I love, love, LOVE baking with pumpkin. I have a few recipes I make every autumn but I am always looking for new ones! I found these on Pinterest and they looked interesting! A few weeks ago it was one of our first cooler days and I was bringing desserts to a family dinner. Bryan suggested I should make “something for fall” so I thought – what the heck?
These cookies were good, but not necessarily what I was expecting! They had a little more biscuity texture than a light, fluffy snicker doodle. BUT the crowd loved them! (I think my sweet tooth is just a little too sweet sometimes… ha!)
Pumpkin Snickerdoodle Biscuit Cookies
1 cup (2 sticks) salted butter, at room temperature
1 1/2 cups granulated white sugar
3/4 cup pure unsweetened pumpkin puree
1 large egg
2 teaspoons vanilla extract
3 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup granulated white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1. In a large bowl, use an electric mixer to cream the butter until fluffy. Add sugar and pumpkin puree and beat well. Mix in egg and vanilla, scraping down sides of the bowl to incorporate all of the ingredients.
2. In a medium bowl, whisk or sift together flour, baking powder, salt and ground cinnamon.
3. Beat flour mixture into liquid mixture a little at a time just until incorporated.
4. Cover dough with plastic and chill at least an hour (or freeze for 15-20 minutes) until dough becomes slightly firm.
5. When ready to bake, preheat oven to 350°F. Line baking sheets with parchment paper (or spray with nonstick spray). Mix rolling sugar ingredients in a small bowl.
6. Remove cookie dough from refrigerator. Use a cookie scoop (1 1/2 Tablespoons) or a large spoon to scoop out dough and roll into balls. Use your hands to roll the balls in the cinnamon sugar and make sure they’re coated really well.
7. Place 2 inches apart on the prepared baking sheets. Use a glass with a nice, flat bottom to dip in sugar and flatten the balls. (I just used my hand!!)
8. Bake at 350°F. for 7-12 minutes (depending on the size of your scoop), or until they are slightly firm to the touch. Let cool on baking sheets for 5 minutes or so, then remove them to a wire rack to cool completely.
*Store in an airtight container. These cookies freeze well too. Place them in freezer zip bag and remove from freezer when the craving hits. Enjoy!