Pumpkin Snickerdoodles

I’m a simple kind of gal. You probably could have guessed that by looking at the recipes that I post on the blog. I stick with wholesome, classic dishes that you would find coming out of your grandmother’s kitchen. You won’t find any fancy, expensive ingredients here.

A great example of a classic cookie is the snickerdoodle. There is something so comforting, so perfect about a sugar cookie rolled in cinnamon sugar. While simple is usually ok in my book, sometimes you need to kick it up a notch. Enter the pumpkin snickerdoodle.

Given my obsession with pumpkin this time of year, when I laid eyes on this recipe I instantly knew I needed to make it. These cookies aren’t quite as dense as a snickerdoodle, but instead are more soft and pillowy. With a hint of pumpkin and rolled in a mixture of sugar, cinnamon, ginger and allspice, these cookies are a perfect fall-themed spin on the traditional snickerdoodle.

Pumpkin Snickerdoodles
Yields: About 4 dozen cookies

For the cookies:
1 cup (2 sticks) salted butter, at room temperature
1 1/2 cups granulated white sugar
3/4 cup pure unsweetened 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

Rolling sugar:
1/2 cup granulated white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon allspice

In a large bowl, use an electric mixer to cream the butter until fluffy. Add sugar and pumpkin puree and beat well. Mix in egg and vanilla, scraping down sides of the bowl to incorporate all of the ingredients.

In a medium bowl, whisk together flour, baking powder, salt and ground cinnamon. Beat flour mixture into liquid mixture a little at a time just until incorporated.

Cover dough with plastic and chill at least an hour, or until dough becomes slightly firm.

When ready to bake, preheat oven to 350°F. Line baking sheets with parchment paper (or spray with nonstick spray). Mix rolling sugar ingredients in a small bowl.

Remove cookie dough from refrigerator. Use a medium cookie scoop (1 1/2 Tablespoons) or a large spoon to scoop out dough and roll into balls. Use your hands to roll the balls in the cinnamon sugar and make sure they’re coated really well. Place 2 inches apart on the prepared baking sheets. Use a glass with a nice, flat bottom to dip in sugar and flatten the balls.

Bake at 350°F. for 10 to 14 minutes, or until they are slightly firm to the touch. Let cool on baking sheets for 5 minutes or so, then remove them to a wire rack to cool completely.

Source: Recipe Girl

This entry was posted in Cookies, Pumpkin. Bookmark the permalink.

3 Responses to Pumpkin Snickerdoodles

  1. Nicole, RD says:

    I have to make a dessert this week for my new office’s open house. I was going to make cupcakes, but I’m just not up for it. Plus, these sound perfect…and I have some pumpkin I need to use up 😉

  2. I ust made my first Snickerdoodle last week – they are so good! I love pumpkin, what a great addition to these cookies!

  3. Pingback: Pumpkin Snickerdoodles | Prevention RD

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