Food

Pumpkin Snickerdoodles

I’m going to be honest.  I am not a Pumpkin Spice lover.  I think the hype and craze around it is a little ridiculous.  

That being said, I understand that others enjoy it, and when a friend (the scrap booking, super healthy one) said that she’d found a Pumpkin Snickerdoodle recipe, my ears perked up.  If I could make a pumpkin spice-ish dessert for holiday gatherings, it’ll save me from trying to eat everything that I’m supposed to be giving away at these gatherings.  

Yeah.  That totally backfired here.  

Pumpkin Snickerdoodles

  • Servings: 4-5 dozen
  • Source: Cooking Classy
  • Print

Ingredients

  • 3 1/4 c flour
  • 3 1/2 tsp cornstarch
  • 1 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 + 1/8 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1 c granulated sugar
  • 3/4 c packed brown sugar
  • 3/4 c canned pumpkin puree
  • 1 large egg yolk
  • 1 c unsalted butter, softened
  • 1 1/2 tsp vanilla extract
  • 1/4 c granulated sugar
  • 1 1/2 tsp ground cinnamon

Directions

  1. In a medium mixing bowl, whisk the first 10 ingredients, and set aside.
  2. Combine sugars and butter in bowl of a stand mixer until they are well combined (not creamed). Mix in egg yolk, then pumpkin and vanilla. Set mixer to low, and slowly add dry ingredients until combined.
  3. Divide dough in half, place in bowls, then cover in plastic wrap. Chill for no less than an hour. Dough should be easy to handle, but sticky enough to roll in cinnamon and sugar.
  4. Preheat oven to 350 degrees.
  5. In a small bowl, combine remaining sugar and cinnamon. Using a 1/2 Tablespoon scoop, roll dough into balls, then roll through cinnamon and sugar mixture. Place cookies on parchment or silicone lined baking sheet, 2-inches apart.
  6. Bake 10-12 minutes. Cool on sheet 5 minutes, then on wire rack.

I should have known.  I’m a sucker for Snickerdoodles, almost as much as I am a sucker for Chocolate Chip cookies.  

*Sigh*

The original recipe came from Cooking Classy.  I didn’t change much of them, other than the size of the cookie, and therefore, the baking time.  Otherwise, everything is the same.  

Beware – these are really, really good.  You’ll end up eating a couple (or 5) before they’re completely cooled!

Three 2-bite bits of goodness!

Better pictures to come – I got distracted in the process of making these scrumptious things…

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