Friday, September 20, 2013

The Best Pumpkin Snickerdoodles

I labeled these “the best” pumpkin Snickerdoodles, because, I think they are! They have the perfect amount of pumpkin and spice to them (because I added to to original recipe), without losing the whole “snickerdoodle cookie” effect. Honestly, I ate about 3 straight from the oven (I’m pregnant or I’m sure the dough would have been consumed in large quantities), and at least 5 more throughout the evening. I’m not proud to admit it, but I guess that is a testament to just how yummy they are! Just as a disclaimer, these are a “cakey” cookie, so if a nice chewy cookie is what you are looking for, look the other way! All my friends and neighbors that I shared them with loved them as much as I did, I hope you do too!

The Best Pumpkin Snickerdoodles

1 cup unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup light brown sugar
1 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract
3 3/4 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 tsp. pumpkin pie spice

1/2 cups granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Dash of allspice

In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, about 2 to 3 minutes. Stir in the pumpkin puree, then beat in the egg and vanilla.
In a separate medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg and pumpkin pie spice. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Stir until fully incorporated. Cover and chill the dough for at least an hour.
Preheat the oven to 350 degrees. Line baking sheets with parchment paper or silicone liner. Mix the coating ingredients in a small bowl. Scoop equal dough balls and roll into the sugar mixture. Set on cookie sheet, about 2 inches apart. Dip the bottom of a flat drinking glass into water, then into the sugar mixture and use to slightly flatten the dough balls. Recoat the bottom of the glass in the sugar-spice mixture as needed.
Bake the cookies for 12 to 14 minutes, or until baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.

Recipe from Teddy and
Makes about 60 cookies