Pumpkin Snickerdoodles

Pumpkin snickerdoodles! It’s all about pumpkin around here. This is recipe from my all time favorite domestic role model @marthastewart . They turned out delicious!

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon cream of tartar

1/2 teaspoon coarse salt

Pinch of freshly grated nutmeg

1 stick unsalted butter, melted and allowed to cool

1 cup granulated sugar

1/2 cup canned pumpkin puree (not pie filling)

1 large egg, room temperature

1 teaspoon pure vanilla extract

1/3 cup fine sanding sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, cream of tartar, salt, and nutmeg.

2. In a large bowl, whisk together butter, granulated sugar, and pumpkin until smooth. Add egg and vanilla and whisk to combine. Add flour mixture and stir to combine, about 2 minutes.

3. In a small bowl, whisk together sanding sugar, cinnamon, and allspice. Drop heaping tablespoons of dough into sugar mixture and roll into 1 1/2-inch balls. Transfer to parchment-lined rimmed baking sheets, 3 inches apart. Using a spatula, flatten balls to just under 1/2 inch thick. Sprinkle with more sugar mixture.

4. Bake, rotating sheets halfway through, until light golden and firm to touch, 10 to 12 minutes. Let cool 5 minutes on sheets, then transfer to a wire rack and let cool completely. Cookies can be stored in an airtight container up to 3 days

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