socials
facebook twitter pinterest Instagram googleplus

Jul
16
2014

Pumpkin Snickerdoodle Cookies

Pumpkin Snickerdoodle

More Recipes | Gluten Free | Slow Cooker Meals | Kitchen Deals

Oh…. My…. Word…. These Pumpkin Snickerdoodle cookies are to die for! A crunchy sugar/cinnamon coating on the outside and a soft pumpkin-y inside. Definitely a new fall favorite in our home. This wonderful recipe comes from Princess Leah who loves to bake in her spare time. I love this twist on the classic snicker doodle recipe and I will definitely  be giving this recipe a try. I am hoping to score some brownie points with my hubby with the recipe because snickerdoodles are one of his favorites.

Pumpkin Snickerdoodle Cookies
 
Ingredients
  • For the cookies:
  • 2 teaspoons vanilla extract
  • ¼ teaspoon ground nutmeg
  • 3¾ cups flour
  • ½ teaspoon salt
  • 1 cup pumpkin puree or canned pumpkin
  • ½ teaspoon ground cinnamon
  • 2 sticks unsalted butter, room temperature
  • 1 cup sugar
  • ½ cup dark brown sugar
  • 1 large egg
  • 1½ teaspoons baking powder
  • For the Sugar Coating:
  • ½ teaspoon ground ginger
  • ½ cup sugar
  • A small Dash or sprinkle of allspice
  • 1 teaspoon ground cinnamon
Instructions
  1. In a medium bowl, combine salt, flour, nutmeg, baking powder and cinnamon.Whisk together to blend.
  2. In a large bowl, beat together butter, sugar and brown sugar on medium speed until mixed well. Then, beat in pumpkin also on med speed.
  3. Add the egg and vanilla extract.
  4. Add in all the dry ingredients and beat until until mixed well, but do not over mix.
  5. Cover the dough, and refrigerate for one hour, until firm.
  6. Preheat oven to 350.
  7. Line baking sheets with parchment paper or use a silicone baking sheet.
  8. In a small bowl, mix together the ingredients for the sugar coating.
  9. Scoop dough with a small cookie scoop or (approximately 2½ tablespoons) and roll into a ball. Roll your dough ball in the sugar coating, and place on the baking sheet. You need to leave about 2 inches between each cookie.
  10. Take a glass with a flat bottom and moisten with water. (Use glass not plastic so the dough doesn't stick)
  11. Dip the glass in the sugar coating, and use it to flatten the dough balls. Re dip the glass in the coating as needed.
  12. 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.

Print Friendly

Find more in: Dessert, My Royal Kitchen

Share This Post :

About the Author

has written 3822 posts on ConsumerQueen.com.

Melissa Garcia AKA The Consumer Queen has been featured in All You Magazine,Wall Street Journal,Ladies Home Journal, The Today Show, Oprah radio Network & More. Melissa is also now blogging full time from home as a career.

Subscribe to Receive daily updates from My Royal Kitchen !

Leave a Comment

Rate this recipe: