I received product samples from sponsor companies to aid in the creation of the #PumpkinWeek recipes. All opinions are mine alone.
These melt-in-your-mouth pumpkin snickerdoodles are everything the classic cinnamon cookie should be, with a bonus dose of spiced pumpkin flavor.
Fall is in the air, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 34 bloggers will be sharing 140+ fantastic recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks. Thank you sponsors for providing the prize packages.
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Chocolate chip cookies will always be my number one favorite cookie. However, many cookies come in at number two, and now, these pumpkin snickerdoodles are one of them.
They are everything you expect a great snickerdoodle to be: slightly crisp at the edges, soft in the middle, and they practically melt in your mouth.
Cinnamon is often paired with pumpkin, so it’s no big surprise that pumpkin is a great flavor variation for these snickerdoodle cookies.
The dough is not much different than any other drop cookie. Cream butter and sugar, add eggs, add dry ingredients, scoop and bake. These cookies (whether pumpkin-flavored or not) go for a quick roll in some cinnamon sugar prior to baking. It’s what makes the edges taste slightly more crisp than the middles.
It’s the cream of tartar that gives snickerdoodles its signature “tang,” and its chewy texture. So don’t skip on this ingredient! But do feel free to adjust the levels of the spices to suit your taste. As written, they have a pronounced flavor in the cookies.
These are super soft cookies, so they don’t really travel well unless placed on a stiff surface, with something stiff between the layers. They’re not the best choice for shipping cookies.
For the cookies
- 1 and 1/2 cups (6.375 oz) all-purpose flour
- 1 tsp ground cinnamon
- 1/8 tsp ground ginger
- 1/8 tsp ground nutmeg
- Pinch of ground cloves
- Pinch of ground allspice
- 1/2 tsp baking soda
- 1 tsp cream of tartar
- 1/4 tsp table salt
- 1/2 cup (4 oz) unsalted butter, softened
- 1/2 cup (3.5 oz) granulated sugar
- 1/4 cup (1.875 oz) brown sugar
- 1 egg yolk room, at temperature
- 1 tsp pure vanilla extract
- 1/4 cup (2 oz) pumpkin puree
For the cinnamon sugar coating
- 1/4 cup sugar
- 2 tsp cinnamon
- In the a mixing bowl, whisk together the first nine ingredients (up to and including the table salt). Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar and brown sugar until smooth.
- Add in the egg yolk, and beat until fully incorporated. Add in the vanilla and pumpkin, and beat until smooth.
- Add the flour mixture, and stir on medium-low speed just until combined.
- Cover the bowl with plastic wrap and refrigerate for 30 minutes. During the last 15 minutes, preheat the oven to 325 degrees. Line two baking sheets with silicone baking mats.
- In a small, shallow dish, stir together the cinnamon sugar coating ingredients.
- Remove the dough from the fridge, and use a medium scoop to portion out some of the cookie dough. Gently roll it in a ball in your hands, and drop it into the cinnamon sugar mixture. Toss to coat.
- Place the dough ball on one of the prepared baking sheets. Repeat with remaining cookie dough.
- Bake the trays of cookies for 8 to 10 minutes, then remove to a wire rack.
- Cool on the baking pan for 10 minutes, then remove with a spatula to a wire rack to cool completely before storing.
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Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 32 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 11mg Sodium: 71mg Carbohydrates: 6g Net Carbohydrates: 0g Fiber: 0g Sugar: 3g Sugar Alcohols: 0g Protein: 1g
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