Pumpkin Snickerdoodle Cookies
Are you looking for a fall version of the classic snickerdoodle cookie? Let me tell you, these pumpkin snickerdoodle cookies are where it is at! This is the time of year to enjoy all things pumpkin!
Servings: 32
Ingredients
- 2 cups all purpose flour
- 1 cup whole wheat pastry flour You can also use a regular whole wheat if you prefer, but I love the pastry.
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ⅙ teaspoon ground nutmeg
- 1 ½ teaspoon cream of tartar
- ½ teaspoon baking soda
- 1 cup softened butter
- ⅔ cup brown sugar
- ⅔ cup granulated sugar
- 1 egg
- 2 teaspoon vanilla
- ½ cup pumpkin puree
Cinnamon Sugar
- ½ cup granulated sugar
- 1 tablespoon cinnamon
Instructions
- In a small bowl, combine flours, cream of tartar, baking soda, salt, cinnamon, ginger, and nutmeg.
- In another bowl, combine butter, granulated sugar, and brown sugar until they are light and fluffly.Then, add egg, pumpkin and vanilla. Mix only to combine.
- Cover with plastic wrap and let this chill for at least 3 hours. I like to let it chill overnight.
- Preheat oven to 350 degrees.
- Line 2 baking sheet with parchment paper and set aside.
- On a plate, mix the granulated sugar and cinnamon for your cinnamon sugar. Scoop cookies onto a plate with cinnamon sugar and roll around to coat.
- Bake for 7-10 minutes. You will want the edges to be baked and slightly firm, but the center to still be soft.
- 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.
- Remove from the oven and after a minute, transfer to a cooling rack. These are delicious warm or cooled.
- Now, sit back and enjoy. You deserve it!
Notes
Let the cookies chill for at least three hours in the fridge before baking. This slows down how much they spread out, allows the flavors to develop, and makes the end results so much better. For best results, chill overnight when time allows.
Make without whole wheat flour? I love the whole wheat, but you can use completely all-purpose flour instead if you wish.