These Pumpkin Spice Snickerdoodles are chewy spice cookies: the classic cinnamon sugar cookie updated with pumpkin and pumpkin spice for the holidays. The middle is soft and chewy and the sugar coating adds a slight crunch. A delicious twist on this classic cookie.
Ingredients
- For the cookies
1 cup unsalted butter, at room temperature
1 cup granulated sugar
3/4 cup light brown sugar, packed
1 large egg yolk
3/4 cup pumpkin puree (not pumpkin pie filling)
1-1/2 teaspoon vanilla extract
3-1/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1-3/4 teaspoon pumpkin pie spice
- For the topping
1/4 cup granulated sugar
1-1/2 teaspoon pumpkin pie spice
Directions
- In a large mixing bowl, beat butter and sugars until creamy. Blend in egg yolk, pumpkin and vanilla. In a separate bowl, stir together flour, cornstarch, cream of tartar, baking soda, baking powder, salt and pumpkin pie spice. Stir the flour mixture into the pumpkin mixture until blended. Cover with plastic wrap and refrigerate about one hour. Meanwhile, make the topping: stir together the additional sugar and pumpkin pie spice in a small bowl. Preheat oven to 350F and line baking sheets with parchment paper. Using a medium (2-tablespoon) cookie scoop, scoop out dough and roll each into a ball. Roll balls in sugar mixture and then place on prepared baking sheet, 2 inches apart. Bake 12 to 14 minutes or until edges are slightly browned. For chewier cookies, bake the shortest time possible. Allow to cool on the baking sheet about 5 minutes, then remove to wire racks to cool completely.
Notes
- Adapted from a recipe by Love to be in the Kitchen.