Side Pannel
Pumpkin Snickerdoodles Recipe
Pumpkin Snickerdoodles Recipe
- Recipe Submitted by maryjosh on 04/26/2018
Ingredients List
- For dough:
- 2 3/4 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 1/2 cups sugar
- 2 sticks butter unsalted, softened
- 1 large egg
- 3/4 cups pumpkin puree
- For coating the cookies:
- 1/4 cup sugar
- 1-2 tablespoons ground cinnamon
Directions
Making the dough
In a medium bowl, mix flour, cream of tartar, baking soda, salt, and spices until combined. Set aside.
In the bowl of stand mixer, fitted with a paddle attachment, cream the sugar and eggs until light a fluffy, about 2 minutes.
Add the egg and beat at medium-low speed until combined. Add pumpkin puree and continue on medium-low until combined.
Add the dry ingredients to the wet ingredients about 1/2 cup at a time, mixing on medium-low until incorporated before adding the next 1/2 cup. When all dry ingredients are incorporated. Remove paddle attachment and scrape the sides of the bowl with a spatula. Give the batter a couple mixes until all the scrapes are incorporated.
Using a cookie scoop (mine is the size of a tablespoon), take a heaping scoop of dough and place on a greased cookie sheet. Repeat for all of the dough until gone. We are going to place these in the fridge so they can be touching. Refrigerate for 8 hours, or overnight so that the dough can get fully-chilled.
Baking the cookies
Once the dough is chilled, remove from refrigerator. Preheat oven to 400 degrees. Prep two baking sheets with parchment paper or a silicone mat.
Combine 1 tablespoon of cinnamon and 1/4 cup of sugar for rolling. Add up to one more tablespoon of cinnamon, if you want a more intense cinnamon flavor. I recommend tasting it with 1 tablespoon of cinnamon before adding more.
Grab one chilled dough ball and roll in between your palms so the ball is perfectly smooth. Then roll in cinnamon-sugar mixture until it is completely coated. Add dough ball to a prepared sheet. Repeat until all the dough is prepared. Make sure all dough balls are about 2 inches apart because they will spread while baking.
Place cookie sheets in the preheated oven for 10-12 minutes until the edges are slightly crisped and the center is cooked. Make sure to rotate the cookies about 6 minutes in so they bake evenly.
Once cooked, place on a wire rack to cool for 5 minutes.
In a medium bowl, mix flour, cream of tartar, baking soda, salt, and spices until combined. Set aside.
In the bowl of stand mixer, fitted with a paddle attachment, cream the sugar and eggs until light a fluffy, about 2 minutes.
Add the egg and beat at medium-low speed until combined. Add pumpkin puree and continue on medium-low until combined.
Add the dry ingredients to the wet ingredients about 1/2 cup at a time, mixing on medium-low until incorporated before adding the next 1/2 cup. When all dry ingredients are incorporated. Remove paddle attachment and scrape the sides of the bowl with a spatula. Give the batter a couple mixes until all the scrapes are incorporated.
Using a cookie scoop (mine is the size of a tablespoon), take a heaping scoop of dough and place on a greased cookie sheet. Repeat for all of the dough until gone. We are going to place these in the fridge so they can be touching. Refrigerate for 8 hours, or overnight so that the dough can get fully-chilled.
Baking the cookies
Once the dough is chilled, remove from refrigerator. Preheat oven to 400 degrees. Prep two baking sheets with parchment paper or a silicone mat.
Combine 1 tablespoon of cinnamon and 1/4 cup of sugar for rolling. Add up to one more tablespoon of cinnamon, if you want a more intense cinnamon flavor. I recommend tasting it with 1 tablespoon of cinnamon before adding more.
Grab one chilled dough ball and roll in between your palms so the ball is perfectly smooth. Then roll in cinnamon-sugar mixture until it is completely coated. Add dough ball to a prepared sheet. Repeat until all the dough is prepared. Make sure all dough balls are about 2 inches apart because they will spread while baking.
Place cookie sheets in the preheated oven for 10-12 minutes until the edges are slightly crisped and the center is cooked. Make sure to rotate the cookies about 6 minutes in so they bake evenly.
Once cooked, place on a wire rack to cool for 5 minutes.
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