My wife and I have always been fans of snickerdoodles–honestly I think they are my favorite cookie! While the snickerdoodle was quite popular in Mennonite and Amish baking communities, their popularity skyrocketed in 1891 when a New York City cooking teacher/newspaper columnist shared her recipe for the snickerdoodle in the newspaper. The main difference between a sugar cookie and snickerdoodle is the cinnamon sugar coating on the outside and the cream of tartar added to the dough. The cream of tartar gives the cookie a slightly tangy flavor. That tang, plus the extra sweetness of the cinnamon sugar equals delicious! Well, every year around this time, I am always looking for something to put a pumpkin spin on. After all, Fall is pumpkin season! This year I found it! The perfect marriage of pumpkin and snickerdoodles. The soft chewy texture of the cookie along with the warm pumpkin and spices immediately makes me feel warm and cozy, ready for a cool Fall day. You just can’t beat that feeling you get when you bite into one of these cookies. When you are looking for an amazing Fall recipe to enjoy, one that will now immediately come to mind is Pumpkin Snickerdoodles!
For our recipe today, start with room temperature butter, sugar, and brown sugar in a mixing bowl. Beat until slightly creamed, then add pumpkin purée, egg yolk, and some vanilla. In a separate bowl, whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, salt, and pumpkin pie spice. Slowly add the dry ingredients to the wet ingredients and mix until ingredients are completely combined. Chill the dough for a couple of hours, then scoop the dough into balls, roll the balls in sugar mixed with pumpkin pie spice, and bake at 350 degrees for 12-14 minutes. Cool and devour! So, the next time you want to bake some absolutely amazing, mouthwatering cookies, give this recipe a try. Enjoy!
