Once again, I know March isn't exactly pumpkin season. I should be making something Springy or Easter-ish. But I have the upcoming joy of moving soon, so I am in pantry cleaning mode. I had a can of pumpkin that survived Fall, but needed to go. So I flipped through some cookbooks and found this recipe for pumpkin snickerdoodles that I hadn't tried yet. I was preparing desserts for a party I was going to (the same one I made Twix caramel popcorn for) so I thought these would be perfect. This way I could use up my pumpkin, but my husband couldn't complain about having to eat a bunch of pumpkin stuff. He's not pumpkin's biggest fan.
So I whipped up a batch and took them to our party hot out of the oven. When we got there, the main course was still cooking. I set my tray of cookies out where some people were sitting. I kid you not, half of them were gone before we even starting eating supper. So I guess you could say they were a hit!
I actually thought I would hold onto this recipe and post it in October or November when it would be more seasonally appropriate. But they were so popular, I had requests for the recipe and I decided to post it now. I am not bound by seasonal stereotypes!
Besides, these weren't overly pumpkin-y. They were light but moist, and deliciously buttery. Even my husband loved them. He stole a few before they even made it out of the house! So don't let the calendar be the boss of you. Make pumpkin snickerdoodles whenever you want!
Whenever you do decide to make these yummy cookies, start by beating butter, sugar, and brown sugar.
Add pumpkin puree.
Beat in egg and vanilla.
Gradually add flour, baking powder, salt, cinnamon, and nutmeg. Mix until just combined.
Now let it cool for about an hour. I tried to make a few cookies without cooling, but the dough was too sticky. So let it chill! In the meantime, mix together sugar, cinnamon, ginger, and allspice. I was a little skeptical about the ginger, but it was really tasty!
When the dough is good and ready, form into balls using about 2 tablespoons for each cookie. If your dough is still a bit sticky, wet your hands. And nibble on the pieces that get stuck on you. It's your cookie making right! Then roll them in the sugar mixture. Place on a baking sheet lined with parchment paper and flatten with the bottom of a glass. I was in a bit of a hurry to get these in the oven and I forgot to flatten mine. The world's still spinning!
Pop 'em in the oven and bake at 350 for 10-12 minutes.
Let them cool a bit if you can. Then smile and watch them disappear! Of course, you could wait until October to make these. But after one bite you will be sorry you lost those 6 months!
For the cookies:
3 3/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup sugar
1/2 cup light brown sugar
3/4 cup pumpkin puree
1 large egg
2 tsp vanilla extract
For the coating:
1/2 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
Dash of allspice
In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated. With the mixer on low speed, slowly add the flour, baking powder, salt, cinnamon and nutmeg and mix just until incorporated. Cover and chill the dough for at least 1 hour.
Preheat the oven to 350 degrees. Line baking sheets with parchment paper. Combine the sugar and spices for the coating in a bowl and mix to blend. Scoop the dough (about 2 tablespoons) and roll into a ball. Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet. Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart. Dip the bottom of a flat drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly. Recoat the bottom of the glass in the sugar-spice mixture as needed.
Bake the cookies for 10-12 minutes, or until just set and baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough.
Yields about 3 dozen cookies.
Recipe from Annie's Eats