Pumpkin Snickerdoodles
Pumpkin snickerdoodles are the autumnal upgrade of the namesake classic cookie, thanks to canned pumpkin and a few fall spices.
Ingredients
- 1 cupunsalted butter, softened
- 1 cupsugar
- ¾ cuppacked brown sugar
- ¾ cupcanned pumpkin
- 1each large egg yolk, room temperature
- 1 teaspoonsvanilla extract
- 3 cupsall-purpose flour
- 3 teaspoonscornstarch
- 2 teaspoonsground cinnamon
- 1 teaspooncream of tartar
- 1 teaspoonbaking soda
- ½ teaspoonbaking powder
- ½ teaspoonsalt
- ¼ teaspoonground nutmeg
- ¼ teaspoonground ginger
- rolling sugar
- ¼ cupsugar
- 2 teaspoonsground cinnamon
Directions
- 1
In a large bowl, use a hand mixer or stand mixer to cream the softened butter, granulated sugar and brown sugar until they’re light and fluffy, five to seven minutes. Beat in the pumpkin, egg yolk and vanilla extract. In another bowl, whisk together the all-purpose flour, cornstarch, cinnamon, cream of tartar, baking soda, baking powder, salt, nutmeg and ginger. Gradually beat the flour mixture into the creamed mixture just until combined. Cover and refrigerate the dough until firm, about one hour.
- 2
Preheat the oven to 350°F. In a small bowl, stir together the granulated sugar and cinnamon. Scoop the dough by 2 tablespoonfuls, then shape the dough into balls. Roll the balls in the cinnamon sugar, and place them 2 inches apart on parchment-lined baking sheets.
- 3
Bake the cookies until they’re browned, 14 to 16 minutes. Let the cookies stand on the baking sheet for five minutes, then move them to wire racks to cool. Editor’s Tip: Do not let the cookies bake longer than necessary or they will dry out.