Pumpkin Snickerdoodles: The Perfect Fall Cookie
My adorable nine year old daughter has really been into baking this year and thanks to Chef Duff Goldman and his fun kid’s cookbook, we are enjoying all sorts of treats that she makes that I actually never have, or haven’t made in a long time. She’s been making New York Cheesecake tarts, blondies, brownies, dessert pizzas, and most recently and my favorite of all: snickerdoodles.
Snickerdoodles are such an underrated cookie, I think. They are so simple and don’t look like anything too special--they wouldn’t get you zillions of likes if you posted a picture of them on social media--but they sure hit the spot every time. I think they are cool because they are a cookie where the main reason we all love them so much is a combination of the classic tasty cinnamon/sugar combo that is so great, as well as a perfect, chewy, interesting texture.
Snickerdoodles are a cookie that are really popular and well beloved in America, but not really anywhere else in the world. It’s funny name was likely just created in the New England area because it was popular to give new cookies a silly, whimsical name in early America, simply because it was fun to say, but the name is said to have derived from the German word “Schneckennudel,” a German word that literally means “snail noodles.” Super random, right? This cookie and it’s beloved flavor profile have been turned into anything from coffee cakes, pies and puddings to lattes and ice creams.
All recipes for snickerdoodles have a crackly texture with that classic cinnamon and sugar coated exterior, but they can either turn out soft or crispy on the inside, depending what ingredients you use. Some recipes have egg, or even just the egg yolk, while others have none. Cream of tartar is the real ingredient that is up for debate. Most puritans believe that cream of tartar is absolutely necessary to give the cookies their signature chewy texture and a bit of tang. When you combine cream of tartar with baking soda, the cream of tartar activates the baking soda and keeps sugar crystals from forming, so the cookie ends up pillowy rather than crisp.
Now, today we could do a classic snickerdoodle recipe, but you probably noticed I am going to post the recipe for pumpkin snickerdoodles. To be honest with you I have never really cared for the classic pumpkin chocolate chip cookies a whole lot. While they are very easy to whip up, they end up so cakey, they don’t really remind me of a cookie at all, so I have them maybe once a year. Then I came across these cookies and now I can get my pumpkin fix in and still have a cookie with a nice chewy, even a bit crispy bite to it. When it comes to snickerdoodles, it’s all about that texture! And the slight tang you get from the cream of tartar.
This recipe just has just one half of a cup of pumpkin puree in it and a lot of spices like cinnamon, ginger and nutmeg, so it is just the right amount of pumpkin to keep the yummy texture we want (not cakey at all!) while still giving you all the pumpkin fall flavor vibes.
What is your favorite pumpkin dessert? Are you a fan of the traditional cakey pumpkin chocolate chip cookies? Please share your thoughts in the comments below.
3 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon allspice
1 cup unsalted butter at room temperature
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1/2 cup pumpkins
1 large egg
2 teaspoons vanilla extract
1/3 cup granulated sugar
1 tablespoon ground cinnamon
Directions:
Add Recipe to Cook'n
Snickerdoodles are such an underrated cookie, I think. They are so simple and don’t look like anything too special--they wouldn’t get you zillions of likes if you posted a picture of them on social media--but they sure hit the spot every time. I think they are cool because they are a cookie where the main reason we all love them so much is a combination of the classic tasty cinnamon/sugar combo that is so great, as well as a perfect, chewy, interesting texture.
Snickerdoodles are a cookie that are really popular and well beloved in America, but not really anywhere else in the world. It’s funny name was likely just created in the New England area because it was popular to give new cookies a silly, whimsical name in early America, simply because it was fun to say, but the name is said to have derived from the German word “Schneckennudel,” a German word that literally means “snail noodles.” Super random, right? This cookie and it’s beloved flavor profile have been turned into anything from coffee cakes, pies and puddings to lattes and ice creams.
All recipes for snickerdoodles have a crackly texture with that classic cinnamon and sugar coated exterior, but they can either turn out soft or crispy on the inside, depending what ingredients you use. Some recipes have egg, or even just the egg yolk, while others have none. Cream of tartar is the real ingredient that is up for debate. Most puritans believe that cream of tartar is absolutely necessary to give the cookies their signature chewy texture and a bit of tang. When you combine cream of tartar with baking soda, the cream of tartar activates the baking soda and keeps sugar crystals from forming, so the cookie ends up pillowy rather than crisp.
Now, today we could do a classic snickerdoodle recipe, but you probably noticed I am going to post the recipe for pumpkin snickerdoodles. To be honest with you I have never really cared for the classic pumpkin chocolate chip cookies a whole lot. While they are very easy to whip up, they end up so cakey, they don’t really remind me of a cookie at all, so I have them maybe once a year. Then I came across these cookies and now I can get my pumpkin fix in and still have a cookie with a nice chewy, even a bit crispy bite to it. When it comes to snickerdoodles, it’s all about that texture! And the slight tang you get from the cream of tartar.
This recipe just has just one half of a cup of pumpkin puree in it and a lot of spices like cinnamon, ginger and nutmeg, so it is just the right amount of pumpkin to keep the yummy texture we want (not cakey at all!) while still giving you all the pumpkin fall flavor vibes.
What is your favorite pumpkin dessert? Are you a fan of the traditional cakey pumpkin chocolate chip cookies? Please share your thoughts in the comments below.
Pumpkin Snickerdoodles - Two Peas & Their Pod
Pumpkin Snickerdoodles-soft and chewy snickerdoodles packed with pumpkin flavor and fall spices. Everyone's favorite snickerdoodle cookie for fall!
Serving size: 4
Calories per serving: 1,065
Ingredients:
Calories per serving: 1,065
3 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon allspice
1 cup unsalted butter at room temperature
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1/2 cup pumpkins
1 large egg
2 teaspoons vanilla extract
1/3 cup granulated sugar
1 tablespoon ground cinnamon
Directions:
In a large bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. Set aside.
Using a stand mixer or hand mixer, cream together the butter and sugars until smooth, scraping down the sides of the bowl with a spatula as necessary. Add the pumpkin and mix until well combined. Add the egg and vanilla extract and beat until combined.
Add the dry ingredients and mix until just combined. Don't over mix.
Wrap the cookie dough in plastic wrap or put in a container. Chill the dough for at least 30 to 60 minutes. I prefer to chill the dough for 24 to 48 hours.
When ready to bake, preheat the oven to 350 degrees Line large baking sheets with Silpat baking mats or parchment paper.
In a small bowl, whisk together granulated sugar and cinnamon.
Shape the cookie dough into round balls, about 1 tablespoon per cookie. Roll the cookie dough balls in cinnamon sugar mixture until generously coated. Place on prepared baking sheets, about 2-inches apart.
Bake cookies for 10 to 12 minutes or until cookies are set around the edges but still soft in the center. Remove from the oven and immediately bang the baking sheet on the counter a few times. This will help remove some air pockets and create ripples around the edges. Let the cookies cool on the baking sheet for 5 minutes. Transfer snickerdoodles to a cooling rack and cool completely.
Source: twopeasandtheirpod.com
Using a stand mixer or hand mixer, cream together the butter and sugars until smooth, scraping down the sides of the bowl with a spatula as necessary. Add the pumpkin and mix until well combined. Add the egg and vanilla extract and beat until combined.
Add the dry ingredients and mix until just combined. Don't over mix.
Wrap the cookie dough in plastic wrap or put in a container. Chill the dough for at least 30 to 60 minutes. I prefer to chill the dough for 24 to 48 hours.
When ready to bake, preheat the oven to 350 degrees Line large baking sheets with Silpat baking mats or parchment paper.
In a small bowl, whisk together granulated sugar and cinnamon.
Shape the cookie dough into round balls, about 1 tablespoon per cookie. Roll the cookie dough balls in cinnamon sugar mixture until generously coated. Place on prepared baking sheets, about 2-inches apart.
Bake cookies for 10 to 12 minutes or until cookies are set around the edges but still soft in the center. Remove from the oven and immediately bang the baking sheet on the counter a few times. This will help remove some air pockets and create ripples around the edges. Let the cookies cool on the baking sheet for 5 minutes. Transfer snickerdoodles to a cooling rack and cool completely.
Source: twopeasandtheirpod.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Sources:
- www.publicdomainpictures.net
- www.marthastewart.com
- www.twopeasandtheirpod.com
- www.wikipedia.org
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
