One of my favorite cookies of all time is my mom's Snickerdoodle cookie. The recipe actually comes from my Grandma Char and it is the softest and chewiest Snickerdoodle cookie I have ever had. With fall just around the corner, I was thinking about what those Snickerdoodle cookies would taste like if I added pumpkin to them . . .
The end result: AMAZING!
My whole family devoured them. They didn't even last for 8 hours . . . they were gone so fast!
They are so soft and chewy and have just the right amount of pumpkin in them. Try them out for yourself!
Pumpkin Snickerdoodle Cookies
Ingredients:
1 stick (1/2 cup) margarine
1/2 cup shortening
1 cup white sugar
1/2 cup light brown sugar
3/4 cup unsweetened pumpkin puree
1 large egg
3 1/4 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
Directions:
Preheat oven to 400 degrees.
Mix together the margarine, shortening, sugars, pumpkin, and egg, beat well. Add in the flour, baking powder, baking soda, salt, and cinnamon and mix until well-blended.
Chill dough for about 30 minutes (or cheat like me and throw it in the freezer for about 10 minutes). Roll into balls the size of small walnuts.
In a separate bowl, mix 1/2 cup sugar with 1 Tablespoon cinnamon and 1/2 tsp ground ginger (more or less depending on how you like it). Roll dough balls in sugar mixture until completely covered.
Place dough balls about 2" apart on ungreased cookie sheet.
Bake 7-9 minutes until lightly browned, but still soft.
Makes about 4-5 dozen cookies.
Looking for more pumpkin recipes?
this looks like a really yummy recipe. Thanks for sharing.
ReplyDeleteSounds easy to make and fantastic! I can't wait to try it! I love anything pumpkin, especially in the fall.
ReplyDeleteThese look awesome, Camille! I made a similar pumpkin snickerdoodle last week I have yet to post, but yours look SO yummy. Love soft + chewy snickerdoodles :)
ReplyDeleteRead this while drinking my pumpkin latte and eating my pumpkin pancakes and thought I have to make theses! I am on a pumpkin kick waiting for fall. Can't wait to try!
ReplyDeleteRead this while drinking my pumpkin latte and eating my pumpkin pancakes and thought I have to make theses! I am on a pumpkin kick waiting for fall. Can't wait to try!
ReplyDeletethanks for the recipe! one question what temperature did you bake them at
ReplyDeleteOh my gosh- I am so sorry! Sometimes I just get typing and skip an important step! Anyway, they bake at 400 degrees F! :)
DeleteTheae look awesome!! I did notice there is no Cream of Tartar in this recipe! What makes the tops craggly looking?!
ReplyDeleteI have no idea! And you are right- no cream of tartar! They are delicious!
DeleteYum! I am making these today! It is already fall here in Alaska, and I need some pumpkin baking in my house! Thanks for sharing!
ReplyDeleteThese look so yummy! Trying to make them today, but you do not list what temperature to back them at?
ReplyDeleteOh my gosh- I am so sorry! Sometimes I just get typing and skip an important step! Anyway, they bake at 400 degrees F! :)
Delete*bake
ReplyDeleteThis is a fantastic idea! LOVE them. Pinned, of course. :)
ReplyDeleteJust pinned also! I love all things pumpkin and plan to make this for a Halloween party we will be attending.
ReplyDeleteYummy!!! I think I need to buy some pumpkin tomorrow and try these :) Pinned!
ReplyDeleteCan you use butter in place of the margarine? I have shortening on hand all the time, and butter, but never margarine. They look yummy!
ReplyDeleteI think that butter in place of the margarine would be just fine! :)
DeleteI was craving snickerdoodles over the weekend and then I just came across your recipe. These look so delicious and I love anything pumpkin! Thank you for sharing. (just pinned)
ReplyDeleteKelly @ Our Everyday Harvest
Cannot wait to try these!!!
ReplyDeleteSarah @ This Farm Family's life
I found this recipe through Pintrest. I am planning to make these for house church at our house tomorrow night. Thank you for sharing. Also I thought I'd share a tip that my baking-genius mother-in-law shared with me. My cookies always went flat no matter what type or what recipe I used. When she suggested using margarine and NOT butter they where beautiful mounds of pure goodness! Maybe no one else has this problem, but it helped me and I realized there was a question about it in your comments so I thought I'd pass the tip along!
ReplyDeleteJust to throw this out there, I just made these with butter and they are perfectly fluffy little mounds. However, snickerdoodles I've made in the past have always come out super flat. I was thinking using half shortening may have made the difference.
DeleteI just finished baking a batch, they are so delicious! Somehow mine turned out a lot fluffier than the picture and did not crack on top. That is ok though, we love them anyways! They have just the right amount of pumpkin to give them that special fall flavor! :)
ReplyDeleteI can't wait to make these! :)
ReplyDeleteI featured your recipe on my ~A Little Extra Helping of Sunday Potluck~ post today. Feel free to grab my feature button if you feel so inclined. :)
http://www.thefrugalfoodiemama.com/2012/09/a-little-extra-helping-of-sunday.html
What can I use in place of ginger? Pumpkin spice?
ReplyDeleteWhat can I use in place of ginger? Pumpkin spice?
ReplyDeleteYou could definitely try pumpkin spice . . . it might taste a little different, but I think that it would still be good. There is usually a little bit of ginger in pumpkin spice, so if you are allergic to ginger, you might not want to use that. :)
DeleteMine didn't flatten either-weird. I'm assuming the baking powder and soda have something to do with that? Any ideas?
ReplyDeleteSo sorry- I have no idea why they wouldn't flatten? I don't know if it would have anything to do with altitude? I really have no idea! I am so sorry!
DeleteSame thing happened to me. Maybe it's the margarine? I didn't soften mine.. Could that have something to do with it? I am pushing them down with a spoon while they are still in the oven.
DeleteYou could always try flattening the cookies a little bit before baking - rather than leaving them in balls. Hope that helped! :)
DeleteThese were so tasty. Mine didn't flatten either, but they were little pillows of pumpkin goodness, so I actually liked them better that way. I also added more cinnamon and a hint of nutmeg to the batter. My co workers (and husband) loved them.
ReplyDeleteI'm sooo glad that fall is finally here. People always look at me like I'm crazy when I whip out a can of pumpkin puree mid spring. Speaking of pumpkin, these look absolutely to DIE for! I can't wait to try these babies out! I'm following you through Facebook, Twitter, Pinterest, and GFC. I would love it if you would stop by a join our Saturday Social blog hop at Whimsically Homemade! Hope to see you there!
ReplyDeletehttp://whimsicallyhomemade.blogspot.com/2012/09/saturday-social-blog-hop.html
We have a debate going on....does a true snickerdoodle always have cream of tartar in the ingredients? Otherwise without it, the cookie is just a sugar cookie with cinnamon etc.?? We have seen many snickerdoodle recipes lately that do not call for cream of tartar. What exactly does the cream of tartar add to the cookie? Thanks!!
ReplyDeleteWe have a debate going on....does a true snickerdoodle always have cream of tartar in the ingredients? Otherwise without it, the cookie is just a sugar cookie with cinnamon etc.?? We have seen many snickerdoodle recipes lately that do not call for cream of tartar. What exactly does the cream of tartar add to the cookie? Thanks!!
ReplyDeleteTo be honest, I am not sure! I have heard that Cream of Tartar makes the "cracks" on the top of the snickerdoodle cookie, but I honestly don't know if that is true or not! My mom's snickerdoodles don't have cream of tartar and they seriously are my favorite snickerdoodles that I have ever tried. Sorry that I am not much help with the debate! :) I think that if the cookie tastes good, everybody wins. :)
Deletehttp://en.wikipedia.org/wiki/Snickerdoodle
DeleteWikipedia, mediator-extrodinarie for any online debate, says that snickerdoodles do not have to contain cream of tartar. I've always used cream of tartar in my snickerdoodles, but it's just for leavening, suppose. This recipe looks delicious! I'm definitely going to try it!
My batch is chilling right now! I was actually just thinking the other day how it would go to add pumpkin into snickerdoodles. But I wasn't going to brave it tonight..I was just about to try out your pumpkin dump cake, when I saw this as one of your related links. Can't wait to see how they taste! I love soft snickerdoodles!
ReplyDeleteI made these yesterday - and added chocolate chips, they are super delicious! Thanks for the recipe!! :)
ReplyDeleteWow made these tonight they came out awesome thanks for a great recipe!!
ReplyDeleteYUMMO! I can't wait to try these!
ReplyDeleteCheers
~ Jillian
www.hersplitends.com
Thanks for sharing! Mine turned out yummy. We frosted half the batch of cookies with a cream cheese maple frosting and the other half instead of frosting, we mixed in some white chocolate chips.
ReplyDeleteThanks for sharing! Mine turned out yummy. We frosted half the batch of cookies with a cream cheese maple frosting and the other half instead of frosting, we mixed in some white chocolate chips.
ReplyDeleteI made these yesterday and they were SO good. I added a little allspice and ginger to the dough and used butter, sans margarin.
ReplyDeleteA tip for those getting puffy cookies that don't flatten: Use a cup to smash them flat before baking. Pumpkin is a very fluffy veggie. It'll bounce back up a bit and give you a very moist, tender cookie... They'll just be a bit flatter.
eating these now. My family loves them! Thank you for sharing.
ReplyDeleteSince you can make your own baking powder using Cream of tartar and baking soda (and cornstarch if you are storing your supply), it seems reasonable to me to conclude that cream of tartar is being using for leavening...Found how to make your own baking powder from a book called Kitchen Science.
ReplyDeleteJust made these tonight - I only baked up a dozen, the rest of the dough is in the fridge. I don't like to use margarine so I subbed butter, and I thought I would try using pumpkin pie spice instead of cinnamon in the dough. They came out super fluffy, moist, and soft -however they seem just a little bland. I'm blaming it on my tweaking the spices (I can't just leave a recipe alone!) and I think I'm going to stir in some extra cinnamon before I bake the rest of them. But seriously - these have the PERFECT texture. I've made snickerdoodles before and they always come out flat as pancakes so it was nice to find some that stay quite puffy : ) Thanks for the recipe!
ReplyDeleteWAAAYYY too much flour.
ReplyDeleteThese came out really good. I skipped the shortening and did two sticks plus two tablespoons of butter. I added 1/4 teaspoon of cloves and a 1/4 teaspoon of nutmeg to give them a little extra flavor.
ReplyDeleteMmm. These sound really good. I recently made some classic snickerdoodle cookies, thick, soft, and chewy. Not the puffy, cakey version. No thank you! But I definitely want to give this version a try - and I can finally use up my leftover pumpkin!
ReplyDeletehttp://thekitchenkook.blogspot.com/2013/01/classic-snickerdoodle-cookies.html