Have y’all had your first real fall days yet? We had the most glorious rainy, chilly fall weekend recently and I wish I could do it all over again right now. The temperatures, the grey, drizzly skies, the cooking and baking, my first bowl of soup, the football, and time with friends old and family–everything about it was perfect.
I’m hoping next weekend is just as good so I can make another batch of these pumpkin snickerdoodles. They are everything a fall cookie should be. They’re pillowy soft and super buttery, just like the classic snickerdoodles we all know and love. The pumpkin flavor isn’t overly pronounced, but the spices are just right. With a blanket, a book, and a steaming hot cup of coffee, these are everything you might want in a fall treat.
Warm fall spices, a sugar-sweet coating, and a subtle pumpkin flavor take soft, buttery snickerdoodles–a beloved favorite–to a new level.
from Annie’s Eats
For the cookies:
3 3/4 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 c. (2 sticks) unsalted butter, room temperature
1 c. granulated sugar
1/2 c. light brown sugar
3/4 c. pumpkin purée
2 tsp. vanilla extract
For the sugar coating:
1/2 c. granulated sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
dash of allspice
1. In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Whisk to combine and set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugars on medium-high speed until light and fluffy, about 3 minutes. Blend in the pumpkin, then beat in the egg and vanilla until incorporated. Reduce mixer speed to low and add the dry mixture in two separate additions until just combined. Cover dough and chill at least one hour.
3. Preheat the oven to 350° F and line two baking sheets with silicone baking mats or parchment paper.
4. Combine all ingredients for the sugar coating in a shallow bowl and mix together.
5. Using a standard-sized cookie scoop, portion out the cookie dough, roll into a ball, and coat in the sugar mixture. Place dough balls on a prepared baking sheet, 2-3 inches apart. Dip the bottom of a flat drinking glass in water, then in the sugar mixture and use to slightly flatten each dough ball. Dip glass back into sugar coating as needed.
6. Bake the cookies 10-12 minutes, or until just set and baked through. Let cool on the baking sheets on a wire rack about 5 minutes, then place directly on the wire rack to cool completely. Store in an airtight container up to one week.
Yield: 3 1/2 dozen cookies