Pumpkin Snickerdoodles - Dee Dee's

5
Diane Atherton

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!

Rating:

★★★★★ 1 vote

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

How to Make Pumpkin Snickerdoodles - Dee Dee's

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

Printable Recipe Card

About Pumpkin Snickerdoodles - Dee Dee's

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




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