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Two Sisters Times Two, Serial #32 and Pumpkin Snickerdoodle Cookies

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Growing up, I never heard of, let alone ate, a snickerdoodle cookie. I don’t know if this delicious variation on the basic sugar cookie was a regional favorite somewhere other than where I grew up, or if it was a recipe that only recently came into favor. In any case, it’s a relatively new and much enjoyed treat for me.

But its rise in popularity and availability has been rapid. Now snickerdoodle cookies are almost as common as the old standbys chocolate chip and oatmeal raisin. And with this rise in popularity, we’re beginning to see lots of creative and seasonal modifications in the basic snickerdoodle recipe.

So we’re going to jump on that bandwagon and give you an autumnal (don’t you love that word?) variation with this week’s Pumpkin Snickerdoodle Cookies. The core recipe is similar to your standard snickerdoodle, but we’ve added pumpkin puree and pumpkin pie spice to give the cookie a special seasonal flavor. This makes them a great addition to a Halloween treat bag or an Oktoberfest buffet.

And keep them in mind for the Thanksgiving dessert table, if you want to branch out beyond the traditional pumpkin and pecan pies. Cookies are a whole lot easier to eat, and store, than those pies; and when the kids drop them on the floor–well, they’ll just pick them up and eat them (if they beat the dog to it).

pumpkin snickerdoddles Pumpkin Snickerdoodle Cookies

1 cup all-purpose flour

1 teaspoon cornstarch

1/4 teaspoon cream of tartar

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon pumpkin pie spice

1/3 cup granulated sugar

1/4 cup brown sugar, packed

1/3 cup unsalted butter, room temperature

1/4 cup pumpkin puree

1/2 teaspoon vanilla extract

For the coating:

2 Tablespoons granulated sugar

3/4 teaspoon ground cinnamon

pumpkin snickerdoodle

Add the flour, cornstarch, cream of tartar, baking soda, baking powder, salt, ground cinnamon, and pumpkin pie spice to a mixing bowl and whisk the ingredients together.

To a separate bowl, beat together the granulated sugar, brown sugar, and butter for a minute or until combined. Mix in the pumpkin puree and vanilla extract until all ingredients are well mixed. Slowly stir in the dry ingredients, mixing until dough just comes together. Cover the dough and refrigerate for 30 minutes.

Preheat your oven to 350 degrees. Line a baking sheet with a Silpat mat or parchment paper, and set aside.

In a small bowl, combine the coating ingredients. Scoop about 2 tablespoons of dough and roll into a ball. Roll the cookie dough ball into the coating, and then place on prepared cookie sheet. Repeat with remaining dough. You should get 11-12 cookies.

Bake cookies for 12-14 minutes, or until just set. Remove them from the oven and allow to cool on the cookie sheet for 5 minutes before removing to a wire rack to cool completely.

Makes 12 cookies.

pumpkin cookies

{Adapted from Cooking Classy}

Click below to listen to or read Serial #32 of “Two Sisters Times Two”.

Two Sisters Times Two, Serial #32, audio © Jeffrey Anderson

Two Sisters Times Two, Serial #32, text © Jeffrey Anderson


About Elaine

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