Pumpkin Snickerdoodles. Gradually stir flour mixture into pumpkin mixture until dough is just-combined. Sugar and spice aren't the only things nice in this version of the beloved snickerdoodle: We added pumpkin puree. Besides infusing the cookies with seasonal flavor, it also results in a moist, cakey center.
You can cook Pumpkin Snickerdoodles using 15 ingredients and 8 steps. Here is how you cook that.
Ingredients of Pumpkin Snickerdoodles
- It’s 3 3/4 Cups of all-purpose flour.
- Prepare 1 1/2 Teaspoons of baking powder.
- Prepare 1/2 Teaspoon of salt.
- You need 1/2 Teaspoon of cinnamon , ground.
- Prepare 1/4 Teaspoon of nutmeg , ground.
- You need 1 Cup of butter , unsalted.
- Prepare 1 Cup of sugar granulated.
- It’s 1/2 Cup of brown sugar light.
- You need 3/4 Cup of pumpkin puree.
- It’s 1 of egg (large).
- You need 2 Teaspoons of vanilla extract.
- Prepare 1/2 Cup of sugar granulated.
- Prepare 1 Teaspoon of cinnamon , ground.
- You need 1/2 Teaspoon of ginger , ground.
- You need 1 Pinch of allspice.
Pumpkin cookies are always a favorite in our home! ! This Pumpkin Snickerdoodles recipe is the best cookie recipe for Fall. Pumpkin puree, cinnamon and spices put a pumpkin twist on a classic snickerdoodle recipe. These pumpkin cookies are finished with a cinnamon sugar topping for an extra special sweet treat.
Pumpkin Snickerdoodles instructions
In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Whisk to blend and set aside..
In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes.Blend in the pumpkin puree.Beat in the egg and vanilla until incorporated.With the mixer on low speed add in the dry ingredients and mix just until incorporated..
Cover and chill the dough for at least 1 hour..
Preheat the oven to 350 degrees F. Line baking sheets with silicone baking mats or parchment paper..
Combine the sugar and spices for the coating in a bowl and mix to blend..
Scoop the dough (about 1-2 tablespoons) and roll into a ball. Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet. Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart..
Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly. Recoat the bottom of the glass in the sugar-spice mixture as needed..
Bake the cookies for 10-12 minutes, or until just set and baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely..
The pumpkin puree gives these snickerdoodles a pretty orange color on the inside. Pumpkin Snickerdoodles-soft and chewy snickerdoodles packed with pumpkin flavor and fall spices. Everyone's favorite snickerdoodle cookie for fall! Traditionally snickerdoodles are coated in a cinnamon and sugar mixture but since these are pumpkin snickerdoodles I chose to use pumpkin pie spice. In a small bowl whisk together the sugar and pumpkin pie spice- you want it evenly combined!
