Day 10: Pumpkin Snickerdoodles. I made these for Thanksgiving and these were probably my favorite out of my Thanksgiving batch. I think I left them in the oven just a minute too long because they were a little tougher than I would have liked the day after. Under-baking is the key to these cookies.
Pumpkin is not just for the fall and Halloween. It’s available year round so take advantage of it!
These cookies crackled beautifully and have the slightest hint of pumpkin. The pumpkin flavor isn’t very strong, so even those on the fence about pumpkin would enjoy these. Recipe from The Recipe Critic.
Pumpkin Snickerdoodles
Ingredients
- ½ cup unsalted butter
- ⅓ cup lightly packed brown sugar
- ½ cup white sugar
- ½ teaspoon vanilla extract
- ⅓ cup canned pumpkin
- ¾ teaspoon ground cinnamon
- ¼ teaspoon each nutmeg and ground cloves
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon cream of tartar
- 1 and ½ cups white all-purpose flour
- 4 tablespoons white sugar
- ¾ teaspoon ground cinnamon
Rolling the cookies
Directions
- Preheat the oven to 350 degrees F.
- Cream together the butter and both sugars. Add in the vanilla, pumpkin, cinnamon, nutmeg, cloves, and salt.
- Gradually mix in the baking soda, cream of tartar, and flour until just combined.
- Roll out balls of dough and then roll in a bowl that has the white sugar + ground cinnamon.
- Place on a cookie sheet and bake 13-15 minutes. Slightly under-baking these cookies yields soft and tender cookies.
These look so yummy! And I agree, pumpkin should be enjoyed all-year-round! Thanks for this recipe. 🙂