pumpkin snickerdoodles - dee dee's
(1 rating)
Here's a twist on the Snickerdoodles we all know and love! And just in time for the holidays! These cookies are rolled in a mixture of Cinnamon, sugar, ginger and allspice. The ginger makes this cookie with it's unique citrus flavor and it's spicy warming effect. When I found this recipe, I knew I had to give it a try! This was adapted from Annie's Eats Hope you enjoy!
(1 rating)
yield
3 to 4 dozen cookies
prep time
1 Hr 10 Min
cook time
10 Min
method
Bake
Ingredients For pumpkin snickerdoodles - dee dee's
- INGREDIENTS FOR COOKIE
-
3 3/4 call purpose flour
-
1 1/2 tspbaking powder
-
2 tspcream of tarter
-
1/2 tspsalt
-
1/2 tspground cinnamon
-
1/4 tspground nutmeg
-
1 c(2 sticks) unsalted butter, at room temperature (if you don't have unsalted butter, exclude the salt)
-
1 csugar
-
1/2 cbrown sugar, light
-
3/4 cpumpkin puree (not pumkin pie filling)
-
1 lgegg
-
2 tspvanilla extract
- SUGAR N SPICE MIXTURE
-
1/2 csugar
-
1 tspground cinnamon
-
1/2 tspground ginger
-
dash of allspice
How To Make pumpkin snickerdoodles - dee dee's
-
1In a medium bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. Whisk to blend; set aside. -
2In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2 to 3 minutes. Blend in the pumpkin puree. Beat in egg and vanilla until incorporated.
-
3With mixer on lower speed, add the dry ingredient; mix just until incorporated. Cover and chill the dough for 1 hour.
-
4Preheat oven to 350 degrees. Line cookie sheet with parcdhment paper.
-
5Combine the sugar and spices for coating in a bowl and mix to blend. Scoop the dough (about 2 1/2 Tbsp) and roll into a ball. Coat the dough ball in the sugar n spice mixture and place on prepared baking sheet about 2 to 3-inches apart.
-
6Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to slightly flatten the dough balls. Recoat the bottom of the glass in the sugar n spice mixture as needed.
-
7Bake the cookies for 10-12 minutes, or until just set and baked through. Let cool on the baking sheets about 5 minutes, and then transfer to a wire rack to cool completely. Store in airtight container
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT