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Pumpkin Snickerdoodles

5

Sugar and spice aren't the only things nice in this version of the beloved snickerdoodle: We added pumpkin puree. Besides infusing the cookies with seasonal flavor, it also results in a moist, cakey center. Rolling the dough in spiced sanding sugar lends sparkle and shine.

  • Prep:
  • Total Time:
  • Yield: Makes about 2 1/2 dozen

Photography: linda xaio

Source: Martha Stewart Living, November 2015

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon coarse salt
  • Pinch of freshly grated nutmeg
  • 1 stick unsalted butter, melted and allowed to cool
  • 1 cup granulated sugar
  • 1/2 cup canned pumpkin puree (not pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/3 cup fine sanding sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice

Directions

  1. Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, cream of tartar, salt, and nutmeg.

  2. In a large bowl, whisk together butter, granulated sugar, and pumpkin until smooth. Add egg and vanilla and whisk to combine. Add flour mixture and stir to combine, about 2 minutes.

  3. In a small bowl, whisk together sanding sugar, cinnamon, and allspice. Drop heaping tablespoons of dough into sugar mixture and roll into 1 1/2-inch balls. Transfer to parchment-lined rimmed baking sheets, 3 inches apart. Using a spatula, flatten balls to just under 1/2 inch thick. Sprinkle with more sugar mixture.

  4. Bake, rotating sheets halfway through, until light golden and firm to touch, 10 to 12 minutes. Let cool 5 minutes on sheets, then transfer to a wire rack and let cool completely. Cookies can be stored in an airtight container up to 3 days.

Cook's Notes

Starting the dough with melted (rather than softened) butter gives this cookie a delightful chew.

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