Pumpkin Snickerdoodles

Fall is upon us and you know what that means...sweaters, scarfs, soups and everything pumpkin! I'm sure all of these things will be making their way on the blog in the coming months! We can't get enough pumpkin here at the Coats household, and can you blame us?! It's like orange crack! Holli and I were both intrigued by a pumpkin snickerdoodle, but Holli just had to have them this weekend. You didn't hear me complaining. I was glad because it felt like a transition into fall.

The pumpkin in these cookies wasn't overpowering- it was a very subtle flavor. Part of me kind of liked that, but another part of me kind of wanted a little more. I think I am used to the Pumpkin Butterscotch cookies we make, which have a strong pumpkin flavor.  All in all, it's a great cookie recipe, and perfect for fall. I would give it a try if I were you. I think we will make them again.


Pumpkin Snickerdoodles
Source: Annie's Eats

Yield: about 3-4 dozen cookies

Ingredients
For the cookies:
3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract

For the coating:
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger

Directions

In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg.  Whisk to blend and set aside.  In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the pumpkin puree.  Beat in the egg and vanilla until incorporated.  With the mixer on low speed add in the dry ingredients and mix just until incorporated.  Cover and chill the dough for at least 1 hour.

Preheat the oven to 350˚ F.  Line baking sheets with silicone baking mats or parchment paper.  Combine the sugar and spices for the coating in a bowl and mix to blend.  Scoop the dough (about 2½ tablespoons) and roll into a ball.  Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet.  Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart.  Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly.  Recoat the bottom of the glass in the sugar-spice mixture as needed.

Bake the cookies for 10-12 minutes, or until just set and baked through.  Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely.  Repeat with the remaining dough.  Store in an airtight container.v