How to make Pumpkin Snickerdoodle Cookie

The leaves on the trees have started to turn orange and fall off, the spooky season is approaching, fall has come! Ever since I was young, I enjoyed baking as a hobby and it's so fun to bake according to the seasons. What is a better way than to bake desserts with pumpkins that are in season? When you think of autumn, you must think of a warm cinnamony pumpkiny treat in your mind right? The perfect example of this is pumpkin snickerdoodles. Snickerdoodles are a soft-baked cinnamon cookie that is rolled in cinnamon sugar. The German Dutch immigrants brought this recipe to the U.S. It's name comes from the german word: Schneckennudel which means "snail noodle" which might come from the cookie's crinkly looking top. I got this recipe here!
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First, you must start by gathering your ingredients:

-113g (1/2 cup) Melted unsalted butter (cooled for 10 minutes)
-70g (1/3 cup) Light brown sugar
-100g (1/2 cup) White caster sugar
-73g (1/4 cup) Pumpkin puree
-1 large egg yolk
-3/4 teaspoon vanilla extract
-190g (1 1/2 cup) All-purpose flour
-1 1/2 teaspoon pumpkin pie spice
-1/2 teaspoon baking soda
-1/4 teaspoon cream of tartar
-1/2 teaspoon salt
-50g (1/4 cup) white sugar
-2 teaspoon of ground cinnamon

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Why is it better to use grams?
America measures ingredients using cups, but the rest of the world uses grams. It is better to use grams than cups because you can ensure the same finished result everytime. Almost all bakeries measure in grams because it is more reliable for desserts and because some recipes don't specify if you should pack your ingredients. Food scales are amazing and an affordable tool that will invest your time and your dishes. You too can make a perfect copy of recipe! Click here to get a food scale!


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Next, you must stir the melted butter and sugars together with whisk until all combined. Once you are done, add in the pumpkin puree and mix it together again. After that, add in your egg yolk and vanilla extract and mix together. Set that aside.
-113g (1/2 cup) Melted unsalted butter (cooled for 10 minutes)
-70g (1/3 cup) Light brown sugar
-100g (1/2 cup) White caster sugar
-73g (1/4 cup) Pumpkin puree
-1 large egg yolk


In a seperate bowl, mix the dry ingredients below,then add it in to the ingredients that you mixed up above, and fold, or mix gently, the wet and dry mixtures together.
-190g (1 1/2 cup) All-purpose flour
-1 1/2 teaspoon pumpkin pie spice
-1/2 teaspoon baking soda
-1/4 teaspoon cream of tartar
-1/2 teaspoon salt


Once you've folded it all together, you will use a 1 1/2 tablespoon cookie dough scooper to evenly divide the dough into balls. Put the balls close together on a parchment lined tray and into the fridge for at least 45 minutes.

Preheat the oven to 350 degrees Farenheit right after you take the cookies ball out of the fridge. Take out your chilled cookie balls and roll them in a cinnamon sugar until it is all coated. this is for the signature snickerdoodle finish. Mix together the ingredients below to make the cinnamon sugar.
-50g (1/4 cup) white sugar
-2 teaspoon of ground cinnamon

Once the oven beeps to signal that it's preheated, and all of the balls are coated in the sugar, put them onto a parchment paper lined baking pan, and bake them for 10-12 minutes.

Finally, once the oven beeps that its done, the delicious aroma will linger in the air of your house as you take it out of the oven. Make sure when taking hot pans out of the oven to use a oven mitten, or a towel to protect your hands. Let it chill on the pan for ten minutes, and then move the cookies with a turner to put it on a metal cookie rack to chill for 5 minutes. Then, you dig in!

Click here to learn more about the basics of baking pumpkin snickerdoodles.