Pumpkin Snickerdoodles

I thought  ‘snickerdoodles’ is a funny-sounding word. So when I saw this recipe from one of the blog sites that I’ve been following, my curiosity got the best of me so tried making it myself. According to online dictionaries, snickerdoodle is a type of sugar cookie made with cream of tartar and rolled in cinnamon sugar. Because of its plain appearance, it sometimes gets overlooked and perceived as a boring cookie. I got my surprise when I made it, because it tastes really good and it is very addictive especially when you pair it with black coffee or tea or even milk. The pumpkin flavor is just a bonus. For first time bakers, I recommend this recipe. Very easy to make, you will feel like you’ve been a baking pro after you make and taste this heavenly goodness.

 

Pumpkin Snickerdoodles

adapted from Annie’s Eats

For the cookies:
3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract

For the coating:
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
Dash of allspice


  1. In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg.  Whisk to blend and set aside.
  2.  In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the pumpkin puree.  Beat in the egg and vanilla until incorporated.
  3. With the mixer on low speed add in the dry ingredients and mix just until incorporated.  Cover and chill the dough for at least 1 hour.
  4. Preheat the oven to 350˚ F.  Line baking sheets with silicone baking mats or parchment paper.  Combine the sugar and spices for the coating in a bowl and mix to blend.
  5. Scoop the dough (about 2½ tablespoons) and roll into a ball.  Coat the dough ball in the sugar-spice 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.  Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly.  Recoat the bottom of the glass in the sugar-spice mixture as needed.
  6. Bake the cookies for 10-12 minutes, or until just set and baked through.  Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely.  Repeat with the remaining dough.  Store in an airtight container.