Pumpkin Spiced Snickerdoodles

Happy Halloween!!! I couldn't resist making these. The cookie recipe is from Annie's Eats. These cookies are soft, and moist. They are not overly sweet, have a subtle flavor of pumpkin, and are rolled in cinnamon and sugar. They are delicious! The idea to place the pumpkin in the middle (just like a peanut butter blossom) was inspired by Jamie Cooks It Up.

**Heads up...be prepared to chill the dough before baking!

Recipe from Annie's Eats and Inspired by Jamie Cooks It Up

Yields: about 4 dozen cookies

3 3/4 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup light brown sugar
3/4 cup pumpkin puree
1 large egg
2 tsp. vanilla extract

For the coating:
1/2 cup granulated sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. allspice


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 thoroughly (at least a few hours).

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 and roll into a ball (I used my 1 1/2 inch cookie scoop). Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet 2-3 inches apart. Once baking sheet is filled with dough balls, roll each dough ball one more time in the cinnamon sugar mixture. Keep remaining dough refrigerated while the each batch is baking.

Bake the cookies for 10-12 minutes, or until just set and baked through (I baked mine for 12 minutes). Place a pumpkin candy (optional) in the center of each cookie as soon as the cookies are removed from the oven. Let cool on the baking sheets about 3 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough. Store cookies in an airtight Tupperware container.



HAPPY HALLOWEEN!