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.
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.
Next, cream your butter and sugars in the bowl of your mixer for about 3 minutes.
Blend in the pumpkin puree, followed by the egg and vanilla.
Finally, incorporate the dry ingredients.
Cover the bowl and refrigerate your batter for a minimum of one hour.
Preheat the oven to 350 degrees. In a small bowl, combine 1/2 cup sugar and 1 tsp cinnamon.
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.
Wet the bottom of a glass and dip into the cinnamon/sugar mixture. Press the glass down on each ball to slightly flatten them.
Bake for 15 minutes.
Enjoy your taste of fall!
What is your favorite recipe including pumpkin? Please link!
Recipe adapted from here.