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Try itPumpkin Snickerdoodle Cookies Rolled in Cinnamon Sugar
Written by MealClip from a TikTok. How it worksPumpkin cookies rolled in cinnamon sugar with a soft spiced center. Quantities and step-by-step instructions from @Christina Marsigliese's TikTok video.
Ingredients list
dessertseasysnackday to daydessertaffordable>60minAmerican
Baking Ingredients
½ cup (113g) unsalted butter, melted
½ cup (110g) light brown sugar, packed
½ cup (100g) granulated sugar
⅓ cup (80ml) pure pumpkin purée
2–3 drops fresh lemon juice
½ tsp vanilla extract
1⅓ cups (190g) all-purpose flour
½ tsp pumpkin pie spice
½ tsp baking soda
½ tsp baking powder
½ tsp salt
Cinnamon Sugar Coating
3 tbsp (40g) granulated sugar
1 tsp ground cinnamon
Cooking steps
Preparation Steps
- Mix Wet Ingredients: Whisk the melted butter, brown sugar, granulated sugar, and pumpkin purée together until smooth. Stir in the vanilla and 2–3 drops of fresh lemon juice.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
- Combine Mixtures: Add the dry ingredients to the pumpkin mixture and gently fold with a spatula until just combined. Cover and refrigerate for 1 hour.
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a small bowl, mix the 3 tbsp granulated sugar and 1 tsp ground cinnamon.
- Shape the Cookies: Using a 1-oz cookie scoop, portion the dough into balls about 1¼ inches in diameter. Roll each ball generously in the cinnamon sugar mixture.
- Bake: Place the balls about 3 inches apart on the baking sheets. Do not flatten. Bake for 9–12 minutes, until edges are golden and centers are puffed and slightly cracked.
- Cool: Let the cookies rest on the sheet for 2 minutes to settle and flatten, then transfer to a cooling rack.
