Pumpkin Snickerdoodles

Pumpkin season is back. Don't go kicking and screaming and telling me it is too soon for a pumpkin recipe. If it was socially acceptable to post pumpkin recipes around St. Patty's day, I'd do it. I love pumpkin. There.

These soft/tender/delicious/delectable cookies are a perfect way to ease into the idea of pumpkin EVERYTHING. They are like little pillows rolled in cinnamon, sugar, and pumpkin spice. And everything nice.

I am totally in love with these Pumpkin Snickerdoodles. And the recipe below yielded me about 34 cookies -- plenty to share with friends and family!

 

The pumpkin flavor is ever so subtle, but it adds a little something that traditional snickerdoodles just do not have. Pumpkin puree keeps these cookies soft and chewy for days and days. I amped up the traditional cinnamon sugar topping with pumpkin pie spice, a bit of ground ginger, and a dash of ground cardamom. This is the perfect fall cookie!

 Here's what you need for Pumpkin Snickerdoodles* (Print Recipe!)

For the cookies
3 3/4 cups flour (yes, that much!)
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon pumpkin pie spice
2 sticks unsalted butter, room temperature
1 cup sugar
1/2 cup packed dark brown sugar
1 cup packed pumpkin puree (I measured the pumpkin puree with a dry measuring cup)
1 large egg
2 teaspoons vanilla extract
For the coating
1/2 cup sugar
2 teaspoons cinnamon sugar
2 teaspoons pumpkin pie spice
1/2 teaspoon ground ginger
Dash ground cardamom (just a dash..this stuff is strong), optional

Here's what you do

In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, ginger and pumpkin pie spice. Set aside.

In a stand mixer fitted with a paddle attachment, beat the butter, sugar, and brown sugar on medium speed until fluffy, about 3 minutes. With the mixer still on medium speed, add the pumpkin puree until well combined. Add the egg and vanilla extract. Stop the mixer and scrape down the sides of the bowl. Lower speed to medium-low and add the dry ingredients in 3 batches, being careful not to over mix.

Cover the bowl with plastic wrap and refrigerate for one hour.

Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Mix together the sugar and all the spices for the coating in a small bowl. Using a medium cookie scoop, scoop out the dough and roll into balls. Roll in the cinnamon sugar mixture to coat on all sides. Set dough balls about 2 inches apart on the baking sheet. Wet the bottom of a flat glass and dip in the coating; then, press down on each dough ball to flatten to about an inch thick. These cookies should not spread, so they will stay about as thick as you press them down.

Bake for 10-12 minutes or until cookies are set. Tap gently on the top of the cookie; if it gives only slightly and doesn't deflate, they are done. Cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely. Cookies will last in an airtight container at room temperature for 5 days.

*Recipe adapted from A Bitchin' Kitchen