If you love cookies and sugar cookies especially, I am sure you will love this Pumpkin Cinnamon Sugar cookies aka Snickerdoodles. The reason and the meaning for the name Snickerdoodles is unknown but that doesn't stop us from indulging in these crinkly top beauties, does it?
I love the Fall season. Apples and Pumpkins and the color orange, orange everywhere. Today being the first day of the Fall/Autumn season, what better way than to make the pumpkin version of these cookies. These are crispy on the outside but will be super soft on the inside, like biting into a cloud. Incidentally this is my 400th post and I wanted to post something sweet to celebrate that.
Ingredients:
Recipe from Sweet Pea's Kitchen
Makes 4 dozen cookies
All purpose flour / Maida - 2-3/4 cups
Cream of tartar - 2 tsp
Baking soda - 1 tsp
Salt - 1/2 tsp
Pumpkin spice - 2 - 3 tsp (based on how much you like pumpkin spice)
Sugar - 1-1/2 cup
Butter - 1 cup
Egg, slightly beaten - 1
Canned Pumpkin puree - 3/4 cup
For rolling:
Sugar - 1/4 cup
Cinnamon - 4 tsp
Pumpkin spice - 2 tsp (Pumpkin Spice Recipe follows)
Method:
Place the butter in room temperature for about 10 minutes. Mix/sieve the flour, salt, cream of tartar, baking soda and pumpkin spice together. Cream the butter and sugar together until fluffy with a hand mixer. Add the beaten egg and whisk until incorporated, about half a minute. Add the pumpkin puree and whisk another half a minute. Add the flour mixture and whisk until just mixed, scraping the sides of the bowl once. At this stage the cookie dough may be in a roll-able consistency. If it is not, pop it in the fridge for 30 minutes. Preheat the oven to 400 F/200 C. Line a baking sheet with parchment sheet. Mix the sugar, cinnamon and pumpkin spice for rolling the cookie-dough in a shallow bowl. Scoop about 1 tbsp of the cookie dough and drop in the sugar spice. Roll it around and place in the lined baking sheet, about a dozen in one batch. Bake for 10-12 minutes until the tops are puffed up and slightly crinkled. Remove from the oven and let the cookies in the baking sheet for a couple of minutes. Transfer the cookies to a cooling rack. These cookies taste great warm or room temperature and a perfect pair for a hot cup of chai. They keep good for a couple of days in room temperature.
Notes: I halved the above recipe and made 2 dozen cookies. That is a perfect amount for making some for ourselves and share the remaining with a friend.
Play around with the spices, use a combination of your favorite spices, chai spice would a be a great addition I think.
Make your own Pumpkin Spice
Mix the below spices and use as needed.
Ground Cinnamon - 2 tsp
Ground Ginger - 1 tsp
Ground cloves - 1/2 tsp
Nutmeg - 1/4 tsp (heaped)
I love the Fall season. Apples and Pumpkins and the color orange, orange everywhere. Today being the first day of the Fall/Autumn season, what better way than to make the pumpkin version of these cookies. These are crispy on the outside but will be super soft on the inside, like biting into a cloud. Incidentally this is my 400th post and I wanted to post something sweet to celebrate that.
Recipe from Sweet Pea's Kitchen
Makes 4 dozen cookies
All purpose flour / Maida - 2-3/4 cups
Cream of tartar - 2 tsp
Baking soda - 1 tsp
Salt - 1/2 tsp
Pumpkin spice - 2 - 3 tsp (based on how much you like pumpkin spice)
Sugar - 1-1/2 cup
Butter - 1 cup
Egg, slightly beaten - 1
Canned Pumpkin puree - 3/4 cup
For rolling:
Sugar - 1/4 cup
Cinnamon - 4 tsp
Pumpkin spice - 2 tsp (Pumpkin Spice Recipe follows)
Place the butter in room temperature for about 10 minutes. Mix/sieve the flour, salt, cream of tartar, baking soda and pumpkin spice together. Cream the butter and sugar together until fluffy with a hand mixer. Add the beaten egg and whisk until incorporated, about half a minute. Add the pumpkin puree and whisk another half a minute. Add the flour mixture and whisk until just mixed, scraping the sides of the bowl once. At this stage the cookie dough may be in a roll-able consistency. If it is not, pop it in the fridge for 30 minutes. Preheat the oven to 400 F/200 C. Line a baking sheet with parchment sheet. Mix the sugar, cinnamon and pumpkin spice for rolling the cookie-dough in a shallow bowl. Scoop about 1 tbsp of the cookie dough and drop in the sugar spice. Roll it around and place in the lined baking sheet, about a dozen in one batch. Bake for 10-12 minutes until the tops are puffed up and slightly crinkled. Remove from the oven and let the cookies in the baking sheet for a couple of minutes. Transfer the cookies to a cooling rack. These cookies taste great warm or room temperature and a perfect pair for a hot cup of chai. They keep good for a couple of days in room temperature.
Play around with the spices, use a combination of your favorite spices, chai spice would a be a great addition I think.
Make your own Pumpkin Spice
Mix the below spices and use as needed.
Ground Cinnamon - 2 tsp
Ground Ginger - 1 tsp
Ground cloves - 1/2 tsp
Nutmeg - 1/4 tsp (heaped)
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