Pumpkin Snickerdoodle Cookies. Soft and chewy cookie with warming fall spices - the pinnacle of Fall and Winter comfort food.
Pumpkin Snickerdoodle Cookies
2 1/2tspbaking powder
2tsppumpkin pie spicesee below
200grgranulated sugar1 cup
175grbrown sugar3/4 cup lightly packed
225grbuttersoftened, 1 cup
1large egg yolk
185grpumpkin pureebutternut or regular. 3/4 cup
1tbsppumpkin pie spiceor cinnamon, see below
Pumpkin Pie Spice, makes almost 1/3 cup
1 1/5tspground allspice
1 1/5tspground cloves
Make pumpkin pie spice. Mix all the spices together, store leftovers in a airtight container. Makes around 1/3 cup.
In a medium bowl, whisk together flour, cornstarch, baking powder, salt, cinnamon and pumpkin pie spice. Set aside.
In another bowl, use a hand mixer (or electric stand mixer) and beat together butter, granulated sugar and brown sugar on medium speed until just combined. Around 30-45 seconds. Mix in the egg yolk, then the pumpkin puree and vanilla. Mix until just combined.
Reduce the speed to low and slowly start adding the dry ingredients to the wet mixture. Mix until combined, cover with a plastic wrap and refrigerate for at least 1 hour. You can refrigerate it up to 24 hours in advance, but it might be easier to roll if you take it out 15 minutes before you start rolling the dough.
I like to pre-heat the oven to 190C (350F) when I'm finished with the dough, so as the oven is really nice and hot whenever my cookies are ready to go in. Line a baking sheet with parchment paper.
While you wait, you can make the snickerdoodle coating. Whisk together the sugar and 1 tbsp of pumpkin pie spice or just cinnamon.
Scoop a generous tablespoon (but not too generous!) of dough and shape it into a ball. Roll the ball in the snickerdoodle coating, make sure to evenly distribute it. Set the ball on to the prepared baking sheet and repeat with the remaining dough. Space them around 5 cm (2.5 in) apart.
Bake in the preheated oven for around 12-14 minutes depending on the size of the cookies. I made 38 cookies and they needed 13 minutes. Cool the pumpkin snickerdoodle cookies on the baking sheet for about 5 minutes, and then transfer to a wire rack to cool completely.
You can just freeze what you don't eat now and always have on hand. Re-heat in the oven for a few minutes at 150C (300F) and they will smell and feel just like newly baked!