Pumpkin Snickerdoodles

How to Make Pumpkin Snickerdoodle Cookies

How to make snickerdoodles:

1. Make the cookie dough: Whisk together the dry ingredients in a medium bowl. Next, beat together the wet ingredients in a separate large bowl. Slowly incorporate the dry ingredients into the bowl with the wet ingredients until combined.
2. Chill the snickerdoodle dough: Chilling is essential for getting perfectly thick, chewy cookies. Chill the bowl of dough in the fridge for at least 1 hour.
3. Roll in cinnamon sugar: Combine cinnamon and sugar in a shallow dish. Then, take a spring loaded scoop to your chilled cookie dough and form into 3-tablespoon sized balls. Roll in the sugar, coating evenly, then place the dough balls on prepared baking sheets.
4. Bake: Bake the cookies for 10 to 12 minutes. Enjoy!

What is cream of tartar? Can you make snickerdoodles without cream of tartar?

This is the key ingredient to developing that tangy taste, chewy texture, and distinct craggly surface of the classic snickerdoodle. You can omit it if you must, but the final taste and texture won’t quite be the same. The combination of the cream of tartar and baking soda helps leaven the cookies so they’re nice and thick and fluffy.

Why is there coconut oil in this snickerdoodle recipe?

This recipe uses part butter and part coconut oil as a replacement for the traditional choice of shortening. The oil helps create a thick chewy cookie since unlike butter it contains no water. It also allows the pumpkin spice flavors to shine. Choose refined coconut oil which is neutral in flavor (unlike virgin coconut oil which has the coconut flavor and aroma). Measure coconut oil when it’s solid yet creamy and scoopable or better yet, just weigh it to be accurate. It should not be melted nor so cold that it’s hard and brittle.

What if I don’t have refined coconut oil? What can I use instead?

Simply use 2 sticks (227 grams) of unsalted butter total in this recipe if you don’t have coconut oil.

Why does this recipe only call for an egg yolk?

This helps prevent the cookies from becoming too cakey. The pumpkin puree is already adding in so much moisture, the egg yolk is the perfect thing to help bind the dough together and add richness and a little bit of chewiness. The result are ultra soft and fluffy cookies that don’t just taste like dense cake!

How to store snickerdoodles so they stay soft:

Place the baked cookies in an airtight container with an apple wedge, slice of sandwich bread, or tortilla to keep them softer for longer.

How to freeze snickerdoodles cookie dough:

Shape the dough into balls, coat in the cinnamon sugar, and flatten as the recipe directs. Place the disks of dough on a parchment lined baking sheet and freeze until firmed. Remove to an airtight container. Bake directly from the freezer at 325°F for about 15 minutes.