Pumpkin Snickerdoodles

One can never have enough variations of snickerdoodles, I think.  So in keeping with the fall baking theme, I thought I’d try a pumpkin flavored snickerdoodle adapted from a recipe published on Center Cut Cook’s blog.  I added one more ingredient and altered some of the instructions, and they came out great.  A little fluffier than my normal snickerdoodle, with a hint of pumpkin flavor so it’s not too overwhelming.  Note, you will have to set aside a good chunk of time to make these because there’s a chilling period for the dough.  Enjoy!

Pumpkin Snickerdoodles 

Yields approximately 3-4 dozen
Ingredients
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup vegetable shortening
  • 2 large eggs
  • 3/4 cup pumpkin purée
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • For the topping:
    • 1/4 cup granulated sugar
    • 2 teaspoons ground cinnamon
    • 1/4 teaspoon ground nutmeg
  1. In a stand mixer, cream together the 1 1/2 cups granulated sugar with the butter and vegetable shortening, scraping the bowl to make sure everything is incorporated.
  2. Beat the eggs in one at a time.
  3. In a separate bowl, mix together the dry ingredients (flour, cream of tartar, nutmeg, baking soda, salt).
  4. Add 1/3 of the dry ingredients to the wet and mix well, repeat until all mixed together.
  5. Stir in the pumpkin purée.
  6. Place the dough in the freezer to chill for about 90 minutes so that it is easier to roll into balls and maintain its shape.
  7. Preheat the oven to 350 degrees F.
  8. In a small bowl, make the topping by stirring together the sugar, cinnamon, and nutmeg.
  9. Measure about 1 1/2 to 2 Tablespoons of dough, depending on your size preference, and roll into a ball with your hands.
  10. Roll the ball in the topping mixture until completely covered.
  11. Place the balls on a parchment or silpat lined, ungreased baking sheet.
  12. Bake for 12-14 minutes, taking out when the edges of the cookies just start to brown.
  13. Place cookies on a cooling rack, and allow them to cool completely.
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