Pumpkin Snickerdoodle
I love a snickerdoodle and making a pumpkin snickerdoodle is next level. Perfect for the Fall season, and they freeze really well so if you have people stop by you are prepared.
I can’t tell you how many times I have had a little leftover canned pumpkin. Well now I have a use for that leftover pumpkin.
If you have a decent stocked pantry, you will be able to make these. I have given these pumpkin snickerdoodles as gifts and have had requests for more.
I will often get the big can of pumpkin when I am baking pumpkin bread for the holidays, and I will have a little leftover pumpkin. So, this is a recipe you can use that leftover pumpkin on.
If you are like me and love to try different recipes here is a link that features pumpkin https://www.allrecipes.com/recipes/1090/fruits-and-vegetables/vegetables/squash/winter-squash/pumpkin/
Another use for leftover pumpkin that is a great healthy grab n go breakfast. The bonus is they freeze and travel really well. Check these out, they don’t disappoint https://meatsbeetsandbubbles.com/pumpkin-breakfast-cookies/
One of the best things about snickerdoodles is the crunchy sweetness on the outside. These pumpkin snickerdoodles have that plus some warm spices that hit your taste buds with the first bite.
Pumpkin Snickerdoodle
Ingredients
- 1 cup butter-salted and softened
- 1 cup white sugar
- 1/2 cup brown sugar
- 1 cup pumpkin puree
- 1 lg egg
- 2 tsp vanilla extract
- 3-3/4 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Sugar Coating
- 1/2 cup white sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/8 tsp allspice
Instructions
- Cream butter and sugars together in a large bowl until ight and fluffy.
- Beat in pumpkin until well combined.
- Add egg and vanilla and mix well.
- In a separate bowl or I use a piece of parchment for easy transfer to the stand up mixing bowl. Combine flour, baking powder, salt, cinnamon and nutmeg.
- Add the dry ingredients to the wet and mix well.
- Wrap the dough in plastic wrap, flattening to 2-3" thick. Place in the freezer for 1 hour.
- Preheat oven to 350'
- In a small bowl or pie plate mix all the ingredients for the sugar coating.
- Roll the dough into 1.5" balls and roll in the sugar coating mixture. Place on a baking sheet lined with parchment paper or a silpat mat.
- If you like your cookies really fluffy leave them as is. I flattened my cookies and they were a little crunchy and chewy just the way I like them. To flatten the cookies use a glass and dip it in the sugar coating each time, then flatten the cookies.
- Bake for 14 minutes.
- I like to do a test cookie the first time to find the perfect baking time.