My sisters and I had a friend who's Mom, Beverly made the BEST snickerdoodle cookies. Whenever we were together she would make a gazillion! To be honest, I’m not sure how many I would eat, at least 7 or 8, maybe 10! Whenever we’d run by that sky high plate of cookies we’d just grab one and keep running. It’s a wonderful childhood memory. When I came across this recipe, I thought of Beverly. It’s not her recipe, though I wish I had it. With all this Autumn goodness floating around I thought I’d add pumpkin this time. It did not disappoint! And of course, Beverly taught me well, make enough cookies to share. My neighbors seem to be ok with it:).
Ingredients
- 1/2 cup unsalted butter melted and cooled for at least 10 minutes
- 1/2 cup sugar
- 1/3 cup light brown sugar tightly packed
- 1/4 cup pumpkin puree
- 1 large egg yolk
- 1 teaspoon of VanillaPura Pure vanilla extract
- 1 1/2 cups all purpose (plain) flour
- 1 1/2 teaspoons Pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon salt
Topping
- 1/4 cup sugar
- 2 teaspoons ground cinnamon
Instructions
-Combine butter, sugar, and brown sugar and stir until well-combined. Add pumpkin and stir well.
-Stir in egg yolk and vanilla extract.
In a separate bowl, whisk together flour, pumpkin spice, baking soda, cream of tartar, and salt until well-combined.
Gradually add dry ingredients to wet until ingredients are well-combined.
Cover cookie dough with clear wrap and place in the refrigerator to chill for at least 45 minutes.
One dough is nearly finished chilling, preheat oven to 350F and prepare a cookie sheet by lining with parchment paper. Prepare your cinnamon sugar mixture by whisking together 1/4 cup sugar and 2 tsp ground cinnamon in a small bowl.
-Remove dough from refrigerator and scoop into 1 1/2 Tablespoon-sized balls. Roll briefly between your palms until smooth and then roll through cinnamon sugar and transfer to prepared cookie sheet, spacing at least 2" apart. Bake cookies in a 350F oven for 10-12 minutes. Keep your remaining dough refrigerated while cookies are baking and do not place cookie dough on a hot baking sheet.
-Let cool completely before eating.
Kudos to Sugar Spun Run for sharing!
