I really hope you’re not already sick of pumpkin. We’ve still got a few weeks of pumpkin to go. I’ve got at least two more pumpkin recipes to post that I know about. Autumn pumpkins are one of those things that make me glad our planet has seasons. Spring strawberries, summer watermelon, winter citrus. It makes me glad that we don’t live on Venus where there are virtually no shifts in climate throughout the year (not to mention all that carbon dioxide). Not only are the changes of season great for food, but they also bring about gorgeous, refreshing changes of scenery. We’re lucky to live on Earth.
Taste: These cookies taste just like fall. Yum.
Texture: Soft, slightly chewy, with a crispness at the edges from the sugar coating.
Appearance: Like snickerdoodles but with a hint of warm color from the pumpkin. I love that you can see the flecks of ground cinnamon.
Pros: The perfect cookie for autumn. Smells sublime. Plus they come together in no time at all.
Would I make this again? Probably next season, I’ve got too many pumpkin recipes to try now.
- 3 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 3/4 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
For the coating:
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- dash allspice
In a medium bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated. With the mixer on low speed add in the flour mixture until just incorporated. Cover and chill the dough in the fridge for at least 1 hour.
Preheat the oven to 350 degrees F. Line baking sheets with silicone mats or parchment paper. Combine all the ingredients for the coating in a small bowl. Scoop the dough (about 2 1/2 tablespoons) and roll into a ball. Coat the dough in the sugar-spice mixture and place on prepared baking sheet. Repeat with remaining dough, spacing 2-3 inches apart. With the bottom of a measuring cup or a glass, flatten the dough balls slightly.
Bake for 12-14 minutes, or until just set and completely baked through. Let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container.