Pumpkin Snickerdoodles

I have been so ready for the Fall season now that I actually started decorating the inside of the house with all of my Autumn flair. With that, a friend sent me the link to a recipe for Pumpkin Snickerdoodles from the RecipeGirl blog.  She thought I would enjoy them as they seem to have all the tastes of Fall rolled into one. 

After a trip to the local dairy to pick up some fresh raw milk, I decided to give the recipe a try. It definitely smelled like Autumnal Heaven in the house & boy did they taste awesome! They're more of a cake like texture instead of a crispy cookie but add a glass of milk to it and yum! Here's the recipe as sourced from Recipe Girl.

Pumpkin Snickerdoodles

COOKIES:
1 cup (2 sticks) salted butter, at room temperature
1 cup granulated white sugar
1/2 cup light brown 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

In a large bowl, use an electric mixer to cream the butter until fluffy. Add sugars and pumpkin puree and beat well. Mix in egg and vanilla, scraping down sides of the bowl to incorporate all of the ingredients.
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. Cover dough with plastic and chill at least an hour, or until dough becomes slightly firm. When ready to bake, preheat oven to 350°F. Line baking sheets with parchment paper (or spray with nonstick spray).

ROLLING SUGAR:
1/2 cup granulated white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon allspice

 

 

Mix rolling sugar ingredients in a small bowl. 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. 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.

** My personal tip: When you get to the point of rolling the dough into a ball, make sure you lightly sugar your hands. I tried flour but it helped keep the sugar mixture from sticking as much. When I used sugar it not only kept the dough from sticking to my hands it made for better coverage when rolling it in the topping.

Click HERE for printable recipe