I am a big fan of soft and/or chewy cookies. I just can’t get enough of that texture! That love and the leftover pumpkin puree in my fridge lead me to search for a pumpkin cookie recipe to try. So why not a pumpkin snickerdoodle! I found a recipe at the blog, Pennies on a Platter.
What is a Snickerdoodle?
It is a cookie made with flour, some type of fat, and sugar that is rolled in cinnamon sugar. These cookies are typically soft on the inside, which I adore! It’s origin is debated, could be German or a fancy cookie name that they came up with in New England.
The cookie came out soft and delicious. I had a couple cookies with my dinner that I took to to work last week and I found that the pumpkin flavor seem to come out more when chilled. If I make these again I think I might up the spices used.
As part of “Pintober”, which is a YouTube challenge to create a video each day on something you have pinned on Pinterest, my wife made a video on these very cookies. You can see how my kids got involved with making the cookies. Check it out:
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- ½ cup light brown sugar
- ¾ cup fresh pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 3¾ cups all purpose flour
- 1½ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon freshly ground nutmeg
- ½ cups granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- Dash of allspice
- Start by beating room temperature butter in a mixer with both sugars until they are light and fluffy.
- Add the pumpkin puree, egg, and vanilla. Mix until integrated.
- In another mixing bowl combine flour, baking powder, salt, cinnamon, and nutmeg.
- With your mixer set to low (unless you like flour in your face!) slowly add the dry ingredients.
- Mix until everything just incorporated
- Cover and chill the dough in the fridge for about an hour. This will keep the cookies from spreading too much when baked off.
- Preheat your oven to 350 degrees
- Prepare sheet pans with parchment or a silicone liner.
- Scoop the dough on the pans. Try to get them to be in equal in size. A disher is the best tool for that job.
- Roll the dough in mixture of sugar, cinnamon, ginger, and allspice.
- Bake for 12 to 14 minutes
- Transfer to a wire rack for cooling after allowing them to rest on the pan for a couple minutes.