Fall makes me happy. I have so many ideas swirling around my head for fall food. Best of all, I can finally use my stove/oven/crock pot again without dreading more heat in my apartment. No, I do not have air conditioning. Why, you ask? It gets above 80 in the Oregon valley two and a half months out of the year, maybe. So not worth my hard earned dollas.
Here is yet another pumpkin recipe. I love pumpkin. It makes my heart happy. Snickerdoodles do, too, and I must say this makes an excellent combination.
Boyfriend wanted to help me bake these cookies. He can be an excellent helper when he puts his mind to it. He beat together the butter and sugar, added the eggs, pumpkin, and vanilla, then mixed in the dry ingredients like a pro.
(There should be a picture of him helping me here, but he won’t let me post it because his “hand looks weird”. Boys are dumb.)
Stick the dough in the fridge for awhile. Or if you’re super impatient like me, in the freezer for ten minutes. It just needs to be hard enough to work with.
Side note: Isn’t pumpkin pretty?
I think so. Roll out the dough into balls and toss into into a sugar/pumpkin pie spice combination. Then place them on an ungreased cookie sheet. These cookies need a bit of help flattening, so push them down a bit with the bottom of a clean glass.
Bake at 350 degrees for about 12 minutes or until just golden on the edges. The pumpkin tints them a color that makes it hard to tell when they’re done, and I accidentally just overcooked a batch. Be careful! Barely done makes them perfect.
The traditional flavors of snickerdoodles with the addition of pumpkin seem like it should have been this way all along. So tasty.
I have been having so much fun experimenting with pumpkin and reading so many other people’s amazing ideas! More pumpkin recipes to come!
You can also view this recipe as a step-by-step web story here.
Get the Recipe:
Pumpkin Snickerdoodles
Ingredients
For the cookies:
- 1 cup salted butter, at room temperature, 2 sticks
- 1 1/2 cups granulated white sugar
- 3/4 cups pure unsweetened pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 3 3/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 tsp pumpkin spice
For the topping
- 1/2 cup granulated white sugar
- 3 tsp pumpkin spice
Instructions
- Preheat your oven to 350 degrees.
- Beat the butter and 1 1/2 cups sugar together until light and fluffy. Add the pumpkin, egg, and vanilla extract and mix until well incorporated.
- Whisk together the flour, baking powder, salt, and 3/4 tsp pumpkin spice and add the mixture gradually to the butter/sugar mixture until it comes together.
- Cover with saran wrap and refrigerate for 30 minutes to an hour, or until hard enough to work with.
- Combine the remaining half cup of sugar and 3 tsp pumpkin spice.
- Form dough into balls and roll into the sugar/pumpkin spice mixture. Arrange balls on a parchment lined baking sheet. Flatten slightly with the bottom of a glass.
- Bake for 10-12 minutes or until just golden on the edges. Remove cookies to cooling racks.