Pumpkin Snickerdoodles

This recipe has been featured in a post on The Recipe Girl blog: Pumpkin Snickerdoodles

Pumpkin Snickerdoodles

Yield: 3 dozen cookies

Prep Time: 25 min (plus chill time)

Cook Time: 10 min

Ingredients:

COOKIES:
1 cup (2 sticks) salted butter, at room temperature
1 cup granulated white sugar
1/2 cup light brown sugar
3/4 cup pure unsweetened pumpkin puree
1 large egg
2 teaspoons vanilla extract
3 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

ROLLING SUGAR:
1/2 cup granulated white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon allspice

Directions:

1. In a large bowl, use an electric mixer to cream the butter until fluffy. Add sugars and pumpkin puree and beat well. Mix in egg and vanilla, scraping down sides of the bowl to incorporate all of the ingredients.

2. In a medium bowl, whisk together flour, baking powder, salt and ground cinnamon. Beat flour mixture into liquid mixture a little at a time just until incorporated.

3. Cover dough with plastic and chill at least an hour, or until dough becomes slightly firm.

4. When ready to bake, preheat oven to 350°F. Line baking sheets with parchment paper (or spray with nonstick spray). Mix rolling sugar ingredients in a small bowl.

5. Remove cookie dough from refrigerator. Use a medium cookie scoop (1 1/2 Tablespoons) or a large spoon to scoop out dough and roll into balls. Use your hands to roll the balls in the cinnamon sugar and make sure they're coated really well. Place 2 inches apart on the prepared baking sheets. Use a glass with a nice, flat bottom to dip in sugar and flatten the balls.

6. Bake at 350°F. for 10 to 14 minutes, or until they are slightly firm to the touch. Let cool on baking sheets for 5 minutes or so, then remove them to a wire rack to cool completely.

Tips:

*Store in an airtight container. These cookies freeze well too. Place them in freezer zip bag and remove from freezer when the craving hits.

Source: RecipeGirl.com (Adapted from dlynz.com)

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Comments

  • Jennifer wrote:

    Very nice cookies!

    I added an extra egg by mistake, and had one cup of pumpkin on hand, so threw it all in. Also, used cream of tartar with some baking soda instead of baking powder. I used graham flour (Bob’s Red Mill) for three cups of the flour, and some oat bran I had left from something else to make up for the rest of the flour. I only used one cup of sugar, and put in a tablespoon of molasses to make up for the brown sugar taste. The cinnamon was a good spoonful.

    Huh. Looks like a totally different recipe! 🙂

    In any case, these came out tasting like graham crackers. JUST DELICIOUS! Honestly, I don’t even notice the pumpkin in there. It’s a great way to use up winter squash and I’ll be doing this recipe again. Thanks so much for posting it!

    • Lori Lange wrote:

      Wow, lots of changes- sounds great!

  • Erika wrote:

    Tried making these, followed the recipe perfectly but they turned out cakey, dry. Very disappointing, maybe I should have put less flour?

    • Lori Lange wrote:

      Read through the comments– there are some people who have made modifications and enjoyed them more with the mods…

  • Lynn wrote:

    Absolutely fabulous! As with all my pumpkin recipes, 1 tsp of cinnamon is just not enough for this cinnamon fanatic, and I pour it in until I’m satisfied the cinnamon with shine 🙂

    It is IMPERATIVE to follow baking directions strictly, and remove from oven when cookies are just slightly firm on top. I cooked my first sheet too long and they were dry and cakey, but the rest of them turned out phenomenal! This will be a staple for my pumpkin-loving family! Thank you for this amazing recipe 🙂

    • Lori Lange wrote:

      thanks for the tips!

  • Fizzy Party wrote:

    I’m all over Pumpkin Everything so had to make these. Sooo good. It was hard not to eat them all! 

  • Sara wrote:

    I just made this for a cookie exchange and I think they are terrific! Seemed like a lot of flour but you needed it I felt. I used pumpkin pie spice as well but still the full amounts of cinnamon. I don’t get why all the negative comments but you can’t please everyone. I’ll make again for sure!