It’s Fall Ya’ll! Time for Pumpkin Snickerdoodles!
Oh yes folks, the snickerdoodle just got Fall’d. When October hits, I am all about pumpkin. I guess I’m what the kids call #basic, but I do not even care.
Pumpkin is life in October.
I have been making these Pumpkin Snickerdoodles (or as I call them, Pumpkindoodles, see what I did there?) for a few years now and I have finally perfected it. Using nearly a cup of pumpkin puree to these cookies and some pumpkin pie spice, really steps it up a notch. Not to mention it is full of other yummy, warming spices like cinnamon, nutmeg & ground cloves. Just the smell of the dough alone will set you right into Fall mode. Imagine what your house smells like when you are baking them!
These are NOT shortcut cookies, but totally worth the effort!
Now, I know I am a shortcut lover, but there are no shortcuts with these. Cookies are a little harder to create shortcuts because they are truly a labor of love. Every amazing cookie is scratch made in my opinion. Baking cookies with love is part of the process!!
- 1/2 cup unsalted butter, melted and cooled (I melt and pop in fridge for about 10 minutes while I do other things)
- 1 cup dark brown sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/3 cup pumpkin puree
- 1/4 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon cream of tarter
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon baking soda
- 1 1/2 cups all-purpose flour
- 1 cup white sugar
- 1 tablespoon ground cinnamon
- Preheat oven to 350 degrees
- Combine butter, brown sugar, egg yolk, vanilla, pumpkin puree and mix well
- In a separate bowl, combine salt, cinnamon, pumpkin pie spice, cream of tarter, nutmeg, cloves, baking soda and flour. Whisk together
- Slowly incorporate the dry ingredients in the wet until fully combined, scraping down the sides of the bowls in between
- Cover dough and place in fridge for 1 hour to chill (this dough is really sticky so chilling it is important)
- In a small bowl, whisk together sugar and cinnamon
- Scoop out dough and form 1 1/2-2 inch balls
- Roll dough ball around into the sugar until completely coated
- Place on lined baking sheet
- Bake for 12-15 minutes until edges are golden brown
- Remove cookies from oven and give one more sprinkle of the cinnamon and sugar mixture on top
- Let cool on cooling rack
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