Satisfy your pumpkin craving with chewy snickerdoodles Tis the season for pumpkin mania – indulge with these cookies
Pumpkin mania is out in full force and resistance is futile. Give up, give in and feed your seasonal craving with these soft, chewy and (most importantly) pumpkin-y snickerdoodles.
Servings: 36 cookies
Ready Time: 1 hour (includes chilling time)
Dough
2 1/2 cups (355 g) all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp allspice
1 cup (227 g) unsalted butter
1 cup (200 g) white sugar
2/3 cup (135 g) brown sugar
1/2 cup + 2 tbsp (150 g) pumpkin purée
Coating
1/4 cup (50g) white sugar
1 tsp cinnamon
Method
In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt and spices and set aside.
Melt the butter and pour into a separate bowl; stir in the white and brown sugar and whisk in the pumpkin purée until the mixture is smooth and thick. Pour the butter mixture into the large bowl with the dry ingredients and stir until completely combined. The dough will be very thick and sticky.
Cover the bowl with plastic wrap and place in the fridge until the dough is firm enough to handle (a minimum of 40 minutes, maximum of 24 hours).
Once the dough is firm, preheat the oven to 350 F and line baking trays with parchment paper. Stir together the 1/4 cup of sugar and teaspoon of cinnamon in a small bowl. Using a tablespoon measure, take slightly heaping scoops of the dough and roll them into balls. Drop in the cinnamon sugar and roll to coat.
Place the coated dough on parchment and gently press to flatten the ball. Evenly space 12 cookies on a tray to allow room for spreading. Keep the remaining dough cool in the fridge while you bake the ones on the tray.
Bake for nine to 12 minutes, until the cookies have spread and puffed up. They will deflate once removed from the oven and will be very soft. Either slide the entire sheet of parchment paper off the tray onto a cooling rack, or allow the cookies to rest on the tray until they are firm enough to transfer. If the cookies are too soft or too firm for your liking once they are cool, adjust the baking time by one minute for the next tray.
Store the cookies in an airtight container at room temperature for up to one week, or in the freezer for up to three months.