It’s pumpkin season – perhaps my favorite food time of year!!! When these lovely orange globes hit the stores, I look forward to making all things pumpkin! (If you too love pumpkin, check out my recipes for Kerry’s Pumpkin Bread, Pumpkin Cheesecake & Fall Pumpkin Scones [which I made last weekend!])
This year, however, I sent a care package to my college freshman daughter complete with a home-baked goodie. Since the treat would have to stand up to being transported in a box, I needed something fairly resilient. The solution: Pumpkin Snickerdoodles! This yummy cookie bakes up soft, yet sturdy & has all the flavor of pumpkin pie. I hope you enjoy it as much as my daughter did!
Ingredients
- 1/2 t baking soda
- 1/2 t cream of tartar
- 1/4 t salt
- Pinch of nutmeg
- 1 t + 1/2 t cinnamon
- 1/2 t + 1/4 t allspice
- 1/2 t ginger
- 1/2 t cloves
- 1 stick unsalted butter, melted & cooled
- 1 c sugar
- 1/2 c canned pumpkin
- 1 egg, room temperature
- 1 t vanilla extract
- 1/3 c fine sanding sugar
Preheat oven to 375 deg. In a medium bowl, whisk together flour, baking soda, cream of tartar, salt, nutmeg, 1 t cinnamon, 1/2 t allspice, ginger & cloves.
In a large bowl or stand mixer, mix butter, sugar & pumpkin until smooth. Add egg & vanilla & combine. Add flour mixture & combine.
In a small bowl, whisk together sanding sugar,1/2 t cinnamon & 1/4 t allspice. Drop heaping tablespoons of dough into sugar mixture & roll into 1-1/2″ balls. Transfer to parchment-lined rimmed baking sheets, 3″ apart. Using a spatula, flatten balls to just under 1/2″ thick. Sprinkle with more sugar mixture.
Bake, rotating sheets halfway through, until light golden & firm to touch, 10 to 12 min. Let cool 05 min on sheets, then transfer to a wire rack & let cool completely. Enjoy!
Adapted from Pumpkin Snickerdoodles Recipe | Martha Stewart.