It may be a tad early for pumpkin-flavored things but the colder-than-average temperatures have put me in the mood to bake fall favorites.
I found a recipe for pumpkin snickerdoodle cookies online and, after reading some of the comments, decided to make some changes to the recipe. My cookies turned out less chewy than regular snickerdoodle cookies and more soft and pillowy. I took some to work and I received a lot of compliments and requests for the recipe.
Pumpkin Snickerdoodle Cookies
- 3 1/4 cups all-purpose flour (not packed)
- 2 tsp cornstarch (this helps make the cookies soft. I use them in chocolate chip cookies, too)
- 1 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 cup unsalted butter , softened
- 1 large egg yolk
- 3/4 cup canned pumpkin puree
- 1 tsp vanilla extract
- 1/4 cup granulated sugar
- 1 1/2 tsp ground cinnamon
Combine flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. Set aside.
Cream together butter, granulated sugar, and brown sugar until just combined. Mix in egg yolk, then pumpkin and vanilla extract. Slowly add in dry ingredients and mix until combined.
Place dough in bowl, cover with plastic wrap, and chill in refrigerator for 45-60 minutes. Without this step, the dough is too sticky to roll.
Preheat oven to 350 fahrenheit during last 10 minutes of chilling In small box, mix 1/4 cup of granulated sugar and 1.5 teaspoons of cinnamon. Scoop dough out in 1 or 1.5 rounded tablespoons and roll dough in cinnamon sugar mixture until evenly coated then transfer to baking sheet, spacing cookies 2 inches apart. Bake in preheated oven 12-14 minutes. Cool on baking sheet for about 5 minutes then transfer to a wire rack to cool completely.