Sally’s Pumpkin Snickerdoodles
(found on Sally’s Baking Addiction)
Until a year ago, I was completely terrified of making cookies. I loved cooking, but baking was intimidating. However, I decided to give it a go last year because my church was having a bake sale. After looking at tons of recipes, I realized there’s a basic set of ingredients and a pretty standard formula for cookies. I also realize that I’m probably one of the last self-proclaimed home cooks to figure this out. So along with the Orange Cranberry Chewy Cookies, I made Pumpkin Snickerdoodles, which I found on Sally’s Baking Addiction.
I’m not a die-hard pumpkin person, but I do like to make a few pumpkin things throughout the fall and winter months (for instance, this Brown Butter Sage and Pumpkin Pasta is a new favorite). So I made these for the bake sale, then again a few times over the holiday season.
I lost 20 pounds over the summer. I wish I could say I’d lost my sweet tooth or junk food tooth, in general, along with the 20 pounds. But no. My secrets to not gaining weight when I make sweets are 1) never bake more than one thing at a time, and never bake something new until the first thing is gone and 2) honestly account for all the chips, chunks, dough, and cookies you eat throughout the day you’re baking, and add them into your daily calories. This may mean you need to skip breakfast or lunch. I’m just being honest.
Sally emphasizes the importance of the chilling of these cookies. Yes, it is very important. The pumpkin and melted butter makes for some soft dough. If you don’t chill them for at least one hour, the cookies will spread out like crazy, and they won’t be soft. Even though pumpkin is kind of treated as a fall flavor, I think these are perfectly acceptable to make all the way through Christmas. On these, I double the recipe because the original recipe only calls for 6 tablespoons of pumpkin, and then I don’t know what to do with the rest of it.
Something that might also be fun to try would be to use only half a cup of white chocolate chips and add half a cup of chopped pecans. Or instead of white chocolate chips, swirl in some cream cheese, and use pecans too. I may never do this, and not sure if posting a whole new post for one minor change is worthwhile, but it would sure taste good, so try it. If you do, let me know how it turns out.
This year, I treated myself to some better cooking and baking supplies. One of those things was a set of stainless steel half-sheet (13×18 inch) sheet pans and silicone baking sheets. Before that I was using some very cheap non-stick, oddly sized pans and lining them with parchment paper. These new supplies make baking so much easier. Each pan is only about $5, and if you bake at all, it’s time to upgrade.
Total Time: 2 hours (including the hour of chill time)
Yield: about 3 dozen silver dollar sized cookies
Difficulty Level: Easy
2 sticks (1 cup of unsalted butter)
½ cup brown sugar
2 cup white sugar, divided
1 teaspoon pure vanilla extract
3/4 cup pumpkin puree (not pumpkin pie filling)
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
4 teaspoons ground cinnamon, divided
2 teaspoon pumpkin pie spice
1 heaping cup white chocolate chips
- Melt the butter in a loosely covered microwave-safe bowl (if left uncovered, it will splatter). This should take about 2 minutes.
- Use a whisk to mix the butter with the brown sugar and 1 cup of the white sugar. Mix until all the lumps are gone.
- Add the vanilla and pumpkin puree, and mix with a rubber spatula until well blended.
- Sift together the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice.
- Add the pumpkin mixture to the dry ingredients and fold together until well-mixed.
- Fold in the white chocolate chips until well-incorporated.
- Chill for at least one hour, but longer if possible (2-3 or overnight? Even better).
- Preheat the oven to 350 degrees Fahrenheit.
- In a shallow dish, toss the remaining white sugar and cinnamon with a fork until combined.
- Roll the cookies into one inch balls, and then roll each cookie through the cinnamon sugar mixture, making sure they’re completely coated.
- As you put the cooking on the baking sheet, press them down just a tad with your fingers.
- Bake for 8-11 minutes (of course less time makes a softer cookie, more time means a crisper cookie).
- Let the cookies cool completely on a wire rack before eating or storing.