There are a few things that are quintessentially fall for me: the color orange, Clemson football, crunchy leaves, crisp weather and pumpkin snickerdoodles.
Specifically these pumpkin snickerdoodles. I make them every year when the weather turns crisp and they are just the most fall cookie I can imagine.
I may be biased, but I firmly believe these cookies are the greatest things to happen since…well…since girls discovered fall. I could eat them by the handful and have occasionally done just that. I know. It’s not really something that I’m terribly proud of, but we all make mistakes in life. I also went through a period of time when I wore a lot of overalls. Ok, so some of us make more mistakes than others. But let’s focus on the cookies.
While the inside of these snickerdoodles is delicious and just a little bit pumpkin-y, it’s the outside that makes this cookie one of my favorites. The sugar-spice mixture on the top gives them the tiniest bit of crunch and a hint of fall spiciness. These are definitely best when served slightly warm from the oven, but are still little pillows of goodness the next day if you keep them in an airtight container overnight.
For the cookie:
- 1 c. room temperature unsalted butter
- 1 c. granulated sugar
- 1/2 c. brown sugar
- 3/4 c. pure pumpkin puree (not pie filling!)
- 1 large egg
- 2 tsp. vanilla extract
- 3 3/4 c. all purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
For the coating:
- 1/4 c. granulated sugar
- 1/2 tsp. cinnamon
- 1/4 tsp. ginger
- dash of allspice
- Preheat the oven 350 degrees.
- Cream the butter and sugars together until fluffy.
- Stir in the pumpkin puree.
- Beat in the egg and vanilla extract.
- Whisk together the dry ingredients in a separate bowl. Gradually add them to the wet ingredients, stirring thoroughly.
- Cover and chill the dough in the fridge for one hour.
- Mix coating ingredients in a small bowl.
- Scoop dough in 2 inch balls (a cookie scoop really helps with this) and roll in coating.
- Place onto a nonstick cookie sheet and flatten each cookie slightly with the bottom of a glass.
- Sprinkle a pinch of the coating mixture onto the top of each cookie.
- Bake for 12-14 minutes (the coating should be slightly browned). Let them cool for 5 minutes on the cookie sheet and then transfer to a cooling rack.
I’m sharing this recipe with Mary and Alesha: