Halloween time is upon us, and for those of you in the Northern Hemisphere, that means that Autumn is well and truly in swing. To me, Autumn conjures up visions of falling leaves, cool evenings, crackling fires, and hot chocolates. It is also the season when pumpkins are ripe and readily available. Pumpkin is such a versatile vegetable, and can be used to many ways. Combined with spices like cinnamon and nutmeg, ‘pumpkin spice’ has become a phenomenon world wide. While looking around for something new to bake, I decided to look for a variation on one of our family favourites, the Snickerdoodle, a recipe for which can be found here.
I found a recipe for pumpkin spice snickerdoodles and they are incredible! In fact, they are so good, I just had to share them with you.
- 1 cup shortening or oil
- 1 cup caster sugar
- ½ cup light brown sugar
- ¾ cup pumpkin puree (I used butternut pumpkin, as it has a sweeter flavour than other varieties)
- 1 large egg
- 2 tsp vanilla essence
- 3¾ cups of plain (all purpose) flour
- 1½ tsp baking soda
- 1½ tsp ground cinnamon
- 1 tsp cream of tartar
- 1 tsp salt
- ¼ tsp nutmeg
Sugar spice coating
- ½ cup of white sugar
- 1 tsp ground cinnamon
- ¼ tsp allspice
- Beat shortening, white sugar (1 cup), and brown sugar in a bowl until light and fluffy. Stir in pumpkin puree, beaten eggs, and vanilla.
- Whisk flour, baking powder, cinnamon, cream of tartar, salt, and nutmeg together in a bowl. Gradually fold flour mix into the pumpkin, until dough is just-combined. Cover bowl with plastic wrap and refrigerate until chilled, at least 1 hour.
- Preheat oven to 180℃ (356℉). Line biscuit trays with baking paper.
- For the sugar spice coating, mix together the sugar and spices in a small bowl.
Roll dough into 1-inch balls; toss in cinnamon-sugar mixture and place 2 inches apart on trays. Indent each ball with your thumb (as pictured, below), this helps the dough cook through and ensures an even bake.
- Bake until golden and set, approx. 12 to 13 minutes. Transfer to a wire rack to cool completely.
This recipe is really simple to make. Instead of leaving the dough in the fridge for an hour, I left it overnight, and found it very easy to work with. Keep an eye on these in the oven, as its very easy to over-bake them.
I hope you enjoy them as much as our family did. The cookies barely lasted a day, so unfortunately I have no idea how long they’ll keep. Use your best judgement. If you liked this recipe, keep an eye on my twitter later this week for an AMAZING pumpkin pie recipe from my wife, KaylaLoves.
Thanks for stopping by,