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Recipes 

Pumpkin Snickerdoodles

Marc Coffey

Pumpkin Snickerdoodles

Ingredients

For the cookies:

  • 3-3/4 cups all-purpose flour

  • 1-1/2 teaspoons baking powder

  • ½ teaspoon salt

  • ½ teaspoon cinnamon

  • ½ teaspoon nutmeg

  • 1 cup (2 sticks) unsalted butter, at room temperature

  • 1 cup granulated sugar

  • ½ cup light brown sugar

  • ¾ cup canned pumpkin puree

  • 1 large egg

  • 2 teaspoons vanilla extract or vanilla bean paste

For the coating:

  • ½ cup granulated sugar

  • 1 teaspoon cinnamon

  • ½ teaspoon ground ginger

  • Dash of allspice

Instructions

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

  2. In the bowl of a stand mixer beat together the butter and sugars on medium-high speed until light and fluffy, 3-5 minutes. Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated. With the mixer on slow speed add in the dry ingredients and mix just until blended. Cover and chill the dough for several hours or overnight.

  3. Preheat the oven to 350 degrees F. Line a baking sheet with silpat or parchment paper. Combine the sugar and spices for the coating in a bowl and mix to blend. Scoop the dough (about 2-1/2 tablespoons) and roll into a ball. Coat the dough with the sugar-spice mixture and place on the prepared baking sheet, spacing the balls 2-3 inches apart. Dip the bottom of a flat, heavy-bottomed glass with water, then in the sugar-spice mixture, using the bottom to flatten the dough. Recoat the bottom of the glass each time you flatten a dough ball.

  4. Bake the cookies for 10-12 minutes until set and baked through. Let cool on the baking sheet for about 5 minutes and then transfer to a wire rack. Repeat with remaining dough. Store in an airtight container.