We have reached the end of the “Week of Pumpkin”. It’s been a good week, I think! There have been a variety of recipes this week, from breakfast, to chili to desserts, we’ve covered it all. Last but definitely not least, we have pumpkin snickerdoodles. I think these cookies are the perfect way to end a fabulous week of pumpkin recipes!
Snickerdoodles, to me, are one of the more underrated cookies out there. I’ll be real honest with you and make a confession. They aren’t a cookie I long for, and I don’t really deem them irresistable. While there are some people out there that love these cookies, and prefer them over any other sweet out there, I’m not one of them. I, personally, would rather have a cookie with a little more to it; like chunks of chocolate or candy pieces or something like that. But that’s just my personal preferance. I mean that is why they make vanilla and chocolate, right? So everyone can enjoy a treat that appeals to THEIR tastes.
So I’m sure you thinking to yourself, “if you don’t like them then why did you make them?” Well, to answer your question I think my opinion of the Snickerdoodle is slowly but surely changing. Sometimes simple is better. That is definitely true with these cookies. There really isn’t a lot to these cookies; but the end result is a soft and fluffy cookie with the subltle flavors of pumpkin and warm fall spices. I coudn’t help but enjoy one of these cookies right out of the oven; the smell was so enticing, I just couldn’t resist. These tasted so good; pumpkin, sugar, cinnamon, spice, all of the good things about fall are baked in this wonderful little cookie.
I must confess, I think I’m addicted to these cookies now. After I made these delicious little treats, I found myself craving them and just having to have one after I walked through the door every day. They are simple, soft and fluffy and perfect for a fall day. This recipe makes a lot of cookies, but don’t havle it, instead make the full batch and share with friends, families, neighbors and co-workers. I get so much joy out of baking for others and this is the perfect way to spread some joy to others in your life and to officially welcome fall.
Want a recap of everything that’s been made this week? Click here for all of the recipes that were posted this week. Need even more pumpkin?
Here are a few links that will quench your craving:
Pumpkin penne with arugula
Brown butter pumpkin latte cupcakes
Cranberry, white chocolate, pumpkin muffins
Pumpkin Snickerdoodles
Ingredients:
For the cookies-
3 3/4 Cups all purpose flour
1 1/2 Tsp baking powder
1/2 Tsp salt
1 Tsp ground cinnamon
1/4 Tsp ground cloves
1/8 Tsp ground nutmeg
1 Cup (2 sticks) unsalted butter, room temperature
1 Cup sugar
1/2 Cup brown sugar
3/4 Cup pumpkin puree
1 Large egg
2 Tsp vanilla extract
For the coating-
1/2 Cup sugar
1 Tsp ground cinnamon
1/2 Tsp ginger
1/4 Tsp allspice
Directions:
In a large bowl sift together the flour, baking powder, salt, cinnamon, cloves, and nutmeg. Set aside.
Place butter in the bowl of a stand mixer and beat on high to cream, the butter should be aerated. Add the sugars to the butter and beat on medium-high until light and fluffy, about 3 minutes. Add the pumpkin and mix to combine. Add the egg and vanilla, scraping down the sides of the bowl to ensure all ingredients are incorporated.
Gradually add the flour mixture to the butter mixture, beating well after each addition. Once all the ingredients are combined and well mixed, cover and chill for at least one hour, or until dough is firm.
When you are ready to bake, preheat the oven to 350. Line cookie sheets with a silicone baking mat, or parchment paper.
In a small bowl combine sugar, cinnamon, allspice and ginger for the coating mixture. Stir to combine and set aside.
Remove the cookie dough from the refrigerator. Use a medium cooking scoop (1 1/2 Tablespoons), or a large spoon, to scoop the dough. Form the scooped dough into balls, roll liberally in the sugar mixture and place on the baking sheet. Place cookies on prepared baking sheets at least 2 inches apart. Dip a heavy glass with flat bottom into water, then into the sugar mixture and use to slightly flatten the dough balls. Recoat the bottom of the glass with the sugar mixture as needed.
Bake for 10-14 minutes, or until cookies are just set and thoroughly baked. Allow to cool on cookie sheet for 5 minutes, then transfer to cooling racks to allow to cool completely.
Store in an airtight container.
* These cookies freeze well too.
Recipe source: slightly adapted from recipe girl, originally from dlyn
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