Love the classic snickerdoodle cookie? Love pumpkin treats? Then you will flip over these Pumpkin Snickerdoodles!
To begin, in a bowl, combine 3 3/4 c all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp salt, 1/2 tsp cream of tartar, 1 tsp cinnamon, and 1/2 tsp nutmeg. Stir those together and set it aside for now.
In your mixing bowl, beat together 1 cup (2 sticks) of room temperature butter, 3/4 c sugar, and 3/4 c brown sugar. Beat those until fluffy.
Beat in an egg and a teaspoon of vanilla.
And beat in 3/4 cup pumpkin puree. When it is combined, mix in your dry ingredients until fully incorporated.
Be sure to scrape your bowl with a spatula. When it is all combined, cover and chill this in your fridge for about 2 hours.
When you are ready to bake, preheat your oven to 350 degrees.
In a dish, combine 3/4 c sugar, 1 1/2 tsp. ground cinnamon, 1/2 tsp. ground ginger, 1/2 tsp nutmeg, 1/4 tsp cloves, and 1/4 tsp of allspice. Stir those together.
Scoop some of the cookie dough into your hand and roll it into a ball about the size of a golf ball.
Roll the dough ball in the spiced sugar to coat it.
Place the dough on a cookie sheet lined with parchment paper and repeat. I generally make about 9 at a time, spacing them out about 2 1/2 inches between them. Bake the cookies for 12-15 minutes or until they are done. Cool the cookies on a rack. Repeat with all of the remaining dough, placing your bowl of dough back in the fridge between batches.
Enjoy!
Pumpkin Snickerdoodles
Ingredients
- 3 ¾ c all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon cream of tartar
- 1 c 2 sticks unsalted butter, at room temperature
- ¾ c granulated sugar
- ¾ c light brown sugar
- ¾ c pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
For coating
- ¾ c granulated sugar
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon allspice
Instructions
- To begin, combine the flour, baking powder, salt, cinnamon, nutmeg, and cream of tartar in a bowl. Set aside for now.
- In your mixing bowl, beat the butter and sugars together until fluffy.
- Beat in the egg, vanilla, and pumpkin.
- Mix in the dry ingredient until fully incorporated - being sure to scrape the bowl with a spatula.
- Cover and chill the dough for about 2 hours.
- When you are ready to bake, preheat the oven to 350 degrees.
- Combine the remaining ingredients in a small dish.
- Scoop some cookie dough into your hand and roll it into a ball, about the size of a golf ball.
- Roll the dough ball in the spiced sugar to coat it.
- Place the dough ball on a cookie sheet that is lined with parchment paper.
- Repeat with additional scoops of dough, placing each about 2 1/2 inches apart.
- Bake 12-15 minutes or until the cookies are done.
- Cool them on a rack.
- Repeat with all of the remaining dough, placing the dough back in the fridge in between batches.
- Enjoy!
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
Oh my goodness! Those look wonderful!
My recent post Southern Italian Desserts by Rosetta Costantino – A Book Review and a Giveaway
Yumm, those look so good! I can't stop the pumpkin either – I love this time of year!
My recent post Chocolate Shakeology Almond Butter Granola