Pumpkin Snicker-doodles are delightful. Full of rich Autumnal flavors, they are sure to please your sweet tooth craving.
I made last year and sent some down to Tyler. I had my culinary students make them to share with the local Ronald McDonald House, and now my son wants the recipe again. He had several friends last year who were going to another friends home for Thanksgiving and they wanted to take these pumpkin cookies.
So somehow they found a kitchen to bake in. We had an afternoon of “cooking by text” with successful results. Hopefully they had enough to take to their hostess.
This year he and his girlfriend are in apartments and have their own kitchens. They are going to cook for each other this year. I am publishing the recipe for Pumpkin Snicker-doodles, along with the method and photos so one of them can make the cookies again.
So, you don’t like pumpkin? Substitute mashed banana instead of pumpkin.
This recipe makes a lot of cookies so you may want to cut the recipe in half or just share!
Here are some reasons you should make these this afternoon:
- They are easy
- They taste great
- They look impressive
- The recipe makes a lot of cookies so there is plenty to share
- Your house will smell wonderful all afternoon
- You can freeze some dough to bake later
- It’s another Pumpkin thing!
- Fall is in the air
- 1 cup softened butter (2 sticks)
- 2 cup white sugar
- ½ cup brown sugar
- 3 large eggs
- 1 cup pumpkin puree
- 2 teaspoons vanilla
- 6 cups AP flour
- 2 teaspoons baking soda
- 1 Tablespoon + 1 teaspoon cream of tartar
- 1 tablespoon ground ginger
- 2 tsp. cinnamon
- 1 tsp. cloves
- 1 tsp. salt
For rolling dough balls in before baking:
- 1 cup white sugar mixed
- 1 ½ tsp. cinnamon
In another bowl combine flour, baking soda, cream of tartar, salt and spices.
Beat dry ingredients into wet until it is all mixed in. The dough will be fluffy but very sticky.
Cover and chill for at least an hour.
Pre-heat oven to 375°.
Using a cookie scoop or two spoons form golf-ball sized balls with the chilled dough.
Roll balls in cinnamon sugar.
Place 2” apart on a baking sheet lined with parchment paper.
Flatten slightly with fingers, but not too much.
Bake for 15 minutes, or until the tops are crackled and the edges are light golden brown.
Let cool for a couple of minutes on the baking sheet before removing to cooling sheets.
To make icing sugar, combine 10x powdered sugar with a small bit of milk and a few drops of vanilla. Add the liquid a few drops at a time as the sugar will reach drizzling consistency quickly. Us a fork to drizzle, allow to dry before stacking cookies.
Eat and be happy!
- Pumpkin Bread….Being Martha (latetocreate.com)
- pumpkin pie bars (tutti-dolci.com)
- Pumpkin Cake Roll Recipe (todaysmama.com)