These pumpkin snickerdoodles have a nice, dense “bite” to them. They are soft and chewy without being too cakey. Make sure to use pumpkin puree and not pumpkin pie filling. I prefer Libby’s brand pumpkin puree, as other pumpkin purees, including organic brands, tend to be more watery, but if you use another brand, check out my section above for how to accommodate for the thinner pumpkin puree. If you don’t have pumpkin spice blend, you can make your own or check out my section above where I talk about substitutions.
1/2cupunsalted butter at room temperature115 g or 1 stick
1/2cuppacked dark brown sugar110 g
1/2cupwhite granulated sugar100 g
1teaspooncream of tartar
1teaspoonpumpkin spice blend
1 1/2cupsall-purpose flour
3tablespoonswhite granulated sugar
Place the pumpkin puree in a large nonstick skillet. Cook on medium high heat for about 4 to 5 minutes, or until the puree has reduced to 1/4 cup. Stir constantly with a wooden spoon or heatproof silicon spatula, making sure the pumpkin doesn’t stick too much to the pan. Remove from heat and set aside to let cool.
Preheat the oven to 350°F. Line one or two baking sheets with parchment paper or a silicon baking sheet.
Combine the butter, both sugars, vanilla, cream of tartar, pumpkin spice, cinnamon and baking soda in the bowl of a stand mixer. Mix until everything is well blended and uniform in color.
Scrape down the side and bottom of the bowl and mix in the egg yolk. Again scrape down the sides and bottom of the bowl and add the cooled pumpkin puree (it’s ok if it’s still a little warm). Mix in and add the flour. Slowly mix the flour in, until it is absorbed into the dough.
Make the coating by combining the sugar and the pumpkin spice in a medium sized shallow bowl or pie pan.
Form balls of dough in the palm of your hands. You want a heaping tablespoon of dough that you roll out to a 1-inch diameter ball. Roll the dough in the sugar pumpkin spice coating. Place on the baking sheet. Repeat with the remaining dough, placing the dough balls about 2 inches apart from each other.
Bake in the oven 10 to 12 minutes or until golden brown on the sides and the top looks dry and baked. Let cool on the baking sheet for about 5 minutes before moving to a wire cooling rack.