Oct 15, 2016

Pumpkin Snickerdoodles

Here in South Carolina it's just now beginning to feel like Fall. I mean just the other morning it was 50 degrees! The leaves are starting to change and I've officially broken out the sweaters, scarves, and boots. Of course, with Fall comes pumpkins. LOTS of pumpkins. My instagram feed has been filled with pumpkin flavored everything for the past couple weeks. Donuts, bread, lattes and more... Add these pumpkin snickerdoodle cookies to your "must bake" list and pick up these ingredients while you're out this weekend! Pumpkin lovers, thank me later!

The thing I love about snickerdoodles is their overall simplicity. There's no particular trick or professional skill one has to have before successfully baking these cookies. Oh, and they're delicious as well as seasonally appropriate!

Cook Time: 13 minutes

  • 3 1/4 cups all-purpose flour
  • 3 1/2 tsp cornstarch
  • 1 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 + 1/8 tsp salt
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 3/4 cup olive oil
  • 1 large egg yolk
  • 3/4 cup canned pumpkin puree
  • 1 1/2 tsp vanilla extract
  • For rolling
  • Cinnamon Sugar
  • In a mixing bowl whisk together all dry ingredients and spices (flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice) set aside. 
  • In the bowl of your electric mixer (with the paddle attachment) mix together olive oil, sugar and brown sugar. After they're combined, Mix in egg yolk, then add in pumpkin and vanilla extract. Put the mixer on a lower speed and slowly add in dry ingredients then mix until combined. 
  • Place dough in a bowl and chill for about 45 minutes to 1 hour (this makes the dough more manageable when you roll it in cinnamon sugar). In the last 10 minutes, preheat oven to 350 degrees.
  • Pour some cinnamon sugar in a small bowl. Scoop dough out and shape into a ball, roll in cinnamon sugar to evenly coat, then transfer to parchment paper lined baking sheets spacing cookies 2-inches apart. Bake in preheated oven 12 - 14 minutes (they should look just slightly under-baked, but get them out anyways). Let them cool and then enjoy!

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