Pumpkin Snickerdoodles Recipe 455

PUMPKIN SNICKERDOODLES

Steps:

• Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, cream of tartar, salt, and nutmeg.
• In a large bowl, whisk together butter, granulated sugar, and pumpkin until smooth. Add egg and vanilla and whisk to combine. Add flour mixture and stir to combine, about 2 minutes.
• In a small bowl, whisk together sanding sugar, cinnamon, and allspice. Drop heaping tablespoons of dough into sugar mixture and roll into 1 1/2-inch balls. Transfer to parchment-lined rimmed baking sheets, 3 inches apart. Using a spatula, flatten balls to just under 1/2 inch thick. Sprinkle with more sugar mixture.
• Bake, rotating sheets halfway through, until light golden and firm to touch, 10 to 12 minutes. Let cool 5 minutes on sheets, then transfer to a wire rack and let cool completely. Cookies can be stored in an airtight container up to 3 days.

PUMPKIN SNICKERDOODLES

Steps:

• Beat shortening, 1 cup white sugar, and light brown sugar together in a bowl until light and fluffy. Stir in pumpkin puree; beat in eggs and vanilla extract.
• Whisk flour, baking powder, 1 1/2 teaspoons cinnamon, cream of tartar, salt, and nutmeg together in a bowl. Gradually stir flour mixture into pumpkin mixture until dough is just-combined. Cover the bowl with plastic wrap and refrigerate until chilled, at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Whisk 1/2 cup white sugar, 1 teaspoon cinnamon, and allspice together in a small bowl. Roll dough into 1-inch balls; roll balls in cinnamon-sugar mixture and place 2 inches apart on prepared baking sheets. Slightly flatten each ball with a flat-bottomed glass.
• Bake in the preheated oven until golden and set, 12 to 13 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

PUMPKIN SNICKERDOODLES

Steps:

• Cream butter until fluffy.
• Add granulated sugar and pumpkin, and beat well.
• Add baking powder, salt, ground cinnamon, vanilla extract and egg and beat until well mixed.
• Beat in all purpose flour, little bit at a time.
• Preheat oven to 350*.
• Cover dough with plastic and chill very well.
• Before removing the dough from the fridge, in a small bowl, mix together granulated sugar, ground cinnamon, ground ginger.
• Working quickly, use a medium cookie scoop to form 2-teaspoon sized balls. Roll between your palms until uniform and then roll in the sugar mixture.
• Place 2 inches apart on a greased or parchment or silpat lined baking sheet.
• Once you have rolled all the cookies in the sugar once, start back at the beginning and roll them all a second time - this really increases the nice sugary crispiness on the baked cookies. Trust me here - it is worth doing.
• Bake at 350 degrees for 12 to 14 minutes, until they are very well browned. Remove immediately to a wire rack and cool completely before storing in an airtight container.

PUMPKIN SPICE SNICKERDOODLES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
• Combine 1 1/2 cup sugar and shortening in a large bowl; beat with an electric mixer until creamy. Beat in pumpkin puree and eggs.
• Mix all-purpose flour, whole wheat flour, cream of tartar, baking soda, cinnamon, nutmeg, ginger, allspice, and cloves together in a bowl. Fold into shortening mixture until a sticky dough forms.
• Place 1/4 cup sugar in a shallow bowl. Shape spoonfuls of dough into small balls. Roll in sugar and place 2 inches apart on baking sheets.
• Bake in the preheated oven until lightly browned, about 8 minutes. Transfer to wire racks to cool completely, about 20 minutes.