A few weeks ago Facebook posted a map of the United States that listed a food item from each state that represents the state and the tastes of the people who live there. Many of the selections made sense to me but Oregon’s choice left me totally baffled. According to Facebook the food that represents us Oregonians best is a pumpkin snickerdoodle. I can’t help but shake my head and wonder where in the heck they got that one. Apples or pears…yes. Hazelnuts…definitely yes. Berries or beer…yes. Pumpkin snickerdoodles…definitely no. It’s not that I have anything against them. Snickerdoodles are, in fact, one of my favorite cookies. I make them all the time but do admit I’ve never tried adding pumpkin to the batter. The more I thought about it the better it sounded and I quickly found this recipe on the internet.
I have a terrific traditional snickerdoodle recipe and this recipe is similar to it. The addition of pumpkin produces a more moist “cakey” cookie, not quite as chewy as my old favorite recipe, but very good. As the cookies bake the sugar and spice coating produces a slightly crunchy crust around the delicious pumpkiny center.
The cookies are formed by rolling chilled dough into a approximate 2-inch ball. I used a small ice cream scoop so it was easy and they all turned out the same size. The balls are rolled in a sugar/spice mixture and flattened with the bottom of a glass on a silpat or parchment lined cookie sheet. I test-baked several cookies before I put a whole pan into the oven and found that they don’t spread much so flattening them is important if you like a thinner cookie that has a little crunch around the edges. I recommend doing this test if you are trying a recipe for the first time and aren’t sure about baking times, spreading, etc. These cookies would make a great ice cream sandwich but they disappeared so fast I didn’t have time to try it…next time for sure.
I’m posting my Halloween recipes early this year so there is time to add them to your baking list if you like the recipe. In the past I have waited until a few days before a holiday when most people have already started their holiday baking. If you like snickerdoodles as much as we do I hope you will give this variation of the classic recipe a try.
This delicious recipe can be found at Annie’s Eats.
- 3-3/4 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup granulated sugar
- ½ cup light brown sugar
- ¾ cup canned pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract or vanilla bean paste
- ½ cup granulated sugar
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- Dash of allspice
- In a medium bowl combine the flour, baking powder, salt, cinnamon and nutmeg. Whisk to blend and set aside.
- In the bowl of a stand mixer beat together the butter and sugars on medium-high speed until light and fluffy, 3-5 minutes. Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated. With the mixer on slow speed add in the dry ingredients and mix just until blended. Cover and chill the dough for several hours or overnight.
- Preheat the oven to 350 degrees F. Line a baking sheet with silpat or parchment paper. Combine the sugar and spices for the coating in a bowl and mix to blend. Scoop the dough (about 2-1/2 tablespoons) and roll into a ball. Coat the dough with the sugar-spice mixture and place on the prepared baking sheet, spacing the balls 2-3 inches apart. Dip the bottom of a flat, heavy-bottomed glass with water, then in the sugar-spice mixture, using the bottom to flatten the dough. Recoat the bottom of the glass each time you flatten a dough ball.
- Bake the cookies for 10-12 minutes until set and baked through. Let cool on the baking sheet for about 5 minutes and then transfer to a wire rack. Repeat with remaining dough. Store in an airtight container.