With Fall in full force, I feel compelled to enjoy as many pumpkin recipes as I possibly can. These pumpkin snickerdoodles were my first foray into the land of pump since fall began. This recipe is flawless. It’s from Sweet Pea’s Kitchen and I’m so happy I found it.
- 2 3/4 cups all-purpose 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 (1 1/2 c, 1/4 c)
- 2 sticks salted butter, softened
- 1 large egg
- 3/4 cup pumpkin puree
- 2 tbsp ground cinnamon
1) Pre-heat oven to 400 degrees and either line two baking sheets with parchment paper, or spray two baking sheets with non-stick spray
2) In a large bowl, whisk together flour, cream of tartar, baking soda, salt, and pumpkin pie spice; set aside
3) In another large bowl, cream the butter with 1 1/2 cups of sugar with a hand mixer (or stand mixer) on medium speed until light and fluffy. Add the egg and beat until combined. Add pumpkin puree and beat until combined. Add the dry ingredients and beat until just combined. Make sure you scrape down the sides to get all the ingredients in there.
4) Place the remaining 1/4 sugar and the cinnamon in a shallow bowl. Roll one heaping tablespoon of dough into a ball and roll it in the sugar and cinnamon mixture. Place the cinnamon sugar ball of dough on the prepared baking sheet. Continue to do this with the rest of the dough, spacing the balls about 2 inches apart
5) Bake the cookies, one sheet at a time until the edges are firm but the middle of the cookie looks soft and puffy – about 10 to 12 minutes. If you want, you can rotate the baking sheets halfway through. I didn’t and they still turned out great.
6) Cool the cookies on the baking sheet for about 5 minutes, then transfer the cookies to a wire rack to cool.