This month’s Fill the Cookie Jar theme is fall. Nothing says fall like pumpkin and cinnamon, so I made pumpkin snickerdoodles. Now, I have to say that I have had a lot of snickerdoodles that were hard and dry. These are NOT those cookies. These are soft and chewy and full of pumpkin and cinnamon flavor.
The recipe is an adaptation of the basic cookie recipe I came up with a few years back. It is the recipe because you can change the sugars, add stuff in, etc. and end up with a completely different cookie.
Pumpkin Snickerdoodles for #fillthecookiejar
- 1 cup (2 sticks) unsalted butter at room temperature
- 1 1/2 cups light brown sugar
- 1 egg
- 1/2 cup pumpkin (I used canned.)
- 2 tsps. vanilla
- 1 teaspoon baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon cinnamon for the dough plus another teaspoon for rolling
- 2 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- Preheat oven to 350 degrees.
- Line two large cookie sheets with parchment.
- Cream together butter and sugar with an electric mixer.
- Add egg, pumpkin, and vanilla and mix until well combined.
- Add salt, baking soda, and 1 teaspoon cinnamon and mix for one minute.
- Add flour and mix until well combined.
- Stir together remaining teaspoon of cinnamon and granulated sugar in a bowl.
- Using a cookie scoop, drop by rounded scoops into the cinnamon sugar mix. Roll until coated. and place on prepared cookie sheet. Do not flatten.
- Bake for approximately 10 minutes or until golden brown and almost set. I bake mine one sheet at a time.