Recipe by HokiesMom
Thanks to iewe for naming this recipe for me. Originally named Pumpkin Snickerdoodles I like her new name for it! Found this on Annie Eats Blog and tweaked the spices just a bit and the size to fit my needs. I received 5 dozen cookies using a small cookie scoop. Nice fluffy and soft cookie full of flavor. Hope you enjoy them too!
Top Review by flower7
Yummy cookies! I ended up having to refrigerate the dough about 24 hrs and was afraid it would be too stiff but it worked out fine (in fact, I stuck it back in the fridge between batches so it wouldn't get too sticky/soft). For the sugar-spice coating I used 1/2 tsp allspice & 3/4 tsp ea ginger & cinnamon. I ended up with about half the sugar-spice left over but never fear - it will not go to waste! It will make a great cinnamon-sugar sub for toast! :) I found the dough a little too stiff and sticky to use my cookie scoop so just ended up portioning the dough balls with my hands. I ended up with exactly 5 dozen. Thanks for sharing the recipe! :)
For the Cookies
- 3 3⁄4 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1 cup unsalted butter, softened (save wrappers, see directions)
- 1 cup granulated sugar
- 1⁄2 cup brown sugar
- 3⁄4 cup pumpkin puree (not Pumpkin Pie filling!)
- 1 large egg
- 2 teaspoons vanilla
- 1⁄2-3⁄4 cup granulated sugar
- 2 teaspoons pumpkin pie spice (or use cinnamon, ginger and allspice)
Directions See How It's Made
- In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Whisk to blend and set aside.
- In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. Blend in 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.
- Cover and chill the dough for at least 1 hour.
- Preheat the oven to 350Ëš F. Line baking sheets with silicone baking mats or parchment paper.
- Combine the sugar and spices for the coating in a bowl and mix to blend. Scoop the dough roll into a ball using a small (1") cookie scoop (about 1 heaping tablespoonful). Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet, spacing the dough balls 2-3 inches apart.
- Dip the bottom of a flat, glass in butter wrapper (from the butter in the recipe) to moisten, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly. Repeat as necessary.
- Bake the cookies for 10-12 minutes, or until just set and baked through.
- Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely.