Soft & Chewy Pumpkin Snickerdoodles

 

 This recipe is dedicated to my sister. One of her favorite cookies are snickerdoodles. They are usually towards the bottom of my list just because I find them a bit boring, but with America in a pumpkin frenzy right now (me being one of those people), I couldn't resist! So soft & chewy from the dark brown sugar. A light crisp from the cinnamon sugar they are rolled in. A delicate pumpkin flavor & the warmth of the classic pumpkin spices. This recipe is a winner & far from boring! I only wish my sister was here to share them with. :)

 My batch made a solid 3 dozen, so lucky for my neighbors (they quite often reap the benefits of a large yielding recipe). They will be getting a plate tomorrow.

 A perfect cookie for fall. Your house will smell freakin' amazing so you won't need that pumpkin spice candle tonight. I got you covered. ;) 

Soft & Chewy Pumpkin Snickerdoodles (yields about 3 dozen)

 

Recipe courtesy of CookingClassy.com

3 1/4 cups all-purpose flour 

3 1/2 tsp cornstarch

1 tsp cream of tartar

1 tsp baking soda

1/2 tsp baking powder

1/2 + 1/8 tsp salt

3/4 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground allspice

1 cup granulated sugar

3/4 cup packed dark brown sugar

1 cup unsalted butter, softened

1 large egg yolk

3/4 cup canned pumpkin puree

1 1/2 tsp vanilla extract

For rolling
1/4 cup granulated sugar
1 1/2 tsp ground cinnamon


In a mixing bowl whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice for 20 seconds, set aside.

In a large bowl, cream together butter, granulated sugar and brown sugar (not until pale and fluffy, just to combined. You can use an electric mixer with a paddle attachment, but I don't find it necessary. Give me a good old wooden spoon any day.  
 

Mix in egg yolk, then mix in pumpkin and vanilla extract. Mix until combined.

 

 

 

  Divide dough in half and place each half in a bowl, cover with plastic wrap and chill 45 minutes to 1 hour (dough should be slightly sticky so the cinnamon sugar will stick when rolling but they should be manageable to roll in the palms of your hands). 

 

 

   Preheat oven to 350 degrees during last 10 minutes of refrigeration. In a small bowl, whisk together 1/4 cup granulated sugar with 1 1/2 tsp cinnamon. Scoop dough out 2 even tablespoons at a time (run the measuring spoon against side and edge of bowl so it will slightly deflate the dough while also giving an equal tbsp, twice per ball) and shape into a ball, roll dough ball in cinnamon sugar mixture to evenly coat then transfer to a lined baking sheets spacing cookies 2-inches apart.

 

 

 Bake in preheated oven 12 - 14 minutes (they should look just slightly under-baked as they'll cook slightly once removed from oven). Cool on baking sheet about 5 minutes then transfer to a wire rack to cool completely.

 

Devour!