The other week I was feeling like a slacker because I hadn’t baked anything fall yet, and really love baking! So I headed to the grocery store, and whipped up an autumn baking storm in my kitchen! One of the things I made was Pumpkin Snickerdoodles!
Now, I’ve had my ups and downs with Snickerdoodles. Sometimes, they turn out PERFECT, other times, they’re overcooked and dry. The pumpkin in this recipe makes these snickerdoodles moist, with that outside cinnamon sugar crunch. It is seriously like biting into a pumpkin-y cinnamon sugar CLOUD of glory! They are at the top of my autumn baking list!
Let’s get started!!
You will need:
Dry Ingredients
2 3/4 cups flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. pumpkin pie spice
Wet Ingredients
1 1/2 cups sugar
2 sticks butter, softened to room temperature
1 large egg
1 tsp. vanilla extract
3/4 cup pumpkin puree
Cinnamon Sugar
1/2 cup sugar
4 Tbls. cinnamon
STEP ONE: MIX DRY INGREDIENTS
Put all dry ingredients (flour, cream of tartar, baking soda, salt, pumpkin pie spice) into a bowl. Whisk to combine. Set aside.
STEP TWO: MIX UP WET INGREDIENTS
Beat together sugar and butter until smooth and creamy.
Beat in the egg and vanilla extract. Then stir in the pumpkin puree until smooth.
STEP THREE: PREPARE CINNAMON SUGAR
Mix together the cinnamon and sugar in a shallow dish or bowl.
STEP FOUR: PREPARE TO BAKE
Roll dough into small balls and then roll them in the cinnamon sugar to coat. Place on a cookie sheet, leaving room for them to spread.
STEP FIVE: BAKE
Bake at 375 degrees Fahrenheit for about 10 minutes, until golden brown.
Let cookies set on pan for about 5 minutes before removing to baking rack to finish cooling.
Enjoy your pillows of fall goodness!
(Recipe adapted from Fantastical Sharing of Recipes. All photos are my own.)
Allie Elliott
Follow @allieelliott
These look and sound amazing!
xx
Kelly
Sparkles and Shoes