Fall Favorites

Pumpkin Snickerdoodles

Fun to make in Fall.

Ingredients

  • 3-1/4 c. unbleached white all-purpose flour
  • 3-1/2 t. cornstarch
  • 1 t. cream of tartar
  • 1 t. baking soda
  • 1/2 t. baking powder
  • 1/2 t. (heaping) salt
  • 1-1/2 t. ground cinnamon
  • 1/2 t. ground ginger
  • 1/2 t. ground nutmeg
  • 1/4 t. ground allspice
  • 1 c. unsalted butter, softened
  • 3/4 c. packed light brown sugar
  • 1 c. white sugar
  • 1 large egg yolk
  • 3/4 c. canned pumpkin puree
  • 1-1/2 t. vanilla extract

For Rolling Cooking Balls

  • 1/4 c. granulated sugar
  • 1-1/2 t. ground cinnamon

Instructions

In a mixing bowl whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice for 20 seconds, set aside.

In a large bowl, using a handheld mixer or electric stand mixer fitted with the paddle attachment; cream together butter, white and brown sugars (just to combine). Occasionally scrape down sides and bottom of bowl throughout entire mixing process.

Mix in egg yolk, then add pumpkin and vanilla extract. With mixer set on low speed, slowly add in dry ingredients, then mix until combined.

Cover bowl with plastic wrap and chill 45 minutes to 1 hour (dough should be slightly sticky so the cinnamon sugar will stick when rolling but they should be manageable to roll in the palms of your hands).

When ready to bake, preheat oven to 350 degrees.
In a small bowl, whisk together 1/4 cup white sugar with 1-1/2 teaspoons cinnamon.

Scoop dough out using a cookie scoop or a spoon to equal about a tablespoon and shape into a ball. Roll dough ball in cinnamon sugar mixture to evenly coat, then transfer to parchment paper lined baking sheets, spacing cookies 2-inches apart.

Bake about 12-13 minutes (they should look just slightly under-baked as they'll cook slightly once removed from oven).

Cool on baking sheet about 5 minutes, then transfer to a wire rack lined with paper towel to absorb the grease and cool completely.

NOTE: Cookies with pumpkin tend to soften after baking. Storing in refrigerator will keep them more firm.