Description
Warm pumpkin spice snickerdoodles bring autumn’s magical essence to classic cookie comfort. Cinnamon-sugar coating and rich seasonal spices create irresistible moments of pure fall happiness you’ll savor with each delightful bite.
Ingredients
Scale
Main Ingredients:
- 1 cup (227 grams) butter, softened (2 sticks)
- 2 large eggs
- 3 cups (375 grams) all-purpose flour
- 1 (3.4 ounces / 96 grams) box pumpkin spice instant pudding mix
Sweeteners:
- ¾ cup (150 grams) granulated sugar
- ½ cup (100 grams) light brown sugar
- ½ cup (100 grams) granulated sugar (for rolling)
Spices and Seasonings:
- ¼ cup (57 grams) vegetable shortening, room temperature
- 2 teaspoons pure vanilla extract
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons ground cinnamon (for rolling)
Instructions
- Cream the granulated sugar, brown sugar, butter, shortening, and vanilla extract using an electric mixer until the mixture becomes airy and pale, approximately 2 minutes.
- Incorporate eggs individually, thoroughly mixing after each addition and scraping down the bowl’s sides to ensure even integration.
- In a separate container, meticulously sift together flour, pumpkin spice pudding mix, cream of tartar, baking soda, and salt, creating a uniform dry ingredient blend.
- Gradually fold the dry ingredients into the creamed mixture, stirring at low speed until just combined. Avoid overmixing to maintain the cookies’ delicate texture.
- Wrap the dough tightly and refrigerate for a minimum of 1 hour, allowing flavors to meld and dough to firm up. Overnight chilling yields optimal results.
- Heat the oven to 375°F and arrange parchment paper on two baking sheets, ensuring a non-stick surface for perfect cookie release.
- Prepare a rolling mixture by combining granulated sugar and ground cinnamon in a shallow dish, creating a fragrant coating for the cookies.
- Using an ice cream scoop or tablespoon, portion the chilled dough into uniform balls. Thoroughly coat each ball in the cinnamon-sugar mixture.
- Arrange cookie balls on prepared baking sheets, spacing them 2 inches apart to prevent spreading. Gently flatten the centers using the bottom of a glass.
- Bake for 10-12 minutes until edges become golden and centers remain slightly soft. The cookies will continue setting as they cool.
- Allow cookies to rest on the baking sheet for 5 minutes to stabilize, then transfer to a wire rack for complete cooling.
- Preserve the Pumpkin Spice Snickerdoodles in an airtight container at room temperature, maintaining their soft, delectable texture for several days.
Notes
- Chill the dough for at least an hour to enhance flavor and prevent spreading during baking.
- Use a precise 2 oz scoop for uniform cookie sizes and consistent baking results.
- The pumpkin spice pudding mix adds extra moisture and intensifies the warm, seasonal flavor profile.
- Flatten cookie centers gently to create a classic snickerdoodle texture with crisp edges and soft middles.
- Cooling cookies on the baking sheet for 5 minutes helps them set without breaking.
- Ensure ingredients are at room temperature for smoother mixing and better cookie consistency.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 202
- Sugar: 10 g
- Sodium: 110 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg