I definitely found it in these fabulous Pumpkin Snickerdoodles at one of my favorite blogs - Annie's Eats. I've made quite a few recipes featured on her blog and they always turn out incredibly well...these cookies were no exception!
I tested them out on the ultimate cookie judge...my husband. If you've been reading this blog for any amount of time you know that my husband usually isn't a picky eater at all. He eats everything I make and is way less critical of dishes than I am! However, the man is a bit of a cookie snob. I blame his mom...in a good way! She bakes fantastic, awe-inspiring cookies for family get togethers and just weekday afternoons. They are always stellar in texture and intense in flavor and I swear I could never compete with her cookies! I'll have to see if she'll share a few holiday cookie recipes this year that I can feature...
My husband isn't a huge snickerdoodle fan, he usually finds them kind of lacking in flavor and a little dry. My solution: pumpkin snickerdoodles! Score - he loved them and suggested they be the only type of snickerdoodles consumed on the premises. I have to agree.
Let me know if you try the recipe and please share your successful pumpkin recipes with me, I'd love to try them!
Ingredients for Cookies
- 3¾ cups all-purpose flour
- 1½ tsp. baking powder
- ½ tsp. salt
- ½ tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- ¼ tsp. pumpkin pie spice
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup granulated sugar
- ½ cup light brown sugar
- ¾ cup pumpkin puree
- 1 large egg
Ingredients for Coating
- ½ cup granulated sugar
- 2 tsp. pumpkin pie spice
1. 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.
2. 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.
2. Preheat the oven to 350˚ 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 (about 2½ tablespoons) and roll into a ball. Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet.
3. Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart. Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly. Recoat the bottom of the glass in the sugar-spice mixture as needed.
4. Bake the cookies for 10-12 minutes. Let cool on the baking sheet for 5 minutes before moving to the cooling racks to finish cooling.