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Pumpkin Snickerdoodles

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pumpkin-snickerdoodles

Recipe by Leigh Ann Chatagnier

Ingredients

  • 3 C. all-purpose flour
  • 1 C. light brown sugar
  • 1/2 C. granulated sugar
  • 2 tsp. Clabber Girl® Baking Powder
  • 1 tsp. Clabber Girl® Baking Soda
  • 2 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1/2 tsp. Spice Islands® Nutmeg
  • 1/2 tsp. Spice Islands® Ground Cardamom
  • 2 tsp. Spice Islands® Pure Vanilla Extract
  • 1 egg
  • 1 C.  unsalted butter, room temperature
  • 1/2 C. pure pumpkin

 

For rolling the cookies:

  • 1/2 C. granulated sugar
  • 1 Tbsp. Spice Islands® Ground Saigon Cinnamon

Directions

  1. Preheat oven to 350˚F.
  2. mix together flour, sugars, baking powder, baking soda, and spices in a large bowl.  Set aside.
  3. In a stand mixer bowl using the paddle attachment (can use a hand mixer too) cream butter for 1-2 minutes until smooth.
  4. Add in sugars and continue to mix for 3-5 minutes until butter and sugar are light and fluffy.
  5. Add in pumpkin, vanilla, and egg at this time and continue mixing until just smooth.
  6. Slowly add in dry ingredients a little at a time until just combined, careful not to over mix.
  7. Refrigerate the dough for at least 30 minutes but up to overnight to prevent cookies from spreading too far.
  8. Mix the remaining sugar and cinnamon in a bowl to roll cookies in.
  9. Roll cookies into 1” balls and then carefully roll and thoroughly coat with the cinnamon sugar mixture.
  10. Place onto a parchment or silpat lined baking sheet 2 inches apart and bake for 11-12 minutes until edges are slightly browned but center of cookie is still soft.
  11. Bang the pan on the counter 2-3 times to create the crackle effect of the cookies.
  12. Let cook for 2-3 on baking sheet and then transfer to a cooling rack.
  13. Store in an airtight container for up to a week after the cookies have completely cooled.

Pumpkin Snickerdoodles

pumpkin-snickerdoodles

Ingredients

  • 3 C. all-purpose flour
  • 1 C. light brown sugar
  • 1/2 C. granulated sugar
  • 2 tsp. Clabber Girl® Baking Powder
  • 1 tsp. Clabber Girl® Baking Soda
  • 2 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1/2 tsp. Spice Islands® Nutmeg
  • 1/2 tsp. Spice Islands® Ground Cardamom
  • 2 tsp. Spice Islands® Pure Vanilla Extract
  • 1 egg
  • 1 C.  unsalted butter, room temperature
  • 1/2 C. pure pumpkin

 

For rolling the cookies:

  • 1/2 C. granulated sugar
  • 1 Tbsp. Spice Islands® Ground Saigon Cinnamon

Directions

  1. Preheat oven to 350˚F.
  2. mix together flour, sugars, baking powder, baking soda, and spices in a large bowl.  Set aside.
  3. In a stand mixer bowl using the paddle attachment (can use a hand mixer too) cream butter for 1-2 minutes until smooth.
  4. Add in sugars and continue to mix for 3-5 minutes until butter and sugar are light and fluffy.
  5. Add in pumpkin, vanilla, and egg at this time and continue mixing until just smooth.
  6. Slowly add in dry ingredients a little at a time until just combined, careful not to over mix.
  7. Refrigerate the dough for at least 30 minutes but up to overnight to prevent cookies from spreading too far.
  8. Mix the remaining sugar and cinnamon in a bowl to roll cookies in.
  9. Roll cookies into 1” balls and then carefully roll and thoroughly coat with the cinnamon sugar mixture.
  10. Place onto a parchment or silpat lined baking sheet 2 inches apart and bake for 11-12 minutes until edges are slightly browned but center of cookie is still soft.
  11. Bang the pan on the counter 2-3 times to create the crackle effect of the cookies.
  12. Let cook for 2-3 on baking sheet and then transfer to a cooling rack.
  13. Store in an airtight container for up to a week after the cookies have completely cooled.

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