So far I’m making good on my promise to cook something with pumpkin in it every week in October. These cookies made me many people’s best friend this week. They are sweet and cake-like with the perfect touch of fall spice, yet super easy to make. I am officially a member of the snickerdoodle fan club now. On a side not, I am watching Poltergeist II while I post this to get me in the Halloween spirit, and it’s really starting to creep me out. I think I need a cookie now…
For the cookies:
- 3¾ cups all-purpose flour
- 1½ tsp. baking powder
- ½ tsp. salt
- ½ tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup granulated (white) sugar
- ½ cup packed, light brown sugar
- ¾ cup pumpkin puree
- 1 large egg
- 2 tsp. vanilla extract
For the coating:
- ½ cup granulated (white) sugar
- 1 tsp. ground cinnamon
- ½ tsp. ground ginger
- Dash of allspice (I skipped this and they still turned out delicious)
1. In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Whisk to blend and set aside.
2. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated.
3. With the mixer on low speed add in the dry ingredients and mix just until incorporated. Cover and chill the dough for at least 1 hour (I chilled it overnight and baked them fresh in the morning, hence the reason so many people at work wanted to be my best friend)
4. Preheat the oven to 350˚ F. Line baking sheets with silicone baking mats or parchment paper. Combine the sugar and spices for the coating in a bowl and mix to blend. Scoop the dough (about 2½ tablespoons) and roll into a ball. Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet. Be sure to eat some dough while doing this.
5. Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly. Recoat the bottom of the glass in the sugar-spice mixture as needed.
6. Bake the cookies for 10-12 minutes, or until just set and baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Makes between 3-4 dozen.
Source: Annie’s Eats