Description
Warm autumn days invite classic pumpkin spice snickerdoodles that blend comforting spices with sweet cookie charm. Crisp edges and chewy centers make these treats irresistible for seasonal gatherings where you’ll savor each delightful bite.
Ingredients
Scale
- 3 cups (375 grams) all-purpose flour
- 1 cup (227 grams) butter, softened (2 sticks)
- 2 large eggs
- 1 (3.4 oz / 96 grams) box pumpkin spice instant pudding mix
- ¾ cup (150 grams) granulated sugar
- ½ cup (100 grams) light brown sugar
- ¼ cup (57 grams) vegetable shortening, room temperature
- ½ cup (100 grams) granulated sugar (for rolling)
- 2 tsps pure vanilla extract
- 2 tsps cream of tartar
- 2 tsps ground cinnamon (for rolling)
- 1 tsp baking soda
- ¼ tsp salt
Instructions
- Whip Base: Use an electric mixer to cream granulated sugar, brown sugar, butter, shortening, and vanilla extract until the mixture becomes fluffy and pale, approximately 2 minutes.
- Egg Integration: Add eggs one at a time, mixing thoroughly and scraping bowl sides to ensure complete incorporation.
- Dry Ingredient Preparation: Sift flour, pumpkin spice pudding mix, cream of tartar, baking soda, and salt together, creating a uniform dry ingredient blend.
- Dough Formation: Fold dry ingredients into the creamed mixture at low speed until just combined, being careful not to overmix and preserve the cookies’ delicate texture.
- Chill and Rest: Wrap dough tightly and refrigerate for a minimum of 1 hour, allowing flavors to develop and dough to firm up. Overnight chilling recommended for enhanced taste.
- Preheat and Prepare: Set oven to 375°F and line two baking sheets with parchment paper to ensure easy cookie release.
- Coating Setup: Mix granulated sugar and ground cinnamon in a shallow dish to create a fragrant rolling mixture for the cookies.
- Shape and Coat: Portion chilled dough into uniform balls using an ice cream scoop, then thoroughly roll each ball in the cinnamon-sugar mixture.
- Baking Process: Arrange coated cookie balls on prepared sheets, spacing 2 inches apart. Gently flatten centers with the bottom of a glass.
- Final Baking and Cooling: Bake for 10-12 minutes until edges turn golden and centers remain slightly soft. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack for complete cooling.
- Storage: Store Pumpkin Spice Snickerdoodles in an airtight container at room temperature to maintain their soft, delectable texture for several days.
Notes
- Chill Dough Strategically: Refrigerate dough for at least 1 hour to enhance flavor development and prevent excessive spreading during baking.
- Handle Mixing Carefully: Mix dry ingredients gently and avoid overmixing to maintain the cookies’ tender, delicate texture and prevent toughness.
- Control Baking Precision: Watch cookies closely during last 2 minutes of baking to achieve perfect golden edges while keeping centers soft and chewy.
- Store Smartly: Keep cookies in airtight container at room temperature to preserve moisture and maintain optimal soft, delectable texture for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 22
- Calories: 196
- Sugar: 14 g
- Sodium: 72 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 25 mg