Pumpkin Snickerdoodles

Happy 236th Birthday to the Marine Corps! Go hug a Marine! Only if you know them of course. Unless you’re into hugging strangers. 
Speaking of the Marines, I wanted to send my Marine friend serving overseas a care package. 
And what’s a care package without some baked goods?
This is my third pumpkin post…hmm, I guess I’m a little addicted.
I saw these pumpkin snickerdoodles a while ago and bookmarked them for another time. I only thought of them when I was researching the best cookies to send in the mail. When I saw snickerdoodles made the list, I thought it was time to try this recipe.

They are so freakin’ good! And light and chewy and perfectly spiced with cinnamon. The pumpkin flavor is subtle which I like so it still reminds you of a traditional sniickerdoodle cookie yet it is also seasonal in taste.

I hope they arrive safely!

If you would like to send something to my friend, let me know and I will provide you with the address. Care packages are awesome especially to men and women in service. 
Pumpkin Snickerdoodles
Makes about 3 dozen cookies

Get

  • 2 3/4 cups flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp pumpkin pie spice
  • 1 3/4 cups sugar, divided
  • 2 sticks unsalted butter, softened
  • 1 large egg
  • 3/4 cup pumpkin puree
  • 2 Tbsp ground cinnamon
Bake
*Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 400 degrees F. Line two baking sheets with parchment paper; set aside.
*In a large bowl, whisk together flour, cream of tartar, baking soda, salt, and pumpkin pie spice; set aside.
*In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and 1 1/2 cups of sugar on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and beat at medium speed until combined, about 30 seconds. Add the pumpkin puree and beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low until just combined, about 30 seconds, scraping down the bowl as needed.
*Place the remaining 1/4 cup sugar and cinnamon for rolling a shallow bowl. Roll a heaping tablespoon of dough into a 1 1/2 inch ball, roll the ball in the sugar mixture, and place it on the prepared baking sheet.  Repeat with the remaining dough, spacing the balls about 2 inches apart. 
*Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, about 10 to 12 minutes, rotating the baking sheet halfway through baking. Cool the cookies on the baking sheet about 5 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool at room temperature. 
Note: I found that placing the dough in the refrigerator for about 5 minutes before rolling into cookies helped made the dough easier to work with. 

Enjoy!
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