Pumpkin Snickerdoodles
Recipes Cookies Desserts Holidays Kid-friendly Seasonal cooking
Description
You will absolutely love these cookies. They are soft, chewy and full of pumpkin pie spices and are coated in a cinnamon sugar coating. They make a wonderful fall treat.
Ingredients
3 1/4 c. all-purpose flour
3 1/2 t. cornstarch
1 t. cream of tartar
1 t. baking soda
1/2 t. baking powder
1/2 t. + 1/8 t. salt
3/4 t. ground cinnamon
1/2 t. ground ginger
1/4 t. ground nutmeg
1/4 t. ground allspice
1 c. granulated sugar
3/4 c. packed light brown sugar
1 c. unsalted butter, softened
1 large egg yolk
3/4 c. canned pumpkin puree
1 1/2 t. vanilla extract
To roll:
1/4 c. granulated sugar
1 1/2 t. ground cinnamon
Directions
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In a mixing bowl, whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice for 20 seconds; set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, granulated sugar and brown sugar, not until pale and fluffy, to just combined. Scrape down sides and bottom of bowl throughout entire mixing process if not using a paddle attachment that constantly scrapes bowl while mixing.
Mix in egg yolk, then mix in pumpkin and the vanilla extract. With mixer set on low speed, slowly add in dry ingredients; mix until combined.
Divide dough in half; place each half in a bowl, cover with plastic wrap and chill 45 minutes to 1 hour. The dough should be slightly sticky so the cinnamon sugar will stick but they should be manageable to roll in the palms of your hands.
Preheat oven to 350 degrees during the last 10 minutes of refrigeration time.
In a small bowl, whisk together 1/4 c. granulated sugar with 1 1/2 t. cinnamon. Scoop dough out 2 even tablespoons at a time. Run the measuring spoon against sides and edges of bowl so it will slightly deflate the dough, while also giving an equal tbsp, twice per ball) and shape into a ball. Roll dough ball in cinnamon sugar mixture to evenly coat then transfer to a Silpat or parchment paper lined baking sheets, spacing cookies 2 inches apart.
Bake 12 - 14 minutes. They will look slightly under-baked as they are removed from oven. Cool on the baking sheet about 5 minutes, then transfer to a wire rack to cool completely.
Yield: 3 dozen