It seems like every fall, people seems to go absolutely crazy over all things pumpkin-flavored, and I myself am totally guilty of doing it too. Plus with the weather cooling down, it’s just a really fun time of year to get in the kitchen and bake something sweet. And so I’m here to tell you that you need to make these pumpkin snickerdoodles!
1 cup (2 sticks) salted butter, at room temperature
1 cup granulated white sugar
1/2 cup light brown sugar
3/4 cup pure unsweetened pumpkin puree
1 large egg
2 teaspoons vanilla extract
3 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup granulated white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon allspice
to cream the butter until fluffy. Add sugars and pumpkin puree and beat
well. Mix in egg and vanilla, scraping down sides of the bowl to
incorporate all of the ingredients.
ground cinnamon. Beat flour mixture into liquid mixture a little at a
time just until incorporated.
dough becomes slightly firm.
parchment paper (or spray with nonstick spray). Mix rolling sugar
ingredients in a small bowl.
(1 1/2 Tablespoons) or a large spoon to scoop out dough and roll into
balls. Use your hands to roll the balls in the cinnamon sugar and make
sure they’re coated really well. Place 2 inches apart on the prepared
baking sheets. Use a glass with a nice, flat bottom to dip in sugar and
flatten the balls.
firm to the touch. Let cool on baking sheets for 5 minutes or so, then
remove them to a wire rack to cool completely.