Nut Free Pumpkin Snickerdoodles
These pumpkin snickerdoodles are soft and delicious. And safe for nut allergies.
Print Recipe
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 small mixing bowl
- Wooden spoon
- plastic wrap
- Parchment paper
- baking sheets
- oven
- cookie scoop or spoon
Ingredients
- Cookies
- ½ cup unsalted butter melted and cooled for at least 10 minutes
- ½ cup sugar
- ⅓ cup dark brown sugar tightly packed
- ¼ cup pumpkin puree not pumpkin pie filling
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 ½ cups all purpose flour
- 1 ½ tsp pumpkin pie spice
- ½ tsp baking soda
- ¼ tsp cream of tartar
- ½ tsp salt
- Topping
- ¼ cup sugar 50g
- 2 teaspoons ground cinnamon
Instructions
- Combine butter, sugar, and brown sugar and stir until well-combined. Add pumpkin and stir well.
- Stir in egg yolk and vanilla extract.
- In a separate bowl, whisk together flour, pumpkin spice, baking soda, cream of tartar, and salt until well-combined.
- Gradually add dry ingredients to wet until ingredients are well-combined.
- Cover cookie dough with clear wrap and place in the refrigerator to chill for at least 45 minutes.
- One dough is nearly finished chilling, preheat oven to 350F (175C) and prepare a cookie sheet by lining with parchment paper. Prepare your cinnamon sugar mixture by whisking together ¼ cup sugar and 2 tsp ground cinnamon in a small bowl.
- Remove dough from refrigerator and scoop into 1 ½ Tablespoon-sized balls. Roll briefly between your palms until smooth and then roll through cinnamon sugar and transfer to prepared cookie sheet, spacing at least 2" apart.
- Bake cookies in a 350F oven for 10-12 minutes. Keep your remaining dough refrigerated while cookies are baking and do not place cookie dough on a hot baking sheet.
- Allow baked cookies to cool on the cookie sheet for at least 10 minutes.
Notes
Make Ahead:
You can chill your dough for more than 45 minutes is fine. I’ve made pumpkin snickerdoodle dough as far as 3 days in advance. Just keep it tightly covered in the refrigerator. You may need to let it sit out at room temperature for a few minutes for it to get soft enough to scoop though. Freezing the Dough:
YES! This dough freezes beautifully. Just don't roll it in the cinnamon sugar until you are ready to break. I like to roll the balls, freeze them on a cookie sheet and then transfer to a freezer bag for ready-to-go pumpkin snickerdoodle. Toss them in the topping before baking. What if I don't have cream of tartar?
Unfortunately, this is not an optional ingredient for snickerdoodle. Cream of tartar is what gives all snickerdoodles (and my snickerdoodle blondies) their classic flavor. Don’t skip it!
You can chill your dough for more than 45 minutes is fine. I’ve made pumpkin snickerdoodle dough as far as 3 days in advance. Just keep it tightly covered in the refrigerator. You may need to let it sit out at room temperature for a few minutes for it to get soft enough to scoop though. Freezing the Dough:
YES! This dough freezes beautifully. Just don't roll it in the cinnamon sugar until you are ready to break. I like to roll the balls, freeze them on a cookie sheet and then transfer to a freezer bag for ready-to-go pumpkin snickerdoodle. Toss them in the topping before baking. What if I don't have cream of tartar?
Unfortunately, this is not an optional ingredient for snickerdoodle. Cream of tartar is what gives all snickerdoodles (and my snickerdoodle blondies) their classic flavor. Don’t skip it!
Servings: 36 cookies