Pumpkin Snickerdoodles

Please Share

Greetings all!

I know that it is now peppermint/mint season with Christmas fast arriving, but since I am not a fan of mint desserts I figured I would keep the pumpkin lovin’ alive! Plus, it is still technically fall… I think…. well at least it is in my book! Thus, without further ado, I present a remake and review of pumpkin snickerdoodles from Seeded at the Table

First, a line up of the ingredients….

snickerdoodles recipe

Snickerdoodles Recipe

Cookies:
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup light brown sugar
3/4 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract
3 3/4 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Sugar Coating:
1/2 cups granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Dash of allspice

The butter and sugars

Cookies-butter and sugars

20131201_152749

All wet ingredients

20131201_153012

The dry ingredients

20131201_153851

Look at that pure pumpkin goodness

20131201_164613

Almost ready for launch off!

20131201_170554

And the beauties straight out of the oven!! Yummm!

20131201_173323

Pumpkin Snickerdoodles Recipe

(Copyright Seeded at the Table)

Cookies:
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup light brown sugar
3/4 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract
3 3/4 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Sugar Coating:
1/2 cups granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Dash of allspice

Beat together the sugars and butter with an electric mixer until it looks fluffy (see picture above). This will take around 2 minutes. Then stir in the pumpkin, and next beat in the vanilla and egg.

In a separate bowl, combine the flour, baking powder, salt, cinnamon and nutmeg. Using the electric mixer, slowly pour the dry ingredients into the wet ingredients. Once fully incorporated, cover and chill the cookie dough for a minimum of one hour.

Preheat the oven to 350 degrees. Butter the cookie pan or line it with parchment paper. Mix the sugar coating ingredients together. Create dough balls and roll them into the sugar coating. Set the dough balls on the cookie sheet 2 inches apart. To flatten the dough, dip a flat glass into water and then into the sugar coating. Then use this glass to push down the dough balls.

Bake the cookies for 12 to 14 minutes, or until baked completely through. Let them cool on the baking sheets for about 5 minutes. This recipe will produce about 3 to 4 dozen cookies.

MY REVIEW….

LOOOVEEED THEM!!!!!!!!!! Just please take into consideration that the dough MUST chill for at least an hour before you bake the cookies (aka it IS time consuming to make these!). Also, I tend to make my cookies giant size… so I probably did not make as many cookies as you might if you follow the original recipe cookie ball sizes.

These cookies are really good for pumpkin lovers and those who like fluffy cookies. They are very moist! I am a fan of the non-crisp cookie variety, thus these were amazing!

I declare this recipe…. Stuffed Approved!

Tell me what you think of this recipe!
Are you a fan of peppermint and mint baked goods/desserts?

Please Share

Comments

Pumpkin Snickerdoodles — 3 Comments

  1. Just made these at home. They are delicious! Thank you for sharing. One thing that I think you should go back and change is the layout. I think you should give the baking instructions with the pictures. Also, if you use cookie cutters theses are great for festive holiday treats 🙂

  2. Thanks for the tip I’ll try putting the recipe in with the pictures on my next post! Also, I love the cookie cutter idea! Did you use cookie cutters when you made it?

Leave a Reply

Your email address will not be published. Required fields are marked *