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.
- Total Time:
- Yield: Makes about 2 1/2 dozen
Photography: linda xaio
Source: Martha Stewart Living, November 2015
- 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
Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, cream of tartar, salt, and nutmeg.
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.
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.
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.