I’m not much of a pumpkin person. I used to refuse to eat anything that was even slightly pumpkin-laced, but in the past couple years I’ve been discovering more and more pumpkin foods that I actually enjoy. I’d been seeing pumpkin snickerdoodles everywhere for a few weeks, and I finally decided to make them because I knew my boyfriend would love them. I didn’t expect to be too impressed by them because of my general “meh”-ness about pumpkin, but of course I ended up loving these cookies!
After realizing how addictive they were, I took most of them to work, and all of them (nearly four dozen!) were gone in a flash—all before 10 a.m.! So, apparently these cookies were a hit. No surprise, either, considering how yummy they are. I found the recipe on Annie’s Eats, which never steers me wrong. I wanted to dress them up a little, though—so I toasted up some pecans to top them with. It takes them to a whole other level—reminiscent of pumpkin pecan pie, which I love. If you like snickerdoodles and/or pumpkin, you’ll definitely want to make these.
You’ll need pumpkin puree (obviously!), an egg, vanilla, flour, salt, baking powder, cinnamon, nutmeg, sugar, brown sugar and butter.
First, cream your butter and sugars together.
Add your pumpkin, vanilla, and egg and mix well.
Slowly add in your dry ingredients and mix until just combined. Chill the dough for at least an hour.
Now for the sugar coating and pecans! For the coating, you’ll need sugar, cinnamon, ginger, and a pinch of allspice. You’ll also need approximately 48 pecans (if you’re planning to put one on each cookie—I did half the batch without). First, preheat your oven to 350º.
Toast your pecans in a dry skillet over medium-high heat until fragrant. You can also do this in the oven (400º for about 5 to 10 minutes should work).
Scoop out your dough by tablespoonfuls, then roll into a ball with your hands. Then roll in your cinnamon-sugar mixture.
Dip the flat bottom of a glass in water, then dip in your sugar mixture. Then press on your dough balls gently to flatten. They don’t spread much, so this step is essential! There are two ways to put on the pecans: either you can press them on after the dough balls have been flattened, or…
…you can place them on top of the dough balls before they’re flattened. Then press down with the glass, and the pecan will really get stuck in there. I found this works better. Bake for 10-12 minutes.
Soft, buttery, sweet little bites of autumnal deliciousness.
You can make them with pecans or without, but I have to say that I think the pecan version is way more interesting. The pumpkin flavor is actually pretty mild in these, so the pecan adds an extra layer of flavor.
I get really tired of seeing pumpkin recipes this time of year, so I would only share this one with you if it were worth it! I have some pumpkin cornbread coming up (as I mentioned in my lentil chili post), but that may be it for pumpkin this season. Unless something else really stellar comes along…like these cookies. Enjoy!
Pumpkin Pecan Snickerdoodles
Adapted from Annie’s Eats
Makes about 3 to 4 dozen cookies
For the cookies:
- 3¾ cups all-purpose flour
- 1½ tsp. baking powder
- ½ tsp. salt
- ½ tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup granulated sugar
- ½ cup light brown sugar
- ¾ cup pumpkin puree
- 1 large egg
- 2 tsp. vanilla extract
For the coating:
- ½ cup granulated sugar
- 1 tsp. ground cinnamon
- ½ tsp. ground ginger
- Dash of allspice
- Approximately 48 pecan halves (one for each cookie)
In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Whisk to blend and set aside. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated. With the mixer on low speed add in the dry ingredients and mix just until incorporated. Cover and chill the dough for at least 1 hour.
Preheat the oven to 350˚ F. Toast the pecans in a dry skillet over medium-high heat until fragrant. Line baking sheets with silicone baking mats or parchment paper. Combine the sugar and spices for the coating in a bowl and mix to blend. Scoop the dough (about 2½ tablespoons) and roll into a ball. Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet. Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart. Place a pecan on top of each dough ball. Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to gently flatten the dough balls slightly. Recoat the bottom of the glass in the sugar-spice mixture as needed.
Bake the cookies for 10-12 minutes, or until just set and baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough. Store in an airtight container.
Note: This is based on 43 servings, which is what I got out of the recipe.