Pumpkin Spice Snickerdoodle Cookies
Pumpkin cookies to me says fall is approaching. I love the smells of the spices as the cookies bake in my oven.
Servings: 30 cookies
Calories: 146kcal
Ingredients
COOKIE DOUGH
- 1 cup (227 g) Butter unsalted room temperature
- 1 ½ cup (300 g) Sugar white
- ¾ cup (183.75 g) Pumpkin puree
- 1 (1) Eggs
- 2 ¾ cups (343.75 g) All-purpose flour
- 2 teaspoons (2 teaspoons) Cream of tarter
- 1 teaspoon (1 teaspoon) Baking soda
- ½ teaspoon (0.5 teaspoon) Kosher Salt
- 1 teaspoon (1 teaspoon) Pumpkin pie spice
TO ROLL COOKIE DOUGH IN
- ¼ cup (50 g) Sugar white
- 2 teaspoons (2 teaspoons) Ground cinnamon
Instructions
- Weigh or measure into a bowl the flour, cream-of-tarter, salt, baking soda, and the pumpkin pie spice, then whisk together and set it aside. Next, weigh or measure the sugar into another bowl and set it aside.
- I cube the room temperature unsalted butter into a mixer bowl. Cream the butter for about a minute. You should get soft peaks and it will look creamy. Now add the sugar and mix on a medium mixer speed for 3 minutes.
- Next, add the egg and beat until incorporated, stop the mixer and add the pumpkin puree. You can also scrape the sides down again if it needs it. Mix the pumpkin puree until everything is a nice pumpkin color, about 30 seconds to a minute.
- Turn the mixer to low mixer speed and add the flour mixture about a third at a time. This should only take about a minute to incorporate all the flour. Try not to over mix. You can use a spatula to incorporate any loose flour. Scrape down the sides, cover loosely and put in the refrigerator for 30 minutes.
- Preheat the oven to 350°F (175°C or 180°C). Mix your ¼ cup of sugar with the ground cinnamon in a shallow bowl and set aside. Alos add parchment paper onto 2 cookie sheet pans. I use a medium cookie scooper to scoop the cookie dough.
- The cookie dough is soft, so after you scoop out the dough and put it in your hand to roll into a ball, do it gently. The cookie dough will be tacky. If it is too soft, put the cookie dough in the freezer for 5 to 10 minutes and then try again. Next, roll the ball in the cinnamon-sugar and coat the whole ball. Place on the prepared cookie sheet pan, about 2" apart. I got twelve balls on a pan.
- Bake at 350°F (175°C or 180°C) for 10-12 minutes, leaving them on the pan for a minute after pulling them from the oven before transferring to a cooling rack.
Nutrition
Calories: 146kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 79mg | Potassium: 63mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1151IU | Vitamin C: 0.3mg | Calcium: 8mg | Iron: 1mg