As the year ends, people are starting to think more into their plans for the holidays. This could include decorations, activities and recipes. Whether it’s homemade or store-bought, food-planning often becomes a major part of people’s agendas around the holidays, specifically during Thanksgiving. Pumpkin flavors are a common staple at many families’ tables during the colder months of the year. The comforting and cozy flavors bring a warm feeling to any consumer, and it is extremely easy to combine it with other flavors to heighten an already delicious dessert. Precisely, a popular method is incorporating pumpkin flavoring into basic baked goods to make them more complex. Cookies can be extremely versatile. The pumpkin snickerdoodle cookie recipe is a quick and easy treat to bring to the table this holiday season and is guaranteed to please any crowd.
Pumpkin Snickerdoodle ingredients:
- ½ cup of unsalted butter
- ½ cup granulated sugar
- ⅓ cup light brown sugar
- ¼ cup pumpkin purée
- 1 large egg yolk
- ¾ teaspoon vanilla extract
- 1 ½ cups all purpose flour
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon cream of tartar
- ½ teaspoon salt
Sugar Topping:
- ¼ cup sugar
- 2 teaspoons cinnamon
To start the recipe, melt your butter down completely and give it a few minutes to cool before using it. Then, mix butter, granulated sugar and brown sugar together in a fairly large bowl until it forms a thick paste. Next, add the pumpkin purée and mix well. After that step is done, add in the egg yolk and vanilla extract to the mixture and stir. Whisk flour, baking soda, pumpkin pie spice, salt and cream of tartar together in a separate small bowl. Now, slowly add the dry ingredients in small batches to the dry ingredients bowl until they are completely mixed together. Next, cover the cookie dough with enough saran wrap to cover the top of the bowl and chill in the fridge for a little over 45 minutes. Preheat your oven to 350° Fahrenheit. Get your cookie sheet ready by lining it with parchment paper. Then, get the sugar mixture to coat the cookies by combining the sugar and cinnamon together with a whisk in a small bowl. Once this is done, take the dough out of the fridge and scoop out tablespoon-sized balls. You can then roll them around in your hands until the ball is completely smooth. After the balls of dough are completely smooth, roll them in the sugar mixture and move them onto your cookie sheet prepared earlier. Finally, bake the cookies in the preheated oven for around 10-12 minutes. Wait about five to seven minutes for the cookies to completely cool.
