As you may recall, I pureed some fresh pumpkin last week and I am trying to make good use of it! I’ve made quite a few things, this is the first I will share with you. The Snickerdoodle is a classic cookie. It always seems to be a wintery feeling cookie to me. The cinnamon is a comfort spice! I decided to take a crack at the classic Snickerdoodle with a pumpkin twist and the results were astounding! The texture was chewy and moist and NOT cakey. I made these with my son, which is always a treat! I love working with my boys in the kitchen and cookies are a great incentive!
You will need the following:
- 3 1/4 cups all-purpose flour
- 3 1/2 tsp cornstarch
- 1 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 + 1/8 tsp salt
- 3/4 tsp ground cinnamon (Plus extra for rolling)
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup granulated sugar (Plus extra for rolling)
- 3/4 cup packed light brown sugar
- 1 cup unsalted butter, softened
- 1 large egg yolk
- 3/4 cup pumpkin puree
- 1 1/2 tsp vanilla extract
- In the bowl of a stand mixer, cream together butter and sugars. Add egg yolk and pumpkin. Mix until combined and set aside.
- In a separate mixing bowl combine dry ingredients. Set the mixer on low speed fitted with the paddle attachment. Slowly add the dry ingredients to the wet, about 1/4 cup at a time until thoroughly combined.
- Chill in the fridge for at least 30 minutes. DO NOT SKIP THIS STEP.
- Mix together 1/4 cup granulated sugar and 1 Tbsp cinnamon in a shallow bowl.
- Using a 2 Tbsp scoop, make balls of dough and roll into cinnamon/sugar mixture until coated. Place on a parchment lined sheet about 2 inches apart.
- Bake in a 350 degree oven for 12-14 minutes. They will look slightly under cooked, but will have the classic Snickerdoodle cracks on the top.
Enjoy making these with your family as much as you enjoy eating them! Swearing Mom out.