It’s PUMPKIN SZN! Well, an abbreviated one anyway, since it’ll be time for Christmas Cookies before we know it. I was pretty late in cracking open a can of pumpkin this year, but still managed to sneak in a few new recipes.
Does everybody out there know what a snickerdoodle cookie is? I don’t think non-bakers/non-food bloggers are too familiar with it, but it’s essentially a soft sugar cookie with a cinnamon-sugar coating. A few years ago, some blogger added pumpkin into the mix, and these exploded across the internet. I’d never made them before, but thought they’d be a perfect treat to bring to my friend Lusina who just had TWINS in September!
These turned out better than I expected: soft and chewy with the perfect amount of spice. I’d definitely add these to my Fall rotation.
Pumpkin Snickerdoodles
Source: Girl Versus Dough
Ingredients
- 1/2 cup (1 stick) butter, melted
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 tsp vanilla
- 1/4 cup + 2 tbsp pumpkin purée
- 1 1/2 cups flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp cinnamon
- 1 tsp pumpkin pie spice
+ 1/4 cup sugar mixed with 1/4 tsp cinnamon for coating the cookies
Directions
- In a large bowl, whisk together the butter, brown sugar, vanilla and pumpkin until smooth.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice.
- Add the dry ingredient mixture to the wet ingredient mixture, and stir until a dough forms. Cover and chill for 30-45 minutes.
- Preheat oven to 350° and line cookie sheets with parchment paper.
- Use a cookie scoop to portion out the dough and roll into balls, then roll each dough ball in the cinnamon-sugar coating. Place on the cookie sheets and press down each ball to flatten them slightly. Bake for 10-12 minutes until the cookies are just set.
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