Pumpkin Snickerdoodles

Remember when i said I would  be posting a lot of fall and pumpkin recipes?? I wasn’t lying! Seriously have a problem with pumpkin, I love it all! Pumpkin food, pumpkin candles, pumpkin decorations… it’s sad really. So please feel free to revel in my pumpkin madness these next few months.

I basically took a regular snickerdoodle recipe and added some pumpkin ingredients to it. These cookies are really easy to make and the end result is amazing. My favorite part is how light and fluffy they are in the center, and the sugar and cinnamon coating on the top just melts in your mouth.

You’re going to need to save room because just one cookie won’t cut it! They’ll keep you coming back for more.

In a medium bowl, combine your dry ingredients (flour, salt, baking powder, cinnamon, and nutmeg). Set aside. Take an electric mixer and beat together sugars and butter on medium high speed until light and fluffy about 3 minutes. Add your pumpkin puree, blend. Next add your egg and vanilla until just combined. Turn on low speed and slowly add your dry ingredients with small batches at a time. Mix until just incorporated. Cover and chill in the refrigerator for an hour.

Take the chilled dough out of the fridge and preheat your oven to 350°. Take a small bowl and mix together your sugar and spices. Take a baking sheet with parchment paper and start rolling your dough into balls as equal in size as you can make them. Once rolled into a ball, roll around in the sugars to coat. Place on the baking sheet. Repeat this until all of the dough is rolled and coated. Take the palm of your hand (washed of course, let’s keep this germ free people!) and gently press down on the center of each ball of dough. You don’t want to flatten the dough completely, just a little bit. Bake for 10-15 minutes, rotating the pan halfway through. Let cool for 5 minutes, then place on a wire rack to cool (or devour while nice and warm!!! My favorite time to eat cookies!).

Serve with an ice cold glass of milk, you won’t be disappointed!

For the cookies:

3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
½ tsp. ground nutmeg
½ tsp. pumpkin pie spice
½ ground cloves

1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract

For the coating:

½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
½ tsp. ground nutmeg
½ tsp. pumpkin pie spice
½ ground cloves


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