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
- 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)
- Preheat oven to 375 degrees.
- Spray baking sheets with non-stick cooking spray or cover with parchment paper.
- In a bowl, combine flour, baking soda, cream of tartar, salt, and nutmeg. Set aside.
- In a mixing bowl, beat the melted butter/margarine, sugar and pumpkin until smooth.
- Add in the egg and vanilla, beating until combined.
- Add in the flour mixture and stir to combine.
- In a small bowl, mix together the sugar, cinnamon and pumpkin pie spice/allspice.
- 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.
- 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.
- Bake for 10-12 minutes, turning the pan midway through, until the cookies are light golden brown and firm to the touch.
- 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.