Pumpkin snickerdoodles use a scoop of puree to soften classic cinnamon-sugar cookies into fall mode. Half a can is enough. Freeze the rest flat for muffins later.
Pantry-friendly here means swaps are welcome. Amounts are still listed so you can cook without guessing.
Yield: 24 cookies · Time: 20 min · 10-12 min bake
Ingredients
Dough
- ½ cup (120 g) pumpkin puree (blotted with paper towel)
- ½ cup butter soft
- ¾ cup sugar
- ¼ cup brown sugar
- 1 egg yolk
- 1 tsp vanilla
- 2 cups flour
- 1 tsp cream of tartar
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
Roll
- ¼ cup sugar + 1 tsp cinnamon
Steps
- Heat the oven to 350°F. Line sheets.
- Cream butter and sugar. Beat in pumpkin, egg, and vanilla. Mix in flour, cream of tartar, baking soda, spices, and salt until a soft dough forms. Chill 30 minutes.
- Scoop balls, roll in cinnamon sugar, and bake 10 to 12 minutes until puffed and set at the edges. Centers should stay soft. Cool on the sheet.
Use-what-you-have swaps
- Freeze leftover puree in ½-cup portions
Serve / store
Airtight up to 4 days. These stay soft, so parchment between layers helps if you stack them. If you are packing this for a party or school event, transport in a lidded container and add final toppings on site when you can. Note major allergens on a piece of tape on the lid when you are feeding a group.
No cream of tartar? Use baking powder and expect a slightly less tangy cookie. Still worth baking. Tip from our chaotic kitchen: read the ingredient list once before you start, preheat before you mix wet and dry, and set a timer even when you think you will remember. Taste as you go when the recipe allows it, and write a note on the recipe card if you changed a spice amount so next time is easier.
Photo/Image credit: Pexels via Pexels (Snickerdoodles) (Pexels License (free to use))
