Pumpkin Snickerdoodles
Puffy, soft, and chewy cinnamon cookies with a burst of pumpkin flavor!
We love snickerdoodles in our household. In fact, it’s one of the few cookies my 8 year old will eat. I believe I have made a different recipe for pumpkin snickerdoodles years ago and posted it on the old blog, but with a slightly different recipe, I think these ones are just a bit better. They kept soft and puffy for longer. The addition of pumpkin is such a great idea for snickerdoodles and isn’t overpowering by any means!
What you need:
1 3/4 cups granulated sugar
1/2 Tbsp. cinnamon
1/2 tsp. ginger
1/8 tsp. nutmeg
1/8 tsp. cloves
2 1/2 cups all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
8 Tbsp. unsalted butter, at room temperature
1/2 cup vegetable shortening
1 egg yolk
1/2 cup pumpkin puree
Directions:
In a small bowl, whisk together 1/4 cup sugar, cinnamon, ginger, cloves, and nutmeg. Set aside.
In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.
With a stand mixer, beat together butter, shortening, and 1 1/2 cups sugar until light and fluffy, about 3 to 6 minutes.
On low, add egg yolk and then add pumpkin puree.
Add flour mixture to stand mixer and on low, beat until just combined.
Give the batter a good stir with a spatula to make sure it’s combined fully.
Scoop batter by about 1 1/2 Tbsp. Roll into a balls and roll in sugar mixture from step 1.
Place on a parchment paper or silicone mat lined baking sheet.
Bake in a preheated 375 degree oven for 10 to 12 minutes or until edges begin to turn golden brown, rotating the tray halfway through cookies.
Cool on baking sheet for 10 minutes before removing to a wire rack.
Recipe from Simple Joy
