pumpkin snickerdoodlesHey there! I know I went MIA for a few days, but I’m back with yet another cookie recipe. So I think its mathematically impossible to fit in 12 total cookie recipes this week, but I have four really good ones planned so that should make up for it, right? Today’s Pumpkin Snickerdoodles are actually really good for Christmas or Thanksgiving.

So I think one of the tricks for doing a really good grouping of Christmas cookies is doing a bunch of different flavors. I like to do cookies with chocolate, peanut butter, fruit, citrus, peppermint and more. It’s kind of nice to throw these sweet cinnamon pumpkin cookies into the mix. It also doesn’t hurt that these Pumpkin Snickerdoodles are super chewy, which is one of my favorite qualities in a cookie. 

I used the recipe as-is from A Bitchin’ Kitchen, which is a super easy and straight-forward recipe. I chilled the dough overnight which I think is much better than the one hour that the original recipe calls for. 

Read on for the recipe.

Christen in the Kitchen’s 12 Days of Christmas Cookies 

Day 1: Chocolate Chip Cookie Dough Truffles

Day 2: Press Cookies 

Day 3: Peanut Blossoms

Day 4: Ultimate Ginger Cookies 

Pumpkin Snickerdoodles
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For the cookies
  1. 3 3/4 cups flour
  2. 1 1/2 tsp. baking powder
  3. 1/2 tsp. salt
  4. 1/2 tsp. ground cinnamon
  5. 1/4 tsp. ground nutmeg
  6. 2 sticks unsalted butter, room temperature
  7. 1 cup sugar
  8. 1/2 cup dark brown sugar
  9. 1 cup pumpkin puree
  10. 1 large egg
  11. 2 tsp. vanilla extract
For the coating
  1. 1/2 cup sugar
  2. 1 tsp. ground cinnamon
  3. 1/2 tsp. ground ginger
  4. Dash of allspice
Instructions
  1. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
  2. In a large bowl, beat together butter and sugars on medium speed until well combined. Next, still on medium speed, beat in pumpkin. Then, add the egg and vanilla extract. Add in the dry ingredients. Beat until combined, but do not over mix. Cover the dough, and refrigerate for one hour, until firm. (Overnight is best)
  3. Preheat oven to 350 degrees.
  4. Line baking sheets with parchment paper. In a small bowl, mix together the sugar and spices for the sugar coating. Scoop dough (approximately 2 1/2 tablespoons) and roll into a ball. Roll the dough ball in the sugar mixture, and place on the lined baking sheet, leaving about 2 inches between each cookie. Take a drinking glass with a flat bottom and moisten with water. Dip the glass in the sugar mixture, and use it to flatten the dough balls. Re-sugar the glass as needed.
  5. Bake the cookies for 10-12 minutes. Remove when the centers of the cookies have set. Let cool on the baking pan for approximately 5 minutes, and then transfer to wire cooling racks to cool completely.
Adapted from A Bitchin' Kitchen
Christen in the Kitchen http://christeninthekitchen.com/