Last weekend I went on a serious baking binge on Sunday. I made muffins, cheddar crackers and these pumkpin snickerdoodles. I don’t know if you know this about me, but the snickerdoodle is by far my favorite cookie. I love how it’s chewy on the inside with the cinnamon-sugary crunch on the outside. But could I improve on such a classic?
Pumpkin Snickerdoodles (adapted from here)
MAKES THREE DOZEN COOKIES
FOR THE COOKIES:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup cane sugar
- 1/2 cup light brown sugar
- 1 1/4 cup unsweetened pumpkin puree
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 3 3/4 cup flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon pumpkin pie spice mix
FOR THE ROLLING SUGAR
- 1/2 cup cane sugar
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice mix
- In the bowl of an electric mixer, cream the butter and sugars until fluffy. Add the pumpkin and beat well. Mix in egg and vanilla. Scrape down the sides to make sure it’s all incorporated.
- In a medium bowl, whisk together flour, baking powder, salt, and spices. Slowly beat flour mixture into pumpkin mix until it’s all incorporated.
- Cover dough with plastic wrap and refrigerate for at least an hour so the dough becomes firm.
- When ready to bake, preheat oven to 350°, and mix rolling sugar and spices.
- Form cookie dough into small balls and roll in sugar. Place balls two inches apart on cookie sheet and flatten them slightly with your hand.
- Bake for about 8 minutes or until slightly firm. I’d recommend letting them cook before eating them. Just a tip..