My grandmother makes the best snickerdoodles on the entire planet. When Christmastime comes around, we all gather around in her kitchen and sample her cookie platter. It’s full of delicious traditions, which I really cherish. And although I absolutely adore grandma’s snickerdoodles, I wanted to try a Fall variation because I just might not be able to hold out until the holidays.
These cookies are super soft and fluffy. They aren’t the typical snickerdoodle texture since they have the pumpkin in them. They puff up nicely and keep well for a few days in a sealed container. This recipe makes about two dozen cookies.
-3/4 Cup Pumpkin Puree (not pumpkin pie filling)
-1 Cup Unsalted Butter
-1 Cup Sugar
-1/2 Cup Brown Sugar
-1 teaspoons Vanilla
-3 3/4 Cups Flour
-1 1/2 teaspoons Baking Powder
-1/2 teaspoon Salt
-3/4 teaspoon Pumpkin Pie Spice
-1/2 teaspoon Cinnamon
For the coating:
-1/2 Cup Sugar
-1 teaspoon Cinnamon
-1/4 teaspoon Pumpkin Pie Spice
Preheat oven to 350F. In a large bowl, beat together butter and sugars until light and fluffy. Stir in pumpkin puree, egg, and vanilla and mix until incorporated.
In a separate medium bowl, mix together flour, salt, baking powder, cinnamon, and pumpkin pie spice. Gradually add the dry ingredients to the wet ingredients and mix on low speed.
On a small plate, mix together cinnamon, sugar, and pumpkin pie spice for the coating. Line a baking sheet with parchment paper and roll balls into small ping-pong ball sizes. Roll each dough ball in the coating the place on the baking sheet. Gently press down on each ball with the bottom of a glass to flatten a little. Bake for 13-14 minutes. Allow to cool for a minute on the pan, and then remove onto a cooling rack.