Pumpkin Snickerdoodles
Recipe type: dessert, cookies
Prep time: 
Cook time: 
Total time: 
Serves: 36
Cake-like snickerdoodles with a pumpkin taste.
  • 1 cup (2 sticks) unsalted butter, cut into small cubes
  • 1 cup granulated white sugar
  • ½ cup light brown sugar, packed
  • ¾ cup pure unsweetened pumpkin puree
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 3¾ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon ground ginger
  • ½ cup granulated white sugar (for rolling)
  • 1 teaspoon ground cinnamon (for rolling)
  1. Using an electric mixer, cream the sugars and butter until fluffy. Add the pumpkin puree, egg and vanilla and mix well on a low speed, scraping down sides of the bowl to incorporate all of the wet ingredients.
  2. In a medium bowl, whisk together flour, baking powder, salt, ground cinnamon, allspice and ginger. Add flour mixture to wet ingredients a little at a time until well incorporated.
  3. Cover dough with plastic and chill at least an hour or until dough becomes slightly firm.
  4. When ready to bake, preheat oven to 350°F. Line baking sheets with parchment paper or Silpats. Mix ½ cup sugar and teaspoon of ground cinnamon in a small bowl.
  5. Remove cookie dough from refrigerator. Use a large spoon to scoop out dough and roll into 1-inch balls. Use your hands to roll the balls in the cinnamon sugar and until well coated.
  6. Using a flat bottom glass, flatten each ball until about ¼ thick and dust with remaining sugar mix. Place 2 inches apart on the prepared baking sheets.
  7. Bake at 350°F for 10 to 15 minutes or until slightly firm to the touch. Let cool on baking sheets for 5 minutes. Then, move cookies to a wire rack to cool completely.
Nutrition Information
Serving size: 1 Calories: 141 Fat: 5.4 Saturated fat: 3.3 Carbohydrates: 22.9 Sugar: 12.6 Fiber: 0.5 Protein: 1.6
Recipe by 5 Minutes for Mom at http://www.5minutesformom.com/64949/pumpkin-snickerdoodles/