Pumpkin Snickerdoodle Cookies
Every December I make snickerdoodles. They’re one of my absolute favorite cookies. But for some reason I forget about them the rest of the year. Just like that once favorite toy, shoved in a corner or the back of the closet, only brought out when everything else bores you. Oh hey, I remember you – kind of thing. It’s the sad reality. We should celebrate snickerdoodles year round. Not just one month out of the year. Every single month out of the year. Am I going overboard?
Last month I topped off an already amazing apple crisp, minus the crisp, with snickerdoodle cookie dough, creating the most incredible apple snickerdoodle cobbler . Because you know, improving upon something already amazing is just silly but in this case it was incredible. Over the top perfection.
Adding to the, don’t mess with perfection is the ever basic and already amazing fluffy snickerdoodle cookie. Yup, fluffy. I like mine to have a delightful airiness about them with a slight crisp exterior from the cinnamon-sugar mixture. I messed with perfection… again. But it was totally worth it.
In comes Libby. That beautiful orange pumpkin can from the cabinet. Which was stock piled and hidden away for a later day, that just happens to be now. This is the absolutely only exception to the snickerdoodle rule of don’t mess with the flavor. I mean it. You can top off a delicious apple mixture with traditional snickerdoodle dough but don’t ever change the flavor of the dough, unless it’s pumpkin.
These have everything going for them from the fluffiness to their slight crispness, to their spice and of course pumpkin flavor. It’s a win-win all around.
*Notes: Parchment paper and silicone mats are not necessary for this recipe, however only you know your pans. If cookies tend to stick to them, use parchment or silicone. For the purpose of this recipe, I used USA Pans cookie sheet and large jelly roll pan.
Yield: Makes roughly 4 dozen cookies
Cook Time: 12-15 minutes
Pumpkin Snickerdoodle Cookies
1C butter, softened
1 1/2C granulated sugar
1/2 tsp vanilla
3/4C pumpkin puree
2 3/4C all purpose flour
2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cream of tartar
1/4 tsp nutmeg
1/8 tsp cloves
1/2 tsp cinnamon
1/4C granulated sugar
2 1/4 tsp cinnamon
In a large bowl or stand mixer, cream butter and sugar until fluffy. Add egg, vanilla and pumpkin. Mix until barely combined.
In a medium bowl, stir together dry ingredients. Slowly incorporate dry ingredients into the batter, continuing to mix until there are no streaks.
If your dough is overly sticky, dough may be chilled at this point for an hour or longer until ready to proceed. Chilled dough can often be much easier to work with.
Preheat oven to 350 degrees.
In a small bowl combine sugar and cinnamon. Shape slightly larger than tablespoon sized balls of dough and roll in topping mixture. Space cookies 2" apart on cookie sheet.
Bake for 12-15 minutes. Allow cookies to cool on pan for 1-2 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to a week.
Remaining dough can be chilled for up to a week or frozen for several months. Always remember to label remaining dough well with name and instructions.
Adapted from Baked by Rachel originally from Martha Stewart