Pumpkin Snickerdoodles - Dee Dee's

Diane Hopson Smith

By
@DeeDee2011

Here's a twist on the Snickerdoodles we all know and love! And just in time for the holidays! These cookies are rolled in a mixture of Cinnamon, sugar, ginger and allspice. The ginger makes this cookie with it's unique citrus flavor and it's spicy warming effect.

When I found this recipe, I knew I had to give it a try!

This was adapted from Annie's Eats

Hope you enjoy!


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Comments:

Serves:

3 to 4 dozen cookies

Prep:

1 Hr 10 Min

Cook:

10 Min

Method:

Bake

Ingredients

INGREDIENTS FOR COOKIE

3 3/4 c
all purpose flour
1 1/2 tsp
baking powder
2 tsp
cream of tarter
1/2 tsp
salt
1/2 tsp
ground cinnamon
1/4 tsp
ground nutmeg
1 c
(2 sticks) unsalted butter, at room temperature (if you don't have unsalted butter, exclude the salt)
1 c
sugar
1/2 c
brown sugar, light
3/4 c
pumpkin puree (not pumkin pie filling)
1 large
egg
2 tsp
vanilla extract

SUGAR N SPICE MIXTURE

1/2 c
sugar
1 tsp
ground cinnamon
1/2 tsp
ground ginger
dash of allspice

Directions Step-By-Step

1
In a medium bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. Whisk to blend; set aside.
2
In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2 to 3 minutes. Blend in the pumpkin puree. Beat in egg and vanilla until incorporated.
3
With mixer on lower speed, add the dry ingredient; mix just until incorporated. Cover and chill the dough for 1 hour.
4
Preheat oven to 350 degrees. Line cookie sheet with parcdhment paper.
5
Combine the sugar and spices for coating in a bowl and mix to blend. Scoop the dough (about 2 1/2 Tbsp) and roll into a ball. Coat the dough ball in the sugar n spice mixture and place on prepared baking sheet about 2 to 3-inches apart.
6
Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to slightly flatten the dough balls. Recoat the bottom of the glass in the sugar n spice mixture as needed.
7
Bake the cookies for 10-12 minutes, or until just set and baked through. Let cool on the baking sheets about 5 minutes, and then transfer to a wire rack to cool completely. Store in airtight container

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American