Description
Pumpkin snickerdoodle cookies are bursting with pumpkin, and coated in pumpkin pie spice and sugar for a fall-inspired twist on snickerdoodle cookies. You get all the cozy vibes from these cookies!
Ingredients
Scale
- 1/3 cup canned pumpkin puree (NOT PUMPKIN PIE FILLING)
- 4 ounces, (1 stick), unsalted butter, room temp
- 1/3 cup granulated sugar
- 1/3 cup + 2 tablespoons packed dark brown sugar
- 4 egg yolks, room temp
- 1 teaspoon pure vanilla extract
- 1 cup blanched almond flour
- 1/4 cup cornstarch
- 1/4 cup + 2 teaspoons coconut flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
- 2 1/2 teaspoons pumpkin pie spice (Click here for recipe)
Coating
- 1 tablespoon pumpkin pie spice
- 1/3 cup granulated sugar
Instructions
- Allow ingredients to come to room temp: 2 to 3 hours before you’re ready to bake, remove the butter, eggs, and pumpkin (if you’re using leftover pumpkin, that has been refrigerated) from the fridge to allow them to come to room temp.
- Pat the pumpkin puree: Add the pumpkin to a small bowl. Use many paper towels to blot out the water from the pumpkin, keep going until the pumpkin looks considerably dry compared to when you started. I probably used 10 to 12 paper towels. The purpose of this is to remove the excess water in the pumpkin so that you have the ultimate texture in your cookie. Don’t skip this step.
- Cream the butter and sugar: To a medium sized mixing bowl, add the butter, granulated sugar, dark brown sugar, and the pumpkin puree to the bowl. Use a hand mixer, (or a stand mixer), to cream the ingredients together until everything is well combined, and begins to look fluffy.
- Add the egg yolks and vanilla: Add the eggs yolks one at a time, mixing between each one. Also mix in the vanilla.
- Mix the the dry ingredients: To a small bowl add the almond flour, cornstarch, coconut flour, baking powder, baking soda, cream of tartar, kosher salt, and pumpkin pie spice, mix together using a spoon, or fork.
- Combine: Add half of the dry ingredients to the wet ingredients. Mix until mostly combined. Then, add the remaining dry ingredients. Mix until well combined. Use a spatula to give it one final mix, scraping down the sides and the bottom of the bowl.
- Chill the cookie dough: Cover and freeze the cookie dough for 40 minutes to 1 hour. Or, until the cookie dough is very firm, but not completely frozen. This batter is very wet, so this makes it easier to work with the dough, and creates a fluffier cookie.
- Make the snickerdoodle pumpkin spice coating: In a small bowl combine the pumpkin pie spice, and the granulated sugar. Set aside until ready to use. At this time lightly grease two cookie sheets, or line with parchment paper.
- Preheat your oven: About 15 minutes before you are ready to bake the cookies preheat your oven to 375 degrees Fahrenheit.
- Scoop the cookie dough into balls: Once the dough is very firm use a 1.5 tablespoon cookie scoop (or use two spoons to eye ball it), and portion them out into balls. Roll each ball quickly between your hands to form a nicer ball, then roll each ball in the sugar mixture. Space the cookies about 4 inches apart. Use a spatula to gently press the cookies down slightly.
- Freeze again (optional): If you notice that the cookie dough balls have gotten a little soft, then pop them into the freezer for 5 to 10 minutes.
- Bake: Bake for 12 to 14 minutes. 12 minutes creates a fluffier, softer cookie – 14 minutes creates a flatter, slightly crispier cookie. Both are good!
- Cool: Allow the cookies to cool on the pan for 15 minutes. Don’t try to move them, they are still very delicate. Once cooled enough to touch you can transfer them to a cooling rack to finish cooling.
- Serve: Serve once the cookies have cooled.
- Store: Store the cookies in an airtight container with paper towels lining the bottom of the container, and in between each layer of cookie – this helps to keep the cookies from getting soggy. Store at room temp for up to 4 days.
Notes
pumpkin pie spice – I love making my own – it’s so easy. Click here for the recipe.
I found the pumpkin blotting method from Sugar spun run’s recipe for pumpkin cookies. Works like a charm.
For more pumpkin recipes to help you use up the partially used can of pumpkin, see the post above.
