Wednesday, September 28, 2011

Pumpkin Snickerdoodles

I think calling these snickerdoodles is a little bit of a misnomer.  While these cookies are absolutely delicious, and may resemble the taste of a snickerdoodle, they are very different in texture.  This is far more cakey and less crunchy/chewy cookie.  However, they are still great and I would totally make them again.  I added cream of tartar to the recipe, because a "true" snickerdoodle has cream of tartar ;-)  and I was glad I did.  Also, a side note-- as a lover of chewy and undercooked cookies, these really are not very good unless they are fully cooked.  I underbaked one batch and while we suffered through and ate every last one, they were not as good as the fully baked variety.   These are FABULOUS with a cup of coffee or tea.  I had one for breakfast ;-) So, here is the recipe for this great cookie!

original recipe from
I found it on:

 Yield: about 3-4 dozen cookies


For the cookies:
  • 3 3/4 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 2 tsp. cream of tartar
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 3/4 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, cream of tartar, 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. 

 Recoat the bottom of the glass in the sugar-spice mixture as needed.
Bake the cookies for 11-14 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.

No comments:

Post a Comment