Bready or Not: Pumpkin Snickerdoodles

It’s pumpkin time! That’s right, the annual traditional continues. Through November 1st, each Wednesday will feature a new pumpkin recipe! This week: Pumpkin Snickerdoodles.

Not all of these recipes will be totally new, though. I revisited several of my old favorite pumpkin recipes that I first shared on Live Journal.

I had to start out with Pumpkin Snickerdoodles because, well, SNICKERDOODLES. Snickerdoodles are a year-round theme on here!

These cookies are snickerdoodles foremost, too. The pumpkin flavor is pretty mild, but its presence is undeniable, as these cookies are vivid orange.

Pumpkin goes so perfectly well with cinnamon and sugar. Quite simply, these cookies embody autumn in appearance, flavor, and smell.

Be sure to return next week when I share one of my personal favorite seasonal breakfast recipes: Pumpkin Pucks! They are gluten-free, sugar-free, and amazing.

Print Recipe

Bready or Not: Pumpkin Snickerdoodles

These Pumpkin Snickerdoodles only feature 3/4 cup of pumpkin puree, but they are vivid orange. The primary flavor is all Snickerdoodle--cream of tartar and cinnamon--with the pumpkin very much there but mild. [Note that I recommend avoiding canned organic pumpkin puree here, as it tends to be watery.]

Course: Dessert, Snack

Keyword: cookies, pumpkin, snickerdoodle

Author: Beth Cato

Ingredients

Dough

• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon pumpkin pie spice
• 1 1/2 cups white sugar
• 1 cup unsalted butter 2 sticks, softened
• 1 large egg room temperature
• 3/4 cup pumpkin puree

Topping

• 1/4 cup white sugar
• 2 Tablespoons ground cinnamon

Instructions

• Preheat oven to 375-degrees. In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, and pumpkin pie spice; set aside.
• In a large bowl, cream the butter and the 1 1/2 cups white sugar until light and fluffy. Add the egg, then the pumpkin puree. Add the dry ingredients last, scraping down the bowl as needed.
• Combine the two topping ingredients in a small bowl. Using a tablespoon, form dough into a ball and roll in the sugar and cinnamon. Space out the dough balls on the cookie sheet so that they have room to spread.
• Bake for 8 to 10 minutes, until edges are set; since the cookies are tinted orange, it will be harder to judge doneness, but Snickerdoodles always finish cooking outside of the oven. Cool the cookies on baking sheet about 10 to 15 minutes before moving to rack.
• OM NOM NOM!

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