Hope y'all are enjoying all the pumpkin recipes! Today's recipe stood out to me because it involves a cookie you normally only see at Christmas: Snickerdoodles.
But these are even better than regular snickerdoodles because they have pumpkin in them! I love baking with pumpkin because it gives the cookies a different texture. These were delicious. The pumpkin flavor wasn't super pronounced but you could definitely taste it.
Source: Erin's Food Files
For the cookies:
1 cup (2 sticks) salted butter, at room temperature
1.5 cups granulated white sugar
3/4 cup unsweetened pumpkin puree
1 large egg
2 tsp vanilla extrace
3 3/4 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
For the rolling sugar:
1/2 cup granulated white sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground allspice
In a large mixing bowl, use an electric mixer to cream the butter until fluffy. Add sugar and pumpkin puree and beat well. Mix in egg and vanilla, scraping down the sides of the bowl to incorporate all the ingredients.
In a medium bowl, whisk together flour, baking powder, salt, and ground cinnamon. Beat the flour mixture into the liquid mixture a little at a time until just incorporated.
Cover dough with plastic and chill at least an hour, or until dough becomes slightly firm.
When ready to bake, preheat oven to 350º. Line baking sheets with parchment paper, or spray with nonstick spray. Mix rolling sugar ingredients in a small bowl.
Remove cookie dough from refrigerator. Use a medium cookie scoop or a large spoon to scoop out dough and roll into balls. Use your hands to roll the balls in cinnamon sugar nd make sure they are coated really well. Place 2 inches apart on prepared cookie sheets. Use a flat-bottomed glass dipped in sugar and flatten the balls.
Bake at 350º for 10-14 minutes, until they are slightly firm to the touch. Let cool on baking sheets for 5 minutes and then remove them to a wire rack and cool completely. Enjoy!
*Store in an airtight container. These cookies freeze well. Just place them in a freezer zip bag and remove from freezer when the craving hits.