pumpkin snickerdoodles - dee dee's

Name: Pumpkin Snickerdoodles - Dee Dee's
Prep time: 1 h 10 min
Cook time: 10 min
Yield: 3
Cuisine: American
Ingredients: ## INGREDIENTS FOR COOKIE; 3 3/4 cup(s) all purpose flour; 1 1/2 teaspoon(s) baking powder; 2 teaspoon(s) cream of tarter; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) ground cinnamon; 1/4 teaspoon(s) ground nutmeg; 1 cup(s) (2 sticks) unsalted butter, at room temperature (if you don't have unsalted butter, exclude the salt); 1 cup(s) sugar; 1/2 cup(s) brown sugar, light; 3/4 cup(s) pumpkin puree (not pumkin pie filling); 1 large egg; 2 teaspoon(s) vanilla extract; ## SUGAR N SPICE MIXTURE; 1/2 cup(s) sugar; 1 teaspoon(s) ground cinnamon; 1/2 teaspoon(s) ground ginger; - dash of allspice

(1 RATING)

172 Pinches 5 Photos

Diane Atherton

PINE MOUNTAIN, GA

Updated on Oct 29, 2011

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!

Rate

prep time 1 Hr 10 Min

cook time 10 Min

method Bake

yield 3 to 4 dozen cookies

Ingredients

INGREDIENTS FOR COOKIE
3 3/4 cups all purpose flour
1 1/2 teaspoons baking powder
2 teaspoons cream of tarter
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature (if you don't have unsalted butter, exclude the salt)
1 cup sugar
1/2 cup brown sugar, light
3/4 cup pumpkin puree (not pumkin pie filling)
1 large egg
2 teaspoons vanilla extract
SUGAR N SPICE MIXTURE
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
- dash of allspice

How To Make pumpkin snickerdoodles - dee dee's

Step 1

In a medium bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. Whisk to blend; set aside.

Step 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.
Step 3

With mixer on lower speed, add the dry ingredient; mix just until incorporated. Cover and chill the dough for 1 hour.
Step 4

Preheat oven to 350 degrees. Line cookie sheet with parcdhment paper.
Step 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.
Step 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.
Step 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
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