Pumpkin again? Yup! But I promise that I’m winding down my pumpkin obsession (only to make room for my apple obsession!) and I’ve only got a couple more recipes to share with you 🙂
These pumpkin snickerdoodles are something special. Not only were these melt-in-your-mouth-soft, but these were also the first time that Zuni helped me in the kitchen. I would roll the dough into balls and then place them in the sugar and spice mixture. Zuni would roll them around, take a quick lick, and then roll them on the baking sheets 🙂 They were literally made with his love 🙂
Yield: 18 – 24 Cookies
For Cookie Dough:
- 1 ¾ cup + 2 tablespoons all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- ½ cup unsalted butter, at room temperature
- ½ cup sugar
- ¼ cup brown sugar
- ¼ cup + 2 tablespoons pumpkin puree
- ½ egg, scrambled
- 1 teaspoon vanilla
- ¼ cup sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- Dash of allspice
In a medium bowl, combine all-purpose flour, baking powder, salt, cinnamon, and nutmeg. Mix well and set aside.
In a large bowl, beat butter, sugar, and brown sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Add pumpkin puree, egg, and vanilla, one at a time, and beat until incorporated. Reduce speed to low and add in dry ingredients. Mix until just blended. Cover and refrigerate for at least 1 hour.
Preheat oven to 350˚F and set aside parchment lined baking sheets.
Combine and mix the ingredients for the coating and set aside.
Remove cookie dough from the refrigerator and scoop into small portions (about 2 tablespoons worth). Roll into a smooth ball and toss it around in the sugar and spice mixture, ensuring that it is evenly coated. Repeat with the remaining dough and place 2 to 3 inches apart on the baking sheets.
Dip the bottom of a drinking glass in water, then in the sugar and spice mixture. Use the glass to lightly flatten the cookie dough balls. Recoat the bottom of the glass as needed.
Bake the cookies for 10 to 12 minutes, until just set. Remove from oven and allow to cool on sheets for 5 minutes. Transfer to a wire rack and cool completely.
Adapted from Annie’s Eats.