To all you Snickerdoodle lovers out there, have I got a recipe for you! This is my take on Pumpkin Snickerdoodles and they are incredible! They are full of cinnamon/sugar flavor a long with yummy pumpkin. I also added cinnamon chips to take them to another level…
These cookies are soft and chewy in the middle. Just the way I like a Snickerdoodle. I decided that adding cinnamon chips would give them an even better flavor, but still didn’t take away from the pumpkin. Then I finished them off with the classic cinnamon/sugar coating and they were just perfect.
- 3 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup butter, softened to room temperature
- 1 cup granulated white sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 cup pumpkin puree
- 2 teaspoons vanilla extract
- 1/2 cup cinnamon chips
For the cinnamon/ sugar coating:
- 1/2 cup granulated white sugar
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
Directions: In a medium bowl, combine the flour, baking powder, salt, cinnamon and nutmeg. Blend together with a wire whisk and then set aside.
In the bowl of an electric mixer, beat together the butter and both sugars until combined and fluffy. Next, add in the egg, pumpkin puree and vanilla. Mix on medium speed until just combined.
Turn mixer to low speed and slowly add in the flour mixture until incorporated. Stir in the cinnamon chips. Cover bowl with plastic wrap and place in refrigerator. Chill for 2 hours.
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Combine the cinnamon/sugar coating mixture together in a small bowl.
Scoop 2 Tablespoons of dough and roll into a ball. Roll the dough ball in the cinnamon/sugar coating until all covered and the place on the baking sheet. Repeat with the remaining dough. Space dough at least 2 inches apart on the baking sheet.
Take a heavy-bottomed drinking glass and dip the bottom of it in water, then dip it into the cinnamon/sugar mixture. Use the sugar-coated bottom of the glass to slightly flatten the dough balls. (Re-dip in sugar as needed) Once cookies are slightly flattened, add an extra 3-4 cinnamon chips on top of each cookie, pressing gently into the dough.
Bake cookies for 11-12 minutes, or until just set. ( Don’t over bake!) Remove from oven and let cookies cool 5 minutes on the baking sheets, then transfer to a wire rack to cool completely.