I had to end my second cookie week with not only another fantastic snickerdoodle recipe, but a cookie that is very appropriate for the season. While the other cookies were totally addicting/ive, these pumpkin snickerdoodles are mega-turbo addictive. I can't even put into words how good these cookies are, but I'll try.
Like most snickerdoodles, they are soft, fluffy, and melt-in-your-mouth....but add pumpkin. And everything's better with pumpkin...unless, of course, you don't like pumpkin *cough Amber cough* Actually, find a friend or family member or sweet stranger who may be a little creeped out by the fact that you are asking if they like pumpkin or not...find someone who hates pumpkin, offer them a cookie, and then squeal in delight and go all cookie monster on all the cookies you are going to have to eat by yourself since your friend, sister, uncle, person you just met doesn't want one.
What you need:
- 2 3/4 cups flour
- 2 tsp. cream of tartar
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. pumpkin pie spice
- 1 3/4 cups sugar, divided
- 2 sticks butter, softened
- 1 large egg
- 3/4 cup pumpkin puree
- 2 Tbsp. ground cinnamon
- Whisk flour, cream of tartar, baking soda, salt, and pumpkin pie spice.
- Cream 1 1/2 cups sugar and butter together for 2 minutes until fluffy.
- Add egg and mix until incorporated. Then add pumpkin puree.
- Mix together 1/4 cup sugar and cinnamon in a small bowl.
- Roll dough into balls slightly smaller than a walnut, then roll into cinnamon-sugar.
- Bake at 375* for 8 to 10 minutes. Cool for 5 minutes and then remove to wire rack to cool completely.
Recipe from Sweet Pea's Kitchen