Pumpkin Snickerdoodles

by Kelli H. on October 7, 2011

mmm…
pumpkin…
mmm…
snickerdoole…

I made this recipe last season and loved them!
No, it doesn’t have cream of tartar in it which is associated with snickerdoodles but don’t let that get you down.
This recipe is still delicious. It’s so light, fluffy, and airy. Plus, they don’t leave you feeling all fat after eating 4 of them. Or did I eat 5? (Whoops!)

Pumpkin Snickerdoodles
Recipe Adapted by RecipeGirl
makes 4 dozen

COOKIES:
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cups granulated white 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

1. In a large bowl, use an electric mixer and cream the butter and sugar until fluffy (a couple minutes). Add 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 wet 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. Line baking sheets with parchment paper (or spray with nonstick spray). Mix rolling sugar ingredients in a small bowl.
5. Scoop out dough with 1 tablespoon to measure and roll into balls. Use your hands to roll the balls in the spiced sugar and make sure they’re coated. Place 2 inches apart on the prepared baking sheets. Use the bottom of a glass pint glass to flatten the balls.
6. Bake for 11 to 13 minutes, or until they are slightly firm to the touch. Let cool on baking sheets for a minute or so, then remove them to a wire rack to cool completely.

 before flattening
after flattening
Are you a fan of pumpkin?

{ 7 comments… read them below or add one }

Half Baked October 8, 2011 at 12:50 am

I’m a huge fan of pumpkin…and snicker doodles so these are perfect!!

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Corrie Anne October 8, 2011 at 8:20 pm

Oh. That is a GOOD idea. I’m not a fan of snickerdoodles per se. I think they’re kind of plain. My husband asked for them, and I wasn’t too enthused. I loooooove pumpkin flavor so I bet that will add a lot! YAY!

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Haley @ Health Freak College Girl October 9, 2011 at 1:58 am

yumm! great idea!

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Kelly October 10, 2011 at 4:04 am

yummm!! I love pumpkin anything, so this sounds amazing! Add some sort of chocolate and I would be in cookie heaven.

Reply

David October 10, 2011 at 4:07 pm

These are soooo good! The first night I think I must have eaten like 6+ in one sitting. How could I resist?! The smell was amazing, and when they are fresh out of the oven they are just irresistible!!

Reply

This Confetti Life October 11, 2011 at 5:20 am

Big pumpkin fan! (And big Snickerdoodle fan, too!)

Reply

katvetrano October 13, 2011 at 3:55 am

Kelli! Thank you for making my favorite cookie even better, I’ll have to try these should a baking mood strike:)

Reply

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