Maple Pumpkin Snickerdoodles
- Cook Time: 32 minutes
- Total Time: 32 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/3 cup granulated sugar
- 1/2 cup pumpkin puree (blotted with a paper towel to remove excess moisture)
- 1 tablespoon pure maple syrup
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- For the coating: 2 tablespoons granulated sugar mixed with 1 teaspoon pumpkin pie spice
Instructions
- Step 1: Preparation and Preheating – Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even browning.
- Step 2: Blotting the Pumpkin – Place the pumpkin puree on a plate and press it firmly with paper towels to soak up excess water. This is a crucial step to ensure the cookies aren’t too wet or cakey.
- Step 3: Creaming Butter and Sugars – In a large mixing bowl, beat the softened butter, brown sugar, and 1/3 cup granulated sugar together until the mixture is light and fluffy. This should take about 2 to 3 minutes.
- Step 4: Incorporating Wet Ingredients – Add the blotted pumpkin puree, maple syrup, egg yolk, and vanilla extract to the butter mixture. Beat on medium speed until everything is well combined and smooth.
- Step 5: Mixing Dry Ingredients – In a separate medium bowl, whisk together the flour, baking soda, cream of tartar, pumpkin pie spice, and salt. Make sure there are no large lumps of flour.
- Step 6: Combining the Dough – Slowly add the dry ingredients to the wet ingredients. Mix on low speed until the flour just disappears. Do not overmix, or the cookies will become tough.
- Step 7: Rolling and Coating – In a small bowl, mix the coating ingredients (sugar and pumpkin pie spice). Scoop about 1 tablespoon of dough at a time, roll it into a ball, and then roll the ball in the spice-sugar mixture until fully coated.
- Step 8: Baking – Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes or until the edges are set. The centers will still look soft.
- Step 9: Cooling – Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set without breaking.