pumpkin snickerdoodles

Happy first day of autumn!  Okay, so there’s only a couple of hours left in the day and you’re probably reading this tomorrow, but I just realized that today is first day of my-favorite-season-of-all and I couldn’t let it pass by without sharing a new pumpkin recipe!  

Snickerdoodles are one of the first things I remember making during the time when I discovered my love for baking.  I remember being in college my itty-bitty one bedroom apartment with a galley kitchen, with my hand mixer, making Mrs. Sigg’s Snickerdoodle recipe from allrecipes.com.  I was so proud of how perfect they looked coming out of the oven, puffy and cracked, showing the cinnamon sugar coating.  I shared them with all of my friends, boasting my newly-discovered kitchen skills, and I couldn’t wait to get back in the kitchen and bake something else.  

I hadn’t thought of those snickerdoodles for years until last night when I was in my (much bigger) kitchen, rolling pumpkin snickerdoodle dough balls into cinnamon spiced sugar and it all came back to me.  Baking in the oven, they had a similar sweet, cinnamon scent but this time with a hint of the pumpkin spices.  After they came out of the oven and were cooled off enough to not burn my tongue (I’ve learned my lesson too many times), I couldn’t wait to try them.  

Not surprisingly, I loved the pumpkin spin on classic cookie.  The texture of the cookie was a little different than a typical snickerdoodle, more cake-like from the addition of the moist pumpkin, but they were delicious none-the-less.  The cinnamon sugar coating gave them a sweet coating and I had a hard time staying away from “sampling” as each batch came out of the oven.  

So now that it’s officially autumn, what is on your baking list?  
Pumpkin Snickerdoodles

cookies:
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup sugar
1 large egg
1/2 cup pumpkin puree 
1/2 tsp pure vanilla extract
2 cups all-purpose flour
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
3/4 tsp baking soda
1/2 tsp salt

cinnamon sugar:
1/2 cup sugar
1 tsp cinnamon
1/4 tsp nutmeg

Directions:

Preheat oven to 350 degrees F.  Line baking sheet with parchment paper.  Set aside. 

In medium bowl, combine flour, cinnamon, nutmeg, ginger, baking soda, and salt. Set aside. 

In large bowl, beat together butter and sugar until fluffy.  Add the egg and beat until mixed thoroughly.  Then add pumpkin and vanilla.  Slowly add the flour mixture and mix until combined.  

Combine the sugar, cinnamon, and nutmeg for the cinnamon sugar coating.  

Scoop out balls of dough (it will be sticky) and roll in cinnamon sugar mixture.  Place on prepared baking sheet at least 2 inches apart, and flatten them a bit with your hand.  

Bake in preheated oven for 9-10 minutes, or until edges are slightly golden.  Let cool on baking sheets for 5 minutes then transfer to cooling rack to cool completely.  Enjoy!  

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