PostHeaderIcon Pumpkin Snickerdoodles

I have missed baking these past few months and I was very excited to get back in the kitchen this past weekend. With that said, I wanted to ease myself back into baking with a simple recipe and these pumpkin snickerdoodles did just that. It was perfect since I made the dough during Audrey’s morning nap, played and went for a walk with her while the dough chilled, then baked the cookies during her afternoon nap. It couldn’t have worked out better.

I absolutely love snickerdoodles and these did not disappoint. In my opinion, the amount of pumpkin in them is just perfect. There’s just enough pumpkin in them to make it noticeable but not too much that it overpowers the wonderful cinnamon flavor. If you’re a pumpkin lover like I am, try these pumpkin cupcakes and pumpkin cream cheese muffins after these snickerdoodles, of course.

Pumpkin Snickerdoodles

Ingredients:
For the cookies:
3¾ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 teaspoons vanilla extract

For the coating:
½ cup granulated sugar
1 teaspoon ground cinnamon

Directions:
In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg.  Whisk to blend and set aside.  In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. Blend in the pumpkin puree.  Beat in the egg and vanilla until incorporated.  With the mixer on low speed add in the dry ingredients and mix just until incorporated.  Cover and chill the dough for at least 1 hour.

Preheat the oven to 350˚ F.  Line baking sheets with silicone baking mats or parchment paper.  Combine the sugar and cinnamon for the coating in a bowl and mix to blend.  Scoop the dough (about 2½ tablespoons) and roll into a ball.  Coat the dough ball in the cinnamon-sugar mixture and place on the prepared baking sheet.  Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart.  Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the cinnamon-sugar mixture, and use the bottom to flatten the dough balls slightly.  Recoat the bottom of the glass in the sugar-spice mixture as needed.

Bake the cookies for 11-13 minutes, or until just set and baked through.  Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely.  Repeat with the remaining dough.  Store in an airtight container.

Source: Annie’s Eats, originally from dlyn

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