Pumpkin Snickerdoodles

 

Folks, it's punkin season. And I cannot contain myself.
I want to put pumpkin in everything.
Pumpkin granola, pumpkin bread, pumpkin ice cream, pumpkin tea, pumpkin pie, ...pumpkin toothpaste.
 Hey maybe some day it'll catch on.

Pumpkin makes me want Christmas even more. It puts me in the spirit of the season where all I want is to bake things with nutmeg, cinnamon, and molasses. I love these autumn spices. They're warm and sassy and I just want to wear a sweater and be with family.


These cookies are like a hybrid of pumpkin (wonderful) and snickerdoodles (delicious) and you put them together for a soft, cakey cookie rolled in just the right amount of sugar and spice. Spice girls cookies. So tell me what I want what I really really want.
 Pumpkin! That's what.

 

The cookies are rolled into tablespoon size balls and coated in sugar and spice.

 Something about rolling cookie dough in sugar just puts me in a good mood.

 They're light and squishy and completely yummy

 Cookie town!

They're super moist and airy on the inside. 

Like little punkin' clouds

 Sink your teeth into the season of pumpkin! Which is also the season of  happiness!

 

Pumpkin Snickerdoodles

from: Annie's Eats

makes about 3-4 dozen cookies

        Ingredients: 

For the cookies:
3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract

For the coating:
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger

Directions:

In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg.  Whisk to blend and set aside.  In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the pumpkin puree.  Beat in the egg and vanilla until incorporated.  With the mixer on low speed add in the dry ingredients and mix just until incorporated.  Cover and chill the dough for at least 1 hour.

Preheat the oven to 350˚ F.  Line baking sheets with silicone baking mats or parchment paper.  Combine the sugar and spices for the coating in a bowl and mix to blend.  Scoop the dough (about 2½ tablespoons) and roll into a ball.  Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet.  Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart.  Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly.  Recoat the bottom of the glass in the sugar-spice mixture as needed.

Bake the cookies for 10-12 minutes, or until just set and baked through.  Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely.  Repeat with the remaining dough.  Store in an airtight container.