This week, I’ve teamed up with a few of my favorite Gal Pals to share some of our favorite seasonal things! I’m not much for Halloween, but I LOVE fall! Anytime fall rolls around, I began craving thing with cinnamon, pumpkin and spice. Nothing is better to walk in to your house and smell the sweet aroma of a freshly baked batch of cookies. In the fall, this means a hearty batch of Pumpkin Snickerdoodle cookies. A warm cookie is really my weakness, and Snickerdoodle cookies are easily my second biggest weakness. Now, I’m not one to brag, but these pumpkin Snickerdoodle cookies take the word “weakness” to a whole new level. They’re so easy to make, and are sure to have your mouth watering!
* 3 1/4 cups all-purpose flour
* 3 1/2 tsp cornstarch
* 2 tsp baking powder
* 1/2 + 1/8 tsp salt
* 3/4 tsp ground cinnamon
* 1/2 tsp ground ginger
* 1/4 tsp ground nutmeg
* 1/4 tsp ground allspice
* 1 cup granulated sugar
* 3/4 cup packed light brown sugar
* 1 cup unsalted butter, softened
* 1 large egg yolk
* 3/4 cup canned pumpkin puree
* 1 1/2 tsp vanilla extract
* For rolling
* 1/4 cup granulated sugar
* 1 1/2 tsp ground cinnamon
Directions
- In a large bowl mix together flour, cornstarch, baking powder, salt, cinnamon, ginger, nutmeg and allspice with a fork until well blended, set aside for later use.
- In a glass or stainless steel bowl, use a hand mixer or stand mixer to cream together butter, granulated sugar and brown sugar until blended- not fluffy. Use a spatula to scrape down sides and bottom of bowl during the mixing process. Mix in egg yolk, then pumpkin and vanilla extract seperately. With mixer set on low speed, slowly add in dry ingredients little by little, then mix until combined. Divide dough into two seperate bowls, cover with plastic wrap and chill for 1 hour (dough should be slightly sticky so the cinnamon sugar will stick when rolling but they should be manageable to roll in the palms of your hands).
- In a small bowl, whisk together 1/4 cup granulated sugar with 1 1/2 tsp cinnamon. Use a tablespoon to scoop out about 2 tbsp at a time. Roll dough into balls and roll in cinnamon sugar mixture to evenly coat in sugar and place cookies 2-inches apart on prepared cookie sheet.
- Freeze dough for 30 minutes. During the last 5 minutes of freezing, pre-heat oven to 350 degrees.
- Bake in preheated oven 12 – 14 minutes. You want cookies to be slightly too soft when pulled out of over, they will continue baking after removed from oven. Cool on baking sheet about 5 minutes then transfer to a wire rack to cool completely
- ENJOY!
