Pumpkin Snickerdoodles

This time of year, I seriously can’t stop. Stop what? Making pumpkin everything!

My most recently baked treat for the family was pumpkin snickerdoodles. The soft, delicious and classic cookies with a twist!

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

 

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Author: Constance Smith | Cosmopolitan Cornbread

Ingredients

• 3¾ cups all-purpose flour
• 1½ tsp. baking powder
• ½ tsp. salt
• 1 tsp. ground cinnamon
• ½ tsp. ground nutmeg
• ½ tsp cream of tartar
• 1 cup (2 sticks) unsalted butter, at room temperature
• ¾ cup granulated sugar
• ¾ cup light brown sugar
• ¾ cup pumpkin puree
• 1 egg
• 1 tsp. vanilla extract

For coating

• ¾ cup granulated sugar
• 1½ tsp. ground cinnamon
• ½ tsp. ground ginger
• ½ tsp nutmeg
• ¼ tsp cloves
• ¼ tsp allspice

Instructions

1. To begin, combine the flour, baking powder, salt, cinnamon, nutmeg, and cream of tartar in a bowl. Set aside for now.
2. 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.
3. When you are ready to bake, preheat the oven to 350 degrees. Combing 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 2½ 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!

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