October 19, 2012

Pumpkin Snickerdoodles

Being that it's fall (well, not here 'cuz it's hot and humid all year round and the coconut trees stay green all the time), but somewhere in the world it's fall, which means, of course-- pumpkin time. I wanted to try and "feel" the fall spirit here in the tropics as best I could, and baking these pumpkin snickerdoodles filled the house with that all-so-familiar smell of pumpkin and cinnamon and I was able to feel the fall spirit for a little moment.

I found this recipe and the cookies came out so good! They were a big hit with everyone and were gone quick. My husband says the texture isn't like your regular cookie-- it's more "cakey." They're moist and nice and fluffy. We even had a couple for breakfast one morning. They're super easy to make! If you want, try putting a little chocolate or cream cheese frosting on top. And if you really want a stronger pumpkin flavor, add more pumpkin!

Sorry for the crappy, cellphone quality pic! My other camera wasn't handy. Either way- they're delicious!

Pumpkin Snickerdoodles
{Printable Recipe}

Prep Time: 1 hour, 15 minutes * Cook Time: 15 minutes * Total Time: 1 hour, 30 minutes * Makes: 3-4 dozen


For the cookies:
  • 1 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 3/4 cup pumpkin puree (Leia's note: add more for a more pumpkin-ful flavor!)
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 3 3/4 cups flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
For the coating:

  • 1/2 cups granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • Dash of allspice
(Leia's note: If you don't have some of these ingredients, for example allspice, check out this website for substitutions! Click here.)


1. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, about 2 to 3 minutes. Stir in the pumpkin puree, then beat in the egg and vanilla. (Leia's note: I don't have an electric mixer here, so I just used a whisk or wooden spoon for all my beating/mixing/etc. and it worked just fine).

2. In a separate medium bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Stir until fully incorporated. Cover and chill the dough for at least an hour. 

3. Preheat the oven to 350 degrees. Line baking sheets with parchment paper or silicone liner (Leia's note: I have neither, so I just used butter to grease my cookie sheet & it worked just fine!)

4. Mix the coating ingredients in a small bowl. Scoop equal dough balls and roll into the sugar mixture. Set on cookie sheet, about 2 inches apart. Dip the bottom of a flat drinking glass into water, then into the sugar mixture and use to slightly flatten the dough balls. Recoat the bottom of the glass in the sugar-spice mixture as needed.

5. Bake the cookies for 12 to 14 minutes, or until baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough. (Leia's note: I like to take my baked goods out of the oven a little earlier, when they're only about 95% done, because while they cool, they'll also set some more, thus creating a non-dried out product!)

Recipe from Pennies on a Platter

Now that I have an oven to use, I'll be baking a lot more. Any recipe I try and find worthy to share, I will. Hope everyone is having a lovely fall season.

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