Looking in the baker's section at the grocery store, I spotted the canned pumpkin puree. I know it is only July, but I was itching to make some fall cookies. I mean, really; it is only a few days until August!
So I grabbed a can, thinking I needed to rewrite the step-by-step baking instruction. So now was a good time. These are so good!!!
A key ingredient for pumpkin cookies is the pumpkin, Big Surprise! My go to pumpkin puree is Libby's 100% Pure Pumpkin Puree. This link is to Nestle (parent company of the Libby's brand). If you are a pumpkin fan, I hope you will try these cookies.
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Ingredients
COOKIE DOUGH
- Butter unsalted
- Sugar white
- Pumpkin puree
- Eggs
- All-purpose flour
- Cream of tarter
- Baking soda
- Kosher Salt
- Pumpkin pie spice
TO ROLL COOKIE DOUGH IN
- Sugar white
- Ground cinnamon (Vietnamese Cinnamon) from Penzey's
Making Snickerdoodles
These cookies are so easy to make with the wonderful taste of pumpkin and all the spices that go along with a fall cookie.
Prepping
Weigh or measure the sugar into a bowl and set it aside. Next, weigh or measure the flour in another bowl. Add to the flour the cream of tarter, baking soda, salt, and the pumpkin pie spice. I then run a whisk through to blend.
Making the Cookie Dough
Cube the butter into the mixer bowl. I like to cube the butter so I can tell if it is room temperature or if it is still really cold. This will determine how long it takes to cream the butter.
My butter was room temperature, so it only took about a minute on a medium mixer speed to get creamy looking butter with soft peaks.
Next, add the sugar and mix on a medium mixer speed for a 3 minutes. There is more sugar than butter, so it will look a little grainy. Scrape down the sides.
Crack the egg into a small dish before adding it to the butter-sugar mix. This way I can get rid of any egg shells before it goes into the cookie dough. Mix the egg into the butter-sugar mixture.
Now is the time to add the pumpkin puree. Mix on a medium mixer speed until combined. Mixing the butter, egg and the pumpkin may look like it is not combined, but it all come together after the flour is added.
Add the flour mixture about a third at a time until incorporated. Don't over mix, you can always use a spatula if there is a loose flour that has not mixed in all the way.
Cover and refrigerate for 30 minutes. This is a soft cookie dough, so it needs this time for the butter to firm up.
Assemble and Bake
Preheat the oven to 350°F (175°C or 180°C) and line two cookie sheet pans with parchment paper. I also grab a medium cookie scooper.
In a bowl, add the sugar and cinnamon and mix that together. Now it is time to scoop, roll, coat, and bake.
The cookie dough is soft, so after you scoop out the dough and put it in your hand to roll into a ball, do it gently. If it is too soft, put the cookie dough in the freezer for 5 to 10 minutes and then try again.
Roll into a ball and then add it to the bowl with the sugar-cinnamon mixture. Roll and coat all sides of the ball and add it to one of the prepared cookie sheet pans.
Bake at 350°F (175°C or 180°C) for 10-12 minutes. I leave the cookies on the pan for about a minute after pulling the pan from the oven. Then move the cookies to a cooling rack.
Enjoy!
FAQ's
I store mine in a container that has an air-tight lid. Because of the coating, these cookies can become a little dry if not kept in an air-tight container. They will last for 5 to 7 days.
You can make the dough and keep it refrigerated until the next day. It probably will also make the cookie dough easier to roll and coat. I often do this to enhance the flavors.
If you are thinking about chocolate, try some white chocolate chips. If you want some nuts, there are plenty that go with pumpkin: hazelnuts, pecans, pine nuts, and, of course, the great walnuts.
Other Pumpkin Delights
Recipe
Pumpkin Spice Snickerdoodle Cookies
Barbara HallWould you like to save this recipe?
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Ingredients
COOKIE DOUGH
- 1 cup (227 g) Butter unsalted room temperature
- 1 ½ cup (300 g) Sugar white
- ¾ cup (183.75 g) Pumpkin puree
- 1 (1) Eggs
- 2 ¾ cups (343.75 g) All-purpose flour
- 2 teaspoons (2 teaspoons) Cream of tarter
- 1 teaspoon (1 teaspoon) Baking soda
- ½ teaspoon (0.5 teaspoon) Kosher Salt
- 1 teaspoon (1 teaspoon) Pumpkin pie spice
TO ROLL COOKIE DOUGH IN
- ¼ cup (50 g) Sugar white
- 2 teaspoons (2 teaspoons) Ground cinnamon
Instructions
- Weigh or measure into a bowl the flour, cream-of-tarter, salt, baking soda, and the pumpkin pie spice, then whisk together and set it aside. Next, weigh or measure the sugar into another bowl and set it aside.
- I cube the room temperature unsalted butter into a mixer bowl. Cream the butter for about a minute. You should get soft peaks and it will look creamy. Now add the sugar and mix on a medium mixer speed for 3 minutes.
- Next, add the egg and beat until incorporated, stop the mixer and add the pumpkin puree. You can also scrape the sides down again if it needs it. Mix the pumpkin puree until everything is a nice pumpkin color, about 30 seconds to a minute.
- Turn the mixer to low mixer speed and add the flour mixture about a third at a time. This should only take about a minute to incorporate all the flour. Try not to over mix. You can use a spatula to incorporate any loose flour. Scrape down the sides, cover loosely and put in the refrigerator for 30 minutes.
- Preheat the oven to 350°F (175°C or 180°C). Mix your ¼ cup of sugar with the ground cinnamon in a shallow bowl and set aside. Alos add parchment paper onto 2 cookie sheet pans. I use a medium cookie scooper to scoop the cookie dough.
- The cookie dough is soft, so after you scoop out the dough and put it in your hand to roll into a ball, do it gently. The cookie dough will be tacky. If it is too soft, put the cookie dough in the freezer for 5 to 10 minutes and then try again. Next, roll the ball in the cinnamon-sugar and coat the whole ball. Place on the prepared cookie sheet pan, about 2" apart. I got twelve balls on a pan.
- Bake at 350°F (175°C or 180°C) for 10-12 minutes, leaving them on the pan for a minute after pulling them from the oven before transferring to a cooling rack.
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NUTRITION DISCLAIMER
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
Nutrition
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