Classic Snickerdoodles are hard to beat: buttery, soft in the middle, and rolled in a thick coat of cinnamon sugar. Every fall, though, I make one small change to the dough, and it’s the batch my family asks for first. That fall staple is pumpkin puree. Just half a cup of it, canned or homemade, goes into our Pumpkin Snickerdoodles, and it turns a familiar cookie into one that tastes like pumpkin pie with a crackly cinnamon sugar crust.
The pumpkin does more than add flavor. It brings extra moisture to the dough, so these pumpkin snickerdoodle cookies bake up thick, soft, and chewy rather than thin and crisp. A mix of granulated and light brown sugar keeps them tender, while 3 teaspoons of pumpkin pie spice and the classic cream of tartar give them that warm, slightly tangy snickerdoodle flavor. If you like to mix your own spices, our Homemade Pumpkin Pie Spice comes together in 5 minutes with jars you probably already have.
How to make pumpkin snickerdoodles thick and chewy
The method is close to our classic Snickerdoodle Cookies. Cream the butter, shortening and both sugars until light and fluffy, then mix in the egg, pumpkin and vanilla before stirring in the flour, spice, cream of tartar, baking soda and salt. Chill the dough briefly so it’s easier to handle, roll it into 24 balls, and coat each one in cinnamon sugar. Press them lightly with the palm of your hand or the bottom of a glass, then bake at 375°F for 8 to 10 minutes. The recipe makes 24 cookies and takes about 30 minutes from start to finish, so it fits easily into a busy weeknight or a slow Saturday afternoon with the kids.
The most important step is pulling them out on time. They should look just set, so don’t overbake them, and move them straight to a cooling rack. They keep in an airtight container for 2 to 3 days, or you can freeze the cooled cookies for up to 3 months. For an extra special batch, spread them with cream cheese frosting for pumpkin snickerdoodle cheesecake cookies. They also make a great addition to a Thanksgiving dessert table or a fall cookie exchange, and they pack up nicely in a cookie tin. Still have pumpkin left in the can? Use it in more of our favorite pumpkin cookies and treats, like Pumpkin Chocolate Chip Cookies, Pumpkin Mug Cake, or a make-ahead jar of Pumpkin Overnight Oats.
Add us as a trusted site on GoogleFollow Me
from Tastes Better From Scratch https://ift.tt/jrK4xmi subscriber.email_address }}