So it may be close to 90 degrees here is SoCal, but I’m still pretending Fall is on its way! I’m ready for pumpkins, baking and sweaters! Hence today’s post. One of my favorites, with a slight fall twist. The snickerdoodle is a great cookie on its own, but add a little pumpkin to the mix, and you have yourself the perfect pre-fall sweet treat!
3 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 sticks butter, room temperature
1 cup sugar
1/2 cup dark brown sugar
1 cup pumpkin
1 large egg
2 teaspoons vanilla extract
1/2 cup sugar
1 teaspoon ground cinnamon
In a medium bowl, combine flour, baking powder, salt, cinnamon, and nutmeg.
In a large bowl, beat together butter and sugars on medium speed until well combined.
Next, beat in the pumpkin, and add the egg and vanilla extract.
Lastly, add in the dry ingredients. Beat until combined, but don’t over mix. Wrap dough in plastic wrap, and refrigerate for at least an hour, until firm
Preheat oven to 350 degrees. Cover cookie sheet with a Silpat or use parchment paper
In a small bowl, mix together the sugar and cinnamon for the cookie coating. Scoop dough (I use a small ice cream scooper) and roll into a ball. Roll the dough ball in the sugar mixture, and place on the cookie sheet, leaving about 2 inches between each cookie.
Bake the cookies for 10-12 minutes. Let cool on the baking pan for a few minutes then transfer to wire cooling racks to cool completely.