One of my favorite blogs is Sweet Peas Kitchen . I was a little suspicious when I saw her recipe for pumpkin snickerdoodles. I admit, I can be a little bit of a stick-in-the-mud and why wondered to myself, why mess with a perfect cookie? Traditional snickerdoodles are right up on my list of top cookies. Did I mention that I happen to love, and I mean LOVE pumpkin? Unfortunately, some of the pictures are blurry.
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 1 3/4 cups sugar, divided
- 2 sticks unsalted butter, softened
- 1 large egg
- 3/4 cup pumpkin puree
- 2 tablespoons ground cinnamon
- Adjust the oven racks to the upper-and lower-middle positions and heat the oven to 400 degrees F. Line two baking sheets with parchment paper; set aside.
- In a large bowl, whisk together flour, cream of tartar, baking soda, salt and pumpkin pie spice; set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and 1 1/2 cups sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and beat at medium speed until combined, about 30 seconds. Add the pumpkin puree and beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
- Place the remaining 1/4 cup sugar and cinnamon for rolling in a shallow bowl.
- Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the sugar mixture, and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart.
- Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutes, rotating the baking sheet halfway through baking. Cool the cookies on the baking sheets about 5 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.
Yields: 4 dozen
- The dough can be made through step 3 and either covered tightly with plastic wrap and refrigerated for up to 3 days or frozen.
- To freeze the cookie dough, portion into individual balls, roll in the cinnamon and sugar, and freeze on a parchment- or wax-paper-lined plate (don’t let them touch or they will fuse together) until completely firm, 2 to 3 hours. When ready to bake, reduce the oven temperature to 300 degrees and increase the baking time to 17 to 22 minutes.
Use an ice cream scoop if you want to create cookies that are similar in shape and then roll them up into tight balls.