Did you realize that it’s already Halloween? I still think it’s 2019, so needless to say, I’m a little behind. But, any recipe with pumpkin makes it a Halloween recipe, right? Good thing I still have leftover pumpkin puree from these Greek Yogurt Pumpkin Muffins. I’ll probaby be making some pumpkin bread this weekend too.
I really love pumpkin, and I always look forward to when fall rolls around so I can have pumpkin EVERYTHING. I mean, you can buy it year-round, so why can’t I eat it year-round? And no fear if you don’t love pumpkin as much as I do. The pumpkin flavor is so mild in these snickerdoodles that even Derek will eat them. Have I mentioned that he hates pumpkin? He’s obsessed with how cake-like they are, and so am I.
This recipe only makes one dozen large cookies, so feel free to double recipe. Or make small cookies, if that’s your thing. Bake them for about 10 minutes, or just until the tops are set to keep that nice soft, fluffy center!
In other news, I’ve started weighing my ingredients because I’m training myself to be on the Great British Baking Show. Now I feel like a grown-up baker! Weighing your ingredients is most important when it comes to flour, so if you don’t feel like whipping out your scale, I find that the spoon and level technique will get you the closest amount.
Pumpkin Snickerdoodles
Equipment
- Oven
- Stand or hand mixer
- Baking sheet
- Parchment paper
- Large cookie scoop
Ingredients
- 1¾ cups (210 grams) all-purpose flour
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- 1 teaspoon cream of tartar
- ¼ teaspoon salt
- ½ cup (115 grams) unsalted butter, softened
- ½ cup (100 grams) granulated sugar
- ¼ cup (50 grams) light brown sugar
- 1 egg room temperature
- 1 teaspoon pure vanilla extract
- ¼ cup (60 grams) pumpkin puree
For the cinnamon sugar coating:
- ¼ cup (50 grams) granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- In a medium-sized mixing bowl whisk together the flour, pumpkin pie spice, cinnamon, baking soda, cream of tartar, and salt until well combined. Set aside.
- In a large mixing bowl using an electric mixer or a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar until fluffy and well combined. Mix in the egg, then mix in the vanilla extract and pumpkin puree. Scrape the sides of the bowl as needed.
- Add the dry ingredients to the wet ingredients and mix until just combined. Cover tightly and refrigerate for at least 1 hour.
- Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- In a small mixing bowl, whisk together the 2 tablespoons of sugar and 1 teaspoon ground cinnamon for the coating.
- Using a 3 tablespoon cookie scoop, scoop the cookie dough. Roll each ball of cookie dough in the cinnamon sugar coating and place back on the prepared baking sheets 2 inches apart.
- Bake for 15 minutes or just until the tops of the cookies are set. Remove from the oven and allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
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