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Pumpkin Snickerdoodle Cookies with Cinnamon Sugar

Pumpkin snickerdoodle cookies with cinnamon sugar bake up with set edges and slightly soft centers. Blotting the pumpkin puree before mixing helps make a chilled dough that rolls neatly in cinnamon sugar.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling 1 hour
Total Time 1 hour 32 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 2.25 cup all-purpose flour
  • 1 tsp cream of tartar
  • 0.5 tsp baking soda
  • 0.5 tsp salt kosher
  • 0.5 tsp ground cinnamon
  • 0.125 tsp ground nutmeg
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 0.25 cup light brown sugar packed
  • 1 egg yolk large
  • 0.5 cup pumpkin puree canned, measured before blotting
  • 1 tsp vanilla extract
For the cinnamon sugar
  • 0.25 cup granulated sugar
  • 1.5 tsp ground cinnamon

Equipment

  • 2 18x13-inch baking sheet

Method
 

Make the dough
  1. Whisk the flour, cream of tartar, baking soda, kosher salt, ground cinnamon, and ground nutmeg together in a medium bowl.
  2. Spread the measured pumpkin puree on a layer of paper towels.
  3. Blot the pumpkin puree with additional paper towels until noticeably drier.
  4. Set the pumpkin puree aside.
  5. In a large bowl, beat the softened butter, granulated sugar, and packed light brown sugar until creamy, about 2 minutes.
  6. Beat in the egg yolk, blotted pumpkin, and vanilla extract.
  7. Add the flour mixture and mix just until no dry streaks remain.
  8. Cover and refrigerate the dough for 1 hour.
Coat and bake the cookies
  1. Heat the oven to 350°F.
  2. Line two 18x13-inch baking sheets with parchment paper.
  3. Stir the granulated sugar and ground cinnamon together in a small bowl.
  4. Scoop the chilled dough into 24 portions of about 1 1/2 tablespoons each.
  5. Roll each portion in the cinnamon sugar.
  6. Arrange 12 dough balls on each baking sheet, spacing them about 2 inches apart.
  7. Bake both sheets for 10 to 12 minutes, rotating and switching their positions halfway through, until the edges are set and the centers look slightly soft.
  8. Let the cookies cool on the baking sheets for 5 minutes.
  9. Transfer the cookies to a wire rack to cool completely.

Notes

Blot the pumpkin until noticeably drier so excess moisture does not soften the dough. Store airtight at room temperature for up to 3 days or refrigerate for up to 5 days; freeze yes. For a dairy-free version, use dairy-free butter.