Have you had your fill of pumpkin recipes yet?
I sincerely hope not. I’ve jumped on the pumpkin train and I’m not getting off anytime soon. Your welcome.
My latest pumpkin concoction are these buttery pumpkin snickerdoodles I baked the other day. They are really, really good!
I originally named these cookies, Soft Pumpkin Sugar Cookies. But when my daughter came home from school and tasted them she reminded me that they totally resemble snickerdoodles. And you know what, she is totally right. Totally!
These snickerdoodles aren’t really made exactly like snickerdoodles. Snickerdoodles typically require one key ingredient, cream of tartar which I just so happened to be out of and it certainly was not missed. Just like my traditional snickerdoodles though, I form little balls of dough and roll them in a mixture of cinnamon and sugar before placing them on the baking tray.
They’re moist and chewy and a little cake-like which makes them perfect to dip in a glass of milk. The cinnamon-sugar topping gives the cookies the perfect crunch too. If you’re a little hesitant about the pumpkin flavor, don’t be. The pumpkin isn’t overpowering, you’ll just taste a hint of it.
I drizzled a sweet cinnamon glaze over the top of each cookie which gave these pumpkin snickerdoodles the perfect finishing touch.
Soft, buttery Pumpkin Snickerdoodles with a sweet, cinnamon glaze. The perfect cookie for fall.
- 2 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon + 1 teaspoon
- 1/4 teaspoon ground nutmeg
- pinch of allspice
- 1 stick (1/2 cup) butter, softened
- 1 1/2 cup granulated sugar + 3 tablespoons
- 1/2 cup canned pumpkin
- 2 eggs
- 1 cup powdered sugar
- 1/2 teaspoon ground cinnamon
- 1 1/2 tablespoon water
- Line baking sheet with parchment paper or baking mat and put in refrigerator to chill.
- Whisk together the flour, baking powder, salt, cinnamon, nutmeg and allspice in a medium bowl. Set aside.
- Cream together the butter and sugar for about 2 minutes. Add the pumpkin and mix well.
- Add the eggs, one at a time, beating well after each addition.
- Chill the dough in the refrigerator for at least 30 minutes.
- Preheat oven to 350 degrees F.
- Meanwhile, mix 3 tablespoons sugar and 1 tablespoon cinnamon in a small bowl.
- Shape dough by rounded spoonfuls into balls. Roll the balls in the cinnamon-sugar mixture to coat.
- Place on chilled cookie sheet about 2 inches apart.
- Gently press down on each cookie with the back of a fork.
- Bake for 8-10 minutes.
- Let the cookies rest on a baking sheet for 2-3 minutes before transferring them to a cooling rack.
- Whisk the powdered sugar, cinnamon and water together in a small bowl. If the glaze seems a little thick, add a tiny bit more water at a time to thin it out.
- Drizzle over each cookie.
Tags: snickerdoodles, pumpkin