutmeg, ground ginger, salt
  • ¼ tsp each: ground cloves, ground allspice

Creaming Ingredients

  • ¾ cup granulated sugar
  • ⅔ cup packed light brown sugar
  • 12 tbsp (1½ sticks) unsalted butter, room temperature
  • 1 large egg yolk (just the yolk!)
  • ½ cup pure pumpkin puree (Libby’s brand preferred)
  • 1½ tsp vanilla extract

Rolling Mixture

  • Rolling Mixture¼ cup granulated sugar
  • 1 tsp ground cinnamon

Instructions
 

  • Mix the Dry Ingredients
    In a medium bowl, whisk together the flour, cornstarch, cream of tartar, baking soda, baking powder, and all the spices. Set aside.
  • Cream the Butter and Sugars
    In a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar on medium speed until creamy and fluffy — about 2 minutes.
  • Add the Wet Ingredients
    Mix in the egg yolk, then the pumpkin puree and vanilla. Scrape down the sides to make sure everything’s evenly combined.
  • Combine
    Reduce the mixer to low and slowly add the dry ingredients. Mix until just combined — don’t overbeat! Give the dough one final stir by hand.
  • Chill the Dough
    Cover the bowl and refrigerate for at least 1 hour, preferably up to 3. Chilling prevents spreading and gives you thicker, chewier cookies.
  • Shape and Roll
    Preheat the oven to 350°F (175°C). Line baking sheets with parchment or silicone mats.Scoop about 2 tablespoons of dough per cookie, roll into balls, then coat each in the cinnamon-sugar mixture. For extra-thick cookies, make the dough balls slightly taller than wide.
  • Bake
    Place cookies 2 inches apart and bake for 10–13 minutes, until the tops are set and starting to crack. They should look slightly underbaked — they’ll continue cooking on the sheet.
  • Cool
    Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.(Pro tip: If they’re not spreading enough by minute 9, remove the tray and tap it gently on the counter a few times before finishing in the oven.)