Here is my confession: I don’t really like snickerdoodles. I just don’t see the point in wasting calories on a butter and cinnamon cookie when there are so many other more tasty ways to waste calories. But then I saw this pin on how to make pumpkin snickerdoodle cookies and thought, “well now that sounds awesome“! So I made them the next day and I cant safely say they are, in fact, awesome. Here is how you make them:
In a mixer cream the butter and both sugars on medium high speed for 2-3 minutes until light and fluffy.
Stir in the pumpkin puree,
and then add the vanilla and egg.
In a separate bowl mix the flour,
and oatmeal flour. The original recipe just calls for AP flour, so if you don’t have oatmeal flour just use regular flour.
To the flour add the cinnamon baking powder and nutmeg. Then slowly incorporate the dried ingredients into the wet ingredients and stir until just mixed. Cover and chill the dough for at least 1 hour.
After the dough has chilled, mix together the sugar and cinnamon.
Then roll small balls of dough with your hands in the cinnamon sugar mixture.
Set the balls on a cookie sheet lined with parchment paper and gently press with either the palm of your hand or your fingers.
Here is how mine looked before they went into a 350 degree oven for 12-14 minutes.
They came out a beautiful dark blond and smelled like autumn. They tasted even better with a fluffy consistency, a gentle crumb, and the pumpkin flavor was potent without being overpowering. I especially liked the cookies with a cup of hot tea. These were excellent and I highly recommend them.