RECIPE: Pumpkin Snickerdoodle Cookies!

pumpkin snickerdoodles

Recently, a Martha Stewart recipe for Pumpkin Snickerdoodle Cookies caught my eye, so I decided to give them a try! I didn’t have quite the exact ingredients that were in the original recipe, so I had to make some changes. Sorry, Martha; I only had margarine, not unsalted butter. And don’t even get me started on parchment paper, sanding sugar, pure vanilla, or allspice!

These are very cakey cookies; they almost have the consistency of a muffin. They also are not overly sweet, with the cinnamon sugar coating giving them just a hint of sweetness, making them a great alternative to all of the sugary treats that are so abundant during the holiday season!

PUMPKIN SNICKERDOODLE COOKIES

Ingredients:

  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • Pinch of nutmeg
  • 1 stick unsalted butter or margarine (I used margarine), melted and allowed to cool
  • 1 cup sugar
  • 1/2 cup canned pumpkin puree
  • 1 egg
  • Sugar Coating: 1/3 cup sugar, 1 teaspoon cinnamon, and 1/2 teaspoon pumpkin pie spice OR allspice (I used pumpkin pie spice)

Directions:

  1. Preheat oven to 375 degrees.
  2. Spray baking sheets with non-stick cooking spray or cover with parchment paper.
  3. In a bowl, combine flour, baking soda, cream of tartar, salt, and nutmeg. Set aside.
  4. In a mixing bowl, beat the melted butter/margarine, sugar and pumpkin until smooth.
  5. Add in the egg and vanilla, beating until combined.
  6. Add in the flour mixture and stir to combine.
  7. In a small bowl, mix together the sugar, cinnamon and pumpkin pie spice/allspice.
  8. Using a cookie scoop or tablespoon, drop dough into the sugar mixture. The dough will be very sticky! Roll the dough in the sugar and then form into a ball.
  9. Place the cookie dough balls on the baking sheet. Gently press down on them with the bottom of a glass or spoon, and then sprinkle a bit more of the sugar coating on top.
  10. Bake for 10-12 minutes, turning the pan midway through, until the cookies are light golden brown and firm to the touch.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them off. Most recipes call for transferring cookies to a wire rack, but I always just use a sheet of aluminum foil.

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