It would be hard to choose a favorite cookie, there are so many awesome options out there! Snickerdoodles always make it in the top 10. It is such a great, classic cookie. This pumpkin snickerdoodle is a fun variation of that classic. This recipe is delicious. I feel like it has the best ratio of pumpkin, just enough to have the flavor, but not too much that it is over powering. Plus, I used partial whole wheat flour in this recipe, and it adds a whole other element.
Another great thing about this recipe is it’s a one bowl recipe. I do these one bowl recipes often, because really, who likes to wash dishes??
If you have the chance, you should grind your own flour. The taste is like night and day. I love my nutrimill just for this reason. I used a soft wheat for this recipe, as I do with most my cookies, cakes and quick breads. If you don’t have a grain mill, simply buy whole wheat pastry flour.
I start with the wet ingredients on the bottom. Mix well and add the dry ingredients on the top. Blend only until combined. It is easy to over mix when you are using whole wheat flours.
Roll dough in cinnamon sugar. Roll until the cookie is coated.
Bake until just slightly under baked. Anytime you bake with whole grains, you want to underbake slightly as whole wheat flours absorb more liquid than white flours. If you bake until it is completely baked, when you remove it from the oven and it continues to bake, it will dry it out.
These are a thick hearty cookie. Look at the height on these cookies!
I am telling you, these cookies are so hard to resist. They are just so good. Especially with a tall glass of cold milk!
Pumpkin Snickerdoodles- whole grain
- 1 1/4 cup all purpose flour
- 1/2 cup whole wheat pastry flour
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/8 teaspoon ground nutmeg
- 1/2 cup butter, melted
- 3/4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup pumpkin puree
- 1/2 cup granulated sugar
- 1 tablespoon cinnamon
- Preheat oven to 350 degrees.Line 2 baking sheets with parchment paper.In a small bowl, combine flours, cream of tartar, baking soda, salt, cinnamon, and nutmeg.In another bowl, combine butter and brown sugar. Add egg, pumpkin and vanilla. Mix only to combine. On a plate, mix the granulated sugar and cinnamon for your cinnamon sugar. Scoop cookies onto plate with cinnamon sugar and roll around to coat. Bake cookies until just slightly underbaked. Remember, any time you are baking with whole grains, you will want to underbake just a touch. It helps to keep the cookies from becoming too dry. Now, sit back and enjoy. You deserve it!