Snickerdoodle Pumpkin Cookies – Easy Asian Pastries Delight
Soft, chewy snickerdoodle pumpkin cookies with warm spices and cinnamon sugar coating.
Servings: 36 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 3/4 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 3 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/2 cup granulated sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
Instructions
- In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the pumpkin puree, egg, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, cloves, and allspice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Cover the dough and chill for at least 1 hour.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a small bowl, mix 1/2 cup granulated sugar and 1 tablespoon cinnamon for coating.
- Scoop dough and roll into balls. Coat each in the cinnamon sugar mixture.
- Place cookies on baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes or until the edges are set and the centers are soft.
- Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.