Anytime someone mentions fall, my brain automatically goes to turning leaves and pumpkin treats. So, on a Saturday morning while scrolling through Pinterest, a certain recipe caught my eye: Pumpkin Snickerdoodles.
Growing up, anytime I had the opportunity to make cookies, I usually chose snickerdoodles. Something about taking little dough balls and rolling them in cinnamon sugar is just so fun, and when I saw the combination of one of my favorite cookies and favorite fall flavors (Seriously, September through December I am fueled off pumpkin), I knew I had to make them.
3 3/4 cups flour (For a traditional taste, use all-purpose, but I subbed with whole wheat which created a different flavor)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 sticks unsalted butter, room temperature
1 cup sugar
1/2 cup dark brown sugar
1 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract
The process is easy enough. First, mix all of the dry ingredients in a bowl, and then cream together the wet ingredients in a second bowl with a hand blender. Combine them thoroughly, adding the flour in a little bit at a time, and then let the dough chill covered in the fridge for about an hour. In the mean time, preheat the oven to 350 degrees and mix together ½ cup sugar and 1 teaspoon of cinnamon in a small bowl. You’ll also need a flat cup with a slightly moistened bottom to flatten the cookie balls on the sheet. Once the dough is chilled, scoop about 2 tablespoons out at a time and create small balls.
After baking for 10 to 12 minutes, take out and place on a cooling rack. Or, like me, you can enjoy straight out of the oven with a cold glass of almond milk. This makes a huge batch! I made twenty-four cookies and still had to freeze half of the dough (which lasts four to six weeks, if you are wondering). These are the perfect treat for a cool autumn night, and are even better when shared with friends.