Is there anything better than a soft, cinnamony snickerdoodle? It turns out there is – a snickerdoodle baked with pumpkin puree! The pumpkin adds a super-moist element to the cookies with a seasonal flavor that is subtle and not overbearing.
- 5 1/2 cups all-purpose flour
- 4 teaspoons cream of tartar
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 5 teaspoons pumpkin spice, divided
- 2 cups butter, at room temperature
- 2 2/3 cup granulated sugar, divided
- 1 cup brown sugar
- 4 large eggs
- 1 cup pure pumpkin
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
- In a large bowl, stir together all-purpose flour, cream of tartar, baking soda, salt and 4 teaspoons pumpkin spice. Set aside.
- In a mixer, cream together butter, 2 cups sugar and brown sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, waiting for the first to fully incorporate before adding the next. Beat on medium-high for 4 minutes.
- Add pumpkin and mix on low until incorporated, then beat on medium until the pumpkin is no longer separated from butter-sugar mixture, about 3 minutes. Add dry ingredients and mix on low until just combined.
- In a small bowl, mix together remaining sugar and pumpkin spice.
- Scoop out a 2-tablespoon size portion of cookie dough and roll into a ball. Roll ball in spiced sugar mixture to coat. Transfer to prepared baking sheet. Repeat with remaining dough, leaving 2 inches between each cookie dough ball.
- Bake for 13-15 minutes, until edges are lightly browned and cookie tops are dry to the touch. Transfer to cool on wire rack.
Source: Southern Living