Nothing says “fall” like my Giant Pumpkin Snickerdoodles. They’re crunchy on the top with a cinnamon sugar coating and have a slightly chewy center — a cookie sure worth dunking.
Autumn breeds pumpkin recipes and these snickerdoodles are packed with all the flavors pumpkin lovers adore — cinnamon spice. Using canned pumpkin is my preference in baked goods because it has a more intense pumpkin flavor, but I use fresh pumpkin for soups, stews and creating fall-like casseroles.
The aroma that will waft from your oven as these cookies bake will give it a cozy feel and get you ready for a soft pumpkin cookie. These cookies are a great way to jump into the season and they are easy to pack in lunches, or to take to kids games, or on hikes on the weekend.
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Ingredients
1 cup softened butter (I use salted)
1 cup light brown sugar
3/4 cup granulated sugar, divided
2 large eggs
1/2 cup canned pumpkin
2 3/4 cups all-purpose flour
2 teaspoons cream of tarter
3 teaspoons ground cinnamon, divided
1 teaspoon salt
1 teaspoon baking soda
(Makes 1 Dozen Cookies)
To Prepare:
- In a stand mixer or large bowl, add butter and brown sugar and 1/2 cup granulated sugar. Cream for 4 minutes. Add eggs and continue to mix for 3 minutes.
- Scrape down sides of bowl and add pumpkin. Mix for 2 minutes, mix may look at little curdled.
- Add flour, cream of tarter, 2 teaspoons cinnamon, salt, and baking soda, stir on low for 1 minute.
- Place dough in a sealed container and allow to chill in refrigerator for 3 hours up to overnight.
- Preheat oven to 350 degrees. Remove and scoop dough out with ice cream scoop onto parchment lined paper. Mix remaining 1/4 cup granulated sugar and 1 teaspoon cinnamon together in a bowl. Add 1 teaspoon of sugar mixture to top of each cookie.
- Bake for 15-17 minutes or until golden brown on top. Remove and cool for 10 minutes before placing on a rack to cool completely. Enjoy!
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