Pumpkin Snickerdoodles

When fall comes, it’s hard to get off the pumpkin kick! After making last week’s Pumpkin Apple Streusel Muffins, I had a bit of pumpkin left and decided to search for another recipe. I was also on a hunt for a recipe that used a Kitchen Aid mixer because embarrassingly I got mine for my bridal shower in April 2012 and had yet to use it. Enter Pumpkin Snickerdoodles.

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Isn’t she a beauty? Green, my fav color 🙂

Cast of Characters

  • 3¾ cups all-purpose flour
  • 1½ tsp. baking powder
  • ½ tsp. salt
  • ½ tsp. ground cinnamon + 1 tsp. for coating
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup granulated sugar + 1/2 cup for coating
  • ½ cup light brown sugar
  • ¾ cup pumpkin puree
  • 1 large egg
  • 2 tsp. vanilla extract

ln a medium bowl, combine your flour, baking powder, salt, and cinnamon. Stir to combine.

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Next, cream your butter and sugars in the bowl of your mixer for about 3 minutes.

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Blend in the pumpkin puree, followed by the egg and vanilla.

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Finally, incorporate the dry ingredients.

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Cover the bowl and refrigerate your batter for a minimum of one hour.

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Preheat the oven to 350 degrees. In a small bowl, combine 1/2 cup sugar and 1 tsp cinnamon.

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Scoop the dough and roll into balls. I found this part to be difficult because the dough was extremely sticky. It helped to coat the scoop in the cinnamon sugar mixture first, then form into the ball.

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Wet the bottom of a glass and dip into the cinnamon/sugar mixture. Press the glass down on each ball to slightly flatten them.

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Bake for 15 minutes.

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Enjoy your taste of fall!

What is your favorite recipe including pumpkin? Please link!

Recipe adapted from here.

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2 thoughts on “Pumpkin Snickerdoodles

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