So I hope you aren’t sick of my pumpkin recipes yet because today I’m sharing a fall-flavored cookie! I’ve been in that vicious cycle where I buy a can of pumpkin for a recipe, but then have some left over, so obviously I need to make something else! However, it always turns out that there isn’t quite enough pumpkin left, so I need to buy another can. First world problems, right? So in my attempt to finish off our most recent pumpkin purchase, I made some snickerdoodles! Rob saw this classic cookie at the store the other day and mentioned how much he liked them, which I didn’t know. I guess we still have some things to learn about each other. The challenging part about snickerdoodles is making them stay fluffy. Cream of tartar is key for this! I’m happy to report that this batch was a success! So fluffy I’m gonna die! As Agnes from Despicable Me would say. Enjoy :)
- 6 Tbsp. unsalted butter, softened
- 1/4 cup pumpkin purée
- 1/2 cup brown sugar
- 3/4 cup sugar, divided
- 2 large eggs
- 2 cups flour
- 1 tsp. baking soda
- 2 tsp. cream of tartar
- 1/8 tsp. salt
- 1 Tbsp. ground cinnamon
- 1 tsp. ground nutmeg
- Preheat oven to 325F and line baking sheet with parchment paper.
- In the bowl of a standing mixer, cream together the butter, pumpkin, brown sugar and 1/2 cup sugar. Add eggs one at a time and continue mixing until smooth.
- In a large bowl, whisk together flour, baking soda, cream of tartar and salt. Gradually add to pumpkin mixture and stir just until combined.
- In a small bowl, stir together remaining 1/4 cup sugar, cinnamon and nutmeg.
- Roll a heaping tablespoon of dough into a ball and coat with the sugar mixture. Place on prepared baking sheet and repeat. Bake for 10-12 minutes, until the edges are set. Let cool on the baking sheet for a few minutes, then transfer to wire rack to cool.
P.S. Unfortunately (or fortunately?) it didn’t use up the entire can of pumpkin, so there might be even more pumpkin treats to come.