Pumpkin Snickerdoodles

I love snickerdoodles, obviously, so when I came across this recipe for pumpkin snickerdoodles, I pushed all other recipes aside and made them immediately. Soft pillows of pumpkin cinnamon goodness is how I'd describe them, as they're simply delicious! The pumpkin flavor is subtle, and the ginger in the sugar coating adds a little extra spice. Thankfully, I had people I wanted to make them for, so I didn't fall into a snickerdoodle coma this time around by eating them all myself. Now if you ate them all yourself, well, that wouldn't be the worst thing, would it? Enjoy!

Pumpkin Snickerdoodles

 

Ingredients

 

For the cookies:

3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract

 

For the coating:
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
Dash of allspice

Directions

 

In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated.  Remove bowl from mixer, and with a wooden spoon stir in the dry ingredients and mix just until incorporated. Cover and chill the dough for at least 1 hour (I chilled mine overnight without any problems).

 

Preheat the oven to 350˚ F. Line baking sheets with silicone baking mats or parchment paper. Combine the sugar and spices for the coating in a small bowl and mix to blend. Scoop the dough (about 2½ tablespoons) and roll into a ball. Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet. Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart. Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly. Recoat the bottom of the glass in the sugar-spice mixture as needed.

 

Bake the cookies for 10-12 minutes, or until just set and baked through. They will look undercooked!  Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough. Store in an airtight container.

 

Recipe Source: adapted from Annie's Eats