I figured it was time for a pumpkin recipe. Everyone has been talking about fall and pumpkin spice and I finally decided to give in. I had seen pumpkin snickerdoodles on Pinterest and decided I had to try them out.
They were delicious! My 6 year old ate half a dozen in as many minutes. I ate way too many myself. I made a double batch, which is the recipe I have below, but it makes ALOT of cookies. If you don’t have a ton of kids like me, you might half the recipe below… Or share the cookies… or eat them all yourself (no judgment here!)
Plus, they have pumpkin in them, so they are healthy, right?!?! At least that is what I told myself after eating a dozen… Pumpkin Snickerdoodles are a BIG win in my household!
Ingredients (this make tons of cookies, half this recipe for a smaller batch)
- 6 1/2 cups all-purpose flour
- 7 tsp Cornstarch
- 2 tsp Cream of Tartar
- 2 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp salt
- 2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 2 cups sugar
- 1 1/2 cup packed brown sugar
- 1 cup butter, softened
- 1 cup shortening (or do 2 cups of butter, if preferred)
- 2 Eggs
- 1 15oz can Pumpkin Puree
- 3 tsp vanilla
- For rolling:
- 1/2 cup sugar
- 3 tsp cinnamon
Directions:
Cream together the butter, shortening, sugar, and brown sugar. Mix in the eggs, pumpkin, and vanilla. Slowly add in the dry ingredients (flour through allspice) and mix until combined. Chill the dough in the refrigerator for at least 2 hours or overnight.
Heat oven to 350
In a small bowl, mix the sugar and cinnamon together. Using a spoon or a cookie scoop, shape your dough into a small circle and roll the dough ball in the cinnamon sugar mixture. Place dough balls on a greased cookie sheet. Bake 11-12 minutes. Cool and enjoy!
Yum… I want to go make some more now….
Ingredients
- 6 1/2 cups all-purpose flour
- 7 tsp Cornstarch
- 2 tsp Cream of Tartar
- 2 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp salt
- 2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 2 cups sugar
- 1 1/2 cup packed brown sugar
- 1 cup butter, softened
- 1 cup shortening (or do 2 cups of butter, if preferred)
- 2 Eggs
- 1 15oz can Pumpkin Puree
- 3 tsp vanilla
- For rolling:
- 1/2 cup sugar
- 3 tsp cinnamon
Instructions
- Cream together the butter, shortening, sugar, and brown sugar.
- Mix in the eggs, pumpkin, and vanilla.
- Slowly add in the dry ingredients (flour through allspice) and mix until combined.
- Chill the dough in the refrigerator for at least 2 hours or overnight.
- Heat oven to 350
- In a small bowl, mix the sugar and cinnamon together.
- Using a spoon or a cookie scoop, shape your dough into a small circle and roll the dough ball in the cinnamon sugar mixture.
- Place dough balls on a greased cookie sheet.
- Bake 11-12 minutes.
- Cool and enjoy!
