I love snickerdoodles. They remind me of being 6, helping my mom in the kitchen, and licking the beaters. I mean, what kid doesn’t like helping roll balls of cookie dough in sugar? I haven’t met a one. And now it’s even more fun to make them with my girls.
These are a yummy variation, and the pumpkin flavor isn’t so strong that kids that don’t even like pumpkin would be detered. The spiced sugar coating goes perfect with the pumpkin.
You aren’t sick of pumpkin recipes… are you? : )
3 3/4 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1 cup unsalted butter, softened
1 cup sugar
1/2 cup brown sugar
3/4 cup pumpkin puree
2 tsp vanilla
For the sugar coating:
1/2 cup sugar
1 tsp cinnamon
1/2 tsp ginger
Whisk together the flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl.
In another bowl, or in the bowl of a mixer, beat the butter and sugars on medium-high speed for a couple minutes, until light and fluffy.
Add in the pumpkin, egg, and vanilla until combined well.
Add dry ingredients while mixing on low.
Cover and chill dough for at least an hour.
Mix together sugar coating mixture in a small bowl.
Drop scoops of dough (about the size of a heaping tablespoon) into sugar coating and roll to coat, forming balls. Place on baking sheets lined with parchment paper or silicone mats.
Dip the bottom of a glass in some water, then the spice mixture, and slightly flatten cookies.
Bake at 350 degrees for about 10-12 mintues, until just set.
Cool on baking sheets for about 5 minutes before moving to a wire rack to finish cooling.
Recipe source: slightly adapted from annie’s eats