You either love it or hate it.
We live in a house divided when it comes to pumpkin.
When I came across this recipe from Recipe Girl, though, I had to try it.
Snickerdoodles are a household favorite of all of ours and I figured if everyone didn’t like them, then I could freeze them and take one out for a lunch time treat when the craving hit.
To my surprise, though, these cookies were a hit!
The pumpkin in the cookie is so subtle. It tastes more like a spice cookie. A sugar-y, cinammon-y delicious sugar cookie that you would expect in a snickerdoodle, but with an added kick from the allspice.
Trust me. This cookie packs a punch of Fall flavor that you’re craving!
Add your butter and sugar into a mixing bowl.
Cream them together until you achieve a light and fluffy mixture.
This’ll take ya about 4-5 minutes to achieve.
Scrape down the bowl now.
Get your pumpkin ready and…
dump it into your mixing bowl along with the butter and sugar.
Mix it just until everything combines.
Get your egg and vanilla ready to dump into the bowl.
This vanilla. Oh…this vanilla. My sister got it for me on her last trip to Mexico and it is the most delicious stuff ever.
It’s almost gone now, too.
I think I’ll have to take a trip to Mexico soon to get some more.
The trip is totally justifiable because the vanilla is that good. Seriously.
Dump your flour, baking powder, salt and cinnamon into a separate mixing bowl and whisk together before adding it to your wet mixture.
Dump your dry mixture into your wet mixture.
Mix just until all of your ingredients come together.
Be sure to scrape down the sides of the bowl to make sure every bit gets mixed in evenly.
Cover up the dough and stick it in the fridge for about an hour until the mixture firms up.
While the dough’s in the fridge, dump your sugar, cinnamon and all spice into a small bowl.
Stir them all together.
Once your dough has chilled, take a 1 1/2 tablespoon ice cream scoop (as I’ve used here) or 2 spoons and place the rounded dough on a cookie sheet lined with parchment paper or a Silpat.
I loooove my Silpat. I use it all the time for baking and cooking. It makes your baked goods come out perfect every time. No burnt bottoms and the clean up is super easy!
Pick up the dough you just put on the cookie sheet and give it a good roll around in your hands. It makes them more uniform when cooking, but you can absolutely skip this step if you don’t mind a rustic looking cookie.
Give your ball of dough a good roll in the sugar mixture making sure to coat it thoroughly.
Place your the cookies back on your cookie sheet pan being sure to allow about 2″ of space in between them.
Using the palm of your hand, smash the dough until flat.
I forgot this step the first time around and ended up with pumpkin snickerdoodle holes…oops!
Oh my. Just wait until you smell the aromas in your house!
Place into your pre-heated 350 degree oven for about 10-14 minutes. 14 minutes was perfect for me.
Oh. my. goodness.
This is the quintessential perfect Fall cookie. Your family is going to LOVE them.
In fact, it’s probably a good idea to make a few batches. They freeze like a dream and what a fantastic hostess gift to give the next time you’re out!
1 cup (2 sticks) salted butter, at room temperature
1 1/2 cups granulated white sugar
3/4 cup pure unsweetened pumpkin puree
1 large egg
2 teaspoons vanilla extract
3 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup granulated white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1. In a large bowl, use an electric mixer to cream the butter until fluffy. Add sugar and pumpkin puree and beat well. Mix in egg and vanilla, scraping down sides of the bowl to incorporate all of the ingredients.
2. In a medium bowl, whisk together flour, baking powder, salt and ground cinnamon. Beat flour mixture into liquid mixture a little at a time just until incorporated.
3. Cover dough with plastic and chill at least an hour, or until dough becomes slightly firm.
4. When ready to bake, preheat oven to 350°F. Line baking sheets with parchment paper (or spray with nonstick spray). Mix rolling sugar ingredients in a small bowl.
5. Remove cookie dough from refrigerator. Use a medium cookie scoop (1 1/2 Tablespoons) or a large spoon to scoop out dough and roll into balls. Use your hands to roll the balls in the cinnamon sugar and make sure they’re coated really well. Place 2 inches apart on the prepared baking sheets. Use a glass with a nice, flat bottom to dip in sugar and flatten the balls.
6. Bake at 350°F. for 10 to 14 minutes, or until they are slightly firm to the touch. Let cool on baking sheets for 5 minutes or so, then remove them to a wire rack to cool completely.