Fall Recipe: Pumpkin Snickerdoodle Cookies
Great Recipe for Fall: Delicious, Soft and Fluffy Pumpkin Snickerdoodle Cookies
I was browsing Pinterest last Fall and I stumbled upon a recipe that made my mouth water...Pumpkin Snickerdoodle Cookies... I'm normally not much of a baker, but I decided that I would have to make an exception for these cookies.
I am a lover of all cookies, especially Snickerdoodles. I am also a lover of all things pumpkin! Combine the two of them and create Heaven on earth.
I'm glad I decided to try my hand at this yummy looking fall recipe and I had great results! I even took pictures every step along the way to take you along on my cookie making adventure and provided the recipe for those of you that are as crazy for cookies and pumpkin as I am!
Can't wait to make another batch this Fall! Are you going to join me?
Image Courtesy of...Myself!
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My Review of Pumpkin Snickerdoodle Cookies
As I mentioned above, I was browsing Pinterest last Fall and I ran across this mouthwatering Pumpkin Snickerdoodle Cookie Recipe. I decided on the spot that I HAD to try it. The recipe originates from A Bitchin' Kitchen.
When I started collecting ingredients, I honestly wasn't sure I was even going to be able to make the cookies at all! I went grocery shopping and I could not find a can of pumpkin puree to save my life!
I finally asked a lady at the Customer Service desk and she looked at me like I was crazy! She asked another associate and the girl wrinkled her nose and said they didn't carry it. Luckily I called another grocery store in town and got my pumpkin puree and extra cans to boot!
So after my grocery store escapades, I started my cookie making adventure. These Pumpkin Snickerdoodle Cookies are a little more involved than the average cookie recipe, but I honestly think they are worth it! I did find that if the dough is not chilled enough it sticks to your hands and makes it next to impossible to handle, so heads up to those who decide to give this recipe a try.
These cookies turned out to be very light, fluffy, and moist...not to mention delicious! Normal Snickerdoodle cookies can be a bit heavier but these cookies are definitely not, which I think could be due to the pumpkin. Another reason that I love this recipe is that the cookies did not turn out to be overly sweet, the pumpkin spice definitely shines.
Overall, I would recommend this recipe to anyone who loves the taste of fall flavors and most of all, pumpkin pie!
Image Courtesy of...Myself!
Recipe for Pumpkin Snickerdoodle Cookies
Ingredients
- 3 3/4 Cups Flour
- 1 1/2 Tsp Baking Powder
- 1/2 Tsp Salt
- 1 1/2 Tsp Ground Cinnamon (1/2 tsp used for dough and 1 tsp used for the coating)
- 1/4 Tsp Ground Nutmeg
- 2 Sticks Unsalted Butter or 1 Cup Margarine at room temperature
- 1 1/2 Cups Sugar (1 cup used for the dough and 1/2 cup used for the coating)
- 1/2 Cup Dark Brown Sugar
- 1 Cup Canned Pumpkin Puree (Not Pumpkin Pie Filling)
- 1 Large Egg
- 2 Tsp Vanilla Extract
- 1/2 Tsp Ground Ginger (used for the coating)
- Dash of Allspice (used for the coating)
Instructions
- In a medium sized mixing bowl, combine flour, baking powder, salt, ground cinnamon, and ground nutmeg. Whisk dry ingredients together until well blended. Set this bowl aside for later use.
- In a large sized mixing bowl, combine butter, sugar, and brown sugar. Use an electric mixer to beat the mixture until smooth. Add the pumpkin and mix again. Then add the egg and vanilla extract and mix again. Last, but not least, add the dry mixture in small increments while mixing. Continue to beat the dough until all ingredients are mixed well, but do not over mix.
- Cover the dough and refrigerate for an hour. (I only chilled the dough for an hour but it was extremely sticky, I would recommend maybe an hour and a half if you get the same results.)
- In the meantime, you will want to create the sugar coating that will go on the outside of the cookies. In a small mixing bowl, whisk together the remaining sugar, cinnamon, ginger, and allspice until well blended. Set aside until cookie dough is chilled.
- Once the cookie dough is chilled and not too sticky to handle, roll approximately 2 tablespoons of dough into a ball. Then roll the dough ball in the sugar coating and place on a baking sheet lined with wax paper. Repeat until all of the dough is gone.
- Then, take a drinking glass and wet the bottom with water. Dip the bottom of the wet glass into the sugar coating and flatten the dough balls. Dip the glass as needed to maintain the sugar coating on the bottom.
- Bake cookies for 10-12 minutes, or until the middles are done.
- Allow cookies to cool and then...the best part...DIG IN AND ENJOY!
How to Make Pumpkin Snickerdoodle Cookies - Step by Step Instructions
Step One: Gather Your Ingredients
Step Two: Combine Flour, Baking Powder, Salt, Cinnamon, and Nutmeg
Step Three: Then Whisk Dry Ingredients Until Well Mixed. Set Bowl Aside.
Step Four: In a Separate Bowl, Combine Sugar, Brown Sugar, and Butter.
Step Five: Use an Electric Mixer to Beat Ingredients Until Smooth.
Step Six: Add Pumpkin to the Mixture and Beat Again with Electric Mixer.
Step Seven: Add Egg and Vanilla Extract. Mix the Ingredients Until Smooth Again.
Step Eight: Add a Small Portion of the Dry Mixture Previously Set Aside.
Step Nine: Continue to Mix in the Dry Mixture in Small Portions until Smooth.
Step Ten: Cover the Completed Dough and Refrigerate for an Hour.
Step Eleven: Meanwhile, Whisk Sugar, Cinnamon, Ginger, and Allspice Together. Set Aside for the Coating.
Step Twelve: Roll Chilled Cookie Dough into Balls and Roll in the Sugar Coating.
Step Thirteen: Place Coated Dough Balls on a Baking Sheet Lined with Wax Paper.
Step Fourteen: Flatten Dough Balls with a Wet Glass Dipped in the Sugar Coating.
Step Fifteen: Bake Cookies for 10-12 Minutes at 350 Degrees.
Voila! Allow Pumpkin Snickerdoodle Cookies to Cool and Dig In!
