Snickerdoodle Cookies (Air Fryer or Oven)
Description
Soft, chewy pumpkin snickerdoodle cookies with real pumpkin and warm spice, rolled in cinnamon sugar. No chilling required.
Ingredients
Ingredients
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- ½ cup pumpkin puree, blotted with paper towels
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Cinnamon sugar coating
- ¼ cup granulated sugar
- 1½ teaspoons ground cinnamon
- ½ teaspoon pumpkin pie spice
Instructions
- Spread the pumpkin puree between layers of paper towels and press to blot out excess moisture. Set aside.
- In a large bowl, beat the butter, granulated sugar and brown sugar on medium speed for 2 minutes until light and fluffy.
- Beat in the blotted pumpkin, egg yolk and vanilla until combined.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, pumpkin pie spice, cinnamon and salt. Add to the wet ingredients and mix on low just until combined.
- Stir the coating sugar, cinnamon and pumpkin pie spice together in a shallow bowl.
- Scoop the dough into 1½-tablespoon balls, roll smooth, then roll in the cinnamon sugar.
- Air fryer: Line the basket with parchment and preheat to 320°F for 3 minutes. Place 6 to 8 dough balls 2 inches apart, press each down slightly, and air fry for 7 to 8 minutes until the edges are set and tops are crackled. Rest 3 minutes in the basket before moving to a rack. Repeat with remaining dough.
- Oven: Preheat to 350°F. Place dough balls 2 inches apart on parchment-lined sheets, press down slightly, and bake 10 to 12 minutes until edges are set. Cool 5 minutes on the pan, then transfer to a rack.
Equipment
- Air fryer or baking sheets
- Parchment Paper
- Hand or Stand Mixer
- 1½-tablespoon cookie scoop
Notes
- Blotting the pumpkin is essential for chewy (not cakey) cookies.
- Cookies will look slightly underdone in the center when done; they set as they cool.
- Store airtight at room temperature up to 4 days, or freeze baked cookies or dough balls up to 3 months. Bake dough from frozen, adding 1 to 2 minutes.
Nutrition
Serving: 1ServingCalories: 106kcalCarbohydrates: 16gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 18mgSodium: 49mgPotassium: 48mgFiber: 1gSugar: 9gVitamin A: 924IUVitamin C: 0.3mgCalcium: 10mgIron: 1mg