I saw this recipe on Pinterest a long time ago. Snickerdoodles are, perhaps, my favorite type of cookie. I was curious how the pumpkin would affect the flavor. So, I’ve been looking for a reason to make them ever since, and Thanksgiving seemed perfect! They were super easy to make and delicious to eat. Seriously, guys, they are probably in my top five favorite cookies.
What are you waiting for? Go make these now!!
(Makes about 4 dozen)
1 Cup Butter, Room Temperature
1 Cup Sugar
1/2 Cup Brown Sugar
3/4 Cup Pumpkin Puree
2 tsp Vanilla
3 3/4 Flour
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1/2 Cup Sugar
1 tsp Cinnamon
1/2 tsp Ginger
Dash of Allspice
Preheat oven to 350F.
Beat the butter, sugar, and brown sugar until fluffy. Add the pumpkin puree, egg, and vanilla. Mix until combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Add the dry ingredients to the wet, a little at a time, and beat until well mixed. You may need to knead the last bit.
On a plate or shallow bowl, mix the sugar, cinnamon, ginger, and allspice.
Roll the dough into 1-1.5 inch balls and roll in the sugar mixture. Arrange on baking sheet.
Bake for 12-14 minutes, or until slightly browned.
Cool for a few minutes on tray, then move to a wire rack to finish.