I kicked off Cookie Palooza on Monday with a chai spiced inspired snickerdoodle and here I am a few days later bringing you another snickerdoodle variation, a pumpkin one. I figured snickerdoodles are the perfect cookie for the season since they are rolled in sanding sugar (along with other spices) prior to baking giving them a nice glisten to go with the season so why not share two. And with this pumpkin version you can keep those pumpkin lovers happy and not let them go overboard with the traditional flavor of the season… peppermint.
I began by making the dough for the cookies. In one bowl I whisked together all of the dry ingredients and in another bowl I mixed together the wet ingredients and then I added the dry to the wet to make the dough. I then set the dough aside for a few minutes and combined sanding sugar, cinnamon and allspice in a small bowl to roll the cookie dough in. Using a cookie scoop I scooped the dough and then rolled it in the sugar mixture and then placed it on a cookie sheet lined with parchment paper. Per the directions I placed the cookies about 3 inches apart on the sheet. Truthfully you could get away with 2 inches. While the cookie dough looks small the cookies will rise and spread a little while baking.
Next, I flattened the cookies with a spatula (use could also use the bottom of a glass cup) to about 1/2 inch thickness. I then baked them in a 375 preheated oven for 10 minutes.
After letting the cookies cool on the sheet for 5 minutes I then transferred them to a wire rack to cool completely.
Final verdict… I must say these are probably one of the best cookies I have ever made. They are firm on the outside but have a nice cakey center that isn’t dry. That is thanks to the addition of pumpkin puree. And while pumpkin often results in baked desserts that are super moist, the ingredients are so well balanced that that is not the case here. No one wants to eat a pumpkin cookie that is reminiscent of pumpkin pie.
Pumpkin Snickerdoodles
Ingredients:
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon kosher salt
Pinch of freshly grated nutmeg
1 stick unsalted butter, melted and cooled
1 cup granulated sugar
1/2 cup canned pumpkin puree
1 large egg, at room temperature
1 teaspoon vanilla extract
2/3 cup fine sanding sugar
2 teaspoons ground cinnamon
1 teaspoon allspice
Directions:
Preheat the oven to 375 F. Line two baking sheets with parchment paper.
In a medium bowl whisk together the dry ingredients – flour, baking soda, cream of tartar, salt and nutmeg.
In a large bowl using a handheld mixer beat together the butter and pumpkin until smooth. Add the egg and vanilla and continue beating until combined. Add the flour mixture and continue beating until combined.
In a small bowl mix together the sanding sugar, cinnamon and allspice. Using a cookie scoop, scoop the dough and then roll it in the sugar mixture and then place it on the prepared cookie sheet 3-inches apart. Flatten the cookies with a spatula to about 1/2-inch thick and then bake in the preheated oven for 10 to 12 minutes.
Let the cookies cool on the sheets for 5 minutes until transferring to a wire rack to cool completely.
Recipe from Martha Stewart
Bead Yarn & Spatula 