More cookies and more pumpkin! I’ve seen these cookies popping up all over the blogosphere lately, and they sounded so good I just had to try them. I’m not usually a huge snickerdoodle fan… but I think I just haven’t had a good one before. These are so moist and mildly pumpkiny while being perfectly spiced. I made these cookies while my parents were on vacation, and I went over to their place to spend some time with their adorable doggie. I knew I had to take advantage of their amazing kitchen while I was there, so I made cookies! And he was my supervisor in the kitchen🙂 (though he gets a little awkward and stiff when asked to stay while having his picture taken!). But everyone who tried these cookies loved them, and loved the warm fall spices. So before your pumpkin cravings disappear, give these cookies a try!Pumpkin Snickerdoodles
Yield: 3-4 dozen cookies
2¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon pumpkin pie spice
1½ cups sugar, divided
2 sticks unsalted butter, softened
1 large egg
¾ cup pumpkin puree
½ cup sugar
1½ tablespoons cinnamon
1 teaspoon ground ginger
¼ teaspoon allspice
Line a baking sheet with parchment paper; set aside.
In a medium bowl, whisk together flour, baking powder, salt and pumpkin pie spice; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar at medium speed until light and fluffy, about 2 minutes. Add the egg and beat at medium speed until combined, then add the pumpkin puree and continue beating until fully incorporated. Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. Refrigerate for about an hour, or until the dough is firm and easy to roll into balls.
Preheat oven to 400 degrees F.
To make the coating, combine the sugar, cinnamon, ginger, and allspice in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the sugar mixture, and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart.
Bake the cookies for 10 to 12 minutes, or until the edges are set and just beginning to brown but the centers are still soft and puffy. Cool the cookies on the baking sheets about 5 minutes then transfer to a wire rack to cool to room temperature.
Source: Adapted from Sweet Pea’s Kitchen