Pumpkin Snickerdoodles

I know, just yesterday two weeks ago I was in denial that summer was over.  And now summer is long gone.  The days are much shorter, and the mornings are downright chilly.
When I look up to the mountains, I see leaves that are changing to autumn colors of golden and scarlet.  When I look online, I see recipes full of fall ingredients like apples and pumpkins.  That must be the reason these cookies from Annie’s Eats just about jumped off the page when I saw them.

Snickerdoodles are one of my favorite cookies anyway, but with pumpkin?  Say no more.  They looked like the perfect cookie for fall, and if the box I took to work was any indication, my co-workers agreed.  These cookies disappeared faster than the summer temperatures.

Pumpkin Snickerdoodles
Yield: a bout 3 dozen cookies

Cookies:
3 ¾ cups all-purpose flour
1 teaspoon cream of tartar
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon  ground nutmeg
2 sticks unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
1 tablespoon vanilla extract

Coating:
½ cup granulated sugar
1 teaspoon ground cinnamon

Preheat the oven to 350˚ F.  Line baking sheets with parchment paper and set aside.  In a medium bowl, combine the flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg.  Whisk to blend and set aside.

In the large bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes.  Stir in the pumpkin puree.  Beat in the egg and vanilla until incorporated.  With the mixer on low speed, carefully mix in the dry ingredients just until combined.  Cover and chill the dough for at least 1 hour.

In a small bowl, combine the sugar and cinnamon and stir to combine.  Scoop the dough into uniform balls about 2 ½ tablespoons.  Coat the balls in the sugar-cinnamon mixture and place on the prepared baking sheet.  Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart.  Use the bottom of a heavy-bottomed drinking glass to flatten the dough balls slightly.  If it starts to stick, dip the bottom of the glass into the sugar-cinnamon.  Recoat the bottom of the glass in the sugar-spice mixture as needed.

Bake the cookies for 10-12 minutes, or until just set and baked through.  Let cool on the baking sheets about 5 minutes, and transfer to a wire rack to cool completely.

Slightly adapted from Annie’s Eats

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Comments

  1. I just finished baking these! I was patient enough to let one cool before eating, and it tasted great and had kind of a nice, fluffy texture. Delicious! This was the perfect first use of pumpkin for the year. 🙂

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