This year we tried something a little different. Usually, we are not so much fans of the pumpkin cookies. We've tried 4 or 5 different recipes, and they all end up incredibly cakey. Pumpkin puree makes everything so intensely moist, which is good for muffins and breads, but not cookies, in my opinion. But these snickerdoodles retain a nice cookie texture with all of the goodness of pumpkin flavor and spice!
Yield: about 3-4 dozen cookies
For the cookies:
3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract
For the coating:
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
Dash of allspice
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˚ 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 2½ 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. Re coat 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. Repeat with the remaining dough. Store in an airtight container.
The girls and I had fun on the second of October, in the 98* heat, baking pumpkin snickerdoodles. :) Good thing we have central air, or this recipe wouldn't have happened for awhile!
|An excited Sophia adding in the wet ingredients.|
|Yep! This is our pureed pumpkin from THIS post!|
|Dry ingredients complete.|
|Emma, the mix master!|
|Sophia's view of the dough.|
|Formed and ready for the oven|
|Mmm, nothing beats a warm cookie, fresh from the oven!|
But they sure enjoyed eating them when they came out of the oven! Like I said earlier, these cookies kept their cookie texture, not too moist and not too crunchy, while incorporating all of the goodness of the pumpkin flavor. Absolutely delightful!