Recipe: Pumpkin Snickerdoodle Cookies
October 13, 2019
Happy National Dessert Day! Haley here from If You Give a Blonde a Kitchen and today I am thrilled to share my two passions—baking and Bar Method. When I’m not home blogging about dessert, I’m teaching class at Bar Method Denver Cherry Creek. Both careers have been passions of mine for over five years.
Similar to Bar Method, baking is a form of therapy for me. Creating a new dessert and sharing it with friends is equally as fulfilling as learning the latest bar exercise and introducing it to students in class. Luckily, I’m fortunate enough to do both on a regular basis. My local Bar Method community reaps the benefits of sweet treats and challenging classes frequently as well!
With National Dessert Day landing in October, pumpkin snickerdoodles are an obvious dessert to celebrate. Chewy, light and coated in cinnamon sugar, one cookie will surely satisfy your craving for an autumnal treat. Not only do they taste good, but they are also a relatively easy cookie to make from scratch!
I am a firm believer in baking from scratch so I know everything that is going into my desserts. Some star ingredients for these cookies include pumpkin pureé, brown sugar, egg yolk, cinnamon, nutmeg and cream of tartar. The pumpkin makes a light, almost fluffy, cookie while the brown sugar and egg yolk create a chewy consistency. The spices are necessary for any pumpkin dessert in my opinion, while the cream of tartar create a distinctive tangy taste that snickerdoodles are known for.
I’m also a strong believer in balance—and not just when taking both hands off the bar in heel lifts! Care for your body. Show it love, keep it strong and every now and then treat it to something sweet.
Pumpkin Snickerdoodles Recipe
Prep Time: 1 hour
Cook Time 12 minutes
Total Time: 1 hour 12 minutes
Yields: 36 cookies
- 3 cups (375 g) all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1 cup (200 g) granulated sugar
- 3/4 cup (175 g) packed light brown sugar
- 1 cup (226 g) unsalted butter, room temperature
- 1 large egg yolk
- 3/4 cup (185 g) canned pumpkin puree
- 1 1/2 teaspoons vanilla extract
Cinnamon Sugar Coating
- 1/4 cup (50 g) granulated sugar
- 2 teaspoons ground cinnamon
- In a medium bowl, whisk together flour, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice until combined. Set aside.
- In the bowl of an electric stand mixer (or using a hand mixer), beat together butter, granulated sugar and brown sugar on medium speed just until combined, about 30 seconds. Mix in egg yolk, then add pumpkin and vanilla extract. Again, mix until just combined. Scrape down the sides of the bowl if necessary.
- With mixer set on low speed, slowly add in dry ingredients then mix until combined. Cover the bowl with plastic wrap and chill for 1 hour.*
- Ten minutes before removing dough from the refrigerator, preheat oven to 350° F. Line baking sheet with parchment paper.
- To make the cinnamon sugar coating, whisk together 1/4 cup granulated sugar with 2 teaspoons cinnamon. Scoop a generous tablespoon of dough and shape into a ball, roll dough ball in cinnamon sugar to evenly coat. Set ball of dough on prepared baking sheet. Repeat with remaining dough spacing cookies 2-inches apart.
- Bake in preheated oven at 350° F for 12 – 14 minutes or until cookies are set and edges are firm. Cool on baking sheet about 5 minutes then transfer to a wire rack to cool completely.
- Store baked cookies at room temperature in an airtight container for up to one week.
- Dough can be chilled up to 24 hours. Let it sit on the counter for 15 or so minutes until the dough is soft enough to scoop and you can roll it into balls. Dough can also be frozen for up to one month. Defrost in the refrigerator before baking.
Recipe can be halved if necessary.