Pumpkin Snickerdoodles

In case you need a reminder, I’m pretty squarely settled in the “if it’s not chocolate, it’s not dessert” camp. For these cookies though, I’ll make an exception. These may for me even usurp Oreos as what my Dad likes to refer to as “coffee dunkers”. 😁 Thick but fluffy and infused with warm fall spices, these cookies are sure to be a hit with the pumpkin lover in your life. Or in my case, any cookie lover 😊 Plan ahead as you have to let the dough refrigerate at least an hour before baking!
For the cookies:
3¾ cups all-purpose flour
1½ tsp baking powder
½ tsp salt
½ tsp ground cinnamon
¼ tsp ground nutmeg
2 sticks unsalted butter, at room temperature
1 cup sugar
½ cup brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp vanilla extract
For the coating:
½ cup sugar
1 tsp ground cinnamon
½ tsp ground ginger
Dash of allspice

In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Whisk to blend and set aside.
With your mixer, beat together the butter and sugars on medium-high speed until light and fluffy, then add the pumpkin puree.

Beat in the egg and vanilla until incorporated. With the mixer on low speed, add in the dry ingredients and mix just until incorporated and no dry streaks remain. Cover and chill the dough for at least 1 hour.

Once your dough is chilled, assemble your coating materials. You’ll also need a cup filled with water and a flat-bottomed glass for this step (the bottom of a stemless wine glass works well for this!). Preheat the oven to 350 degrees Fahrenheit and line cookie sheets with parchment paper. Combine the sugar and spices for the coating in a bowl and mix to blend.

Scoop up about 2.5 tablespoons of dough and roll into a ball. Coat the dough ball in the sugar-spice mixture and place on your cookie sheet, repeating with the remaining dough to fill the sheets. You may have to make several sheets; this recipe can make up to 4 dozen cookies depending on how big you make them.

Dip the bottom of your glass into the water, then the spice mixture, and use it to flatten the dough balls slightly. Recoat the glass in the spice mixture as needed, usually after 3-4 cookies.


Bake the cookies for 10-12 minutes, or until just set baked through. Let cool on the cookie sheets about 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container and share with the ones you love! 😊 Happy fall baking/eating!

Recipe from Annie’s Eats


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