Posted by: Annie
I found myself awake this past weekend at 7:50 a.m. Like, really? My alarm goes off every day for work at 5 a.m. and I dream about the weekend when I get to wake up naturally and sleep past nine. Of course, once I wake up and realize I have lots of errands to run, lessons to write, and cookies to bake, the guilt kicks in. That is how I end up baking pumpkin snickerdoodles in the kitchen at 8 a.m. on a Sunday morning.
Last year I made these gems, which at the time became one of my favorite pumpkin recipes. While pumpkin chocolate chip cookies are still up there, pumpkin snickerdoodles are my new favorite. These cookies scream fall, and fill your house with the best scent EVER.
Pumpkin the cat, meet pumpkin, the cookie:
What you will need:
For the cookies:
3 3/4 cups flour1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 sticks unsalted butter, room temperature
1 cup sugar
1/2 cup dark brown sugar
1 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract
For the coating:
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Dash of allspice
In a medium bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. Whisk together to blend. In a large bowl, beat together butter and sugars on medium speed until well combined. Next, still on medium speed, beat in pumpkin. Then, add the egg and vanilla extract. Lastly, add in the dry ingredients. Beat until combined, but do not over mix. Cover the dough, and refrigerate for one hour, until firm.
Preheat oven to 350 degrees.
Line baking sheets with parchment paper. In a small bowl, mix together the sugar and spices for the sugar coating. Scoop dough (approximately 2 1/2 tablespoons) and roll into a ball. Roll the dough ball in the sugar mixture, and place on the lined baking sheet, leaving about 2 inches between each cookie. Take a drinking glass with a flat bottom and moisten with water. Dip the glass in the sugar mixture, and use it to flatten the dough balls. Re-sugar the glass as needed.
Bake the cookies for 10-12 minutes. Remove when the centers of the cookies have set. Let cool on the baking pan for approximately 5 minutes, and then transfer to wire cooling racks to cool completely.
Helpful tools for this recipe:
Cookie Dough Scoop
Source: Adapted from Annie's Eats/Recipe Girl/DLYN
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