I want to snickerdoodle THE WORLD!
Is snickerdoodle a verb? Because I just snickerdoodled a pumpkin cookie. What should I snickerdoodle next? There are so many options out there. The world is my oyster!
And what is crazier than PUMPKIN in the early days of SPRING!
Yup… I am soo wakko. You know I’d be fun at parties. Hopefully I can think of something crazier than this in the next month..
So the main thing that you want in a snickerdoodle (or that I want) is for your cookies to be fat. Like sink your teeth into, melt in your mouth, irresistibly plump cookies. So when I make snickerdoodle cookies, I never press them down on the baking sheet. Leaving them in ball form means that you can take a huge fluffy bite (see above picture).
These snickerdoodles aren’t your run of the mill regular snickerdoodles. The sugar coating for these guys also includes ground ginger along with your regular cinnamon sugar mixture. I mean, can you get any more fall than with these cookies?
You may be wondering why I am already dreaming about fall when Spring has only just begun? I would like to say that the fall flavors never die. At least not in my house they don’t.
Pumpkin Snickerdoodles taste like fall in a cookie! So light and fluffy, and topped with cinnamon sugar, these make great snacks.
- 1 cup salted butter, softened
- 1 cup granulated sugar
- 1/2 cup dark brown sugar
- 3/4 cup pumpkin puree
- 1 large egg
- 2 tsp vanilla extract
- 3 3/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
In the bowl of a stand mixer, beat together the butter and sugars until light and fluffy. Mix in the pumpkin puree, then beat in the egg and vanilla until fully incorporated.
In a separate medium bowl, mix together the flour, baking powder, cinnamon and nutmeg.
Slowly mix in the dry ingredients to the wet ingredients until fully incorporated. Cover and chill the dough in the refrigerator for at least an hour.
Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Mix the coating ingredients together in a small bowl. Scoop 1 tablespoon dough balls and roll into the sugar mixture.Place the dough balls onto the prepared baking sheet, about 1-2 inches apart.
Bake in the preheated oven for 12-14 minutes, or until the edges are golden. Let cool on the baking sheets about 3 minutes, then transfer to a wire rack to cool completely.
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