pumpkin snickerdoodles (with a spiced glaze)
I know I know! I’m putting pumpkin in cookies!! Please don’t freak out…I promise they are DELICIOUS.
Something about adding in a bit of pumpkin puree to these snickerdoodle cookies just makes them the FLUFFIEST cookies ever. I definitely didn’t just stop at one. Soft, chewy, a bit cakey, and with a warm spiced glaze on top….this is my new go-to Fall treat! There is a tiny bit of chilling of the do involved…just a head’s up! Nothing major though, so preheat your oven and wash your dishes while they hang out in the fridge for half an hour. No biggie.
Anyway, be brave, even if pumpkin isn’t your favourite, and go ahead and try these cookies.
With or without the glaze, they are a perfect treat for Fall!
pumpkin snickerdoodles
recipe: Kelsey Siemens
yields: about 2 dozen (dependent on the size of cookie)
ingredients
2 3/4 cup all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon allspice (or pumpkin pie spice, or a dash of cinnamon, cloves, nutmeg and ginger)
1 cup butter, room temperature
1 1/4 cup white granulated sugar
1 large egg
1/2 cup pumpkin puree
1 teaspoon vanilla
cinnamon sugar topping
1/2 cup white granulated sugar
1 tablespoon cinnamon
spiced drizzle
1/2 cup powdered sugar
1 tablespoon cream or milk
1 teapoon allspice (or pumpkin pie spice, or a dash of cinnamon, cloves, nutmeg and ginger)
directions
Preheat oven to 350 degrees F. Line two baking sheets with a silpat mat or parchment paper.
In a large bowl, combine the flour, cream of tart, baking soda, salt, and allspice together, and set aside.
In a medium bowl, cream together the butter and sugar together for 2 minutes. Add in the egg, and mix well. Then add in the pumpkin puree and vanilla and mix again. Beat on low and slowly add in dry ingredients. Scrape the sides of the bowl to ensure all the flour gets mixed in, and beat on medium speed until just combined.
Cover and refrigerate for about half an hour until the dough can easily be rolled into balls. Meanwhile, prepare the cinnamon sugar topping.
Use a cookie scoop to create equal sized balls, and roll each one in the cinnamon sugar mixture. Place the cookies onto a prepared baking sheets, a few inches apart. Use a firm flipper to press cookies down a bit so they have a flat top and spread a bit.
Bake at 350 degrees for 10-12 minutes. Remove from oven and cool for 10 minutes before transferring to a cooling rack. Repeat until cookie dough is used up.
Prepare the spiced drizzle if so desired. In a small bowl, stir together the powdered sugar, cream, and allspice. Adjust thickness as necessary. I prefer a thick glaze that doesn’t spread much, but you can add more cream if you’d like a thinner glaze. Use a spoon to drizzle over cookies.
Keep cookies in an airtight container for a few day at room temperature, or they freeze well too.
Happy cookie making!
